They are flexible chefs
Relief Chef
He is responsible for the entire kitchen
Executive chef
Who helps the chef?
Sous Chef
He/She takes care of cleaning
Dishwasher
He bakes hot and cold desserts
Pastry Chef
He/She cooks fish and shellfish dishes
Poissonnier
He prepares dishes such as soups
Saucier
He works in a specific area of the kitchen
Station chef
He is responsible of food from the kitchen to the table
Expediter
He/She works on the aesthetics of the dish
Garde Manger