The responsibilities of kitchen staff are as follows −S.No.Role & Responsibilities1Chef de Cuisine

Main cook. Overall management of kitchen and staff, supervising, creating new recipes, and training apprentice.

2Sous Chef

Deputy cook. Takes charge in the absence of Executive cook.

3Chef Tournant

Has skills and knowledge of every section. Takes charge as and when required.

4Chef Grade Manager

Prepares all cold savory food.

5Chef Saucier

Prepares sautéed items.

6Chef Poissonier

Fish and Seafood cook. Prepares sea food dishes.

7Chef Patissier

Pastry cook. Prepares cakes, breads, and pastries.

8Chef Entremetier

Hot appetizers cook. Prepares soups and stocks.

9Commis

Junior cook.