Saucier

As Saucier is referred to in a kitchen brigade the sauce cook, who, however, is not only responsible for the sauce preparation. The Saucier is usually also Sous Chef, as it usually has the most experience and the other items have already completed in his career.

His responsibilities include cooking Fund, sauces and butter blends, and the preparation of braised meat, stews, meat rolls, goulash and stew. He must also Blankett and can cook poultry and game dishes.

In large kitchen brigades is often found following specializations:

• Poissonnier (fish cook)
• Rotisseur ( roast cook)

In small to medium-sized kitchen brigades completes all of these areas listed usually the Saucier.

• Koch ( specialization)