Kitchen Positions Description Standards Sous Chef Second in Command   Saucier Sautee Station Sautéed items and sauces   Rotisseur Roast Station All foods cooked in the oven   Grillardin Grill Station All grilled Foods   Friturier Fry Station All Fried Foods   Potager Soup Preparation Service of all soups   Legumier Vegetable and Starch Preparation   Tournant Roundsman   Chef de partie Food preparation / Station   Garde Manger Pantry Chef   Patissier Pastry Chef   Boulanger Breads and Doughs   Marmiton Pot sink   Plonger Dish Washer   Dining Room Positions Description Standards Maitre d'hotel Dining room manager   Chef d'etage Takes orders   Chef de rang Front waiter Sets table Delivers food and beverage to tables   Commis De rang Back Waiter Clears table Replenish beverages & breads