What is a Saucier Chef?
A Saucier-Chef is the chef who is responsible for making all the sauces, and also those dishes which are cooked in a particular sauce or gravy. A Saucier-Chef is basically a Chef de Partie and is the third highest position in most kitchens. A culinary career is more than simple cooking. This statement can be more aptly appreciated if one understands the fact that in larger establishments, there are chefs who exclusively manage other chefs. A Saucier-Chef is basically a Chef de Partie who is also known as the station staff or line cook. A Chef de Partie is responsible for one particular area of food production in the kitchen. A Saucier is responsible for preparing sauces, sautés, stews and hot hors d’oevres. The saucier-chef position is usually the third highest position of all the stations. A Saucier-Chef position is considered to be subordinate only to a Chef and Sous-Chef’s position in the kitchen hierarchy. The saucier-chef position is usually available in larger kitchens which can