Saucier

A saucier is a position in the classical brigade style kitchen, which is still used in large commercial kitchens such as some restaurants. It can be translated into English as sauce cook. In addition to preparing sauces, the saucier prepares stews, hot hors d'œuvres, and sautés food to order. Although it is the highest position of the station cooks, the saucier is still considered subordinate to the chef and the sous-chef.