Saucier/ère

Sauce Crafting:
Preparing foundational stocks and crafting a wide variety of both classical and contemporary sauces (e.g., reductions, veloutés, emulsions).
Quality Control: Tasting and adjusting the flavor, texture, consistency, and temperature of sauces and stews to ensure they perfectly complement main entrees.Sautéing & Cooking: Sautéing ingredients to order and preparing stews or hot hors d'œuvres.
Mise en Place: Preparing and organizing all ingredients for the sauce station prior to service. Station Maintenance: Ensuring food safety, proper storage, and strict cleanliness at the workstation.
Kitchen Coordination: Communicating and coordinating timing with other line chefs to ensure sauces are plated hot and on schedule