Saucier vs lead line cook

Differences between saucier and lead line cook duties and responsibilities

Saucier example responsibilities.

• Manage and control all receive productusing FIFO.
• Train, mentore, manage and discipline lead chefs, associate chefs, prep cooks, pastry assistants and dishwashers.
• Make sure of proper (FIFO) rotation of sauces make.
• Work primarily saut station, but all stations as needed.
• Prepare all sauces, hot appetizers and all saut ed food.
• Maintain the highest level of food safety practices as set out by HACCP and SAFESERVE.
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Lead line cook example responsibilities.

• Manage food expo; facilitate food temp logs; creation of menu specials; management and supervision of production staff
• Skil in the preparation of a variety of culinary styles ranging from contemporary American cuisine to many international culinary styles.
• Train and supervise many of the Spanish- speaking dishwashers to work effectively on the line.
• Observe workers engage in preparing, portioning, and garnishing foods to ensure that standards are met.
• Follow HACCP system, and practice safety and sanitation as well adhere to the company policies and regulations.
• Produce HACCP forms and guidelines to have better awareness of quality of food being produce in the kitchen.
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