Saucier
A Saucier is a specialized chef who focuses on creating sauces, gravies, and stews in professional kitchens. This position is part of the traditional French kitchen system (known as "brigade de cuisine") but is now common in many high-end restaurants worldwide. Think of them as the flavor experts of the kitchen - they're responsible for making the sauces that can turn a basic dish into something special. Some restaurants might call this role "Sauce Chef" or include it as part of a broader "Line Cook" or "Chef de Partie" position. In smaller kitchens, these duties might be handled by the main chef.
Examples in Resumes
Created and maintained quality standards for all sauces as Saucier at fine dining establishment
Managed sauce station as Sauce Chef for high-volume French restaurant
Lead Saucier responsible for training junior cooks in sauce preparation techniques
Typical job title: "Sauciers"
Also try searching for:
Where to Find Sauciers
Professional Associations
Job Boards
Professional Networks
Example Interview Questions
Senior Level Questions
Q: How would you handle training junior cooks while maintaining sauce quality during busy service?
Expected Answer: Look for answers that demonstrate leadership skills, ability to maintain quality under pressure, and effective teaching methods. They should mention quality control processes and time management.
Q: How do you develop new sauce recipes while keeping food costs under control?
Expected Answer: Should discuss balancing creativity with practicality, understanding of food costs, inventory management, and ability to create profitable menu items while maintaining quality.
Mid Level Questions
Q: What are your methods for fixing a broken sauce during service?
Expected Answer: Should be able to explain quick troubleshooting techniques for common sauce problems, like splitting or incorrect consistency, while maintaining calm under pressure.
Q: How do you ensure consistency in sauce production across different shifts?
Expected Answer: Should mention standardized recipes, documentation, proper labeling, and quality control measures. Look for understanding of kitchen management systems.
Junior Level Questions
Q: What are the five mother sauces and when would you use them?
Expected Answer: Should be able to name and describe basic uses for béchamel, velouté, espagnole, hollandaise, and tomato sauce, showing fundamental knowledge of sauce making.
Q: How do you maintain your station during service?
Expected Answer: Should demonstrate understanding of organization, cleanliness, prep work, and basic time management in a busy kitchen environment.
Experience Level Indicators
Junior (0-2 years)
- Basic sauce making techniques
- Kitchen safety and sanitation
- Following standardized recipes
- Basic knife skills
Mid (2-5 years)
- Advanced sauce techniques
- Quality control
- Menu development
- Training junior staff
Senior (5+ years)
- Kitchen management
- Cost control
- Recipe development
- Staff training and supervision
Red Flags to Watch For
- No knowledge of basic mother sauces
- Poor understanding of kitchen safety and sanitation
- Inability to handle high-pressure situations
- Lack of experience with quality control measures
Related Terms
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