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What is Kitchen Hierarchy and Roles Explained about?

The document describes the typical internal organization of a professional kitchen, dividing it into 3 main areas (hot, cold, and pastry) and specific roles such as Saucier, Potager, Poissonnier, Entremetier, Rôtisseur, Grillardin, Friturier, Legumier, Garde-Manger, Boucher, and Patissier. The Chef is the highest authority in the kitchen, followed by the Sous Chef and roles like Tournant that can substitute for others.

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