Sauce Maker or Sauté Cook

The saucier prepares stocks and sauces, completes meat dishes, and in smaller restaurants may work on fish dishes and prepare sautéed items. This is one of the most respected positions in the kitchen brigade.

The saucier is also often the chef rôtisseur of the brigade (see later section). In the traditional brigade, the role of saucier was important because it was the saucier who fabricated all of the mother sauces and reductions and finished all sauces before placing them in the bain marie to keep warm prior to service. Normally before each service, the chef or sous chef will visit the sauce station to taste all of the sauces to ensure they have the correct flavor and seasonings. By the way, if the chef or sous chef was in a bad mood, he would often be displeased by the sauces and the chef saucier would have to redo every one!