Hors d'œuvrier

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The hors d'œuvrier (from French hors-d'œuvre 'starter') is the name given to the starter cook in a kitchen brigade . He is responsible for making starters, fish marinades, cold sauces and cocktails. His other area of ​​responsibility includes the production of mixed salads, salads made from cooked vegetables and cold salads, such as a classic potato salad.

In small to medium-sized restaurants, this work is often done by the guard .