As Saucier is called in a kitchen brigade to cook sauce, however, is not only responsible for the sauce preparation. The saucier is usually also a sous chef , as he usually has the most experience and has already completed the other positions in his career.
His area of responsibility includes cooking stocks, sauces and butter mixes as well as preparing pot roasts, fricassees, roulades, goulash and ragout. He must also be able to cook blanket and poultry or game dishes.
The following specializations are often found in large kitchen brigades:
In small to medium-sized kitchen brigades, the sauceier usually takes over all of these areas.