What culinary position is considered the highest among station cooks and is responsible for preparing sauces, stews, and hot hors d'oeuvres?

A saucier is a role in the traditional brigade-style kitchen. In English, it translates into sauce chef. In addition to preparing sauces, the saucier helps prepare stews, hot hors d'oeuvres, and sautées. Although the position is considered the highest among station cooks, it is still tertiary to the chef and the sous-chef.

Asked by Vasilii Kulev · Last updated 3 years ago · 1.9K views · SOURCE