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Kitchen Brigade Crossword

Across
Responsible for most of the cold preparations: salads, charcuterie (deli meat) or other hors d'oeuvres.
Makes breads and certain pastries
Prepares and oversees all of the fish and seafood dishes.
The most respected chef de partie (CDP) who is in charge of the sauces and occasionally sautéed dishes.
Responsible for the roasting and braising of meats.
This is a senior cook who is in charge of a particular station.
Makes desserts, sweets, and can prepare pasta.
A figurehead whose day-to-day work likely involves little cooking.
Fry Cook
Work at specific stations under one of the chef de partie as a junior cook.
In charge of the grill, specifically grilled meats.
Specifically works with shellfish. For example: shucking oysters.
Oversees the butchering of meat and poultry.
Dishwasher
Down
Communicates between the kitchen and front-of-house.
Person in charge of charcuterie (deli meats)
Focuses on the hot preparation of vegetables.
Prepares staff meal.
A student gaining practical experience in the kitchen. Usually unpaid.
Reports to and works directly under the Chef de Cuisine.
This Chef de Partie handles the vegetable, egg, or soup dishes. They may supervise the soup and vegetable cook.
This is the active chef in charge of the entire kitchen/team.
Puts all of the kitchen scraps to good use.
Ice-cream cook