Food and Beverage
Pastry Chef (le patissier)
All the sweets and pastries are made by the Pastry Chefs, as well as items required by other parties, such as vol-au-vants, bouchees, noodles etc., and also the coverings for meat and poultry dishes when pastry is required.
Assistant Cooks (les commis chefs)
The Chefs de Partie are assisted by commis or assistants, the number varying with the amount of work done by the partie, e.g. the vegetable partie is larger than the fish partie due to the quantity of work to be prepared, so there are more assistants in that partie. The Assistant Cook is usually capable of taking over a great deal of responsibility, and in some cases will take charge of the partie when the Chef is off duty.