Okuzeka
Culinary Arts & Cooking vocabulary · Kitchen Brigade & Roles

Poissonnier

Meaning in culinary arts & cooking, with examples

nounAdvanced term

In culinary arts & cooking, poissonnier means: The cook responsible for fish preparation and dishes in a classical kitchen brigade.

In Turkish: balık bölüm şefi

How it is used

A specialist station title; smaller kitchens may combine this role with others.

Example sentences

  1. The poissonnier checked the fish portions before service.

    The title assigns responsibility for a food category.

  2. She trained under the poissonnier on the seafood station.

    The role can include supervising learners in that section.

Common collocations

  • brigade poissonnier
  • poissonnier station
  • chef de partieA chef in charge of one section of the kitchen, such as fish, sauce, grill or pastry, often with one or more commis chefs working under them.
  • filletA boneless piece of fish or meat, such as a fish fillet or beef fillet. As a verb, to fillet means to remove the bones and cut out these pieces.

More terms: Kitchen Brigade & Roles

Practise with graded reading

Reading at the right level is the fastest way to make new words stick. Pick free English books by level: