Which kitchen role is responsible for preparing sauces?

The role of the Sauce Chef, also known as "Saucier" in traditional French kitchens, is specifically dedicated to the preparation and execution of sauces. This position requires a deep understanding of flavors, textures, and techniques to create a variety of sauces that may accompany numerous dishes. Sauces play a pivotal role in enhancing the overall taste and presentation of meals, making this position vital in fine dining settings.

While the Larder Chef is responsible for cold dishes and garnishes, the Executive Chef oversees the entire kitchen, managing staff and operations rather than specializing in a particular type of preparation. The Assistant Chef typically aids with various tasks throughout the kitchen but does not focus solely on sauces. Therefore, the Sauce Chef is the clear choice for the preparation of sauces in a culinary environment.