Which type of chef is responsible for preparing sauces?

The role of the sauce chef, also known as the saucier, is specifically focused on the preparation of sauces, which are essential components in many dishes. This chef is skilled in creating a variety of sauces, from classic mother sauces to more intricate and specialized variations that complement the main ingredients of a dish. The sauce chef plays a crucial role in enhancing flavors and textures, contributing to the overall quality and appeal of the culinary offerings.

The other chefs have different responsibilities: the executive chef oversees the entire kitchen operation, managing staff and menu planning; the larder chef, often responsible for cold dishes and appetizers, does not focus primarily on sauces; and the pastry chef specializes in desserts and baked goods, rather than savory preparations. Thus, the sauce chef is the most appropriate choice for the specific task of preparing sauces.