What cooking methods does a Roast Chef use?

The Rotisseur uses a variety of cooking methods including grilling, smoking, and braising. These methods contribute to different textures and flavours in dishes. For example, grilling imparts a smoky flavour and charring that is desirable in meats, while braising is ideal for tenderizing tougher cuts. Smoking is used not only for flavour but also for tenderising meats by breaking down proteins during long cooking periods.

How does the Rotisseur contribute to the menu?

The Rotisseur significantly influences the menu by creating dishes that demonstrate their expertise in roasting and other cooking methods. They collaborate with the Head Chef to develop recipes that align with the restaurant's culinary direction and customer preferences. Their dishes often become signature offerings that underscore the restaurant's quality and inventive approach, thus impacting the overall dining experience.

What are the duties of a Rotisseur?

Q: What are the duties of a Rotisseur?

The Rotisseur, also known as the Roast Chef, is responsible for roasting meats and vegetables and creating sauces to complement these dishes. This chef handles the proper preparation of meats, selects oils and spices to enhance flavours, and ensures dishes are perfectly roasted, contributing to the restaurant's dish quality. Besides roasting meats, the Rotisseur also extends their skills to roasting vegetables and preparing a variety of sauces, enhancing the dining experience and menu diversity.