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  2. Sauciers typically work under the executive chef or sous chef. The term ‘saucier’ can be translated into sauce chef, which emphasizes one of their primary roles of sauce preparation in the kitchen. However, their responsibilities expand to sautéing and preparing various accompaniments, making them integral to the kitchen’s operation.
    www.escoffier.edu/blog/culinary-pastry-careers/what-is-a-saucier/
    www.escoffier.edu/blog/culinary-pastry-careers/what-is-a-saucier/
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