What does Trancheur mean ? What is the role of Trancheur in French restaurants ?
The Trancheur is a French origin word. It is a concept used for a type of staff working in French restaurants. The staff responsible for cutting the meat in restaurants is called a Trancheur. It is a metrdotel working in the kitchen part.
Trancheur is a culinary term passed in our language from French. The person responsible for cutting meats in the kitchen is called a Trancheur.
Metrdotel, which is responsible for cutting the meat in a restaurant, is called a Trancheur. The Trancheur has expertise in meat. He is a service personnel and mostly appears in the kitchens of big hotels or in French restaurants.
Trancheur is responsible for the correct cutting of the meat in accordance with the dish to be prepared.
The person whose task is to prepare meat and fish in restaurants is called Trancheur. These people also serve after cleaning meat or fish. They have information about all kinds of red and white meat. They mostly work in French restaurants.
A good Trancheur should have the following features.