What does Trancheur mean ?

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What does Trancheur mean ? What is the role of Trancheur in French restaurants ?

In luxurious French restaurants, Trancheur is the person responsible for cutting, cleaning and portioning of any kind of meats. In some restaurants it is equivalent to main shief.

ancienttimes

What does Trancheur mean ?

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.

belladona

What does Trancheur mean ?

Trancheur is a culinary term passed in our language from French. The person responsible for cutting meats in the kitchen is called a Trancheur.

cardigans

Who is called the 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.

captainamerica

What is a Trancheur responsible for in French restaurants ?

Trancheur is responsible for the correct cutting of the meat in accordance with the dish to be prepared.

creativethinker

Who is called the Trancheur ?

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.

danishlady

How should a good Trancheur be ?

A good Trancheur should have the following features.

A good Trancheur must have a vast knowledge of meat. He should constantly research and improve itself in this regard.
Since he will be located in the kitchen part of the business, he should show harmony with the other staff working here.
He must know at least one foreign language.
He must be patient and pleasant, as he will take part in the service.

turkishboy

What are the qualities that should be present in a good Trancheur ?

A good Trancheur should be someone who is reliable, responsible, loves his job and complies with the establishment rules.
A good Trancheur should get along well with his friends and work in cooperation and team spirit.
A good Trancheur should be honest, courteous and respectful to guests and colleagues.
A good Trancheur must have a proper physique and diction as a requirement.
A good Trancheur must know one or more foreign languages.

mathland

He is a captain-level service staff in French restaurants, very luxurious restaurants. He cuts, cleans and portions the meals of meat, fish, chicken and hunt animals that come to the guest table as a whole. The prepared meats are served by the waiter of the relevant table.