A poissonier is a chef who specializes in the preparation of fish specialties in the kitchen. He works under the Chef de Partie and is responsible for the preparation of fish dishes, as well as seafood and shellfish. He is also responsible for selecting and storing the seafood to ensure it is fresh and of high quality.

A poissonier must be proficient in various techniques of preparing fish and seafood, such as grilling, steaming, poaching and breading. He must also have knowledge in the processing of fish and seafood to prepare them in perfect quality.

He must also have knowledge in the use of spices and flavors to enhance the flavors of the fish specialties. A poissonier must also have the skills and experience to be creative and come up with new ideas for fish dishes to enhance the restaurant’s menu and impress guests. He is also responsible for organizing and supervising the work at his station, as well as maintaining sanitary standards and using ingredients in an efficient manner.


In a professional kitchen, experienced chefs take on various positions to organize daily operations and ensure that guests are impressed with quality food and service. The Chef de Cuisine is in charge of the overall management of the kitchen, the Sous Chef supports the work of the Chef de Cuisine, the Chef de Partie is in charge of a specific station such as Gardemanger, Rotisseur, Saucier, Patissier and Entremetier. The Chief Tournant supervises and coordinates work at various stations. Each post has its own responsibilities and tasks that help keep the kitchen running smoothly.