A saucier is a type of chef who specializes in making sauces, soups, and other liquid dishes. This role is often found in professional kitchens, particularly in fine dining restaurants. The saucier is responsible for creating flavorful bases that enhance the overall taste of a meal, often using techniques that have been passed down through culinary traditions. In classical French cuisine, the saucier is considered one of the key positions in the kitchen brigade system, which was developed by the chef Auguste Escoffier. A skilled saucier must have a deep understanding of ingredients, cooking methods, and flavor combinations to craft sauces that complement various dishes.