Final answer:
The saucier is responsible for preparing sauces and typically also in charge of making soups in the professional kitchen.
Step-by-step explanation:
The saucier is a position in the classical brigade de cuisine in a professional kitchen and is responsible not only for preparing sauces but also typically soups as well. This role is essential in the kitchen hierarchy and represents specialization in one of the most critical aspects of cooking. While the saucier may sometimes participate in the preparation of stews, stocks, and soups, they might also contribute to other related tasks according to the demands of the kitchen. However, tasks such as preparing desserts, grains, and salads are usually designated to other specialized kitchen staff.