| Patron |
Restaurant owner |
| Chef (de cuisine), Maître de Cuisine |
The head chef, responsible for management of the kitchen and staff; he may call himself Maître if he has a master craftsman’s diploma. |
| Souschef (de cuisine) |
Deputy head chef |
| Chef de partie |
Specializes in a specific part of the kitchen, e.g |
| Chef garde-manger |
Storeroom manager, cook for cold foods, cuts meat and fish |
| Chef saucier |
Stock and sauce cook (not for fish) |
| Chef rôtisseur |
Roast cook, also prepares grilled and deep-fried vegetables |
| Chef poissonnier |
Specializes in fish, shellfish and crustaceans |
| Chef entremétier |
Vegetable cook, also prepares potato, grain, egg and cheese dishes as well as soups, i.e. everything except fish and meat |
| Pâtissier |
Pastry chef, responsible for all sweet dishes, pastries, cakes and tarts |
| Boucher (de cuisine) |
The kitchen’s own butcher |
| Légumier |
Vegetable cleaner, assistant to the chef entermétier |
| Tournant |
Swing cook who stands in for absent cooks |
| Communard |
staff cook; in small brigades the chef rôtisseur does this task |
| Boulanger |
Baker, assistant to the pâtissier |
| Glacier |
Responsible for ice cream and frozen dishes, assistant to the pâtissier |
| Confiseur |
Responsible for candies, assistant to the pâtissier |
| Commis |
Young cook, works under the chef’s instructions |
| Plongeur de batterie |
Dishwasher, who may also prepare fish |
| Argentier |
Silver polisher |
| Vaisselier |
Responsible for all tableware |
| Garçon de cuisine |
Kitchen boy |