all the pots and pans instead of the . (roast cook) manages a team of cooks that roasts, broils, and deep fries dishes. (grill cook) in larger kitchens, prepares grilled foods instead of the . (fry cook) in larger kitchens, prepares fried foods instead of the . (fish cook) prepares fish and seafood dishes. or (entrée preparer) prepares soups and other dishes not involving meat or fish, including vegetable dishes and egg dishes. Originally the entremets preparer. (soup cook) in larger kitchens, reports to the and prepares the soups. (Cf. ) (vegetable cook) in larger kitchens, also reports to the and prepares the vegetable dishes. (pantry supervisor; "food keeper") is responsible for preparation of cold , pâtés, terrines and aspics; prepares salads; organizes large buffet displays; and prepares charcuterie items. (spare hand/roundsman) moves throughout the kitchen, assisting other positions in kitchen. (pastry cook) prepares desserts and other meal-end sweets, and for locations without a , also prepares breads and other baked items; may also prepare pasta. in larger restaurants, prepares candies and instead of the . in larger restaurants, prepares frozen and cold desserts instead of the . in larger restaurants, prepares show pieces and specialty cakes instead of the . (baker) in larger restaurants, prepares bread, cakes, and breakfast pastries instead of the . (butcher) butchers meats, poultry, and sometimes fish; may also be in charge of breading meat and fish items. (announcer/expediter) takes orders from the dining room and distributes them to the various stations; may also be performed by the . (staff cook) prepares the meal for the restaurant staff. ("kitchen boy") in larger restaurants, performs preparatory and auxiliary work for support. (busser) clearing tables, taking dirty dishes to the dishwasher, setting tables, refilling Summary table See also Auguste Escoffier Chef List of restaurant terminology Waiting staff Maître d'hôtel, a front of house head Notes References Dominé, André (ed.). Culinaria France. Cologne: Könemann Verlagsgesellschaft mbh, 1998. Patrick Rambourg, Histoire de la cuisine et de la gastronomie françaises, Paris, Ed. Perrin (coll. tempus n° 359), 2010, 381 pages. Restaurant terminology Culinary terminology