Boulanger: The bread cook
Confiseur: The candy cook
Fish cook or poissonier: The fish cook--all fish and
shellfish items and their sauces
Friturier: The deep fry cook
Grillardin: The grill cook
Pantry chef or Garde Managr: Is responsible for
cold foods, including salads and dressings, pâtés, cold hors
d'oeuvres, and buffet items.
Pastry chef or patissier: Prepares pastries and
desserts.
Potager: The soup and often stock cook
Roast cook or rotisseur: Prepares roasted
and braised meats and their gravies, and broils meats and other
items to order. A large kitchen may have a separate broiler cook or
grillardin (gree-ar-dan) to handle the broiled items. The broiler
cook may also prepare deep-fried meats and fish.
The Butcher Commis: The
common cook under one of the Chef de Partie.
This level of cook comprises the bulk of the kitchen staff
Tournant (or chef de tournant):
The Relief cook. This term describes the cook in the
kitchen who provides help to all the different cooks rather than
having a specific job.
Vegetable cook or entremetier: Prepares
vegetables, soups, starches, and eggs. Large kitchens may divide
these duties among the vegetable cook, the fry cook, and the soup
cook.