This is a comprehensive list of the members of a full kitchen brigade. Only the largest of establishments would have a staff of this size. As noted under some titles, certain positions are combined into other positions when such a large staff is unnecessary. Note: Despite the use of '
in English as the title for a cook, the word actually means "chief" or "head" in French. Similarly, ' means "kitchen", but also refers to food or cooking generally, or a type of food or cooking. ; (kitchen chef; "chief of the kitchen"): is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food. ; (deputy or second kitchen chef; "under-chief"): receives orders directly from the for the management of the kitchen, and often serves as the representative when the is not present. ; (roast cook): manages a team of cooks that roasts, broils, and deep fries dishes. :; (fry cook): in larger kitchens, prepares fried foods instead of the . :; (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. :; (charcuterie specialist): in larger kitchens, reports to the and specializes in making prepared meat products, such as terrines, galantines, ballotines, pâtés, and confits, primarily from pork, although confits are mostly waterfowl and terrines and pâtés often include other types of meat. ; (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. :; (confectioner): in larger restaurants, prepares candies and instead of the . :; (glazier): in larger restaurants, prepares frozen and cold desserts instead of the . :; (decorator): 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 . :; (chocolate specialist): in larger restaurants, prepares chocolate confections and show pieces instead of the . :; (cheese specialist): in larger restaurants, prepares meal-end cheese courses instead of the . ; (butcher): butchers meats, poultry, and sometimes fish; may also be in charge of breading meat and fish items. ; ("barker", 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 ==