| 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 |