Rotisseur chef

Cook of the classic brigade specialising in roasts, grills and fried foods, known by the French term rôtisseur. He masters the cooking of meats and poultry on the spit, grill and in the oven, temperature control and the resting of cuts. Responsible for his station and its jus, he supervises the commis attached to him and ensures command of a demanding family of cooking methods in large kitchens.