A chef d’étage is the floor attendant in a hotel, responsible for a particular floor’s guest rooms and corridors. The role covers supervising room servicing, handling guest requests, managing linen, and reporting maintenance issues, acting as the link between housekeeping and the front desk. In grand hotels the chef d’étage ensures their floor meets exacting standards of presentation and responds personally to guests’ needs. While not a culinary role despite the chef title, which here means chief or head, it is part of the same French-derived hierarchy of hospitality positions that organises large establishments into clear areas of responsibility.