A chef rôtisseur is the roast chef in the classical brigade, in charge of roasted and spit-roasted meats, grilled items, and fried foods, along with their jus and sauces. Mastery of fire and timing defines the role: judging doneness by touch and temperature, managing resting, and producing crisp skins and caramelised exteriors. In the days of open hearths it was among the most prestigious stations; the rôtisseur’s skill showed in every joint. Modern equivalents cover the grill and rotisserie sections of restaurants and carveries. The craft remains essentially unchanged: meat, heat, and judgement.