In a traditional professional kitchen brigade, the staff member who receives orders from waiters and calls them out to the chefs. Known in French kitchens as the aboyeur, the kitchen clerk pins written order tickets on hooks or a rail organised by table, announcing each new order loudly so the relevant sections begin cooking. The role coordinates timing across the kitchen, ensuring starters, mains, and desserts for each table progress together. Although modern kitchens increasingly use digital ticket screens and printers, the announcing function survives in classic brigade systems. Clear, authoritative calling keeps a busy service flowing and reduces errors during peak periods.