The roast chef, also called the chef rôtisseur, is the member of the classical kitchen brigade responsible for roasted and spit-roasted meats, grilled meats, and fried foods. In Escoffier’s brigade system the rôtisseur commands the rotisserie corner, judging doneness by touch, sight, and timing, resting meats properly, and carving for service. The role demands mastery of fire and temperature: a perfect roast is browned outside, juicy within, and served at its peak moment. In smaller modern kitchens the duties fold into other roles, but the title survives in grand hotels and traditional restaurants as a mark of craft. The rôtisseur’s station, with its spits, grills, and fryers, remains the most primal corner of the professional kitchen.