Aboyeur

Aboyeur is the French brigade term for the cook or chef who calls orders at the pass and coordinates the timing of dishes during service. The word is often translated as “barker” or “caller.” The aboyeur receives orders from the dining room, announces them clearly to the kitchen stations, monitors progress and calls when dishes should be fired, finished or sent.

Responsibilities at the pass

• Read and repeat orders accurately so every station understands the table’s requirements.
• Coordinate firing times so dishes for the same table reach the pass together.
• Track modifications, allergies and special requests, confirming them with the relevant station.
• Monitor ticket times and communicate delays before they affect the dining room.
• Check completed plates for presentation, temperature and consistency before they leave the pass.

Aboyeur in a modern kitchen

In a traditional brigade, the aboyeur is a defined role at the pass. In many contemporary restaurants, the executive chef, head chef, sous-chef or dedicated expeditor performs the same function. The essential skill is clear communication and control of the service sequence.

Example: The aboyeur calls “Two fish, one steak, fire the vegetables.” Each station acknowledges the call, prepares its component and reports when it is ready for the final check.

Chef’s tip: Use concise, consistent calls and require stations to acknowledge important instructions. Repeat allergy and dietary information clearly; never rely on a shouted ticket alone for allergen control.