Hors d'œuvrier
The hors d'œuvrier (from French hors-d'œuvre 'starter') is the name given to the starter cook in a kitchen brigade . He is responsible for making starters, fish marinades, cold sauces and cocktails. His other area of responsibility includes the production of mixed salads, salads made from cooked vegetables and cold salads, such as a classic potato salad.
In small to medium-sized restaurants, this work is often done by the guard .