French term or word meaning...?

Question

Basically a working interview. I have applied to work at a very nice restaurant in town. The owner asked me to come back and sort of stand in with 3 different jobs for a time one night: bartender, food expediter and waiter. He said it was a sort of secondary interview. It allows me to see how they operate and if I still wanted to work there and him an idea as to how I work. It sounds like a great idea, but he had a French word for it that I can't remember ...

Answer 1

sous chef comes to mind > but that would be a head chef.

maybe   > A commis is an apprentice in larger kitchens that works under a chef de partie in order to learn the station's responsibilities and operation.  He is a chef who has recently completed formal culinary training or is still undergoing training.

Hopefully not >>the escuelerie or dishwasher, (from 15th century French) is the keeper of dishes, having charge of dishes and keeping the kitchen clean. A common humorous title for this role in some modern kitchens is Chef de Plúnge

Bon Appetite!

Answer 2

Sommelier

This is a person who works on the floor of a restaurant in all capacities.

It is pronounced   So Mall Yay

In the past the sommelier used to be just wines, but now they are used for a much broader capacity.  

There is also a "Maitr D".  This person used to be the head waiter but is also a manager for floor service in the restaurant.