| Job | Translation or other meaning | Where would he have worked? | Job description |
| Chef | Chef | Chef’s office and the first/second class galley | Drew up plans of the meals, adhering to the budget the purser would provide, and prepare the orders for the coming voyage |
| Sous-chef | Sous-chef | First/second class galley | Responsible for supervising the cooks and jointly responsible for the quality of the courses and their dishes |
| Saucier | Sauce cook | First/second class galley | Responsible for the sauces but also for all the meats served. |
| Grillardin | Grill cook | First/second class galley | responsible for all grilled foods served, as well as preparing and searing meats that are going to be roasted or braised. |
| Rôtisseur | Roast cook | First/second class galley | Responsible for the roasting and frying of the meats served. |
| Entremetier | Entre cook | First/second class galley | responsible for the preparation of dishes that do not involve meat, fish or seafood. This includes egg-based dishes. |
| Garde manager | Larder cook | First/second class galley and ladder room | Responsible of the cold dishes, like chilled soups, fruit, salads, pates, caviars, and some cold desserts. |
| Légumier | Vegetable cook | First/second class galley and the vegetable preparing room | Responsible for the preparation of all kinds of vegetables . The spectrum ranges from stuffed vegetables to mushrooms to purees made from legumes . |
| Assistant cook | Assistant cook | First/second class galley | Unassigned cook, it is believed 3 of the assistant cooks on the Titanic worked for the Entremetier |
| Pantryman | Pantrymen | First class pantry and second class pantry | Responsible for food preparation, and assisting in the storing and inventory of food and related products. They also prepared hot drinks. |
| Scullion | Scullion | The sculleries all around D-deck and the potato washing place | Scullions took care of the more unpleasant aspects of food preparation, such as peeling potatoes, plucking fowl, pitting fruit for preserves, and a variety of other tasks. They would also have been responsible for scouring the kitchen floors, which could get quite messy after cooking for a major event. In the kitchen, scullions did the heavy cleaning of pots, pans, and utensils, while finer kitchen items were cleaned by higher-ranking members of the staff. |
| Plate washer | Plate steward | The sculleries all around D-deck, the first class pantry and the first/second class galley | Cleaned the plates after dinner. |
| Butcher | Butcher | The butcher shops on D-deck and F-deck, thawing room on the orlop deck. | Prepared the meat for all classes |
| Baker | Baker | Bakers shop on D-deck and F-deck, the bake house on D-deck. | Prepared bread for all meals for everyone on-board. |
| Vienna baker | Vienna baker | Bakers shop on D-deck, the bake house on D-deck. | Prepared rolls and pastries |
| Confectioner | Confectioner | Bakers shop on D-deck, the bake house on
D-deck. | Prepares pies and sweets |
