In the culinary industry, an "aboyer" (sometimes spelled "a boyer") or a "barker" is a person who acts as a liaison between the front of house and the kitchen staff. The aboyer's primary responsibility is to relay orders from servers to the kitchen and ensure that they are prepared and delivered to the correct tables in a timely manner.
The aboyer also plays an important role in coordinating the flow of orders and managing the timing of dishes so that they are served at the right temperature and in the correct order. They must have strong communication skills, be able to work well under pressure, and have a thorough understanding of the menu and kitchen operations.
The term "aboyer" comes from the French word for "to bark," as the aboyer is often heard barking out orders in a busy kitchen. The role is also sometimes referred to as the "expeditor" or "passer."
