In French cuisine, the person or chef apprentice responsible for grilling and broiling food in a restaurant kitchen.
From French 'grille' (grill) plus the agent suffix '-ee.' This is a culinary station title from the brigade de cuisine (kitchen hierarchy) system. It entered English through professional cooking vocabulary.
The grillee was often the toughest job in classical kitchens—standing in front of open flames all day, which is why this position was traditionally given to apprentices as a trial by fire.
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