What Is The Kitchen Brigade?

The kitchen brigade is an organizational hierarchy for professional kitchens

organized by the legendary French chef, Georges-Auguste Escoffier.
Dubbed by Kaiser Wilhelm as “the emperor of chefs,” he is one of the most
important figures in the development of modern French cusine, and one of
the fathers of haute cuisine.
Escoffier was born in Southern France, in the village of Villeneuve-Loubet on
October, 28, 1846, and became an apprentice chef in his uncle’s restaurant,
Le Petit Moulin Rough, at the age of 13. He was such a talented chef that he
was offered a job in Paris as soon as his apprenticeship was finished.
Although he went to Paris, he did not remain, and instead became chef of
the general quarters of the Army of the Rhine, at the beginning of the Franco-
Prussian War, in 1870.
After the war, in 1884, Escoffier returned to Paris and became chef (Directeur
de Cuisine) at the Grand Hotel of Monte Carlo and at the Hotel National of
Lucerne, Switzerland. He divided his time between the two, serving at the
Grand Hotel in winter and the Hotel National in summer. There he met Cesar
Ritz, of Ritz Hotels fame. The two collaborated, and made a fantastic duo. At
the Grand Hotel Monte Carlo, for instance, they developed the first prix fixe
menu for parties of four or more, to make it easier for the many English
speaking guests. The two moved to the Savoy Hotel in London, and then
established several famous hotels, such as the Grand Hotel in Rome, and
many Ritz Hotels throughout the world.

Although Escoffier had been trained in a centuries old system of kitchen

organization dating back to the 14th century, he had begun to assert new
ideas for kitchen management even when he was an apprentice. Noble
house kitchens had been loosely divided into different sections for different
types of food. The kitchens, and the dishes served, were characterized by
excess, disorganization, inefficiency, and even chaos. Influenced by his
experience in the French army, while at the Savoy, Escoffier organized the
kitchen brigade system of organization, known as the chef de partie system.
The idea was to avoid duplication of effort, and to help facilitate
communication between the various staff members. the system used a
hierarchical organization, with a strict chain of command based on rank.
The Kitchen Brigade Positions
The basic hierarchy of the classical kitchen brigade system is as follows:

Chef de Cusine – the head honcho, or executive chef, in charge of the entire
kitchen (basically the general)
Sous Chef – the under-chef, second in command. Supervises and
coordinates the various station chefs (chef de parties). Second in command
when the chef de cusuine is absent. Also acts as an expediter (aboyeur)
during service (usually in training to become head chef)
Chefs de Partie – various station chefs which have responsibility for a certain
part of meal, which are divided according to the ingredients they specialize
in, or the method of cooking. A chef de partie usually has several demi-chefs
(assistant station chefs) and commis (attendants) working under them.
Demi-Chef – assistant station chef. Does most of the actual preparation of
the food in the specific station they are assigned, as supervised by the station
chef (chef de partie). In charge of the station if the station chef is absent.
Commis – attendants assigned to a particular station and given the grunt
work, or lower-skill work. Usually in training to become a demi-chef.
Apprentice – lowest man on the totem pole and given the heavy lifting work
while studying the culinary arts and in training to become a commis and then
move up from there. Works through all the various stations in order to
become prepared to move up.
Not all kitchens necessarily would have all the positions, but some of the
following stations would be included:

Saucier – saute chef)

Poissonier – fish and shellfish dishes
Friturier – fry chef prepares all fried items (basically deep frying)
Grillardin – grilled and broiled foods
Rotisseur – roasted and braised foods and any stuffing for them
Potager – stocks and soups, assistant to the saucier. Considered a lower-
skilled position.
Legumier _ vegetable dishes
Entremeteir – this is a combined potager and legumier, preparing vegetable
dishes, soups, and stocks
Garde Manger – prepares or coordinates all cold foods including salads, cold
meats, pates, terrines, sausages, hors d’oeurves, decorative carving
garnishes, buffet items, if present.
Boucher – butcher responsible for meat butchery, and poultry and fish
treatment. May prepare these and then give them to the garde manger for
distribution to the various station chefs.
Charcutier – prepares pork products such as pâté, pâté en croûte, rillettes,
hams, sausages, or any cured meats. May coordinate with the garde manger
and deliver cured meats.
Patissier – pastry chef
Confiseur – makes petits fours and candies
Glacier – makes cold or frozen desserts (today this would be someone who
makes ice cream and other frozen desserts, and perhaps also makes ice
sculptures.
Decorateur – decorates cakes or other items
Boulanger – baker, makes breads, rolls, and cakes
Other positions besides the ones listed here were also possible. Modern
restaurant kitchens rarely use the classic brigade system. However, due to
the large volume, you might find the classic system in use on large cruise
liners or any place where a huge volume of food is prepared. Due to the
many changes in equipment, and the advent of modern electrical appliances,
there is no longer a need for so many positions. Instead, most kitchens use
an updated modern kitchen brigade system, which is very streamlined, in
comparison.
Another big change that has occurred in modern times is the way the word
chef is treated. Today, cooks are called chefs even if they have never been
in charge of a kitchen. A person can earn the title of chef by completing
culinary school, for instance. However, the French word chef basically
means chief and in the classic kitchen brigade system, only those who were
in charge (whether the head chef, under chef, or station chef, could be called
chefs.

The Modern Kitchen Brigade

Modern restaurant kitchens, as mentioned, rarely use the classic brigade
system. However, due to the large volume, you might find the classic system
in use on large cruise liners or any place where a huge volume of food is
prepared.
Executive Chef – the top chef who manages everything to do with the
kitchen, creates the menu, orders supplies, oversees the staff,
communicates and reports to the owners and/or managers. Executive chefs
may oversee more than one restaurant kitchen, as when there are several
restaurants in a hotel or resort. Not all restaurants have a separate executive
chef and chef de cuisine, defined below and an executive chef may spend
much of his or her time cooking, instead of involved in administrative duties.
Chef de cuisine – the kitchen chef who is the head chef of the kitchen. May
report to the executive chef, or directly to the owner, if the owner maintains
control of the kitchen. In some cases the executive chef and the chef de
cuisine may be one and the same.
Sous chef – next in line under the chef de cuisine, same as the under chef
in the classic system, and in command when the head chef (or executive
chef, if applicable) is not present. Oversees the preparation, portioning, and
presentation for the menu items according to the standards of the executive
chef or chef de cuisine.
Area chefs – these are basically the chefs de partie or station chefs,
responsible for a particular area in the kitchen. Depending on how closely
the kitchen follows the classic brigade, the station chefs may have line cooks
under them, or line cooks and station chefs may be basically the same
position. Any of the positions of the classic system are possible, such as
saucier, poissonier, rotisseur, or grillardin, etc. and in modern kitchens,
duties may rotate.
Line cooks – works for the area chef and assigned a particular position in the
assigned kitchen area.
Expeditor – (aboyeur) takes orders from servers in dining room and
announces them to the kitchen and facilitates the efficient coordination of
each dish. May make a final check on the finished plate and apply finishing
touches. Makes sure the servers deliver the plates promptly and correctly,
and may deliver orders th emselves, in some cases.
There are many other positions possible in a kitchen, and there are also
duties that have not been covered here, such as dishwasher and others, that
are needed for the functioning of a busy kitchen.

Does Culinary School Teach the Classical Brigade?

If you attend culinary school, you may be taught about the history the the
classical “brigade de cuisine, as established by Escoffier, but the cooking
classes themselves will most likely use some type of abbreviated version of
the brigade system, in line with modern usage, depending on needs dictated
by space, class size, and specialty areas of study.

Chef de partie (Mature chef) – in charge of managing confirmed station while

in your kitchen in the place where they specialize in getting ready special
dishes. Those that work in a lesser station are commonly known as a demi-
chef. Garçon de cuisine – Performs preparatory and additional work for aid
in bigger dining places. Garde manger (Pantry supervisor) , part of Culinary
Definition Of Brigade System– responsible for prep of cold hors d’oeuvres,
prepares salads, provokes large buffet displays plus prepares charcuterie
goods.
Grillardin (Grill cook) – At a bigger kitchen this person prepares the grilled
foods instead of the rôtisseur. Apprenti (e) (Apprentice) – Many times they
are students obtaining technical and technical trained in work and school
experience while in the kitchen. They perform job cleaning or work work out.
Sous chef de cuisine (Deputy kitchen area chef), part of Culinary Definition
Of Brigade System – Receives orders straight from your chef de cuisine to
the managing of the kitchen and usually reflects the chef de feast if he or
she’s just not currently.
Chef de cuisine (Kitchen chef) – Responsible for overall control of kitchen
area. They oversee staff, create menus and new recipes together with all the
aid of the restaurant supervisor, make buys on uncooked food items, trains
apprentices and maintains that a sanitary and hygienic environment for the
preparation of foods. Friturier (Fry prepares) , part of Culinary Definition Of
Brigade System – In larger kitchens that this individual prepares fried foods
rather than the rôtisseur.
Communard – Prepares the supper served on the cafe staff. Entremetier
(Entrée Preparer) – Prepares soups and other dishes not only involving fish
or meat, including vegetable mushrooms along with egg dishes. Glacier –
Prepares frozen and cold desserts in larger restaurants in the place of the
pâtissier. Camels’ (Junior prepares), part of Culinary Definition Of Brigade
System – Additionally, performs in a specific channel, however, reports
straight to the chef de port also handle these various tools for your own
channel.
Cuisinier (Cook) – This posture is a different individual where they generally
get ready particular dishes at a station. They may even be called a cuisine p
port. Marmiton – (Pot and pan washer) In bigger restaurants manages of
most the containers and pans instead of the plunger. Late in the 19th century,
at London’s Savoy Hotel, Escoffier acquired the modern brigade , Culinary
Definition Of Brigade System, method from the arrangement he learned
while serving from the French Army, .
That he organized the kitchen to some hierarchy of authority, accountability,
and also function. Confiseur – Prepares candy and petit-fours in larger
restaurants alternatively of the pâtissier. The brigade technique, Culinary
Definition Of Brigade System, was instituted by Escoffier to streamline and
simplify work from hotel kitchens. It served to remove the bitterness and lots
of energy which could result when workers didn’t have clear-cut obligations.
Below this procedure, every position includes a channel and specified
obligations, outlined below. In more compact operations, the timeless
technique is, broadly speaking abbreviated and responsibilities are
coordinated so as to make the best usage of workspace and talents. Even a
shortage of competent personnel, Culinary Definition Of Brigade
System, has also made alterations in the brigade procedure required.
The introduction of new gear has really helped to alleviate a few of the issues
associated with younger kitchen Builders. Plunger (Dishwasher) – Cleans
dishes and utensils and can be countered with fundamental plan endeavors.
Décorateur – Prepares show specialty and pieces, cakes at larger
restaurants in the place of the pâtissier. Pâtissier (Pastry cook), part
of Culinary Definition Of Brigade System, – Prepares desserts along with
other dinner end sweets and also for location without a blogger also prepares
breads and other baked products.
They may also get ready pasta for the dinner. Boulanger (Baker) – Prepares
bread, breakfast and cakes, sandwiches in bigger restaurants alternatively
of the pâtissier. Just like a military there is just a strict arrangement with a
string of command – Executive Chef or Chef de Cuisine, sous-chefs and
subsequently the chef’s p parties accountable for distinct departments, part
of Culinary Definition Of Brigade System, then demi chefs, chefs and comes
under them.
The structure is observed in huge establishments and variations of this, with
greater quantities of delegation from sizeable multi device properties and
even more straightforward buildings in modest fine restaurants. Now, most
restaurants utilize several simplified variants of Escoffier’s kitchen brigade
part of Culinary Definition Of Brigade System. On average, the executive
fighter sees kitchen activities, sets specifications, manages costs, and
directs work and training initiatives.
The sous chef sees that the food has been well prepared, portioned, also
presented based on this executive chef’s expectation. The line cooks
operate the channels and prepare menu items based on specifications,
aided by advocates and apprentices Aboyeur (Announcer/ / expediter), part
of Culinary Definition Of Brigade System – Takes orders from living area and
then distributes them to the numerous stations.
This circumstance might even be done by the sous chef p port. Tournant
(Spare hands roundsman) – Moves through kitchen assisting Different
places in Cooking Area Might also be responsible for breading meat and fish
things. Rôtisseur (Roast prepares) – Manages a team of hamburgers who
roasts, broils and heavy fry dishes. Saucier (Sauce maker/Sauté prepare),
part of Culinary Definition Of Brigade System – Prepares sauces, warm hors
d’oeuvres, completes meat meals and at more compact restaurants can
work on fish foods also prepares sautéed items.
This is among the absolute most respected spots from the kitchen brigade.
Below is a comprehensive collection of various members of the kitchen
brigade strategy. Only the largest of establishments would have an extensive
staff with this size. As mentioned under certain names, Culinary Definition Of
Brigade System, specified positions are combined to different places if such
a large staff remains unnecessary.