The document summarizes the classical French kitchen brigade system developed by Georges Auguste Escoffier. It outlines the hierarchy and roles within the kitchen brigade, including the chef de cuisine as the head chef in charge of overall management. Below the chef de cuisine are positions like sous-chef de cuisine, chef de partie for specific stations, demi-chefs, and commis. Common stations mentioned are saucier, poissonier, rotisseur, grillardin, and patissier. The system aimed to simplify work and eliminate chaos in hotel kitchens.

1. KITCHEN
BRIGADE IN
FRENCH
TERMINOLOGY
BY- HARSH SODHANI
HIMANSHU SONI
HIFZUR RAHMAN

2. BACKGROUND
• Devloped By Georges Auguste Escoffier Who
Was A French Chef, Restaurateur And Culinary
Writer Who Popularized And
Updated Traditional French
Cooking Methods.
• Simplifies Work In Hotel Kitchens.
• Eliminates Chaos And Duplication of Efforts.

3. CLASSICAL KITCHEN BRIGADE
• The Use Of Chef In English As The Title For A
Cook, The Word Actually Means "Chief" Or
"Head" In French.
• Similarly, Cuisine Means "Kitchen", But Also
Refers To Food Or Cooking Generally, Or A
Type Of Food Or Cooking.
• The Basic Hierarchy Of The Classical Kitchen
Brigade System Is As Follows:-

4. Chef De Cusine
• Kitchen Chef; "Chief Of The Kitchen“, The Head
Honcho, Or Executive Chef, In Charge Of The Entire
Kitchen .
• Is Responsible For Overall Management Of Kitchen.
• Responsible For Maximizing The Productivity Of
Kitchen Staff.
• Supervises Staff, Creates Menus And New Recipes
With The Assistance Of The Restaurant Manager.
• Maintains A Sanitary And Hygienic Environment For
The Preparation Of Food.

5. • Sous-Chef De Cuisine (Deputy/Second Kitchen Chef;
"Under Chief")
• The Under-Chef. Second In Command.
• Supervises And Coordinates The Various Station
Chefs (Chef De Parties).
• Receives Orders Directly From The Chef De
Cuisine For The Management Of The Kitchen
• Chef De Partie (Senior Chef; "Chief Of The Group")
• Is Responsible For Managing A Given Station In The
Kitchen .
• Specializing In Preparing Particular Dishes There.
Those Who Work In A Lesser Station Are Commonly
Referred To As A Demi-Chef (Assistant Station Chefs)
And Commis (Attendants) .

6. • 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.
• Reports Directly To The Chef De Partie And Takes Care Of
The Tools For The Station.

7. • Not All Kitchens Necessarily Would Have All The
Positions, But Some Of The Following Stations
Would Be Included:
• Saucier : Saute Chef.
• Responsible For All Sautéed Items.
• Prepares Sauces And Warm Hors D'oeuvres,
Completes Meat Dishes.
• Poissonier : Fish And Shellfish Dishes.
• Responsible For Fish Items And
Their Sauces.
• Sometimes Combined With Saucier Position.

8. • Rôtisseur : Roast Station.
• Manages A Team Of Cooks That Roasts, Broils,
And Deep Fries Dishes.
• Roasted And Braised Foods And Any Stuffing For
Them.
• Grillardin : Grill Station.
• Responsible For All Grilled Foods.
• May be combined with Rôtisseur.

9. • Entremetier : Entrée Preparer.
• This Is A Combined Potager And Legumier,
Preparing Vegetable Dishes, Soups, And Stocks.
• Responsible for hot appetizers.
• In A Fully Traditional Brigade System :
• Potager – Soup Station.
• Legumier – Vegetables.
• Aboyeur : Announcer/Expediter.
• Takes Orders From The Dining Room And
Distributes Them To The Various Stations.
• May Also Be Performed By
The Sous-Chef De Partie.

10. • Garde Manger : Pantry Supervisor.
• Prepares Or Coordinates All Cold Foods Including
Salads, Cold Meats, Pates, Terrines, Sausages, Hors
D’oeurves & Decorative Carving Garnishes.
• Large Buffet Displays And Prepares Charcuterie
Items.
• Boucher : Butcher.
• Responsible For Meat Butchery And Poultry And
Ocassionaly Fish Treatment.
• Often Considered As A Part Of Garde Manger.

11. • Pâtissier : Pastry Chef.
• Responsible For Baked Items,
Pastries And Desserts.
• Often Supervises Seprate
Kitchen In Larger Operations.
• Areas Of Specialisation :
• Confiseur – Makes Petits Fours And Candies.
• Glacier – Makes Cold Or Frozen Desserts.
• Decorateur – Decorates Cakes Or Other Items.
• Boulanger – Baker, Makes Breads, Rolls, And
Cake.