The document outlines the hierarchy and duties of staff in a professional kitchen brigade. It details the roles of the executive chef and sous chef at the top of the hierarchy who manage the kitchen. It then describes the various station chef and cooking roles for different food items down to apprentices and dishwashers at the bottom. Key positions include chef de partie for food stations, cuisinier as cooks, and commis as junior cooks.

1. The Kitchen Brigade
Mehernosh Dhanda
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BAC 101 Culinary foundation level 1 (Theory)
26 October 2012

2. 1. Hierarchy in the kitchen
2. Duties of the kitchen staff
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BAC 101 Culinary foundation level 1 (Theory)
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3. Chef de Cuisine/Executive Chef
Sous Chef/Deputy Kitchen Chef
Chef de Partie/Section Chef
Cuisinier/Cook
Commis/Junior cook
Apprentice/ Trainee
Plongeur/ Marmiton/Dish & Pot Washer
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BAC 101 Culinary foundation level 1 (Theory)
26 October 2012

4. Chef de Cuisine Management of kitchen.
• Receives
Sous chef de cuisine • Planning orders directly
( Executive Chef )
(Deputy kitchen chef)•Organizing de cuisine
from the chef
•Staffing management of
for the
•Leading
the kitchen and often
•Controlling
represents the chef de
•Motivating
cuisine when he or she is
not present.
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BAC 101 Culinary foundation level 1 (Theory)
26 October 2012

5. Tasty,
Nutritious
Food
On
Safe
Time
Food
Service
Executive
Chef
ensures
Team Clean,
Work & Safe
Spirit Kitchen
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BAC 101 Culinary foundation level 1 (Theory)
26 October 2012

6. Sous Chef • Receives orders directly
Sous chef de cuisine • Receives orders directly
from the chef de cuisine
(Deputy kitchen chef)
(Deputy kitchen chef) for the management of the
from the chef de cuisine
kitchen.management of
for the
•the kitchen and often Chef
Often represents the
de Cuisine when he de she
represents the chef or
is not present.he or she is
cuisine when
not present.
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BAC 101 Culinary foundation level 1 (Theory)
26 October 2012

7. Chef de partie • Responsible for
managing a given station
(Section chef)
in the kitchen where they
specialize in preparing
particular dishes.
•Those that work in a
lesser station are referred
to as a demi chef
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BAC 101 Culinary foundation level 1 (Theory)
26 October 2012

8. Cuisinier • Do the actual cooking in a particular
(Cook) section.
•Make indents/requisitions.
•Supervise activities of subordinates.
Commis • Function under the cooks.
(Junior cook) •Assist in the cooking & other
activities in a section.
Apprenti(e) •Students gaining practical training &
(Apprentice) work experience in the kitchen.
•Perform preparatory work and/or
cleaning work.
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BAC 101 Culinary foundation level 1 (Theory)
26 October 2012

9. Plongeur • Cleans dishes and utensils
(Dishwasher) and may be entrusted with
basic preparatory job.
Marmiton • In larger restaurants takes
(Pot and pan washer) care of all the pots and pans
instead of the plongeur.
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BAC 101 Culinary foundation level 1 (Theory)
26 October 2012

10. Saucier • Prepares sauces, warm hors d'oeuvres,
completes meat dishes and in smaller
(Sauce maker/Sauté cook)
restaurants may work on fish dishes and
prepares sautéed items.
•This is one of the most respected positions
in the kitchen brigade.
Rôtisseur • Manages a team of cooks that roasts,
broils and deep fries dishes.
(Roast cook)
Grillardin • In a larger kitchen this person prepares
the grilled foods instead of the rôtisseur.
(Grill cook)
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BAC 101 Culinary foundation level 1 (Theory)
26 October 2012

11. Friturier In larger kitchens this person
(Fry cook) prepares fried foods instead of the
rôtisseur.
Poissonnier Prepares fish and seafood dishes.
(Fish cook)
Entremétier Prepares soups and other dishes not
(Entrée cook) involving meat or fish, including
vegetable dishes and egg
preparations.
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BAC 101 Culinary foundation level 1 (Theory)
26 October 2012

12. Potager • In larger kitchens this person reports to the
(Soup cook) entremetier and prepares the soups.
Légumier • In larger kitchen this person also reports to
(Vegetable cook) the entremetier and prepares the vegetable
dishes.
Garde manger • Responsible for preparation of cold hors
(Cold kitchen Chef) d'oeuvres, prepares salads, organizes large
buffet displays and prepares charcuterie
items.
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BAC 101 Culinary foundation level 1 (Theory)
26 October 2012

13. Pâtissier (Pastry cook) •Prepares desserts and other meal end sweets.
•May also prepare breads, other baked items &
pasta .
Confiseur • Prepares candies and petit fours in larger
restaurants instead of the pâtissier.
Glacier • Prepares frozen and cold desserts in larger
restaurants instead of the pâtissier.
Décorateur • Prepares show pieces and specialty cakes in
larger restaurants instead of the pâtissier.
Boulanger (Baker) • Prepares bread, cakes and breakfast pastries in
larger restaurants instead of the pâtissier.
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BAC 101 Culinary foundation level 1 (Theory)
26 October 2012

14. Boucher •Butchers meats, poultry and sometimes fish.
(Butcher)
Tournant • Moves throughout kitchen assisting other positions in
( Relief Cook) kitchen.
Aboyeur • Takes orders from dining room and distributes them to
(Announcer) the various stations.
Communard • Prepares the meal served to the restaurant staff.
( Staff Cook)
Garçon de cuisine • Performs preparatory and auxiliary work for support in
( Kitchen Boy) larger restaurants.
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26 October 2012

15. Chef de partie
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