The document describes the brigade de cuisine system used in professional kitchens to organize staff roles and responsibilities. Key points: - The brigade is headed by the chef de cuisine who oversees all kitchen operations. Other roles include sous-chef, chef de partie for specific stations, and commis and apprentices who assist. - Stations include sauce, meat, fish, pastry. Larger kitchens have more specialized roles like roasting, frying, baking. - Maintaining sanitation and hygiene is critical to prevent foodborne illness. Proper cleaning and sanitization of equipment, utensils and surfaces is required along with pest control and staff health standards.

1. Brigade de
cuisine
(English: kitchen brigade) is a system of
hierarchy found in restaurants and hotels
employing extensive staff, commonly
referred to as "kitchen staff" in English
speaking countries.

2. Brigade de cuisine
• -The concept was developed
by Georges Auguste Escoffier.
- Note: Despite 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.

3. Chef de cuisine (kitchen chef;
literally "chief of kitchen")
• is responsible for overall management of
kitchen; supervises staff, creates menus
and new recipes with the assistance of
the restaurant manager, makes purchases
of raw food items, trains apprentices, and
maintains a sanitary and hygienic
environment for the preparation of food

4. Sous-chef de cuisine (deputy
kitchen chef; literally "sub-chief")
• -receives orders directly from the chef de
cuisine for the management of the
kitchen, and often serves as the
representative when the chef de cuisine is
not present. Smaller operations may not
have a sous-chef, while larger operations
may have more than one.

5. Saucier (saucemaker/sauté
cook)
• -prepares sauces and warm hors d'oeuvres,
completes meat dishes, and in smaller restaurants,
may work on fish dishes and prepare sautéed items.
This is one of the most respected positions in the
kitchen brigade, usually ranking just below the chef
and sous-chef.

6. • hors d'oeuvre-literally "apart from
the [main] work") or the first course,
is a food item served before the main
courses of a meal, typically smaller
than main dishes, and often meant to
be eaten by hand (with minimal use
of cutlery)
Tomato bruschetta

7. Chef de partie (senior chef; literally "chief
of party"; party used here as a group, in
the sense of a military detail)
• 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 ademi-chef.

8. Cuisinier (cook)
• -is an independent position,
usually preparing specific
dishes in a station; may also
be referred to as a cuisinier
de partie.

9. Commis (junior cook)
•also works in a specific
station, but reports
directly to the chef de
partie and takes care of
the tools for the station.

10. Apprenti(e) (apprentice)
• are often students gaining
theoretical and practical training
in school and work experience in
the kitchen. They perform
preparatory work and/or
cleaning work.

11. Plongeur (dishwasher or kitchen porter)
•cleans dishes and
utensils, and may be
entrusted with basic
preparatory jobs

12. Marmiton (pot and pan washer, also
known as kitchen porter)
•in larger restaurants,
takes care of all the
pots and pans instead
of the plongeur.

13. Rôtisseur (roast cook)
•manages a team of
cooks that roasts,
broils, and deep fries
dishes

14. Grillardin (grill cook)
•in larger kitchens,
prepares grilled foods
instead of
the rôtisseur.

15. Friturier (fry cook)
•in larger kitchens,
prepares fried foods
instead of
the rôtisseur

16. •Poissonnier (fish
cook)
•prepares fish and
seafood dishes

17. •Entremetier (entrée
preparer)
•prepares soups and other
dishes not involving meat
or fish, including
vegetable dishes and egg
dishes.

18. •Potager (soup cook)
•in larger kitchens,
reports to
the entremetier and
prepares the soups

19. •Legumier (vegetable
cook)
• in larger kitchens, also
reports to
the entremetier and
prepares the vegetable
dishes.

20. • Garde manger (pantry supervisor;
literally "food keeper")
• is responsible for preparation of
cold hors
d'oeuvres, pâtés, terrines and aspic
s; prepares salads; organizes large
buffet displays; and
prepares charcuterie items.

21. pâtés
• is a mixture of cooked ground
meat and fat minced into a
spreadable paste. Common
additions
include vegetables, herbs, spices,
and either wine or brandy

22. terrines
• is a French forcemeat loaf similar to a pâté, made
with more coarsely chopped ingredients.Terrines
are usually served cold or at room temperature.
Most terrines contain a large amount of fat as well
as pork, although it is often not the main
ingredient: Many terrines are made with typical
French game meat, like deer and boar (which are
generally not eaten any other way in France).

23. aspics
• is a dish in which ingredients are set into
a gelatin made from a meat stock or consommé.
Non-savory dishes, often made with commercial
gelatin mixes without stock or consommé, are
usually called gelatin salads.
aspic with chicken and eggs.

24. charcuterie
• from chair 'flesh' and cuit'cooked') is the
branch of cooking devoted to prepared meat
products, such
as bacon, ham, sausage, terrines, galantines,p
âtés, and confit, primarily from pork
• . Originally intended as a way to preserve
meat before the advent of refrigeration, they
are prepared today for their flavors derived
from the preservation processes

25. • Galantine is a chilled poultry product
created after the French
Revolution by the chef to the Marquis
de Brancas. The term galant connotes
urbane sophistication. Other origins
are suggested: the older French word
for chicken géline or galineor the
word gelatin.

26. • Tournant (spare hand/roundsman)
• moves throughout the kitchen, assisting other
positions in kitchen.

27. • Pâtissier (pastry cook)
• The pastry chef is a member of the classic brigade de
cuisine in a professional kitchen and is the station
chef of the pastry department.
• Day-to-day operations can also require the pastry chef
to research recipe concepts and develop and test new
recipes. Usually the pastry chef does all the necessary
preparation of the various desserts in advance, before
dinner seating begins. The actual plating of the desserts
is often done by another station chef, usually the garde
manger, at the time of order. The pastry chef is often in
charge of the dessert menu, which besides traditional
desserts, may include dessert wines, specialty dessert
beverages, and gourmet cheese platters

28. • Confiseur
• in larger restaurants, prepares candies
and petits fours instead of the pâtissier.
• petits fours is a
small confectionery or savoury appetizer.
The name isFrench, petit four meaning
"small oven".

29. •Glacier
• in larger restaurants,
prepares frozen and cold
desserts instead of
the pâtissier.

30. •Décorateur
•in larger restaurants,
prepares show pieces
and specialty cakes
instead of the pâtissier.

31. Boulanger (baker)
• in larger restaurants,
prepares bread, cakes, and
breakfast pastries instead of
the pâtissier.

33. •Boucher (butcher)
•butchers meats, poultry,
and sometimes fish; may
also be in charge of
breading meat and fish
items.

34. • Aboyeur (announcer/expedi
ter)
• takes orders from the dining
room and distributes them
to the various stations; may
also be performed by
the sous-chef de partie.

35. •Communard
•prepares the meal
served to the
restaurant staff.

36. • Garçon de cuisine (literally
"kitchen boy")
• in larger restaurants,
performs preparatory and
auxiliary work for support

37. Keeping Your
Customers and
Employees Safe

38. • Allergens
• are substances in food that
cause allergic reactions in some
people when eaten.People who
have these reactions are said to
have a foodallergy.

39. • About one in 30 peoplehas a food
allergy.Allergic reactions may range from
rashes to swollen glands, tightening of
thethroat, shortness of breath, or
vomiting. The most severe reaction is
called
• anaphylactic(AN-uh-fill-AK-tik)shock, a a
condition in which the victim may
become unconscious,have difficulty
breathing, or even die.

40. • The most common food allergens are:
• Dairy products
• Eggs
• Fish
• Shellfish
• Tree nuts
• Peanuts
• Wheat
• Soy products

41. • You, as s restaurant worker or
foodservice manager are responsible
for among other,
• Memorize the list of common food
allergens
• Knowing all the ingredients in all the
items on your menu, so that you can
answer any question about a
particular ingredient.

42. • As a cook, you must be able to prepare a
customer’s specially ordered item and make
certain that it is free of any particular allergen.
For example, if a customer is allergic to
shellfish, you must be certain that the chicken
they order is not fried in the same oil as
shrimp.Servers must be able to describe fully
any menu item and tell how it is prepared.
If not, the server must honestly tell the
customer he/she isn’t sure and go ask a chef,
orsuggest the customer try something else.

43. • Example:
•
• Seafood Allergies and Southeast Asian Cuisine
• Here’s an example of how a minor ingredient can be
important to someone with anallergy. In southeast
Asian restaurants, most recipes include fish sauce, an
anchovy-based seasoning. From the menu, it would
be impossible for the customer to tellthat the chicken
dishes, the pork dishes, the vegetarian dishes, the
soups, the sauces,the marinades, and even many of
the salads contain this ingredient. Therefore, itwould
be important that the managers, servers, and cooks all
understand that mostof their dishes would be
hazardous to someone with a seafood allergy.

44. • Pest Control
•
• Pests such as rats, cockroaches, and flies
spread disease. It is a major health
violation to have an infestation of such
animals in your establishment. The
following guidelines forcontrolling pests
are based on eliminating their food,
water, and shelter:

45. Pest control
• •Keep the area outside your building
clean and free of garbage and debris.
• •Make certain that outside doors
close completely and automatically.
• •Eliminate hiding places, both inside
and outside

46. Pest control
• .•Use heavy-duty garbage containers and
dumpsters, and keep them tightly sealed.
• •Keep your kitchen clean and sanitized.
“Clean as you go” is a good rule of
thumb.
• •Keep all foods in the kitchen tightly
sealed when not in use. Store food off
the floor
• .•Inspect all incoming deliveries for pests.

47. Pest control
• ••Keep your kitchen in good repair.
Seal holes and cracks in the wall, and
gaps aroundpipes and electrical
outlets
• .•Repair leaky pipes and dripping
faucets

48. • Sanitation and Hygiene
• The two major paths to preventing food-borne
illness involve proper sanitation in thekitchen and
good personal hygiene. In this section, we look at
the details of each of theseimportant topics.
• Sanitizing
• Sanitizing means washing with enough heat and/or
chemicals to kill pathogens.
• Cleaning - means just getting rid of visible dirt.
Dishes, utensils, work surfaces, and equipmentmust
be sanitized.

49. • Mechanically Sanitizing
Dishes,Utensils,and Small-Equipment
Parts
• There are five steps to sanitizing items in
a mechanical dishwasher. This procedure
may be used when washing dishes, kitche
n utensils, equipment, and parts of equip
ment that can fit into the washer (The
temperatures and times may vary
according to local regulations.):

50. • 1.Scrape
• pieces of food from the items into the garbage.
• 2.Prerinse
• the items, usually using a sprayer
• .3.Place
• items onto the rack in the dishwasher. Do not overload.
• 4.Run
• the machine. Make certain the sanitizing temperatures
are set at 180°F (82°C)for heat sanitation or 140°F
(60°C) for chemical sanitation.
• 5.Air-dry
• in a drying rack, so items will not be recontaminated by
contactwith towels, fingers, and so forth. Inspect the
dishes as you place them on the rack

51. • Sanitizing Large Equipment and
Work Surfaces
• Bacteria can grow rapidly on
equipment and work surfaces that
have been contaminated by residue
from cooking. To prevent this from
happening, observe the following
princi-ples for cleaning your work
area and equipment:

52. • •Clean and sanitize tables, counters, and
work surfaces frequently during the
daywith a cloth soaked in sanitizer. Again,
follow the rule “clean as you go.”
• •Dismantle, clean, and sanitize large food
preparation machines at least daily.
Hint:To make this task easier, purchase
equipment that can be easily dismantled
and cleaned.

53. • •For parts that cannot be dismantled,
sanitize all surfaces with a sanitizing
solutionand wipe with a clean cloth.
Especially make certain to sanitize the
cutting bladeon the can opener, which is
notorious not only for harbouring
bacteria, but also for being the first place
the health inspector checks
• .•Clean hoods, grease filters, vent
pipes, ranges, and grills daily.

54. • •Clean empty food bins and
containers before refilling
them.
• •Do not use
chipped, cracked, or split
meat blocks, cutting boards,
or tables, which can harbor
dirt and bacteria.