The document summarizes the classic kitchen brigade hierarchy, listing the roles and responsibilities of each position in the kitchen staff. The highest rank is the chef de cuisine, who is responsible for all operations. Below the chef de cuisine is the sous-chef, who handles scheduling and replacing staff. The document then lists various station chef positions for specific food preparations like garde-manger, butcher, charcutier, and saucier.

1. CLASSIC
TH
E
KITCHE
N
BRIGAD
E

2. S
B C
G
P L
E
G F
R
E
P
G D
P
B C
Chef de
Cuisine
Sous-
chef
Garde-
manger
Charcutie
r
Bouche
r
Poissonie
r
Ècailler
Entremetier
Potager Légumier
Pâtissier
Boulange Confiseu GlacierDecorateur
Rôtisse
ur
Grillardin Friturier
Saucier
S
Classic Kitchen Brigade
Hierarchy

3. Chef de cuisine
• highest rank, responsible for all operations, developing the
menu items and setting the kitchen’s tone and tempo.
Sous-chef
• Under chef or second chef, responsible for scheduling
personnel and replacing the chef and station chefs
necessary. It also function as the aboyeur (expediter or
announcer), who accepts the orders from the dining room,
relays them to the various station chefs and then reviews the
dishes before service.
C
S

4. B C
G
Garde-manger
• Pantry chef, responsible for cold food preparations,
including salads and salad dressings, cold appetizers.
Boucher
• Butcher, responsible for butchering meats and poultry,
as well as responsible for hors d’oeuvre and breakfast
items.
Charcutier
• Responsible for all preserved meat.

5. E
P Poissonier
• Fish station chef, responsible for fish and seafood
items and their sauces.
Ècailler
• Responsible for shellfish.

6. Entremetier
• Entrée chef, responsible for all entremets items.
Entremets are usually served after the roast; they
usually comprised vegetables, fruits, fritters or
sweet.
Potager
• Soup station chef, responsible for soups and
stocks.
Légumier
• Vegetable station chef, responsible for all
vegetable and starch items.
P L
E

7. P
Pâtissier
• Pastry chef, responsible for baked items. It is
not necessarily under the sous-chef’s
supervision.

8. B C
Boulanger
• Bread baker, makes the breads, rolls and all baked
dough container.
Confiseur
• Makes candies and petit fours,

9. Glacier
• Makes all the chilled and frozen desserts.
Décorateur
• Makes showpieces and special cakes
G D

10. Rôtisseur
• roast station chef, responsible for all roast items
and jus or other related sauces.
Grillardin
• Grill station chef, responsible for all grilled items.
Friturier
• Fry station chef, responsible for all fried items.
G F
R

11. S Saucier
• Saute station chef, the most demanding jobs in the
classical kitchen, responsible for all sautéed items
and most sauces.

12. Demi-chefs
• Assistant chef
Commis
• Apprentice
Tourmant
• Know as roundsman or swing cook, works were needed.

13. THANK YOU!