The classic kitchen brigade as established by Escoffier included a chef de cuisine as the head chef responsible for all operations. Beneath them was a sous chef who scheduled staff and filled in as needed. Additional roles included chefs de partie who led specific stations like sauces, fish, and vegetables. A garde manger oversaw items like salads and cold dishes. The brigade system provided a well-defined hierarchy and specialization of roles within the kitchen.

1. Classic Kitchen
Brigade
as structured by Escoffier

2. Chef de Cuisine
 Also referred to as chef
 Responsible for all operations
 Develop menu items
 Set kitchen’s tone and tempo
 Equivalent of modern day executive chef

3. Sous Chef
 Literally translated under chef or second
chef
 Scheduling
 Replacing chef and station chefs as
necessary
 Functions a aboyeur (expediter or
announcer)

4. Chefs de Partie
 Saucier: sauté station chef
 Addition of most sauces
 Poissonier: fish and shellfish
 Grillardin: grilled items
 Friturier: fried items

5. Chefs de Partie (Cont’d)
 Rotisseur:roasted items and jus
 Potager: soups and stocks
 Legumier: vegetables
 Entremetier: combination of potager of
legumier in smaller kitchen
 Addition of courses served after roasts

6. Garde Manger
 Chef de Partie
 Pantry chef
 “keeper of the food”
 Salads and dressings
 Cold appetizers
 Charcuterie
 Supervises boucher: butcher

7. Additional support staff
 Tournant: roundsman or swing cook
 Patissier: pastry chef
 Demi chefs: assistants
 Commis: apprentice