The kitchen brigade system establishes a hierarchy of roles and responsibilities in a professional kitchen. At the top is the executive chef who oversees all kitchen operations including quality control, menu planning, and staff management. Below the executive chef are sous chefs who assist in daily operations and handle guest issues. Other key roles include pastry chefs, bakers, butchers, and chefs de partie who focus on specific dishes or stations. The chief steward oversees cleaning and ensures health standards are met.

2. What is the Kitchen Brigade System ?
 The Brigade de Cuisine is more commonly known as the
kitchen hierarchy. There are many positions in the
hierarchy, and each one holds an important role in the
overall function of the kitchen.
 The purpose of kitchen organization is to assign or
allocate tasks so they can be done efficiently and properly
and so all workers know what their responsibilities are.

5. EXECUTIVE CHEF
 Ensuring promptness, freshness and quality of dishes.
 Coordinating cooks' tasks.
 Implementing hygiene policies and examining equipment for
cleanliness.
 Designing new recipes, planning menus and selecting plate
presentation.
 Reviewing staffing levels to meet service, operational and financial
objectives.

6. EXECUTIVE SOUS CHEF
 Interacts with guests to obtain feedback on product quality and service
levels.
 Responds to and handles guest problems and complaints.
 To project a positive and motivated attitude among-st all associates.
 Ensure that meetings are well planned and results-orientated.
 To ensure that guests are always receiving an exceptional dining
experience representing true value for money.

7. PASTRY CHFE
 Plan, implement and manage daily operations.
 Prepare menus.
 Suggest new menu items.
 Understand visitors' preferences and make suggestions based on
findings.
 Prepare a wide variety of goods such as cakes, cookies, pies, bread.
 Decorate pastries using different icings, toppings so that they are
appealing to the eye.

8. BAKER
 Mixing, preparing and baking bread and pastries.
 Opening the bakery every morning.
 Arranging the display case in an appealing manner.
 Ordering more supplies.
 Crafting and creating new and exciting baked goods.
 Ensuring all baked goods are completed on time for opening.

9. BUTCHER
 Cutting, grinding, and preparing meats for sale.
 Cleaning and maintaining tools and equipment and ensuring displays
and signage are accurate and attractive.
 Weighing, packaging, pricing, and displaying products.
 Keeping records, budgets, and inventory.
 Performing quality inspections on meats and other products.

10. SOUS CHEF
 Develop new menu options based on seasonal changes and customer
demand.
 Assist with the preparation and planning of meal designs.
 Ensure that kitchen activities operate in a timely manner.
 Resolve customer problems and concerns personally.
 Monitor and record inventory, and if necessary, order new supplies.

11. CHIEF- STEWARD
 The chief steward supervises the staff cleaning the
kitchenware and silverware, as well as the floors and
walls of the kitchen, to ensure they adhere to
regulations. He also inspects work areas such as the
kitchen, storeroom, appliances and equipment to
ensure they are up to standard.

12. BRIGADE DE CUISINE
 Banquet Chef.
 Garde Manger.
 Chef de Partie.
 Steward.
 Night Cook.
 Breakfast cook.
 Pantry.
 Commis.

13. BIBLOGRAPHY
 www.wikipedia.org
 www.google.com