classical kitchen hierarchy with job descriptions and french terms

1. KITCHEN
BRIGADE IN
FRENCH
TERMINOLOGY
BY- HARSH SODHANI
HIMANSHU SONI
HIFZUR RAHMAN

2. BACKGROUND
• Devloped By Georges Auguste Escoffier Who
Was A French Chef, Restaurateur And Culinary
Writer Who Popularized And
Updated Traditional French
Cooking Methods.
• Simplifies Work In Hotel Kitchens.
• Eliminates Chaos And Duplication of Efforts.

3. CLASSICAL KITCHEN BRIGADE
• 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.
• The Basic Hierarchy Of The Classical Kitchen
Brigade System Is As Follows:-

4. Chef De Cusine
• Kitchen Chef; "Chief Of The Kitchen“, The Head
Honcho, Or Executive Chef, In Charge Of The Entire
Kitchen .
• Is Responsible For Overall Management Of Kitchen.
• Responsible For Maximizing The Productivity Of
Kitchen Staff.
• Supervises Staff, Creates Menus And New Recipes
With The Assistance Of The Restaurant Manager.
• Maintains A Sanitary And Hygienic Environment For
The Preparation Of Food.

5. • Sous-Chef De Cuisine (Deputy/Second Kitchen Chef;
"Under Chief")
• The Under-Chef. Second In Command.
• Supervises And Coordinates The Various Station
Chefs (Chef De Parties).
• Receives Orders Directly From The Chef De
Cuisine For The Management Of The Kitchen
• Chef De Partie (Senior Chef; "Chief Of The Group")
• 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 A Demi-Chef (Assistant Station Chefs)
And Commis (Attendants) .

6. • Demi-Chef – Assistant Station Chef.
• Does Most Of The Actual Preparation Of The Food In
The Specific Station They Are Assigned, As Supervised By
The Station Chef (Chef De Partie).
• In Charge Of The Station If The Station Chef Is Absent.
• Commis – Attendants Assigned To A Particular Station
And Given The Grunt Work, Or Lower-Skill Work.
Usually In Training To Become A Demi-Chef.
• Reports Directly To The Chef De Partie And Takes Care Of
The Tools For The Station.

7. • Not All Kitchens Necessarily Would Have All The
Positions, But Some Of The Following Stations
Would Be Included:
• Saucier : Saute Chef.
• Responsible For All Sautéed Items.
• Prepares Sauces And Warm Hors D'oeuvres,
Completes Meat Dishes.
• Poissonier : Fish And Shellfish Dishes.
• Responsible For Fish Items And
Their Sauces.
• Sometimes Combined With Saucier Position.

8. • Rôtisseur : Roast Station.
• Manages A Team Of Cooks That Roasts, Broils,
And Deep Fries Dishes.
• Roasted And Braised Foods And Any Stuffing For
Them.
• Grillardin : Grill Station.
• Responsible For All Grilled Foods.
• May be combined with Rôtisseur.

9. • Entremetier : Entrée Preparer.
• This Is A Combined Potager And Legumier,
Preparing Vegetable Dishes, Soups, And Stocks.
• Responsible for hot appetizers.
• In A Fully Traditional Brigade System :
• Potager – Soup Station.
• Legumier – Vegetables.
• Aboyeur : Announcer/Expediter.
• Takes Orders From The Dining Room And
Distributes Them To The Various Stations.
• May Also Be Performed By
The Sous-Chef De Partie.

10. • Garde Manger : Pantry Supervisor.
• Prepares Or Coordinates All Cold Foods Including
Salads, Cold Meats, Pates, Terrines, Sausages, Hors
D’oeurves & Decorative Carving Garnishes.
• Large Buffet Displays And Prepares Charcuterie
Items.
• Boucher : Butcher.
• Responsible For Meat Butchery And Poultry And
Ocassionaly Fish Treatment.
• Often Considered As A Part Of Garde Manger.

11. • Pâtissier : Pastry Chef.
• Responsible For Baked Items,
Pastries And Desserts.
• Often Supervises Seprate
Kitchen In Larger Operations.
• Areas Of Specialisation :
• Confiseur – Makes Petits Fours And Candies.
• Glacier – Makes Cold Or Frozen Desserts.
• Decorateur – Decorates Cakes Or Other Items.
• Boulanger – Baker, Makes Breads, Rolls, And
Cake.