The document outlines the hierarchy and roles within a professional kitchen brigade system. At the top is the Chef de Cuisine who oversees all kitchen operations. Below the Chef de Cuisine are the Sous Chef and Chef de Partie who help manage specific stations. These stations include positions like Saucier, Rotisseur, Poissionier who focus on specific cooking tasks. The brigade also includes front of house roles to manage service, dining areas and customers.

1. PRESENTED BY: MARIANNE T. EVANGELISTA, MSHRM

3. BRIGADA DE CUISINE
(Kitchen Brigade System)
• Is a system of
hierarchy found in
restaurants and
hotels employing
extensive staff,
commonly referred
to as "kitchen staff"
in English speaking
countries.

4. CHEF DE CUISINE
(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

5. SOUS CHEF
(Sub Chief / Deputy Kitchen Chef)
• Receives orders directly from the chef de
cuisine for the management of the kitchen.
• Often serves as the representative when
the chef de cuisine is not present

6. CHEF DE PARTIE
(Station Head)
• 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.

7. CUISINIER
(Cook)
• Is an independent position, usually
preparing specific dishes in a station;
may also be referred to as a cuisinier
de partie

8. 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.

9. SAUCIER
(Saute’ Station Chef)
• 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.

10. ROTISSEUR
(Roast Station Chef)
• Responsible for the preparation of all
roasted items / foods
• Manages a team of cooks that roasts,
broils, and deep fries dishes

11. GRILLARDIN
(Grill Station Chef)
• In larger kitchens, prepares grilled
foods instead of the rôtisseur
• Responsible for all the grilled and
boiled foods

12. POISONNIER
(Fish Station Chef”
• Responsible for the preparation of all
fish and seafood dishes.

13. FRITURIER
(Fry Station Chef)
• Responsible for fried meats, seafood
and etc.
• In larger kitchens, prepares fried
foods instead of the rôtisseur

14. POULET
(Chicken Station Chef)
• Responsible for the preparation of all
chicken or poultry dishes

15. LEGUMIER
(Vegetable Station Chef)
• In larger kitchen, also reports to the
entremetier and prepares the
vegetable dishes.

16. POTAGER
(Soup Station Chef)
• In larger kitchens, reports to the
entremetier and prepares the soups.

17. ENTREMETRIER
(Entrée Preparer)
• Prepares soups and other dishes not
involving meat or fish, including
vegetable dishes and egg dishes.

18. GARDE MANGER
(Pantry Supervisor / Literally “Food Keeper”)
• Is responsible for preparation of cold
hors d'oeuvres, ---(or durv) prepares
salads, organizes large buffet displays,
and prepares charcuterie --- items.

19. PATISSIER
(Pastry Chef)
• Responsible for preparation of baked
as well as pastry and sweets.
• Prepares desserts and other meal-end
sweets, and for locations without a
boulanger, also prepares breads and
other baked items; may also prepare
pasta for the restaurant.

20. CONFISEUR
(Petit Foars Preparer)
• In larger restaurants, prepares candies
and petits fours instead of the
pâtissier.

21. GLACIER
(Frozen and Cold Dessert Preparer)
• In larger restaurants, prepares frozen
and cold desserts instead of the
pâtissier.
• Makes Ice carving for presentation.

22. DECORATEUR
(Cake Designer/Decorator)
• In larger restaurants, prepares show
pieces and specialty cakes instead of
the pâtissier.

23. BOULANGER
(Baker )
• In larger restaurants, prepares bread,
cakes, and breakfast pastries instead
of the pâtissier.

24. SOMMELIER
(Wine Taster)
Wine Doctor or steward is a trained
and knowledgeable wine professional,
commonly working in fine restaurants,
who specializes in all aspects of wine
service.
The role is more specialized and
informed than that of a wine waiter.

25. CHEF DE VIN
(Bar Helper)
• The one who assist the Bartender.

26. DEMI CHEF
(Line Cook)
• Ensures all food is prepared fresh and
is of the highest quality
• Ensures team reports to work on-time
and in a clean uniform
• Consistently checks temperatures in
foods and follows proper procedures
in regards

27. TOURNANT
(Spare Hand / Rounds Man)
• Moves throughout the kitchen,
assisting other positions in kitchen.

28. CHEF DE SAL & CHEF DE
STAGE
• Head Waiter / Captain Waiter
• Check the appearance of the waiters;
grooming, cleanliness, uniforms and
shoes.
• Supervise the lay-out of the tables.
• Supervise the waiters’ s performance
of mise-en-place.

29. CHEF DE RANG
(Professional Waiter)
• A man who assists customers of a
restaurant.
• One who serves at a table, as in a
restaurant.

30. COMMIS DE RANG
(Assistant Waiter)
• Responsible for assisting / helping the
Captain Waiter during operation

31. APPRENTICE
(Busboy)
• Are often students gaining theoretical
and practical training in school and
work experience in the kitchen.
• They perform preparatory work
and/or cleaning work. Restaurant
employee who clears away dirty
dishes, sets tables, and serves as an
assistant to a waiter or waitress.

32. PLONGEUR
(Dishwasher)
• Cleans dishes and utensils, and may
be entrusted with basic preparatory
jobs.

33. MARMITON
(Pot and Pan Washer)
• In larger restaurants, takes care of all
the pots and pans instead of the
plongeur.

34. BOUCHER
(Butcher)
• Butchers meats, poultry, and
sometimes fish; may also be in charge
of breading meat and fish items.

35. 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.

36. COMMUNARD
(Staff Server)
• Prepares the meal served to the
restaurant staff.

37. GARCON DE CUISINE
(Literally “Kitchen Boy”)
• In larger restaurants, performs
preparatory and “auxiliary” (back-up)
work for support.