1. KITCHEN BRIGADE
HIERARCHY IN MODERN LARGE
KITCHEN

2. KITCHEN BRIGADE
The kitchen brigade system, also known as the brigade de cuisine, is a hierarchical
system that defines the responsibilities of each station in a professional kitchen. The
system was created by French chef Georges-Auguste Escoffier, who first implemented it
in the kitchen at London's Savoy Hotel.
THE KITCHEN BRIGADE SYSTEM is an. established chain of command in the kitchen.
Its purpose is to streamline the work in the kitchen, making each worker more efficient.
Food production is quicker, with uniform results.

3. 1.

5. Various Positions In Kitchens
•CHEF DE CUSINE- Executive Chef Or Head Chef
•EXECUTIVE SOUS CHEF- Under Executive Chef
•SOUS CHEF- Under Chef
•DEPARTMENT CHEFS- Pastry Chef, Outlet Chef
•CHEF DE PARTIE- Supervisor
•DEMI CHEF DE PARTIE- Upcoming Supervisor
•COMMIS- Frontline Cooks
•APPRENTICE- Trainees

6. Here are some roles in the kitchen brigade
system:
• Executive chef
• The most senior kitchen staff member, typically responsible for overseeing the operations and marketing and public relations
for one or more busy restaurants. Executive chefs are usually not directly responsible for cooking and manage kitchens at
multiple outlets.
• Commis
• A junior member of staff who works under a chef de partie to learn the details of a specific station. Commis chefs are often
people who have recently completed or are still undergoing formal culinary training.
• Pastry chef
• Also known as the patissier, pastry chefs are responsible for baked goods and desserts.
• Plongeur
• The dishwasher, who cleans and organizes dishes and cookware and may also help with kitchen prep tasks.

7. List of positions
This is a comprehensive list of the members of a full kitchen brigade. Only the largest of
establishments would have a staff of this size. As noted under some titles, certain
positions are combined into other positions when such a large staff is unnecessary. Note:
Despite 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.