2. Background
⢠Developed by Escoffier
⢠Streamlines and simplifies work in hotel
kitchens
⢠Eliminates chaos and duplication of effort
⢠Each position has a station and defined tasks.
3. Chef (chief)
⢠Responsible for all kitchen operations
⢠Ordering
⢠Supervision of all stations
⢠Development of menu items
⢠a.k.a.â âchef de cuisineâ or executive chef
4. Sous (under) Chef
⢠2nd in command
⢠Answers to chef
⢠Responsible for scheduling
⢠Fills in for chef
⢠Assists the station chefs as needed
⢠Smaller operation may not have a sous chef
5. Station Chefs (chefs de partie)
ďA.K.A. âline cooksâ and include:
ďSaucier â sauteĚĚ station
ďPoissonier â fish station
ďRĂ´tisseur â roast station
ďGrillardin â grill station
ďFriturier â fry station
ďEntremetier â vegetable station
ďTournant â roundsman
ďGarde-manger â pantry chef
ďBoucher â butcher
ďPâtissier â pastry chef
6. Saucier
⢠SautÊ station
⢠Responsible for all sautÊed items and sauces
⢠Considered the most demanding, responsible,
and glamorous on the line
7. Poissonier
⢠Fish station
⢠Responsible for fish items
⢠Includes butchering
⢠Their sauces
⢠Sometimes combined with saucier position
11. Entremetier
⢠Responsible for hot appetizers
⢠Frequently does the soups and vegetables,
starches and pastas
⢠May also do egg dishes
⢠In a fully traditional brigade system:
â Potager â soup station
â Legumier - vegetables
13. Garde-manger
⢠Pantry chef
⢠Considered separate category of kitchen work
⢠Cold food preparations
â Salads
â Cold appetizers
â PâtĂŠs
14. Boucher
⢠Butcher
⢠Butchers meats, poultry, and occasionally fish
⢠May bread meat and fish items
⢠Often considered part of garde-manger
15. Pâtissier
⢠Pastry chef
⢠Responsible for baked items, pastries and
desserts
⢠Often supervises separate kitchen area or
separate shop in larger operations
⢠Areas of specialization:
⢠Confiseur â prepares candies, petits fours
⢠Boulanger â prepares non-sweetened doughs
⢠Glacier prepares frozen and cold desserts
⢠Cecorateur â prepares show pieces and special cakes
16. Other brigade positions:
⢠Aboyeur â expediter or announcer:
⢠accepts orders from dining room and relays to
various stations chefs
â Is last person to see plate before it leaves kitchen.
â This could also be the sous chef or kitchen
steward
⢠Communard â cooks for the staff
â Assistant â works under a chef de partie to learn
the station and its responsibilities
17. Dining Room
Brigade System
⢠âFront of the Houseâ
⢠Chain of command:
â MaĂŽtre dâhĂ´tel â dining room manager, host or
hostess
â Chef de vin or sommelier â wine steward
â Chef de salle â head waiter
â Chef dâĂŠtage - captain
â Chef de rang â front waiter
â Demi-chef de rang or commis de rang â back
waiter or busboy
18. MaĂŽtre dâhĂ´tel
⢠Dining room manager, host, or hostess
⢠Most responsible for front-of-the-house
operation
⢠Trains all service personnel
⢠Oversees wine selection
⢠Works with chef to determine the menu
⢠Organizes seating throughout service
19. Chef de vin
⢠Wine steward
⢠Responsible for all aspects of restaurant wine
service
â Includes:
⢠Purchasing wines
⢠Preparing a wine list
⢠Assisting guests in wine selection
⢠Serving wine properly
⢠Ma be assumed by the MaĂŽtre dâhĂ´tel
20. Chef de salle
⢠Head waiter
⢠In charge of service for entire dining room
⢠Position is often included in either captain or
maĂŽtre dâhĂ´tel
21. Chef d'ĂŠtage
⢠Captain
⢠Deals directly with guests once seated
⢠Explains menu
⢠Answers any question
⢠Takes order
⢠Does tableside food preparation
⢠If no captain responsibilities fall to front
waiter
22. Chef de rang
⢠Front waiter
⢠Assures table is properly set for each course
⢠Food is properly delivered to table
⢠Sees that needs of guests are promptly and
courteously met.
23. Demi-chef de rang
⢠Back waiter or busboy
⢠Normally first position assisgned to new
dining room workers
⢠Clears plates between courses
⢠Fills water glasses, bread baskets
⢠Assists the front waiter and/or captain as
needed.
24. Summary
⢠Brigade systems used in both kitchen and
dining rooms have clearly defined jobs.
⢠Having clearly defined job descriptions keeps
a restaurant organized.
⢠A good manager creates an environment
where everyone feels they have a distinct and
measurable contribution to make within the
organization.
⢠Recruitment and retention of employees is
easier with proper management.