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Kitchenbrigade
The document describes the brigade (or kitchen) system developed by Escoffier to organize roles in hotel kitchens and dining rooms. Key positions in the kitchen brigade include the chef, sous chef, and various station chefs overseeing specific dishes or cooking methods. Similarly, the dining room brigade outlines roles like the maître d'hôtel and various levels of waitstaff. The brigade system aims to streamline operations by assigning clearly defined tasks to each role.
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Kitchenbrigade
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- 2. Background • Developed byEscoffier • 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.– “chef de cuisine” 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 (chefsde partie) A.K.A. “line cooks” and include: Saucier – sauté́ station Poissonier – fish station Rôtisseur – roast station Grillardin – grill station Friturier – fry station Entremetier – vegetable station Tournant – roundsman Garde-manger – pantry chef Boucher – butcher Pâtissier – pastry chef
- 6. Saucier • Sauté station •Responsible for all sautéed 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
- 8. Rôtisseur • Roast station •Responsible for all roasted foods and related jus or other sauces.
- 9. Grillardin • Grill station •Responsible for all grilled foods • May be combined with Rôtisseur
- 10. Friturier • Responsible forall fried foods • May be combined with Rôtisseur
- 11. Entremetier • Responsible forhot appetizers • Frequently does the soups and vegetables, starches and pastas • May also do egg dishes • In a fully traditional brigade system: – Potager – soup station – Legumier - vegetables
- 12. Tournant • Roundsman • a.k.a.– swing cook • Works as needed throughout kitchen
- 13. Garde-manger • Pantry chef •Considered separate category of kitchen work • Cold food preparations – Salads – Cold appetizers – Pâtés
- 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 – prepares candies, petits fours • Boulanger – prepares non-sweetened doughs • Glacier prepares frozen and cold desserts • Cecorateur – prepares show pieces and special cakes
- 16. Other brigade positions: •Aboyeur – expediter or announcer: • accepts orders from dining room and relays to various stations chefs – Is last person to see plate before it leaves kitchen. – This could also be the sous chef or kitchen steward • Communard – cooks for the staff – Assistant – works under a chef de partie to learn the station and its responsibilities
- 17. Dining Room Brigade System •“Front of the House” • Chain of command: – Maître d’hôtel – dining room manager, host or hostess – Chef de vin or sommelier – wine steward – Chef de salle – head waiter – Chef d’étage - captain – Chef de rang – front waiter – Demi-chef de rang or commis de rang – back waiter or busboy
- 18. Maître d’hôtel • Diningroom 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 – Includes: • Purchasing wines • Preparing a wine list • Assisting guests in wine selection • Serving wine properly • Ma be assumed by the Maître d’hôtel
- 20. Chef de salle •Head waiter • In charge of service for entire dining room • Position is often included in either captain or maître d’hôtel
- 21. Chef d'étage • 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 systemsused 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.
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