The document describes the kitchen brigade system, a hierarchical structure used in professional kitchens. It was developed by French chef Georges Auguste Escoffier in the late 19th century. The brigade divides kitchen tasks among 27 specific positions, from the executive chef down to apprentices and dishwashers. It aims to efficiently produce meals by delegating specialized responsibilities. Key positions include the chef de cuisine, sous chefs, chefs de partie overseeing stations, and apprentices performing basic tasks. The brigade system remains influential in professional kitchens today.

1. Gorup #1
Toushane Myers, Xavier Silvera, Carlos Whittaker, Tiffany Bent, Janoy Plummer, Adrian Williams
Kitchen Brigade
Or
Brigade De Cuisine

2. Brigade de cuisine (English: kitchen brigade)
is a system of hierarchy found in restaurants
and hotels. Which has 27 positions
This structured team system delegates
responsibilities to different individuals who
specialize in certain tasks

3. The concept was developed by
Georges Auguste Escoffier. He
was a French chef, restaurateur
and culinary writer who
popularized and updated
traditional French cooking
methods.
Georges Auguste
Escoffier

4. Much of Escoffier's technique was
based on that of
Marie-Antoine Carême.
Escoffier's achievement was to
simplify and modernize Carême's
elaborate and excessive style
Marie-Antoine
Carême

5. . In particular, he codified the
recipes for the five mother sauces.

6. 1. Chef de cuisine or Chief of Kitchen
2. Sous- Chef de Cuisine or Deputy
Chef
3. Saucier (sauce maker)
The List of position in the kitchen brigade (Brigade de Cuisine)

7. 4. Chef De Partie
5. Cuisinier
6. Commis
7. Garde manger
The List of position in the kitchen brigade (Brigade de Cuisine)

8. The List of position in the kitchen brigade (Brigade de Cuisine)
8. Patissier (pastry cook)
9. Plongeurs (dish washer)
10. Apprentis ( apprentice)
11. Marmiton

9. The List of position in the kitchen brigade (Brigade de Cuisine)
12. Rôtisseur (roast cook)
13. Grillardin (grill cook)
14. Friturier (fry cook)
15. Poissonnier (fish cook)

10. The List of position in the kitchen brigade (Brigade de Cuisine)
16. Potager (soup cook)
17. Legumier (vegetable cook)
18. Tournant (spare hand
19. Confiseur

11. The List of position in the kitchen brigade (Brigade de Cuisine)
20. Glacier
21. Décorateur
22. Boulanger (baker)
23. Boucher (butcher)

12. The List of position in the kitchen brigade (Brigade de Cuisine)
24.
Aboyeur (announcer/expediter)
25. Communard
26. Garçon de cuisine
27. Entremetier (entrée preparer)

13. Roll Of Each Position Within
The Brigade De Cuisine
Chef De Cuisine ( Executive Chef)
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.

14. Roll Of Each Position Within
The Brigade De Cuisine
Sous-chef (Deputy kitchen chef)
receives orders directly from the chef de
cuisine for the management of the kitchen, and
often serves as the representative when
the chef de cuisine is not present

15. Roll Of Each Position Within
The Brigade De Cuisine
Saucier (Sauté’ cook)
prepare sauces and warm hors d’oeuvres,
completes meat dishes, and in smaller
restaurants. This is one of the most respected
positions in the kitchen brigade.

16. Roll Of Each Position Within
The Brigade De Cuisine
Chef de Partie (Senior chef)
is responsible for managing a given station in
the kitchen, specializing in preparing dishes

17. Roll Of Each Position Within
The Brigade De Cuisine
Cuisinier (cook)
is an independent position, usually
preparing specific dishes in a station.
Commis (Junior Chef)
reports directly to the chef de partie and
takes care of the tools for the station

18. Roll Of Each Position Within
The Brigade De Cuisine
Apprenti(e) or Apprentice
are often students gaining theoretical and
practical training. They perform prep work
and/or cleaning work.
Plongeur (Kitchen porter)
clean dishes and utensils,and my be
entrusted with basic prep jobs.

19. Roll Of Each Position Within
The Brigade De Cuisine
Tournant (Spare hand)
moves throughout the kitchen, assisting
other positions in kitchen.
Patissier (pastry cook)
prepares desserts and other meal-end
sweets, also prepares breads and other
baked items

20. Roll Of Each Position Within
The Brigade De Cuisine
Marmiton (Pot and Pan washer)
also known as kitchen porter- in larger
restaurants, takes care of all the pots and
pans instead of the plongeur.
Rotisseur (Roast cook)
manages a team of cooks that roasts,
broils, and deep fries dishes

21. Roll Of Each Position Within
The Brigade De Cuisine
Grillardin (grill cook)
in larger kitchens, prepares grilled foods
instead of the rotisseur.
Friturier (fry cook)
prepares fried foods instead of the
rotisseur.

22. Roll Of Each Position Within
The Brigade De Cuisine
Potager (Soup Cook)
reports to the entremetier and prepares
the soups.
Legumier (Vegetable Cook)
also reports to the entremetier and
prepares the vegetable dishes.

23. Roll Of Each Position Within
The Brigade De Cuisine
Confiseur
prepares candies and petits fours instead
of the patissier.
Glacier
prepares frozen and cold desserts instead
of the patissier.

24. Roll Of Each Position Within
The Brigade De Cuisine
Decorateur
prepares show pieces and special cakes
instead of the patissier.
Boulanger (Baker)
prepares bread,cakes,and breakfast
pastries instead of patissier.

25. Roll Of Each Position Within
The Brigade De Cuisine
Boucher (Butcher)
butchers meats, poultry, and sometimes
fish.
Aboyeur (announcer)
takes orders from the dining room and
distributes them to various stations. May
also be performed by the sous chef de
partie.

26. Roll Of Each Position Within
The Brigade De Cuisine
Communard
prepares the meal served to the
restaurant staff.
Garcon de cuisine (kitchen boy)
performs preparatory and auxiliary work
for support.

27. Roll Of Each Position Within
The Brigade De Cuisine
Entremetier (entrée preparer)
prepares soups and other dishes not
involving meat or fish, including vegetable
dishes and egg dishes

28. Roll Of Each Position Within
The Brigade De Cuisine
Garde manger(pantry supervisor; literally
"food keeper")
is responsible for preparation of cold
horsd’oeuvres, prepares salads;
organizes large buffet displays

29. Roll Of Each Position Within
The Brigade De Cuisine
Poissonnier (fish cook)
prepares fish and seafood dishes

30. Kitchen Brigade Organizational Chart

32. Who is a Boucher Butcher. Prepares meats and poultry.
Who is Corporate Executive Chef :Serves as advisor. May supervise various establishments in
order to maintain quality control.
Who is Friturier: Fry Cook. Prepares fried foods. Reports to Rôtisseur.
Director de Cuisine Executive Chef: In charge of the kitchen.
Sous Chef :Reports to Executive Chef. Is in charge when Executive Chef is absent. Takes
orders from chef and communicates to brigade.
Saucier : Sauté cook. Also may prepare sauces and stocks and completes the meat dishes.
What is a Kitchen brigade: This is the structure within a kitchen that allows for the fast out
put of orders

33. Thank you
For
Watching

34. Questions & Answers