The kitchen brigade (Brigade de cuisine, French pronunciation: [bʁiɡad də kɥizin]) is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English. The kitchen hierarchy, or Brigade de Cuisine, details the key operations in a commercial kitchen. Find out what each title and role entails here.
Kitchen Hierarchy Explained: Different Jobs in the Brigade de Cuisine Dive into the French cooking brigade system and discover the chefs who keep kitchens running smoothly. Discover what a kitchen brigade is and its structure. Learn about the kitchen brigade system, positions, and how it benefits modern restaurants.
Modern Brigade De Cuisine Chart The Modern Kitchen Brigade System The ancestry of the modern kitchen brigade (kitchen staff) dates back to the renowned Chef Georges Auguste Escoffier who is the father of the original Brigade de Cuisine. In his day he had over 20 specific cook positions and dozens of kitchen staff filling those positions. The modern kitchen must operate like a well-oiled machine with every staff member playing a role and collaborating to deliver the best food and customer experience possible.
Modern kitchen teams are based on French chef Escoffier's kitchen brigade system, in this article, you'll learn how this system works. Chef Escoffier devised a system he called the Brigade de Cuisine that created a hierarchy for all the positions in the kitchen. Most kitchens today use a similar system based on Escoffier's ideas, and this article describes the similarities and differences between them.
In a modern kitchen brigade, each position is carefully defined to contribute to the smooth functioning of the kitchen. The five key positions in the brigade system are the chef de cuisine, sous chef, chef de partie, commis chef, and plongeur or kitchen porter.
