The professional kitchen brigade, also known as the brigade de cuisine, is a hierarchical system that is widely used in restaurant kitchens to organize and streamline the workflow. It was first introduced by Auguste Escoffier, a renowned French chef, in the late 19th century and has since become a standard in the culinary world. The brigade system ensures efficiency, clear roles and responsibilities, and smooth coordination among kitchen staff. Here are the key positions typically found in a professional kitchen brigade:
Executive Chef: The executive chef is the head of the kitchen brigade. They are responsible for creating and developing the menu, overseeing kitchen operations, managing staff, and ensuring the quality and consistency of dishes. They also handle administrative tasks such as inventory management, cost control, and menu planning.
Sous Chef: The sous chef is the second in command and assists the executive chef. They supervise the kitchen staff, coordinate food preparation, and ensure that all dishes meet the standards set by the executive chef. The sous chef may also step in to lead the kitchen in the absence of the executive chef.
Chef de Cuisine: In larger establishments, there may be a chef de cuisine who oversees a specific area or station within the kitchen, such as the hot kitchen, cold kitchen, or pastry section. They are responsible for managing the staff, maintaining quality and consistency, and ensuring smooth operations within their designated section.
Line Cooks: Line cooks, also known as station chefs, work under the supervision of the chef de cuisine or sous chef. Each line cook is assigned to a specific station, such as the grill, sauté, fry, or pastry station. They are responsible for preparing and cooking dishes according to the chef's instructions, ensuring proper portioning, and maintaining quality and presentation.
Commis: Commis chefs are junior members of the kitchen brigade who work under the guidance of the line cooks. They assist in food preparation, learn different techniques, and gain practical experience in various kitchen stations. Commis chefs are often culinary school graduates or apprentices looking to advance their skills.
Pastry Chef: In kitchens that offer desserts and pastries, a pastry chef oversees the pastry section. They are responsible for creating and preparing a variety of baked goods, desserts, and bread. The pastry chef may have their own team of pastry cooks and assistants.
Dishwashers and Kitchen Porters: Although not part of the traditional brigade system, dishwashers and kitchen porters play a crucial role in maintaining cleanliness and organization in the kitchen. They handle dishwashing, cleaning, and sanitization tasks, as well as assisting with basic food preparation and restocking supplies.
Each position within the kitchen brigade has its own specific duties and responsibilities, and the entire system operates under the principle of teamwork and collaboration. By dividing the workload and clearly defining roles, the brigade system aims to ensure efficient operations and consistent quality in a professional kitchen.