The Kitchen Brigade System • A system of organization • Created by Georges-Auguste Escoffier • Evidence of brigade-style culinary arrangements in late medieval France and English • The system delegates responsibilities to different individuals that specialize in certain tasks.
Executive Chef Sous Chef Saucier Poissoner Rotisseur Grillardin Garde Manger Patissier Tournant Expediter Relief Cook Fish Broiled and Deep Fried Pastries and Desserts Takes orders from wait staff and passes them on to cooks Cold Foods Second in Command Sauces, Stews, Stocks Chef in charge Roasted and Braised Meats Pre-testMatch the title with the position description.
Executive Chef • Chef in charge • Aka: Chef de cuisine
Sous Chef • Second in command of production and staff supervision • Aka: sous-chef de cuisine
Chef de partie • Senior Chef • Responsible for managing a specific station in the kitchen where they specialize in preparing particular dishes
Demi-Chef • Those that work in a lesser station than a chef de partie
Commis • Junior cook • Also works in a particular station but reports directly to the chef de partie • Takes care of the tools in that station
Apprenti(e) • Students gaining knowledge • Usually entrusted with preparatory and/or cleaning work.
Entremetier • Prepares soups and other dishes not involving meat or fish • Includes vegetable and egg dishes • Head of potager and legumier
Potager • Soup cook
Legumier • Prepares vegetable dishes
Saucier • Prepares sauces as well as warm hors d’oeuvres and works the saute.
Poissoner • Prepares fish and seafood dishes
Rotisseur • Roasting cook • Manages team that roasts, broils, and deep fries
Grillardin • Grill Cook • In a large kitchen, this person prepares grilled foods instead of the rotisseur.
Friturier • Fry Cook • In a large kitchen, this person prepares fried foods instead of the rotisseur.
Garde Manger • Responsible for preparing cold hors d’oeuvres, salads, sandwiches, etc. • Also organizes large buffet displays and charcuterie items
Patissier • Prepares desserts and other meal end sweets • Position is over Confiseur, Glacier, Decorateur, and Boulanger
Confiseur • Prepares candies and petits fours
Glacier • Prepares frozen and cold desserts
Decorateur • Prepares show pieces and specialty cakes
Boulanger • Prepares bread, cakes, and breakfast pastries
Boucher • Butchers meats, poultry, and sometimes fish
Cuisinier • This position is an independent one where they usually prepare a specific dish in a station.
Tourant • Relief Cook or extra hand in the kitchen
Expediter/Aboteur • Takes orders from wait staff and passes them on to cooks
Plongeur • Cleans dishes and utensils • Sometimes entrusted with prep work
Marmiton • Pot and pan washer
Organization of Modern Kitchen • The way the kitchen is organized depends on many factors: • The menu • Type of Establishment • Hotel, Institutional Kitchens, Catering, Quick service restaurants, carry-out, etc. • Size of operation • Physical Facilities and Equipment Available
In Reality • The Classical Brigade System would be replaced by grouping two jobs or more together. • One person working the grill, fryer, and broiler. • If the task is simplistic, may only require a chef, two cooks, and two assistants.