The Kitchen Brigade

1
The Kitchen Brigade
2
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.

3
Pre-testMatch the title with the position
description.

• 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

4
Executive Chef

• Chef in charge
• Aka Chef de cuisine

5
Sous Chef

• Second in command of production and staff
  supervision
• Aka sous-chef de cuisine

6
Chef de partie

• Senior Chef
• Responsible for managing a specific station in
  the kitchen where they specialize in preparing
  particular dishes

7
Demi-Chef

• Those that work in a lesser station than a chef
  de partie

8
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

9
Apprenti(e)

• Students gaining knowledge
• Usually entrusted with preparatory and/or
  cleaning work.

10
Entremetier

• Prepares soups and other dishes not involving
  meat or fish
• Includes vegetable and egg dishes
• Head of potager and legumier

11
Potager

• Soup cook

12
Legumier

• Prepares vegetable dishes

13
Saucier

• Prepares sauces as well as warm hors doeuvres
  and works the saute.

14
Poissoner

• Prepares fish and seafood dishes

15
Rotisseur

• Roasting cook
• Manages team that roasts, broils, and deep fries

16
Grillardin

• Grill Cook
• In a large kitchen, this person prepares grilled
  foods instead of the rotisseur.

17
Friturier

• Fry Cook
• In a large kitchen, this person prepares fried
  foods instead of the rotisseur.

18
Garde Manger

• Responsible for preparing cold hors doeuvres,
  salads, sandwiches, etc.
• Also organizes large buffet displays and
  charcuterie items

19
Patissier

• Prepares desserts and other meal end sweets
• Position is over Confiseur, Glacier, Decorateur,
  and Boulanger

20
Confiseur

• Prepares candies and petits fours

21
Glacier

• Prepares frozen and cold desserts

22
Decorateur

• Prepares show pieces and specialty cakes

23
Boulanger

• Prepares bread, cakes, and breakfast pastries

24
Boucher

• Butchers meats, poultry, and sometimes fish

25
Cuisinier

• This position is an independent one where they
  usually prepare a specific dish in a station.

26
Tourant

• Relief Cook or extra hand in the kitchen

27
Expediter/Aboteur

• Takes orders from wait staff and passes them on
  to cooks

28
Plongeur

• Cleans dishes and utensils
• Sometimes entrusted with prep work

29
Marmiton

• Pot and pan washer

30
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

31
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.