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  • Classic Kitchen Brigade: As Structured by Escoffier

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    Ma. Andrea Mae Salazar
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    The document outlines Escoffier's classic kitchen brigade structure, with the chef de cuisine at the top responsible for all operations. Below them are the sous chef who handles scheduling and filling in, and chefs de partie who head specific stations like sauces, fish, vegetables. Further down are roles like garde manger for cold foods and additional support staff like patissiers and apprentices.

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    The document outlines Escoffier's classic kitchen brigade structure, with the chef de cuisine at the top responsible for all operations. Below them are the sous chef who handles scheduling and filling in, and chefs de partie who head specific stations like sauces, fish, vegetables. Further down are roles like garde manger for cold foods and additional support staff like patissiers and apprentices.

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    42 views6 pages

    Classic Kitchen Brigade: As Structured by Escoffier

    Uploaded by

    Ma. Andrea Mae Salazar
    The document outlines Escoffier's classic kitchen brigade structure, with the chef de cuisine at the top responsible for all operations. Below them are the sous chef who handles scheduling and filling in, and chefs de partie who head specific stations like sauces, fish, vegetables. Further down are roles like garde manger for cold foods and additional support staff like patissiers and apprentices.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 6

    Classic Kitchen

    Brigade
    as structured by Escoffier
    Chef de Cuisine
     Also referred to as chef
     Responsible for all operations
     Develop menu items
     Set kitchen’s tone and tempo
     Equivalent of modern day executive chef
    Sous Chef
     Literally translated under chef or second chef
     Scheduling
     Replacing chef and station chefs as necessary
     Functions a aboyeur (expediter or announcer)

    Chefs de Partie
     Saucier: sauté station chef
     Addition of most sauces
     Poissonier: fish and shellfish
     Grillardin: grilled items
     Friturier: fried items

    Chefs de Partie (Cont’d)


     Rotisseur: roasted items and jus
     Potager: soups and stocks
     Legumier: vegetables
     Entremetier: combination of potager of legumier
    in smaller kitchen
     Addition of courses served after roasts
    Garde Manger
     Chef de Partie
     Pantry chef
     “keeper of the food”
     Salads and dressings
     Cold appetizers
     Charcuterie
     Supervises boucher: butcher

    Additional support staff


     Tournant: roundsman or swing cook
     Patissier: pastry chef
     Demi chefs: assistants
     Commis: apprentice

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