KITCHEN

BRIGADE
The kitchen brigade system (brigade de
cuisine) is a hierarchical system that
describe responsibility for each station in a
professional kitchen. The system is
attributed to Georges Auguste Escoffier,
who first instituted it in the kitchen at
London’s Savoy Hotel. Described as the
father of haute cuisine and modern French
cooking, Escoffier took inspiration from his
time serving as a chef in the French army
during the Franco-Prussian war. While
exhaustive and formal, the kitchen brigade is
mostly viewed as an ode to specialization
and organization.
 WHY IS IT
IMPORTANT?
Kitchen brigade is important because
order in the kitchen facilitates
operational efficiency, which ensures
the continued success of a restaurant.
In other words, the kitchen brigade is a
very important asset in the culinary
industry. Such a system delivers on the
key business objectives of quality and
consistency in the end product (food).
Additionally, it is important because it
ensures every cook had a clear purpose
and the kitchen could work to maximum
efficiency.
SUBMITTED BY:
AIRA G. MAPUA