THE KITCHEN BRIGADE

A professional kitchen operates with a distinct rank and file and hierarchy Each member of a kitchen brigade has his/her own role to play for the success of the team
The team is lead by a leader: The Executive Chef

THE KITCHEN BRIGADE

The traditional system was founded by chef Escoffier. It was based on various sections in the kitchen (for example, pastry, butcher shop, bakery etc)

Initially every section was named in French.

THE KITCHEN BRIGADE

Every section featured a head of department. Under them were the cooks, helpers and porters. Each section of the kitchen operates in different shifts as per operational demands.

THE KITCHEN BRIGADE

Now the requirements are different and hence the hierarchy has changed
Manpower is expensive, menus not elaborate as in classical cuisine of the good old days.

THE KITCHEN BRIGADE

Every hotel has a brigade depending on its cuisine, number of outlets, volume of business and functioning style.

For smooth functioning of the kitchen brigade an organised hierarchy is maintained.

Executive Chef

KITCHEN
Executive Sous Chef O R G A N I S A T I O N A L Senior Sous Chef C H A R T Sous Chef Senior Kitchen Executive Kitchen Executive Chef de Partie Pastry Chef

Demi Chef de Partie

Commis Apprentice

Chef de Partie

Commis

Head Chef