THE KITCHEN

BRIGADE
BY
AUGUSTE ESCOFFIER
 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

• 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
 APPRENTICE

• 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.
 TOURNANT

• RELIEF COOK OR EXTRA HAND IN THE KITCHEN

 EXPEDITER/ABOYEUR

• 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

 CUISINIER POUR LE PERSONNEL

• CHEF FOR THE CHEF

• PREPARES FOOD FOR THE KITCHEN STAFF
 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.