History of Kitchen Brigade System
• Created in the 19th century by Georges-Auguste Escoffier, a chef who is responsible
for revolutionizing French Cuisine.
• Escofier, who was a. Protege of Marie Antoine Careme the father of French cooking.
• Escofier’s special touch was applying French army principles to the kitchen. He based
th brigade system on his experience working as a chef in the French military.
Kitchen Brigade System
• Is a framework for hiring and
organizing restaurant kitchen
staff to maximize efficiency. In
the system, everyone has a
specific and useful role, which
helps the kitchen run like a well-
oiled machine.
• https://www.lightspeedhq.com/blog/kitchen-
brigade/
What are the benefits of having a kitchen brigade in a your restaurant?
The kitchen brigade system has numerous benefits for
restaurants. While fine dining establishments usually adopt
the brigade system most strictly, even more casual
restaurants can benefit from its hierarchy.
re the benefits of having a kitchen brigade in a your rest
“Kitchen brigade systems help create hierarchy and delineate
responsibilities in what can be an informal and casual working
environment,” explained Ellen Eamon, general manager of Montréal
restaurant Elena.
Lindsay Brennan, co-owner of Tinc Set, seconds that sentiment.
“A kitchen brigade system is important to create an efficient,
organized and cohesive team,” she added.
re the benefits of having a kitchen brigade in a your rest
So, instead of having a BOH team in which everyone has the same
level of seniority and members execute tickets based on availability,
the brigade system creates order.
There is an executive chef or chef de cuisine who oversees the team.
Then there are line cooks who man stations and contribute to different
dishes, rather than creating dishes on their own from start to finish.
This system ensures that line cooks perfect the techniques that they
focus on, which maximizes efficiency and consistency.
Adopt the kitchen brigade system for maximum effieciency
• While the kitchen brigade system was born in French army kitchens, it’s been used by
restaurants for centuries. As restaurants needs continue to change, the brigade system
evolves with them.
