Kitchen brigade explained

The kitchen brigade (French: Brigade de cuisine|lang, in French pronounced as /bʁiɡad də kɥizin/) is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries.

The concept was developed by Auguste Escoffier (1846–1935).[1] [2] This structured team system delegates responsibilities to different individuals who specialize in certain tasks in the kitchen or in the dining room.

List of positions

This is a comprehensive list of the members of a full kitchen brigade. Only the largest of establishments would have a staff of this size. As noted under some titles, certain positions are combined into other positions when such a large staff is unnecessary. Note: Despite the use of in English as the title for a cook, the word actually means "chief" or "head" in French. Similarly, means "kitchen", but also refers to food or cooking generally, or a type of food or cooking.

French: [[Chef de cuisine]] (kitchen chef; "chief of the kitchen"): is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food.[3]
  • French: [[sous chef|Sous-chef de cuisine]] (deputy or second kitchen chef; "under-chief"): receives orders directly from the French: chef de cuisine for the management of the kitchen, and often serves as the representative when the French: chef de cuisine is not present.[3]
  • French: [[Saucier]] (sauce maker or sauté cook): prepares sauces and warm French: [[hors d'oeuvres]], completes meat dishes, and in smaller restaurants, may work on fish dishes and prepare sautéed items. This is one of the most respected positions in the kitchen brigade.[3]
  • French: [[Chef de partie]] (senior chef; "chief of the group"): is responsible for managing a given station in the kitchen, specializing in preparing particular dishes there. Those who work in a lesser station are commonly referred to as a French: demi-chef.[3]
  • French: Cuisinier (cook): is an independent position, usually preparing specific dishes in a station; may also be referred to as a French: cuisinier de partie.[3]
  • French: [[Chef#Commis|Commis]] (junior cook / assistant cook): also works in a specific station, but reports directly to the French: chef de partie and takes care of the tools for the station.[3] A woman is a French: commise.
  • French: Apprenti(e) (apprentice): are often students gaining theoretical and practical training in school and work experience in the kitchen. They perform preparatory work and/or cleaning work.[3] An French: apprenti is a male, and French: apprentie female.
  • French: Plongeur (dishwasher or kitchen porter): cleans dishes and utensils, and may be entrusted with basic preparatory jobs.[3]
  • French: Marmiton (pot and pan washer; kitchen porter): in larger restaurants, takes care of all the pots and pans instead of the French: plongeur.[4]
  • French: Rôtisseur (roast cook): manages a team of cooks that roasts, broils, and deep fries dishes.[3]
  • French: Grillardin (grill cook): in larger kitchens, prepares grilled foods instead of the French: rôtisseur.[5]
  • French: Friturier (fry cook): in larger kitchens, prepares fried foods instead of the French: rôtisseur.[5]
  • French: Poissonnier (fish cook): prepares fish and seafood dishes.[4]
  • French: Entremétier or French: entremettier (entrée preparer): prepares soups and other dishes without meat or fish, including vegetable dishes and egg dishes.[3] Originally the entremets preparer.[6] [7]
  • French: Potager (soup cook): in larger kitchens, reports to the French: entremétier and prepares the soups.[5] (Cf. French: [[potager (garden)|jardin potager]])
  • French: Legumier (vegetable cook): in larger kitchens, also reports to the French: entremétier and prepares the vegetable dishes.[5]
  • French: [[Garde manger]] (pantry supervisor; "food keeper"): is responsible for preparation of cold French: [[hors d'oeuvres]], pâtés, terrines and aspics; prepares salads; organizes large buffet displays; and prepares charcuterie items.[3]
  • French: Charcutier (charcuterie specialist): in larger kitchens, reports to the French: garde manger and specializes in making prepared meat products, such as terrines, galantines, ballotines, pâtés, and confits, primarily from pork, although confits are mostly waterfowl and terrines and pâtés often include other types of meat.
  • French: Tournant (spare hand/roundsman): moves throughout the kitchen, assisting other positions in kitchen.
  • French: [[Pâtissier]] (pastry cook): prepares desserts and other meal-end sweets, and for locations without a French: boulanger, also prepares breads and other baked items; may also prepare pasta.[4]
  • French: Confiseur: in larger restaurants, prepares candies and French: [[petit four]]s instead of the French: pâtissier.[5]
  • French: Glacier: in larger restaurants, prepares frozen and cold desserts instead of the French: pâtissier.[5]
  • French: Décorateur: in larger restaurants, prepares show pieces and specialty cakes instead of the French: pâtissier.[5]
  • French: [[Baker|Boulanger]] (baker): in larger restaurants, prepares bread, cakes, and breakfast pastries instead of the French: pâtissier.[4]
  • French: [[Butcher|Boucher]] (butcher): butchers meats, poultry, and sometimes fish; may also be in charge of breading meat and fish items.[5]
  • French: Aboyeur ("barker", announcer/expediter): takes orders from the dining room and distributes them to the various stations; may also be performed by the French: sous-chef de partie.[5]
  • French: Communard (staff cook): prepares the meal for the restaurant staff.[5]
  • French: Garçon de cuisine ("kitchen boy"): in larger restaurants, performs preparatory and auxiliary work for support.[4]
  • French: commis de débarrasseur (busser): clearing tables, taking dirty dishes to the dishwasher, setting tables, refilling

    • See also

    References

    Notes and References

    1. Web site: Escoffier Kitchen Brigade System Then and Now. 6 June 2014. 3 May 2017.
    2. Web site: The Kitchen Brigade - Lucky Peach. 28 October 2015. 3 May 2017. https://web.archive.org/web/20170501133140/http://luckypeach.com/the-kitchen-brigade-eric-ripert-auguste-escoffier/. 1 May 2017. dead.
    3. Dominé, 32.
    4. Dominé, 33.
    5. The Culinary Institute of America, 8.
    6. Book: Larousse, Pierre. Grand dictionnaire universel. 1870. Larousse et Boyer. 655 . fr. […] Cuisinier chargé de la préparation des entremets, dans une grande cuisine..
    7. Book: Pichette, Henri. Odes à chacun. 1988. Gallimard. 978-2-07-071224-3. 120 . fr. ou (1870 , 1892 ; de entremets). […] Dans une brigade de cuisine, jeune chef de partie qui a la charge de préparer les potages, les œufs, ainsi que les légumes devant servir de garniture (aux viandes, aux poissons)..

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