Kitchen Hierarchy and Brigade System

Kitchen Hierarchy

• Kitchen hierarchy, known as the brigade system, has historical roots and is influenced by Auguste Escoffier, a key figure in modern French cuisine.
• Escoffier's partie system is widely adopted in contemporary kitchens, with titles often reflecting their French origins.

Key Kitchen Roles

• Executive Chef:

  • Overall manager of the kitchen, overseeing supervision and menu creation.
  • Often involved in business operations rather than daily cooking.

• Head Chef (Chef de Cuisine):

  • Manages all kitchen operations and actively engages in cooking.
  • May oversee one location of a chain or multiple restaurants.
  • Titles "head chef" and "chef de cuisine" can be used interchangeably with "executive chef."

• Sous Chef:

  • Second-in-command; steps in for the executive chef or head chef in their absence.
  • Can take over tasks from missing line cooks as needed.

• Chef de Partie:

  • Responsible for specific kitchen sections during service, such as sauces or meats.

• Specialist (Patisserie):

  • Focuses on pastry and dessert preparation, including breads, chocolates, and sweets.

• Commis/Line Chef:

  • Entry-level role for chefs working under a chef de partie to gain experience.
  • Typically completed formal culinary training or is still in training.

• Kitchen/Catering Assistant:

  • Supports kitchen operations by performing basic tasks like chopping or peeling.
  • Handles meat and seafood preparation, preparing items for chefs.

• Apprentices:

  • Generally young individuals pursuing a career in hospitality.
  • Engage in basic tasks to learn the trade while obtaining complementary skills (e.g., math, English).
  • Work under a full-time chef in a professional kitchen to gain industry knowledge.

Factors Influencing Kitchen Structure

• Size and type of establishment impact the kitchen team size and structure.
• Organization and available equipment influence how roles are defined.
• The menu offerings dictate the number and type of staff needed for successful kitchen operation.