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Questions and Answers
Who is credited with designing the partie system used in modern kitchens?
What is the primary role of an Executive Chef?
Who is in charge of a particular section of the kitchen's service?
What is the responsibility of a Sous Chef?
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What is the title of the person in charge of a single location or a group of restaurants?
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Why do many kitchen titles sound French?
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What is the primary responsibility of a commis/line chef?
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What is the main goal of an apprenticeship in the hospitality industry?
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What determines the size and structure of the team in a kitchen?
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What tasks are kitchen assistants typically responsible for?
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What is the role of a specialist (patisserie) in the kitchen?
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What is the primary focus of a commis/line chef's training?
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Study Notes
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
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Executive Chef:
- Overall manager of the kitchen, overseeing supervision and menu creation.
- Often involved in business operations rather than daily cooking.
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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."
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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.
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Chef de Partie:
- Responsible for specific kitchen sections during service, such as sauces or meats.
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Specialist (Patisserie):
- Focuses on pastry and dessert preparation, including breads, chocolates, and sweets.
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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.
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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.
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Description
Learn about the kitchen hierarchy, also known as the brigade system, its history, and how it is applied in modern kitchens. Discover how Auguste Escoffier's partie system is still used today.
