Kitchen Brigade System - PEC6 Lesson 4

Kitchen Brigade System

is a hierarchical organization structure used in professional kitchens to ensure efficient and organized workflow. This system was popularized by Auguste Escoffier, a renowned French chef, and has been widely adopted in culinary establishments around the world.

Brigade de Cuisine

The kitchen brigade system, also known as the __________

Georges Auguste Escoffier

This system was popularized by ________, a renowned french chef

Le Guide Culinaire

His 1903 book, "____________" detailed the system, outlining roles and responsibilities for each position.

Executive chef (Chef de Cuisine)

The overall leader of the kitchen.

Responsible for menu planning, recipe creation, and kitchen management.

Manages the entire kitchen brigade.

Sous Chef (Second in command)

Assists the executive chef in managing kitchen operations.

Supervises various kitchen stations.

Takes charge in the absence of the executive chef.

Chef de Partie (Station chef or Line cook)

Head of a particular station or section (e.g., sauté, grill, pastry). Responsible for preparing and supervising specific types of dishes.

Commis chef (Junior Cook)

Assists the Chef de Partie.

Gains hands-on experience and develops skills in a specific station

Kitchen Porter (Plongeur)

Responsible for cleaning and maintaining kitchen equipment. Handles basic tasks to support the kitchen staff.

Pastry chef (Patissier)

Specialized chef responsible for preparing desserts and baked goods.

Manages the pastry section independently or under the executive chef's guidance.

Saucier (Sauté chef)

Responsible for sautéing and sauce preparation.

Manages the sauté station in the kitchen.

Poissonnier (Fish Chef)

Specializes in fish and seafood dishes. Manages the fish station.

Entremetier (Vegetable chef)

Prepares vegetables, soups, and starches.

Manages the vegetable station.

Garde Manger

Handles cold dishes, salads, and appetizers.

Manages the pantry station.

Roasting, Baking, Grilling&Broiling, Sautéing&Pan frying, Deep frying, Searing

Dry Heat Methods

Boiling&Simmering, Poaching, Steaming, Braising, Stewing

Moist Heat Methods

Roasting

High heat in an oven browns the exterior and seals in juices, ideal for meats, vegetables, and baked goods.

Baking

Lower heat compared to roasting creates a more even internal cooking, good for cakes, breads, and casseroles.

Grilling&Broiling

Intense direct heat sears the surface, imparting a smoky flavor and char, perfect for steaks, chops, and kebabs.

Sautéing&Pan frying

Quick browning and cooking in a hot pan with a small amount of fat, suitable for stir-fries, omelets, and seafood.

Deep frying

Submerging food in hot oil for a crispy golden crust, best for chicken wings, french fries, and tempura.

Searing

Quickly Browning the surface of food to add flavor and lock in juices, often used before braising or roasting.

Boiling&Simmering

Cooking food in a liquid at or below boiling point, used for soups, stews, and pasta.

Poaching

Gently cooking food in a simmering liquid, ideal for fish, eggs, and fruits

Steaming

Using moist heat from steam to cook food gently, preserving nutrients and texture, great for vegetables, fish, and dumplings.

Braising

Slow-cooking meat or vegetables in a covered pot with liquid, resulting in tender and flavorful dishes