Kitchen Brigade System Notes

Kitchen Brigade System Overview

  • Definition: The kitchen brigade system, also known as brigade de cuisine, is a hierarchical structure that organizes kitchen staff in restaurants and hotels.

  • Purpose:

    • Maximize efficiency
    • Streamline work
    • Produce food quickly and consistently
    • Develop chef careers
    • Enhance food quality and output

  • History:

    • Developed by Auguste Escoffier (1846–1935).
    • First implemented at the Savoy Hotel in London.
    • Inspired by his military experience as a chef during the Franco-Prussian war.

Key Roles in the Kitchen Brigade

  • Chef de Cuisine (Kitchen Chef):

    • Overall management of kitchen.
    • Supervises staff and creates menus.
    • Maintains sanitary conditions and trains apprentices.

  • Sous-Chef de Cuisine (Deputy Kitchen Chef):

    • Directly receives orders from the chef de cuisine.
    • Serves as a representative when the chef de cuisine is unavailable.

  • Saucier (Sauce Maker):

    • Prepares sauces, warm hors d'oeuvres, meat dishes.
    • Highly respected position within the kitchen brigade.

  • Chef de Partie (Senior Chef):

    • Manages specific stations in the kitchen and specializes in prepared dishes.

  • Cuisinier (Cook):

    • Independent position, preparing specific dishes at designated stations.

  • Commis (Junior Cook):

    • Assists the chef de partie and maintains tools for the station.

  • Apprenti(e) (Apprentice):

    • Students gaining practical training and performing preparatory work.

  • Plongeur (Dishwasher/Kitchen Porter):

    • Cleans dishes and utensils.
    • Entrusted with basic preparatory tasks.

Specialized Kitchen Roles

  • Rôtisseur (Roast Cook):

    • Manages team that roasts, broils, and deep-fries dishes.

  • Grillardin (Grill Cook):

    • Prepares grilled foods.

  • Friturier (Fry Cook):

    • Prepares fried foods.

  • Poissonnier (Fish Cook):

    • Handles fish and seafood dishes.

  • Entremétier (Entrée Preparer):

    • Prepares non-meat dishes including vegetable and egg dishes.

  • Garde Manger (Pantry Supervisor):

    • Prepares cold dishes, salads, and organizes buffet displays.

  • Charcutier (Charcuterie Specialist):

    • Prepares meat products such as terrines and pâtés.

Additional Support Roles

  • Tournant (Spare Hand/Roundsman):

    • Moves throughout the kitchen assisting with various roles.

  • Pâtissier (Pastry Cook):

    • Prepares desserts and some baked items such as breads.

  • Confiseur (Confectioner):

    • Specializes in preparing candies and petit fours.

  • Boulanger (Baker):

    • Prepares bread, cakes, and pastries.

  • Fromager (Cheese Specialist):

    • Handles meal-end cheese courses.

  • Boucher (Butcher):

    • Butchers meat and poultry, breading meat and fish.

  • Aboyeur (Announcer/Expediter):

    • Takes orders from dining room and distributes them to various stations.

  • Communard (Staff Cook):

    • Prepares meals for restaurant staff.

  • Garçon de Cuisine (Kitchen Boy):

    • Performs preparatory work and auxiliary tasks in larger restaurants.

  • Commis de Débarrasseur (Busser):

    • Cleans tables, takes dirty dishes to the dishwasher, sets tables, refills items.