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Version 3f

Home > Resources > Culinary Resources > Brigade de cuisine

"Ratatouille" He's dying to become a chef.

Who's in Charge in the Kitchen "Brigade de cuisine"

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Brigade de cuisine (from Wikipedia)

Brigade de cuisine is a system of hierarchy found in restaurants and hotels in France that employ extensive staff and are commonly referred to as kitchen staff in English speaking countries. The concept was created by Georges Auguste Escoffier. This structured team system delegates responsibilities to different individuals that specialize in certain tasks.

Chef de cuisine (Kitchen chef) - Responsible for overall management of kitchen. They supervise staff, create menus and new recipes with the assistance of the restaurant manager, make purchases of raw food items, train apprentices and maintain a sanitary and hygienic environment for the preparation of food.

Sous-chef de cuisine (Deputy kitchen chef) - Receives orders directly from the chef de cuisine for the management of the kitchen and often represents the chef de cuisine when he or she is not present.

Saucier (Saucemaker/Sauté cook) - Prepares sauces, warm hors d'oeuvres, completes meat dishes and in smaller restaurants may work on fish dishes and prepares sautéed items. This is one of the most respected positions in the kitchen brigade.

Chef de partie (Senior chef) - Responsible for managing a given station in the kitchen where they specialize in preparing particular dishes. Those that work in a lesser station are commonly referred to as a demi-chef.

Commis (Junior cook) - Also works in a specific station, but reports directly to the chef de partie and takes care of the tools for the station.

Plongeur (Dishwasher) - Cleans dishes and utensils and may be entrusted with basic preparatory jobs.

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