The Classic Kitchen Brigade and the Modern Kitchen Brigade

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Many people dine at restaurants’ and hotels’ but are unaware of the system utilized within the kitchen. They simply go to enjoy the food, unaware of how it is prepared. Interestingly, the kitchen is run by a Kitchen Brigade system (Brigade de Cuisine) which is a hierarchy system invented by Georges Auguste Escoffier to ease and simply the operations of a kitchen. There are two types of kitchen brigade which are the classic kitchen brigade and the modern kitchen brigade. This report aims to explain each of the system, the individuals involved in it and the responsibilities of each person. Classic kitchen brigade refers to the way the kitchen in restaurants and hotels are set up, with a hierarchy of positions and responsibilities and duties to go along with each position. The kitchen brigade separates the kitchen into several departments and helps to organize these departments. Every department/station pays an integral role in the kitchen and a well-qualified staff must be presented to ensure efficiency. The individual at the top of the hierarchy is the Chef de cuisine (Executive Chef). This individual ensures that every station and operation in the kitchen is running effectively and efficiently. He is responsible for menu management, ordering, relaying suggestions to the owner of the restaurant or hotel (if he does not own it), supervising the kitchen operations and hiring the right personnel for the kitchen. This is the leader of the kitchen. Next, second in command to the Chef de Cuisine is the Sous-Chef. The Sous Chef’s responsibilities are: report to the Chef de Cuisine; schedule, replace and manage any open stations; assist station chefs if help is needed; relay the orders to the stations; examine plate presentation of ... ... middle of paper ... ...n Brigade dining room also has very detailed positions. Depending on the size of the restaurant, the positions vary. Overall, the duties of the Classic Kitchen Brigade still exist but they have been modified or combined. Works Cited The Culinary Institute of America (2014). Guide to the Dining Room Brigade System. [ONLINE] Available at: [Last Accessed February 12, 2014]. The Culinary Institute of America (2014). Guide to the Kitchen Brigade System. [ONLINE] Available at: [Last Accessed 10 February 2014]. Dan Bartlett (2014). Kitchen Brigade: Who Does What?. [ONLINE] Available at: [Last Accessed 10 February 2014].

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