1. Kitchen Brigade System
Culinary Arts
Kitchen Brigade System

2. Background Developed by Escoffier
Streamlines and simplifies work in hotel kitchens
Eliminates chaos and duplication of effort
Each position has a station and defined tasks.

3. Chef (chief) Responsible for all kitchen operations Ordering
Supervision of all stations
Development of menu items
a.k.a.– “chef de cuisine” or executive chef

4. Sous (under) Chef 2nd in command Answers to chef
Responsible for scheduling
Fills in for chef
Assists the station chefs as needed
Smaller operation may not have a sous chef

5. Station Chefs (chefs de partie)
A.K.A. “line cooks” and include:
Saucier – sauté́ station
Poissonier – fish station
Rôtisseur – roast station
Grillardin – grill station
Friturier – fry station
Entremetier – vegetable station
Tournant – roundsman
Garde-manger – pantry chef
Boucher – butcher
Pâtissier – pastry chef

6. Saucier Sauté station Responsible for all sautéed items and sauces
Considered the most demanding, responsible, and glamorous on the line

7. Poissonier Fish station Responsible for fish items Includes butchering
Their sauces
Sometimes combined with saucier position

8. Rôtisseur Roast station
Responsible for all roasted foods and related jus or other sauces.

9. Grillardin Grill station Responsible for all grilled foods
May be combined with Rôtisseur

10. Friturier Responsible for all fried foods
May be combined with Rôtisseur

11. Entremetier Responsible for hot appetizers
Frequently does the soups and vegetables, starches and pastas
May also do egg dishes
In a fully traditional brigade system:
Potager – soup station
Legumier - vegetables

12. Tournant Roundsman a.k.a. – swing cook
Works as needed throughout kitchen

13. Garde-manger Pantry chef Considered separate category of kitchen work
Cold food preparations
Salads
Cold appetizers
Pâtés

14. Boucher Butcher Butchers meats, poultry, and occasionally fish
May bread meat and fish items
Often considered part of garde-manger

15. Pâtissier
Pastry chef
Responsible for baked items, pastries and desserts
Often supervises separate kitchen area or separate shop in larger operations
Areas of specialization:
Confiseur – prepares candies, petits fours
Boulanger – prepares non-sweetened doughs
Glacier prepares frozen and cold desserts
Cecorateur – prepares show pieces and special cakes

16. Other brigade positions:
Aboyeur – expediter or announcer:
accepts orders from dining room and relays to various stations chefs
Is last person to see plate before it leaves kitchen.
This could also be the sous chef or kitchen steward
Communard – cooks for the staff
Assistant – works under a chef de partie to learn the station and its responsibilities

17. Dining Room Brigade System
“Front of the House”
Chain of command:
Maître d’hôtel – dining room manager, host or hostess
Chef de vin or sommelier – wine steward
Chef de salle – head waiter
Chef d’étage - captain
Chef de rang – front waiter
Demi-chef de rang or commis de rang – back waiter or busboy

18. Maître d’hôtel Dining room manager, host, or hostess
Most responsible for front-of-the-house operation
Trains all service personnel
Oversees wine selection
Works with chef to determine the menu
Organizes seating throughout service

19. Chef de vin Wine steward
Responsible for all aspects of restaurant wine service
Includes:
Purchasing wines
Preparing a wine list
Assisting guests in wine selection
Serving wine properly
Ma be assumed by the Maître d’hôtel

20. Chef de salle Head waiter In charge of service for entire dining room
Position is often included in either captain or maître d’hôtel

21. Chef d'étage Captain Deals directly with guests once seated
Explains menu
Answers any question
Takes order
Does tableside food preparation
If no captain responsibilities fall to front waiter

22. Chef de rang Front waiter
Assures table is properly set for each course
Food is properly delivered to table
Sees that needs of guests are promptly and courteously met.

23. Demi-chef de rang Back waiter or busboy
Normally first position assisgned to new dining room workers
Clears plates between courses
Fills water glasses, bread baskets
Assists the front waiter and/or captain as needed.

24. Summary
Brigade systems used in both kitchen and dining rooms have clearly defined jobs.
Having clearly defined job descriptions keeps a restaurant organized.
A good manager creates an environment where everyone feels they have a distinct and measurable contribution to make within the organization.
Recruitment and retention of employees is easier with proper management.

25. The End