1. The Kitchen Brigade By
Auguste Escoffier

2. The Kitchen Brigade System
A system of organization
Created by Georges-Auguste Escoffier
Evidence of brigade-style culinary arrangements in late medieval France and English
The system delegates responsibilities to different individuals that specialize in certain tasks.

3. Pre-test Match the title with the position description.
Executive Chef
Sous Chef
Saucier
Poissoner
Rotisseur
Grillardin
Garde Manger
Patissier
Tournant
Expediter
Relief Cook
Fish
Broiled and Deep Fried
Pastries and Desserts
Takes orders from wait staff and passes them on to cooks
Cold Foods
Second in Command
Sauces, Stews, Stocks
Chef in charge
Roasted and Braised Meats

4. Executive Chef
Chef in charge
Aka: Chef de cuisine

5. Sous Chef Second in command of production and staff supervision
Aka: sous-chef de cuisine

6. Chef de partie Senior Chef
Responsible for managing a specific station in the kitchen where they specialize in preparing particular dishes

7. Demi-Chef
Those that work in a lesser station than a chef de partie

8. Commis
Junior cook
Also works in a particular station but reports directly to the chef de partie
Takes care of the tools in that station

9. Apprentice Students gaining knowledge
Usually entrusted with preparatory and/or cleaning work.

10. Entremetier Prepares soups and other dishes not involving meat or fish
Includes vegetable and egg dishes
Head of potager and legumier

11. Potager
Soup cook

12. Legumier
Prepares vegetable dishes

13. Saucier
Prepares sauces as well as warm hors d’oeuvres and works the saute.

14. Poissoner
Prepares fish and seafood dishes

15. Rotisseur Roasting cook
Manages team that roasts, broils, and deep fries

16. Grillardin
Grill Cook
In a large kitchen, this person prepares grilled foods instead of the rotisseur.

17. Friturier
Fry Cook
In a large kitchen, this person prepares fried foods instead of the rotisseur.

18. Garde Manger
Responsible for preparing cold hors d’oeuvres, salads, sandwiches, etc.
Also organizes large buffet displays and charcuterie items

19. Patissier Prepares desserts and other meal end sweets
Position is over Confiseur, Glacier, Decorateur, and Boulanger

20. Confiseur
Prepares candies and petits fours

21. Glacier
Prepares frozen and cold desserts

22. Decorateur
Prepares show pieces and specialty cakes

23. Boulanger
Prepares bread, cakes, and breakfast pastries

24. Boucher
Butchers meats, poultry, and sometimes fish

25. Cuisinier
This position is an independent one where they usually prepare a specific dish in a station.

26. Tourant
Relief Cook or extra hand in the kitchen

27. Expediter/Aboteur
Takes orders from wait staff and passes them on to cooks

28. Plongeur
Cleans dishes and utensils
Sometimes entrusted with prep work

29. Marmiton
Pot and pan washer

30. Organization of Modern Kitchen
The way the kitchen is organized depends on many factors:
The menu
Type of Establishment
Hotel, Institutional Kitchens, Catering, Quick service restaurants, carry-out, etc.
Size of operation
Physical Facilities and Equipment Available

31. In Reality
The Classical Brigade System would be replaced by grouping two jobs or more together.
One person working the grill, fryer, and broiler.
If the task is simplistic, may only require a chef, two cooks, and two assistants.