The Kitchen Brigade

The kitchen brigade hierarchy: The structured team system delegates responsibilities to different individuals who specialize in certain tasks. This system was developed by the “Chef of Kings” Georges Auguste Escoffier in the early 20th century.

Head Chef . He/she supervises the organization of the whole kitchen, plans the menu, guarantees that HACCP rules are followed and supervises the purchase of food

Under Chef He/she helps the Head Chef and substitutes him/her when he/she is off-duty.

Section Cooks -Fish Cook -Soup Cook -Sauce Cook -Pastry Cook -Roast Cook -Relief Cook -Larder Cook -Assistant Cook -Vegetable Cook -Night Cook

Fish Cook He/she is in charge of preparing and cooking fish dishes, molluscs and crustaceans. But he/she doesn't usually grill or deep fry.

Sauce Cook He/she is in charge of the preparation of sauces and meat and fish dishes cooked in sauces or pan-fried.

Roast Cook He/she is in charge of roasting, grilling or deep frying food.

Larder Cook He/she is responsible for the larder, prepares cold dishes, especially starters, and makes meat ready for cooking.

Vegetable Cook He/she prepares first courses and dishes based on eggs and other vegetables.

Soup Cook He/she helps the vegetable cook and prepares soups.

Relief Cook He/she relieves the various section cooks when they are off-duty.

Night Cook He/she starts work later than the other cook as he/she is in charge of the meals served late at night.

Pastry Cook He/she is responsible for cakes, ice creams, and sweets. He/she also makes fresh pasta.

Assistant Cook He/she assists the section cooks in their job.