Kitchen Brigade System Culinary Arts Kitchen Brigade System

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.

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

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

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

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

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

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

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

Friturier Responsible for all fried foods May be combined with Rôtisseur

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

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

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

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

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

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

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

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

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

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

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

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.

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.

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.

The End