1. ORGANIZATION OF THE MODERN KITCHEN
THE KITCHEN BRIGADE
ORGANIZATION OF THE MODERN KITCHEN

2. THE KITCHEN BRIGADE The Classic Kitchen Brigade was founded by:
GEORGES AUGUST ESCOFFIER (King of the Kitchen), a great chef known for defining the French cuisine and dining room during the 18THcentury.
The Classic Brigade helps DEFINE/ORGANIZE a kitchen with every department.

3. Kitchen Brigade
The brigade breaks down a kitchen into several WORKSTATIONS .
These departments are what create a kitchen from the HOT FOODS station to the BEVERAGE station.

4. Kitchen Brigade
Each station plays a vital role in any FOODSERVICE kitchen. There must be a well-qualified EXECUTIVE CHEF to run this system such as a CHEF de CUISINE who is responsible for menu management, OVERSEES A BUDGET, SERVES AS A MENTOR and staffing kitchens properly.

5. Kitchen Brigade
Next comes the EXECUTIVE CHEF’s assistant known as the SOUS Chef, or second in command. The SOUS Chef is responsible for SCHEDULING PERSONNEL, replacing and running any open stations, or as an
ABOYEUR (Expediter), responsible for calling out orders to stations, PREPARES dishes for plate presentation, to PLATING, making sure each and every PLATE/DISH is perfect before it reaches the guest.

6. Kitchen Brigade
The next important chef is the CHEF de PARTIE, also known as the Station Chef. The STATION CHEF runs and operates a certain station assigned to him/her by either the Executive Chef of the 2nd in command chef. Each station has its very own STATION CHEF.

7. Kitchen Brigade SAUCIER (Sautee Station) POISSONER (Fish Station)
GRILLARDINI (Grill Station)

8. Kitchen Brigade FRITURIER (Fry Station) ROTISSEUR (Roast Station)
POTAGER (Soup Station)

9. Kitchen Brigade LEGUMIER (Vegetable Station)
GARDE-MANGER (Pantry Station)
TOURNANT/SWING COOK (Roundsman)

10. Kitchen Brigade
PATISSE (Pastry Chef)
COMMIS (Assistant Cooks)

11. Other chefs & terms: Chef de Rang: Front Waiter
Chef de Salle: Head Waiter
Chef d’etage: Captain

12. Other chefs & terms: Chef de vin or sommelier: Wine Steward
Chef de Culture: Vineyard Manager