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The kitchen brigade (Brigade de cuisine, French pronunciation: [bʁiɡad də kɥizin]) is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries. The concept was developed by Auguste Escoffier (1846–1935).
The sous-chef has many responsibilities, because the executive chef has a more overarching role. Sous-chefs must plan and direct how the food is presented on the plate, keep their kitchen staff in order, train new chefs, create the work schedule, and make sure all the food that goes to customers is of the best quality to maintain high standards.
Restaurant management is the profession of managing a restaurant.Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in the United States.
Cooks' responsibilities include preparing food, managing food stations, cleaning the kitchen, and helping the chefs. [1] Restaurants will give a title to the cooks according to their designated stations. [2] Examples are broiler cooks, fry cooks, pantry cooks, and sauce cooks. A cook at work (15th- or 16th-century German illustration)
Today, their roles have expanded to include a variety of new responsibilities they never had before, like training and development, as well as organizational restructuring.
Stewards/kitchen porters are involved in the scullery, washing up and general cleaning duties. In a smaller kitchen, these duties may be incorporated. A communard is in charge of preparing the meal for the staff during a shift. This meal is often referred to as the staff or family meal. [6]
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