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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).
One hierarchical system for organizing a restaurant's kitchen staff is the brigade de cuisine system developed by Auguste Escoffier (1846–1935).
Examples include the sous-chef, who acts as the second-in-command in a kitchen, and the chef de partie, who handles a specific area of production. The kitchen brigade system is a hierarchy found in restaurants and hotels employing extensive staff, many of which use the word "chef" in their titles. Underneath the chefs are the kitchen assistants.
Fills in as needed on stations in the kitchen, a.k.a. the swing cook. Pantry chef garde manger [ɡaʁd mɑ̃ʒe] Cold foods: salads, cold appetizers, pâtés and other charcuterie items. Butcher: boucher: Butchers meats, poultry, and sometimes fish and breading. Pastry chef: pâtissier
Kitchen brigade Chef de cuisine: Head chef Responsible for overall management of kitchen. They supervise staff, and create menus and new recipes with the assistance of the restaurant manager, make purchases of raw food items, train apprentices and maintain a sanitary and hygienic environment for the preparation of food. [12]: 32
Sauciers-in-training. A saucier (French pronunciation:) or sauté chef is a position in the classical brigade style kitchen.It can be translated into English as sauce chef.In addition to preparing sauces, the saucier prepares stews, hot hors d'œuvres, and sautés food to order.
Escoffier showed such an aptitude for cooking and kitchen management that he was soon hired by the nearby Hôtel Bellevue, where the owner of a fashionable Paris restaurant, Le Petit Moulin Rouge, offered him the position of commis-rôtisseur (apprentice roast cook) in 1865 at the age of 19. However, only months after arriving in Paris ...
A chef de cuisine (French pronunciation: [ʃɛf.də.kɥi.zin], French for head of kitchen) or head chef is a chef that leads a kitchen and its cooks. [1] [2] A chef patron (feminine form chef patronne) (French for boss chef) or executive chef is a chef that manages multiple kitchens and their staff.