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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).
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.
Waiting staff , [1] waiters (MASC) / waitresses (FEM), or servers (AmE) [2] [3] are those who work at a restaurant, a diner, or a bar and sometimes in private homes, attending to customers by supplying them with food and drink as requested. Waiting staff follow rules and guidelines determined by the manager.
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Phillip Taylor, chef de cuisine at the Aria, New World Beijing Hotel. The chef de cuisine is in charge of all activities related to the kitchen, which usually includes creating menus, managing kitchen staff, ordering and purchasing stock and equipment, plating design, enforcing nutrition, safety, and sanitation, and ensuring the quality of the meals that are served in the restaurant.
Image credits: Omniball3000 #12. A woman working in a supermarket I ran was stealing bottles of cola from the shelf and then stealing bottles of vodka, mixing it under the checkout and necking it.
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Staging is similar to trialling in professional kitchens. Trialling is an activity often used to assess the skills and training of a cooking job candidate. The hiring chef might assess the trial cook's adaptive skills in the new kitchen and how they interact with other staff in the restaurant.