The Hierarchy of a Commercial Kitchen Brigade System
The brigade system was created by famous French chef Georges-Auguste Escoffier, with the purpose of streamlining and simplifying kitchen work. The system works like a hierarchy, so that each worker knows their role clearly and no work is accidentally duplicated.
The brigade system is still used to many modern kitchens to this day as it eliminates confusion and ensures the kitchen operates at maximum efficiency. Positions may vary depending on the size of the kitchen, number of workers and food being prepared but the basic system works the same.
Each person has their own position, station and set number of responsibilities in the kitchen.
Chef de Cuisine
The chef de cuisine, or executive chef is in charge of the entire kitchen. This position is the highest rank in the kitchen hierarchy.
The sous chef is the second in charge and often training to become a head chef. This position requires supervision and coordination of various other stations and given the executive chef is absent, the sous chef then becomes first in command.
Chefs de Partie
Chefs de partie is the name given to a group of chefs working on specific elements of a meal. They may each specialise in just meat, vegetables, deserts, or a specific method of cooking. Chefs de partie may have assistant chefs working under them.
A demi chef is an assistant chef who mostly works in food preparation on their designated station and is supervises by the chef de partie.
A commie chef is a low-skilled, assistant position and are usually training for higher-level roles.
An apprentice is the lowest ranking position. They are commonly studying culinary arts and move amongst all stations in order to learn and grow.
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