Brigade de cuisine

Brigade de cuisine (French: kitchen brigade) is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries.

The system was developed by Georges Auguste Escoffier, a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmands, and was one of the most important leaders in the development of modern French cuisine.

Etymology[edit | edit source]

The term brigade de cuisine is of French origin. Brigade is derived from the Italian brigata meaning 'troop, crowd, gang' and was first used in the French language in 1635 to mean 'subdivision of an army'. Cuisine is a French word that entered the English language in the late 18th century directly from French, where it originally meant 'kitchen'. In the culinary world, brigade de cuisine refers to the system Escoffier created to streamline and professionalize kitchen operations.

System[edit | edit source]

The brigade de cuisine is a system of organization for staff in a kitchen, dividing them into a hierarchy of authority, responsibility, and function. The exact roles can vary, but a traditional French brigade may include the following positions:

Chef de cuisine (kitchen chef) is the head of the kitchen.
Sous-chef (under chef) is the second in command and directly assists the head chef.
Chef de partie (station chef) is responsible for managing a specific area of production.
Commis (chef) (junior chef) is a basic chef in larger kitchens who works under a chef de partie to learn the station's responsibilities and operation.
Cuisinier (cook) is a station chef of various areas of food processing, such as roasting, boiling, and garnishing.
Marmiton (pot and pan washer) is in charge of washing pots and pans.
Plongeur (dishwasher or kitchen porter) is a dishwasher.
Rôtisseur (roast cook) manages a team of cooks that roasts, broils, and deep fries food.
Grillardin (grill cook) is under the rôtisseur and prepares all grilled foods.
Friturier (fry cook) is under the rôtisseur and prepares all fried items.
Poissonnier (fish cook) prepares all fish dishes.
Entremetier (entrée preparer) prepares starches and vegetables.
Potager (soup cook) is under the entremetier and prepares soups and other dishes involving boiling.
Legumier (vegetable cook) is under the entremetier and prepares vegetables.
Saucier (saucemaker/sauté cook) prepares all sautéed items and most sauces.
Boucher (butcher) butchers meats, poultry, and sometimes fish. He or she may also be responsible for breading meat and fish items.
Aboyeur (expediter) takes orders from the dining room and distributes them to the various stations; may also be the final plate assembly.
Tournant (swing cook) fills in as needed on stations in the kitchen.
Pâtissier (pastry cook) prepares desserts and other meal-end sweets.
Confiseur (candy cook) is under the pâtissier and prepares candies and petit fours.
Boulanger (baker) is under the pâtissier and bakes breads and other baked goods.
Glacier (ice cream cook) is under the pâtissier and prepares ice creams and other cold desserts.
Décorateur (decorator) is under the pâtissier and prepares show pieces and specialty cakes.
Garde manger (pantry supervisor) is responsible for preparation of cold hors d'oeuvres, pates, terrines and aspics; prepares salads; organizes large buffet displays; and prepares charcuterie items.

References[edit | edit source]

Brigade de cuisine Resources
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