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Information about Brigade De Cuisine

Brigade de cuisine is a system of hierarchy found in restaurants and hotels in France that employ extensive staff and are commonly referred to as kitchen staff in English speaking countries. The concept was created by Georges Auguste Escoffier. This structured team system delegates responsibilities to different individuals that specialize in certain tasks.

List of positions

Below is an exhaustive list of the different members of the kitchen brigade system. Only the largest of establishments would have an extensive staff of this size. As noted under certain titles, certain positions are combined into other positions when such a large staff is unnecessary.
  • Chef de cuisine (Kitchen chef)- Responsible for overall management of kitchen. They supervise staff, create menus and new recipes with the assistance of the restaurant manager, make purchases of raw food items, trains apprentices and maintains a sanitary and hygiene environment for the preparation of food.[1]
  • Sous-chef de cuisine (Deputy kitchen chef)- Receives orders directly from the chef de cuisine for the management of the kitchen and often represents the chef de cuisine when he or she is not present.[1]
  • Chef de partie (Senior chef)- Responsible for managing a given station in the kitchen where they specialize in preparing particular dishes. Those that work in a lesser station are commonly referred to as a demi-chef.[1]
  • Cuisinier (Cook)- This position is an independent one where they usually prepare specific dishes in a station. They may also be referred to as a cuisinier de partie.[1]
  • Commis (Junior cook)- Also works in a specific station, but reports directly to the chef de partie and takes care of the tools for the station.[1]
  • Apprenti(e) (Apprentice)- Many times they are students gaining theoretical and practical training in school and work experience in the kitchen. They perform preparatory work and/or cleaning work.[1]
  • Plongeur (Dishwasher)- Cleans dishes and utensils and may be entrusted with basic preparatory job.[1]
  • Marmiton - (Pot and pan washer)In larger restaurants takes care of all the pots and pans instead of the plongeur.[2]
  • Saucier (Saucemaker/Sauté cook)- Prepares sauces, warm hors d'oeuvres, completes meat dishes and in smaller restaurants may work on fish dishes and prepares sautéed items. This is one of the most respected positions in the kitchen brigade.[1]
  • Rôtisseur (Roast cook)- Manages a team of cooks that roasts, broils and deep fries dishes.[1]
  • Grillardin (Grill cook)- In a larger kitchen this person prepares the grilled foods instead of the rôtisseur.[3]
  • Friturier (Fry cook)- In larger kitchens this person prepares fried foods instead of the rôtisseur.[3]
  • Poissonnier (Fish cook)- Prepares fish and seafood dishes.[2]
  • Entremetier (Entrée preparer)- Prepares soups and other dishes not involving meat or fish, including vegetable dishes and egg dishes.[1]
  • Potager (soup cook)- In larger kitchens this person reports to the entremetier and prepares the soups.[3]
  • Legumier (Vegetable cook)- In larger kitchen this person also reports to the entremetier and prepares the vegetable dishes.[3]
  • Garde manger (Pantry supervisor)- responsible for preparation of cold hors d'oeuvres, prepares salads, organizes large buffet displays and prepares charcuterie items.[1]
  • Tournant (Spare hand/ roundsman)- Moves throughout kitchen assisting other positions in kitchen
  • Pâtissier (Pastry cook)- Prepares desserts and other meal end sweets and for location without a boulanger also prepares breads and other baked items. They may also prepare pasta for the restaurant.[2]
  • Confiseur - Prepares candies and petit fours in larger restaurants instead of the pâtissier.[3]
  • Glacier - Prepares frozen and cold deserts in larger restaurants instead of the pâtissier.[3]
  • Décorateur - Prepares show pieces and specialty cakes in larger restaurants instead of the pâtissier.[3]
  • Boulanger (Baker)- Prepares bread, cakes and breakfast pastries in larger restaurants instead of the pâtissier.[2]
  • Boucher (Butcher)- butchers meats, poultry and sometimes fish. May also be in charge of breading meat and fish items.[3]
  • Aboyeur (Announcer/ expediter)- Takes orders from dining room and distributes them to the various stations. This position may also be performed by the sous-chef de partie.[3]
  • Communard - Prepares the meal served to the restaurant staff.[3]
  • Garçon de cuisine - Performs preparatory and auxiliary work for support in larger restaurants.[2]

Notes

1. ^ Dominé, 32.
2. ^ Dominé, 33.
3. ^ The Culinary Institute of America, 8.
4. ^ The Culinary Institute of America, 8,9.

Works cited

  • Dominé, André (ed.). Culinaria France. Cologne: Könemann Verlagsgesellschaft mbh, 1998. ISBN 978-3833111297
  • The Culinary Institute of America. The Professional Chef. 8th ed. Hoboken, NJ: John Wiley & Sons, INC, 2006. ISBN 978-0764557347

See also

Auguste Escoffier
Chef
Georges Auguste Escoffier (28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods.
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Saucier [sosˈje] is a position in the classical brigade style kitchen, which is still used in large commercial kitchens such as some restaurants. It can be translated into English as sauce chef.
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SAUCE may refer to:
  • Standard Architecture for Universal Comment Extensions
  • Software Against Unsolicited Commercial Email


For other uses, see Sauce (disambiguation). Or see source.

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Garde manger [gaʀd mã.ʒe], a French term meaning "keeping to eat" or "keeper of the food", refers to the task of preparing and presenting cold foods.
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Charcuterie (from either the French chair cuite, cooked meat, or the French cuiseur de chair, cooker of meat) is the branch of cooking devoted to prepared meat products such as sausage and confit, primarily from pork.
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A pastry chef or pâtissier is a station chef in a professional kitchen, skilled in the making of pastries, desserts, and other baked goods. They are employed in large hotels, bistros, restaurants, and bakeries.
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A petit four (plural: petits fours) is a small cake generally eaten at the end of a meal or served as part of a large buffet. The name is from the French petit four, meaning "small oven".
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Several notable persons share the very typical French/Francophone surname Boulanger which is the equivalent of the English surname Baker, of the Italian surname Panettiere, etc...
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Fran̤ois Boucher (September 29 1703 РMay 30 1770) was a French painter, a proponent of Rococo taste, known for his idyllic and voluptuous paintings on classical themes, decorative allegories representing the arts or pastoral occupations, and intended as a sort of
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Georges Auguste Escoffier (28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods.
..... Click the link for more information.
Chef is a term commonly used to refer to a person who cooks professionally. Within most restaurants however, the term is more highly defined. In a professional kitchen setting, the term is used only for the one person in charge of everyone else in the kitchen, the executive
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