Kitchen brigade chart

          Kitchen brigade positions...

          Kitchen brigade

          Restaurant kitchen team structure

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

          Kitchen brigade system and their responsibilities

        1. Kitchen brigade system and their responsibilities
        2. Classic kitchen brigade
        3. Kitchen brigade positions
        4. What are the 24 positions of the kitchen brigade?
        5. Who created the kitchen brigade system

          6. The concept was developed by Auguste Escoffier (1846–1935).[1][2] This structured team system delegates responsibilities to different individuals who specialize in certain tasks in the kitchen or in the dining room.

          List of positions

          This is a comprehensive list of the members of a full kitchen brigade. Only the largest of establishments would have a staff of this size. As noted under some titles, certain positions are combined into other positions when such a large staff is unnecessary.

          Note: Despite the use of chef in English as the title for a cook, the word actually means "chief" or "head" in French. Similarly, cuisine means "kitchen", but also refers