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Culinary Brigade System

Culinary Brigade System. Developed by Escoffier to allow kitchen to function more efficiently Each position or station has clearly defined tasks and responsibilities Variations are in use in every kitchen today. Positions in culinary brigade.

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Culinary Brigade System

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  1. Culinary Brigade System • Developed by Escoffier to allow kitchen to function more efficiently • Each position or station has clearly defined tasks and responsibilities • Variations are in use in every kitchen today

  2. Positions in culinary brigade • Executive chef-Responsible for overall kitchen operation • Sous Chef-2nd in command-In charge during Chef’s absence-Fills in where needed as needed • Chefs de partie-Station chefs-Line cooks-specific areas of responsibility

  3. Chef’s de Partie • Saucier-Sauces and sauted items-Most demanding position on line • Poissonier-Fish station • Grillardin-Grilled or broiled foods • Rotiseur-Roasted foods and related sauces • Friturier-Fried foods

  4. Garde Manger-All cold food preparation • Boucher-Butcher • Pattisier-Pastry Chef-Desserts and pastries • Boulanger-Bread chef-Breads and yeast items • Glacier-Frozen desserts • Decorateur-Show pieces

  5. Dining Room Brigade • Maitre d’hotel-Dining room manager • Sommelier-Wine steward • Chef de salle-Head waiter-In charge of service • Chef d’etage-CaptainDeals with guests-table side cooking • Chef de rang-Waiter • Commis de rang-Busboy

  6. Other Brigade positions • Aboyeur-Expediter-Relays orders from dining room and inspects plate • Communard-Cooks meals for the staff • Commis-Apprentice

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