This article is for educational purposes and does not constitute financial, legal, or tax advice. For specific advice applicable to your business, please contact a professional.
A kitchen brigade is a hierarchical system of ranking for chefs and other kitchen staff. The system was created by Georges-Auguste Escoffier, a French chef who is considered one of the most important figures in the history of cooking.
The kitchen brigade system consists of five rankings:
- Chef Executiv
- Chef de cuisine
- Sous chef de cuisine
- Chef de partie
- Commis chef
Each ranking has different responsibilities, with the Chef Executiv being responsible for the overall operation of the kitchen and the Commis chef being responsible for basic tasks such as preparing food and cleaning up.
Many fine dining restaurants use kitchen brigades because they allow for a more efficient and organized kitchen. The system ensures that everyone has a specific role to play and that the kitchen runs smoothly.
Using a kitchen brigade can also help to create a sense of camaraderie among the staff, as everyone is working towards a common goal. This can lead to a more positive work
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