Brigade de cuisine (French:[bʁiɡaddəkɥizin], "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 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 to food or cooking generally, or a type of food or cooking.
is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food.[3]
receives orders directly from the chef de cuisine for the management of the kitchen, and often serves as the representative when the chef de cuisine is not present.[3]
prepares
sauces and warm hors d'oeuvres, completes meat dishes, and in smaller restaurants, may work on fish dishes and prepare sautéed items. This is one of the most respected positions in the kitchen brigade.[3]
is responsible for managing a given station in the kitchen, specializing in preparing particular dishes there. Those who work in a lesser station are commonly referred to as a demi-chef.[3]
Cuisinier (cook)
is an independent position, usually preparing specific dishes in a station; may also be referred to as a cuisinier de partie.[3]
also works in a specific station, but reports directly to the chef de partie and takes care of the tools for the station.[3] A woman is a commise.
Apprenti(e) (apprentice)
are often students gaining theoretical and practical training in school and work experience in the kitchen. They perform preparatory work and/or cleaning work.[3] An apprenti is a male, and apprentie female.
Plongeur (dishwasher or kitchen porter)
cleans dishes and utensils, and may be entrusted with basic preparatory jobs.[3]
Marmiton (pot and pan washer; kitchen porter)
in larger restaurants, takes care of all the pots and pans instead of the plongeur.[4]
Rôtisseur (roast cook)
manages a team of cooks that roasts, broils, and deep fries dishes.[3]
Grillardin (grill cook)
in larger kitchens, prepares grilled foods instead of the rôtisseur.[5]
Friturier (fry cook)
in larger kitchens, prepares fried foods instead of the rôtisseur.[5]
prepares desserts and other meal-end sweets, and for locations without a boulanger, also prepares breads and other baked items; may also prepare pasta.[4]
Confiseur
in larger restaurants, prepares candies and petit fours instead of the pâtissier.[5]
Glacier
in larger restaurants, prepares frozen and cold desserts instead of the pâtissier.[5]
Décorateur
in larger restaurants, prepares show pieces and specialty cakes instead of the pâtissier.[5]
^Pichette, Henri (1988).
Odes à chacun (in French). Gallimard. p. 120.
ISBN978-2-07-071224-3. ENTREMETTIER ou ENTREMÉTIER
n. m. (ENTREMÉTIER 1870
GDu, ENTREMETTIER 1892
Ddd; de entremets). […] Dans une brigade de cuisine, jeune
chef de partie qui a la charge de préparer les potages, les œufs, ainsi que les légumes devant servir de garniture (aux viandes, aux poissons).
References
Dominé, André (ed.). Culinaria France. Cologne: Könemann Verlagsgesellschaft mbh, 1998.
ISBN978-3-8331-1129-7
Patrick Rambourg, Histoire de la cuisine et de la gastronomie françaises, Paris, Ed. Perrin (coll. tempus n° 359), 2010, 381 pages.
ISBN978-2-262-03318-7