Thekitchen 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.
The concept was developed byAuguste 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.
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 ofchef 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 thechef de cuisine for the management of the kitchen, and often serves as the representative when thechef de cuisine is not present.[3]
preparessauces and warmhors 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 ademi-chef.[3]
Cuisinier (cook)
is an independent position, usually preparing specific dishes in a station; may also be referred to as acuisinier de partie.[3]
also works in a specific station, but reports directly to thechef de partie and takes care of the tools for the station.[3]
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] Anapprenti is a male, andapprentie 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 theplongeur.[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 therôtisseur.[5]
Friturier (fry cook)
in larger kitchens, prepares fried foods instead of therôtisseur.[5]
in larger kitchens, reports to thegarde manger and specializes in making prepared meat products, such as terrines, galantines, ballotines, pâtés, and confits, primarily from pork, although confits are mostly waterfowl and terrines and pâtés often include other types of meat.
Tournant (spare hand/roundsman)
moves throughout the kitchen, assisting other positions in kitchen.
prepares desserts and other meal-end sweets, and for locations without aboulanger, also prepares breads and other baked items; may also prepare pasta.[4]
Confiseur (confectioner)
in larger restaurants, prepares candies andpetit fours instead of thepâtissier.[5]
Glacier (glazier)
in larger restaurants, prepares frozen and cold desserts instead of thepâtissier.[5]
Décorateur (decorator)
in larger restaurants, prepares show pieces and specialty cakes instead of thepâtissier.[5]
^Pichette, Henri (1988).Odes à chacun (in French). Gallimard. p. 120.ISBN978-2-07-071224-3.ENTREMETTIER ouENTREMÉTIERn. m. (ENTREMÉTIER 1870GDu,ENTREMETTIER 1892Ddd; deentremets). […] Dans une brigade de cuisine, jeunechef de partie qui a la charge de préparer les potages, les œufs, ainsi que les légumes devant servir de garniture (aux viandes, aux poissons).
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
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