Scribd Logo
Upload

Welcome to Scribd!

  • 134 views

    Kitchen Brigade System: Culinary Arts

    Uploaded by

    Vibhu
    The document describes the culinary brigade system developed by Escoffier to organize kitchen operations. It establishes distinct positions for chefs like the chef, sous chef, and various station chefs overseeing different cooking areas. The same brigade approach is applied to the dining room with roles for managers, servers, and support staff. Organizing restaurants into clearly defined positions streamlines work, eliminates inefficiencies, and helps management recruit and retain qualified employees.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPTX, PDF, TXT or read online from Scribd

    Kitchen Brigade System: Culinary Arts

    Uploaded by

    Vibhu
    134 views25 pages
    The document describes the culinary brigade system developed by Escoffier to organize kitchen operations. It establishes distinct positions for chefs like the chef, sous chef, and various station chefs overseeing different cooking areas. The same brigade approach is applied to the dining room with roles for managers, servers, and support staff. Organizing restaurants into clearly defined positions streamlines work, eliminates inefficiencies, and helps management recruit and retain qualified employees.

    Original Title

    Kitchen Brigade

    Copyright

    © Attribution Non-Commercial (BY-NC)

    Available Formats

    PPTX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    The document describes the culinary brigade system developed by Escoffier to organize kitchen operations. It establishes distinct positions for chefs like the chef, sous chef, and various station chefs overseeing different cooking areas. The same brigade approach is applied to the dining room with roles for managers, servers, and support staff. Organizing restaurants into clearly defined positions streamlines work, eliminates inefficiencies, and helps management recruit and retain qualified employees.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    134 views25 pages

    Kitchen Brigade System: Culinary Arts

    Uploaded by

    Vibhu
    The document describes the culinary brigade system developed by Escoffier to organize kitchen operations. It establishes distinct positions for chefs like the chef, sous chef, and various station chefs overseeing different cooking areas. The same brigade approach is applied to the dining room with roles for managers, servers, and support staff. Organizing restaurants into clearly defined positions streamlines work, eliminates inefficiencies, and helps management recruit and retain qualified employees.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 25

    Culinary Arts

    Kitchen Brigade
    System
    Background
    Developed by Escoffier
    Streamlines and simplifies work in hotel
    kitchens
    Eliminates chaos and duplication of effort
    Each position has a station and defined
    tasks.
    Chef (chief)
    Responsible for all kitchen operations
    Ordering
    Supervision of all stations
    Development of menu items
    a.k.a.– “chef de cuisine” or executive chef
    Sous (under) Chef
    2nd in command
    Answers to chef
    Responsible for scheduling
    Fills in for chef
    Assists the station
    chefs as needed
    Smaller operation may not have a sous
    chef
    Station Chefs (chefs de partie)
    A.K.A. “line cooks” and include:
     Saucier – sauté́ station
     Poissonier – fish station
     Rôtisseur – roast station
     Grillardin – grill station
     Friturier – fry station
     Entremetier – vegetable station
     Tournant – roundsman
     Garde-manger – pantry chef
     Boucher – butcher
     Pâtissier – pastry chef
    Saucier
    Sauté station
    Responsible for all sautéed items and
    sauces
    Considered the most demanding,
    responsible, and glamorous on the line
    Poissonier
    Fish station
    Responsible for fish items
    Includes butchering
    Their sauces
    Sometimes combined with saucier position
    Rôtisseur
    Roast station
    Responsible for all roasted foods and
    related jus or other sauces.
    Grillardin
    Grill station
    Responsible for all grilled foods
    May be combined with Rôtisseur
    Friturier
    Responsible for all fried foods
    May be combined with Rôtisseur
    Entremetier
    Responsible for hot appetizers
    Frequently does the soups and vegetables,
    starches and pastas
    May also do egg dishes
    In a fully traditional brigade system:
     Potager – soup station
     Legumier - vegetables
    Tournant
    Roundsman
    a.k.a. – swing cook
    Works as needed throughout kitchen
    Garde-manger
    Pantry chef
    Considered separate category of kitchen
    work
    Cold food preparations
     Salads
     Cold appetizers
     Pâtés
    Boucher
    Butcher
    Butchers meats, poultry, and occasionally
    fish
    May bread meat and fish items
    Often considered part of garde-manger
    Pâtissier
    Pastry chef
    Responsible for baked items, pastries and
    desserts
    Often supervises separate kitchen area or
    separate shop in larger operations
    Areas of specialization:
     Confiseur – prepares candies, petits fours
     Boulanger – prepares non-sweetened doughs
     Glacier prepares frozen and cold desserts
     Cecorateur – prepares show pieces and special cakes
    Other brigade positions:
    Aboyeur – expediter or announcer:
    accepts orders from dining room and
    relays to various stations chefs
     Is last person to see plate before it leaves kitchen.
     This could also be the sous chef or kitchen steward

    Communard – cooks for the staff


     Assistant – works under a chef de partie to learn
    the station and its responsibilities
    Dining Room
    Brigade System
    “Front of the House”
    Chain of command:
     Maître d’hôtel – dining room manager, host or
    hostess
     Chef de vin or sommelier – wine steward
     Chef de salle – head waiter
     Chef d’étage - captain
     Chef de rang – front waiter
     Demi-chef de rang or commis de rang – back waiter
    or busboy
    Maître d’hôtel
    Dining room manager, host, or hostess
    Most responsible for front-of-the-house
    operation
    Trains all service personnel
    Oversees wine selection
    Works with chef to determine the menu
    Organizes seating throughout service
    Chef de vin
    Wine steward
    Responsible for all aspects of restaurant
    wine service
     Includes:
     Purchasing wines
     Preparing a wine list
     Assisting guests in wine selection
     Serving wine properly
    Ma be assumed by the Maître d’hôtel
    Chef de salle
    Head waiter
    In charge of service for entire dining room
    Position is often included in either captain
    or maître d’hôtel
    Chef d'étage
    Captain
    Deals directly with guests once seated
    Explains menu
    Answers any question
    Takes order
    Does tableside food preparation
    If no captain responsibilities fall to front
    waiter
    Chef de rang
    Front waiter
    Assures table is properly set for each
    course
    Food is properly delivered to table
    Sees that needs of guests are promptly
    and courteously met.
    Demi-chef de rang
    Back waiter or busboy
    Normally first position assisgned to new
    dining room workers
    Clears plates between courses
    Fills water glasses, bread baskets
    Assists the front waiter and/or captain as
    needed.
    Summary
    Brigade systems used in both kitchen and
    dining rooms have clearly defined jobs.
    Having clearly defined job descriptions
    keeps a restaurant organized.
    A good manager creates an environment
    where everyone feels they have a distinct
    and measurable contribution to make
    within the organization.
    Recruitment and retention of employees is
    easier with proper management.
    The End

    You might also like