Brigade de cuisine

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Brigade de cuisine (, 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.wikipedia
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Chef

head chefchefscook
The kitchen brigade system is a hierarchy found in restaurants and hotels employing extensive staff, many of which use the word "chef" in their titles.

Saucier

chef sauciersaucemaker
A saucier or sauté chef is a position in the classical brigade style kitchen.

Pastry chef

pâtissierpatissierpâtissière
The pastry chef is a member of the classic brigade de cuisine in a professional kitchen and is the station chef of the pastry department.

Sauce

saucesmother saucecream sauce

Hors d'oeuvre

appetizerhors d'œuvrehors d'oeuvres

Chef de partie

line cookAssistant Chef de Partiechef tournant

Charcuterie

charcutierfermented sausagescharcutiers

Auguste Escoffier

EscoffierGeorges Auguste EscoffierAugust Escoffier
The concept was developed by Georges Auguste Escoffier (1846-1935).

Cook (domestic worker)

cookcookskitchen boy
The term can refer to the head of kitchen staff in a great house or to the cook-housekeeper, a far less prestigious position involving more physical labour.

Busser

busboybus boybusboys
The term for a busser in the classic brigade de cuisine system is commis de débarrasseur, or simply débarrasseur.

List of French desserts

Fraisier cakeFrench dessert
In France, a chef that prepares desserts and pastries is called a pâtissier, who is part of a kitchen hierarchy termed brigade de cuisine (kitchen staff).

French cuisine

FrenchFranceFrench restaurant
He created a system of "parties" called the brigade system, which separated the professional kitchen into five separate stations.