The Kitchen Brigade
The kitchen brigade hierarchy:
The structured team system delegates responsibilities to
different individuals who specialize in certain tasks. This
system was developed by the “Chef of Kings” Georges
Auguste Escoffier in the early 20th century.
Head Chef
. He/she
supervises the organization of the whole kitchen,
plans the menu, guarantees that HACCP rules are followed
and supervises the purchase of food
Under Chef
He/she helps the Head Chef and substitutes
him/her when he/she is off-duty.
Section Cooks
-Fish Cook
-Soup Cook
-Sauce Cook
-Pastry Cook
-Roast Cook
-Relief Cook
-Larder Cook
-Assistant Cook
-Vegetable Cook
-Night Cook
Fish Cook
He/she is in charge of preparing and cooking
fish dishes, molluscs and crustaceans. But
he/she doesn't usually grill or deep fry.
Sauce Cook
He/she is in charge
of the preparation of
sauces and meat and
fish dishes cooked in
sauces or pan-fried.
Roast Cook
He/she is in charge of roasting, grilling or deep
frying food.
Larder Cook
He/she is responsible for the larder, prepares
cold dishes, especially starters, and makes
meat ready for cooking.
Vegetable Cook
He/she prepares first courses and dishes based
on eggs and other vegetables.
Soup Cook
He/she helps the vegetable cook and prepares
soups.
Relief Cook
He/she relieves the various section cooks when
they are off-duty.
Night Cook
He/she starts work later than the other cook as
he/she is in charge of the meals served late at
night.
Pastry Cook
He/she is responsible for cakes, ice creams, and
sweets. He/she also makes fresh pasta.
Assistant Cook
He/she assists the section cooks in their job.