THE KITCHEN BRIGADE ORGANIZATION OF THE MODERN KITCHEN

THE KITCHEN BRIGADE • The Classic Kitchen Brigade was founded by: GEORGES AUGUST ESCOFFIER (King of the Kitchen), a great chef known for defining the French cuisine and dining room during the 18 THcentury. The Classic Brigade helps DEFINE/ORGANIZE a kitchen with every department.

Kitchen Brigade • The brigade breaks down a kitchen into several WORKSTATIONS. • These departments are what create a kitchen from the HOT FOODS station to the BEVERAGE station.

Kitchen Brigade • Each station plays a vital role in any FOODSERVICE kitchen. There must be a wellqualified EXECUTIVE CHEF to run this system such as a CHEF de CUISINE who is responsible for menu management, OVERSEES A BUDGET, SERVES AS A MENTOR and staffing kitchens properly.

Kitchen Brigade • Next comes the EXECUTIVE CHEF’s assistant known as the SOUS Chef, or second in command. The SOUS Chef is responsible for SCHEDULING PERSONNEL, replacing and running any open stations, or as an ABOYEUR (Expediter), responsible for calling out orders to stations, PREPARES dishes for plate presentation, to PLATING, making sure each and every PLATE/DISH is perfect before it reaches the guest.

Kitchen Brigade • The next important chef is the CHEF de PARTIE, also known as the Station Chef. The STATION CHEF runs and operates a certain station assigned to him/her by either the Executive Chef of the 2 nd in command chef. Each station has its very own STATION CHEF.