To create structure in the kitchen and streamline the cooking process, Chef Auguste Escoffier created a brigade de cuisine in the late 1800s. This hierarchy was inspired by the training and experience he received serving as the chef de cuisine in the French army. Within his kitchen staff hierarchy, he created and assigned more than 20 distinct positions.
Today, modern kitchens continue to use Escoffier’s kitchen hierarchy system. Depending on the size of the restaurant, however, the size of the brigade can vary. For example, a single independent restaurant might have only one executive chef and multiple line cooks.
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Many modern kitchens have streamlined Escoffier’s original brigade de cuisine down to eight positions. Here are the most common types of culinary roles you’ll find in today’s brigade de cuisine.
The executive chef possesses the highest role in the kitchen staff hierarchy. Instead of preparing the food, this chef handles the managerial aspects of running the kitchen. They’re also in charge of the restaurant’s menu.
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The chef de cuisine, also known as the head chef, works alongside the executive chef. Depending on the size of the kitchen, the chef de cuisine and executive chef might be the same person. Their duties might include monitoring kitchen activities, tracking the inventory, making purchases and training new employees.
The sous-chef, also known as the deputy chef, handles the day-to-day operations. If the kitchen is large, there might be more than one sous-chef. This individual overlaps a bit in duties with the head chef, even filling in for them as needed.
The different titles of chefs within the chef de partie position include the:
The commis chef, known as the junior chef, is essentially a chef in training. They’re usually still learning or may have recently graduated from their program and are learning more about a specific role in the hierarchy.
The kitchen porter handles tasks within the kitchen ranging from preparing the food to cleaning. Most of the time, this role doesn’t require any formal training.
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As the title suggests, the dishwasher washes all the kitchen’s dishes, including the plates, glasses and utensils used by the diners as well as all the food preparation and cooking instruments.
The restaurant’s waiters and waitresses, also called the aboyeur, take the diners’ orders, serve their food and remove the dishes once the guests are done.
The kitchen hierarchy allows us to deliver mouthwatering meals to your table promptly. Hierarchy is a valuable organizational tool that provides numerous benefits, including:
You can think of the kitchen hierarchy as the hull of a ship. It provides a framework that lets us do what we do best — serving you delicious dishes! The unique recipes and exceptional service you’ll find at the USS Nemo come from talented chefs, a well-defined structure and perfected cooking techniques.
At the USS Nemo, our creative brigade de cuisine prepares a wide variety of freshly caught fish and infuses each recipe with a Pan-Asian twist. Whether you’re craving seafood appetizers and drinks or looking to enjoy a full meal, you’ll find our unique atmosphere and flavorful dishes incomparable. Make your reservation today!
Source: https://gardencourte.com
Categories: Kitchens
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