Everything You Need to Know About the Kitchen Hierarchy

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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The Brigade De Cuisine: The Different Types of Chefs in the Hierarchy

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.

1. Executive Chef

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.

2. Chefs De Cuisine

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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.

3. Sous-Chef

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.

4. Chef De Partie

The different titles of chefs within the chef de partie position include the:

• Pastry chef: Also known as the patissier, pastry chefs are responsible for providing you with delectable baked goods and desserts, such as key lime cheesecake or crème brulee.
• Grill chef: Love our miso grilled ribeye? You can thank our grillardin or grill chef. They let you experience your favorite grilled dishes.
• Roast chef: The roast chef is the master of combining juicy roasted meats with perfect sauces. You may also know them as the rotisseur.
• Butcher chef: A meat dish’s first stop is the butcher chef’s station. The butcher prepares meats, poultry and occasionally seafood for use at their respective stations.
• Pantry chef: Cold dishes such as pâtés or our lunch salads are the work of the pantry chef or garde manger.
• Stir fry chef: Fried foods are the fry chef’s forte. Sometimes referred to as the friturier, they’re the ones to credit for your crisp tempura and savory stir fry dishes.
• Poissonier: Ocean entrees like our signature miso broiled sea bass are the poissonier or fish chef’s specialty. These cooks prepare fish dishes and create delicious sauces to match.
• Sauce chef: The sauce chef or saucier plays a vital role in the kitchen. They sauté your foods and make the sauces and gravies that make dishes even more flavorful.

5. Commis Chef

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.

6. Kitchen Porter

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.

7. Dishwasher

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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.

8. Waiters and Waitresses

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.

Why Is the Kitchen Hierarchy Important?

The kitchen hierarchy allows us to deliver mouthwatering meals to your table promptly. Hierarchy is a valuable organizational tool that provides numerous benefits, including:

• Efficiency: Each position within the brigade de cuisine has a clear purpose — everyone knows what they’re supposed to be doing at any given time. We can quickly delegate tasks to their respective experts for maximum efficiency, enhanced productivity and faster service.
• Specialization: Every person on the team brings something unique to the table. By defining roles within the kitchen, we allow our staff to master their niches and ensure you receive the best possible service.
• Development paths: A kitchen hierarchy benefits you and our team! It provides a clear road map for our employees to surpass their personal best, such as moving from junior sous-chef to sous-chef.

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.

Experience Seafood With Personality at the USS Nemo

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