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 ChefHe/she helps the Head Chef and substitutes

him/her when he/she is off-duty.

-Fish Cook -Soup Cook

-Sauce Cook -Pastry Cook

-Roast Cook -Relief Cook

-Larder Cook -Assistant Cook

-Vegetable Cook -Night Cook

Section Cooks

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 CookSauce CookHe/she is in charge

of the preparation of

sauces and meat and

fish dishes cooked in

sauces or pan-fried.

He/she is in charge

of the preparation of

sauces and meat and

fish dishes cooked in

sauces or pan-fried.

Roast CookHe/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 CookPastry Cook

He/she is responsible for cakes, ice creams, and sweets. He/she also makes fresh pasta.

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.