The traditional brigade system is specialized almost to the point of dysfunction if one or two of the workers were sick or got kicked by a horse or something in the brigade, every man has a job and there is a job for every man just as in the military, the chain of command is never brooked, and the kitchen is run with extreme precision. Many people involved in the food industry may know about the kitchen brigade system, but few realize that there is a corresponding classic brigade system used for the dining room, or front of the house (foh. The military chain of command was adopted as a role model and the kitchen brigade was born every station had a responsibility and a group leader, or chef the group leader, in turn, reports to a sous chef who reports to a kitchen chef, and so on.
The brigade-style kitchen system perfected by georges auguste escoffier revolutionised the restaurant industry and is still utilised in many modern restaurants today in the video below, chef michel roux jr explains the process of exactly how the brigade system works and why it’s had such an impact on the way food is prepared and served. The brigade system was instituted by escoffier to streamline and simplify work in hotel kitchens it served to eliminate the chaos and duplication of effort that could result when workers did not have clear-cut responsibilities.
The kitchen brigade system is the hierarchical structure that kitchens have used for centuries to keep things running smoothly much like an army, it has a leader at the top rank, and an assortment of ranks beneath that in descending order of command. The brigade system was instituted by escoffier to streamline and simplify work in hotel kitchens it served to eliminate the chaos and duplication of effort that could result when workers did not have clear-cut responsibilities under this system, each position has a station and defined responsibilities, outlined below.
The next time a restaurant kitchen delivers a complex meal to the dining room, deftly timed and executed, consider the fact that this military precision is no accident the traditional system of kitchen structure -- the brigade led by the chef -- has venerable roots in european military organizations.
The basic hierarchy of the classical kitchen brigade system is as follows: chef de cusine – the head honcho, or executive chef, in charge of the entire kitchen (basically the general) sous chef – the under-chef , second in command. This system was based on a strict chain of command and a separation and delegation of tasks to a host of different kitchen workers the traditional brigade system is specialized almost to the point of dysfunction if one or two of the workers were sick or got kicked by a horse or something. This organizational structure is known as the “brigade de cuisine”, the kitchen brigade, and you will find it almost everywhere in the world almost all professional kitchens embrace this system, the only thing that varies from one workplace to another is the number of stations and chefs, depending on the size of the restaurant.
Modern kitchen brigade system the modern kitchen brigade system the ancestry of the modern kitchen brigade (kitchen staff) dates back to the renowned chef georges auguste escoffier who is the father of the original brigade de cuisine. Brigade de cuisine (french: [bʁiɡad də kɥizin], kitchen brigade) is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as kitchen staff in english-speaking countries the concept was developed by georges auguste escoffier (1846-1935.