Kitchen Brigade System Flashcards
What is the kitchen brigade system? (3)
Developed by Escoffier
Streamlines and simplifies work in hotel kitchens by eliminating chaos and duplication of effort
Each position has a station and defined tasks
Who is the chef? (4)
Responsible for all kitchen operations including:
Ordering;
supervision of all stations;
development of new menu items
a.k.a. “chef du cuisine” or executive chef
Who is the sous chef? (5)
2nd in command
Answers to and fills in for chef
Responsible for scheduling
Assists the station chefs as needed
Smaller operations may not have a sous chef
Who is the saucier? (3)
Sauté station
Responsible for all sautéed items and sauces
Considered the most demanding, responsible, and glamorous on the line
Who is the poissonier? (4)
Fish station
Responsible for fish items
Includes butchering and their own sauces
Sometimes combined with saucier position
Who is the rotisseur?
Roast station
Responsible for all roasted food and related jus/other sauces
Who is the grillardin? (3)
Grill station
Responsible for all grilled food
May be combined with rotisseur
Who is the friturier?
Fry station
Responsible for all fried foods
May be combined with rotisseur
Who is the entremetier? (4)
Vegetable station
Responsible for hot appetizer
Often does soup and vegetable, starches, pastas and sometimes egg dishes
In a fully traditional brigade - potager: soup station , legumier: vegetables
Who is the tourant? (2)
Roundsman a.k.a. swing cook
Works as needed throughout the kitchen
Who is the garde-manger? (3)
Pantry chef
Considered separate category of kitchen work
Cold food preparations (salads, pâtés, cold appetizers)
Who is the boucher? (3)
Butcher
Butchers meats, poultry and occasionally fish and sometimes breads them
Often considered part of garde-manger
Who is the pâtissier? (3)
Pastry chef
Responsible for baked items, pastries and desserts
Often supervises separate kitchen area or separate shop in larger operations
What are the areas of specialization for the patissier? (4)
Confiseur: prepares candies, petit fours
Boulanger: prepares non-sweetened doughs
Glacier: prepares frozen and cold desserts
Décorateur: prepares show pieces and special cakes
Who is the Maitre D’Hotel? (6)
Dining room manager, the host or hostess
Most responsible for front-of-the-house operation
Trains all service personnel
Oversees wine selection
Works with chef to determine menu
Organizes seating throughout service
