kitchen and restaurant brigade

8/13/2019 Kitchen and Restaurant Brigade

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Background Developed by Escoffier* Streamlines and simplifies work in hotel

kitchens

Eliminates chaos and duplication of effort Each position has a station and defined

tasks.



Auguste Escoffier (1846-1935), French chef, and master ofthe haute cuisine style of French cookery originated by MarieAntoine Carême (1784-1833).

George Auguste Escoffier was born on October 28, 1846, inthe village of Villeneuve-Loubet. He started his career as akitchen boy at the age of 12 in Nice. Before beginning hiscelebrated work in England he spent six years in Paris,served as a cook in the Franco-Prussian War, and master

chef at the Grand Hotel in Monte Carlo. From 1890 to 1898he presided over the kitchens of the Savoy Hotel in London,and in 1898 he began his 13-year tenure at the CarltonHouse there. At the Carlton House and for brief periods atother great hotels of Europe and New York City, Escoffierperfected the elaborate sauces, many courses, and elegant

decorations of Carême's haute cuisine to their modernstandards. He trained hundreds of chefs in the grandtradition. Although he retired at the age of 65, he spentsome of his time writing. He is credited with the invention of10,000 recipes. Escoffier died on February 12, 1935, at

Monte Carlo.



Chef (chief) Responsible for all kitchen operations Ordering Supervision of all stations

Development of menu items a.k.a.– “chef de cuisine” or executive chef



Sous (under) Chef 2nd in command Answers to chef Responsible for scheduling

Fills in for chef Assists the station chefs as needed Smaller operation may not have a sous

chef



Station Chefs (chefs de

partie)

A.K.A. “line cooks” and include: Saucier – saute ́ ́station Poissonier – fish station Rôtisseur – roast station Grillardin – grill station Friturier – fry station Entremetier – vegetable station Tournant – roundsman Garde-manger – pantry chef Boucher – butcher Pâtissier – pastry chef



Saucier Sauté station Responsible for all sautéed items and

sauces

Considered the most demanding,responsible, and glamorous on the line



Poissonier Fish station Responsible for fish items Includes butchering

Their sauces Sometimes combined with saucier position



Rôtisseur Roast station Responsible for all roasted foods and

related jus or other sauces.



Grillardin Grill station Responsible for all grilled foods May be combined with Rôtisseur



Friturier Responsible for all fried foods May be combined with Rôtisseur



Entremetier Responsible for hot appetizers Frequently does the soups and

vegetables, starches and pastas

May also do egg dishes In a fully traditional brigade system:

Potager – soup station Legumier - vegetables



Tournant Rounds man a.k.a. – swing cook Works as needed throughout kitchen



Garde-manger Pantry chef Considered separate category of kitchen

work

Cold food preparations Salads Cold appetizers Pâtés



Boucher Butcher Butchers meats, poultry, and occasionally

fish

May bread meat and fish items Often considered part of garde-manger



Pâtissier Pastry chef Responsible for baked items, pastries and

desserts

Often supervises separate kitchen area orseparate shop in larger operations Areas of specialization:

Confiseur – prepares candies, petits fours Boulanger – prepares non-sweetened doughs Glacier prepares frozen and cold desserts Cecorateur – prepares show pieces and special cakes



Other brigade positions: Aboyeur – expediter or announcer: accepts orders from dining room and

relays to various stations chefs

Is last person to see plate before it leaves kitchen. This could also be the sous chef or kitchen steward

Communard – cooks for the staff Assistant – works under a chef de partie to learn

the station and its responsibilities



Maître d’hôtel Dining room manager, host, or hostess Most responsible for front-of-the-house

operation

Trains all service personnel Oversees wine selection Works with chef to determine the menu Organizes seating throughout service



Chef de vin Wine steward Responsible for all aspects of restaurant

wine service

Includes: Purchasing wines Preparing a wine list Assisting guests in wine selection Serving wine properly

May be assumed by the Maître d’hôtel



Chef de salle Head waiter In charge of service for entire dining room Position is often included in either captain

or maître d’hôtel



Chef de rang Front waiter Assures table is properly set for each

course

Food is properly delivered to table Sees that needs of guests are promptly

and courteously met.



Demi-chef de rang Back waiter or busboy Normally first position assigned to new

dining room workers

Clears plates between courses Fills water glasses, bread baskets Assists the front waiter and/or captain as

needed.



Summary Brigade systems used in both kitchen and

dining rooms have clearly defined jobs. Having clearly defined job descriptions

keeps a restaurant organized. A good manager creates an environment

where everyone feels they have a distinctand measurable contribution to make

within the organization. Recruitment and retention of employees is

easier with proper management.



The End

kitchen and restaurant brigade

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