The brigade de cuisine evolved from the standards set by Georges Auguste Escoffier and is the staff responsible for the activities of each section of a kitchen. In a large restaurant or hotel, everyone takes orders from a chef, also known in kitchen speak as “the big hat”. Working under the chef there may be a small army of people working in various sections, each one headed by its own chef.

A classical brigade de cuisine might include a greater number of sections than those I’ve listed, but these are the most significant.

  • Chef (Director Responsible For a Kitchen Team)
  • Sous Chef
  • Saucier (Sauce Chef)
  • Entremettier (The Vegetable Cook)
  • Potagiste (Soup Chef)
  • Garde- Manger (Larder Chef)
  • Rotisseur (Roast Cook)
  • Commis
  • Chef Patissier (Pastry Chef)
  • Annonceur (The Barker)

  • Sources: Adapted from “Le Cordon Bleu: Professional Cooking” and “Larousse Gastronomique.

    As taught nowadays in modern culinary schools like the Culinary Institute of America, the Kitchen Brigade looks more like this:

    In order of their rank, from highest to lowest.

    There are many kinds of Chef de Parties, Chef de Partie means "station chef" and there are many different stations and hence many different chefs that man them.

    To wit:

    As additional information, the Patissier may also have under him or her additional specialty chefs, like a Chocolatier who just makes chocolates or a chef that only makes ice cream called a glacier.

    This brigade is for huge operations, usually in a hotel or resort. Stand alone restaurants (those not connected or part of a hotel), even the biggest ones do not usually have such a large brigade.

    Acknowledgements to those who helped, especially mkb.

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