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)
Saucier (Sauce Chef)
Entremettier (The Vegetable Cook)
Potagiste (Soup Chef)
Garde- Manger (Larder Chef)
Rotisseur (Roast Cook)
Chef Patissier (Pastry Chef)
Annonceur (The Barker)
Sources: Adapted from “Le Cordon Bleu: Professional Cooking” and “Larousse Gastronomique.”