Kitchen brigade system positions

Restaurant kitchen team structure

The kitchen brigade (Brigade de cuisine, French pronunciation:[bʁiɡaddəkɥizin]) 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 Auguste Escoffier (–).^[1][2] This structured team system delegates responsibilities to different individuals who specialize in certain tasks in the kitchen or in the dining room.

List of positions

This is a comprehensive list of the members of a full kitchen brigade. Only the largest of establishments would have a staff of this size.

Kitchen brigade system positions list

As noted under some titles, certain positions are combined into other positions when such a large staff is unnecessary. Note: Despite the use of chef in English as the title for a cook, the word actually means "chief" or "head" in French.

Similarly, cuisine means "kitchen", but also refers to food o