Kitchen brigade | Modern kitchen brigade

The team of cooks, assistant cooks working together under partie system in kitchen to prepare food and materials for customer service in hygienic manner is known as kitchen brigade. Chef Augustus Escoffier introduced a system known as 'brigade' in a commercial kitchen.
   It is called brigade because the professional kitchen operates with very distinct rank, file and hierarchy just like army of soldiers in battlefield. Each member of kitchen brigade has his own role to play for success of the team which developed accountability and ownership . Similarly , Every section was named in French.

                  CHEF DE CUISINES

                         SOUS CHEF

                      CHEF DE PARTIE

                   DEMI CHEF DE PARTIE

                           COMMIS-1

                           COMMIS-2

                            COMMIS-3

                          APPRENTICE



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