Traditional kitchen brigade | staffing

In classical kitchen brigade many positions were created to let people remain in organization. The classical menu were elaborate and it was very difficult for everyone to become executive chef as promotion depend upon time one had spent in organization.

However , modern staffing focuses on multi skilling and money is not only motivating factor for young chefs ; it's the growth and development that the industry offers. The modern trend is to hire educated persons so graduation is a least requirement for some organizations.