Culinary arts students recognize that Escoffier reorganized the kitchen by instituting a system called the “classical brigade.” The modern kitchen showcases advancements that reveal the type of chef at work based on their chosen area. This insight particularly captivates home cooks and enthusiastic culinary explorers reading this right now.
For this discussion, let us define a “chef” as the individual who leads the kitchen. The kitchen is hierarchical, with jobs managed according to the organization’s size and structure. Now, let us dive into the analysis of each position.
1. Executive Chef
It is the manager who is in control of all aspects of food production who is known as the executive chef. These tasks include, but are not limited to, the creation of menus, the shopping for ingredients, the establishment of prices, the organization of staff schedules, and the training of newly hired employees.
2. Chef de Cuisine
Although the chef de cuisine who works in major hotels and restaurants is responsible for overseeing all of the different divisions that make up the kitchen, he is still accountable to the executive and receives orders from him.
3. Sous Chef
After the executive chef or chef de cuisine, the sous chef is the second in command in the kitchen. The sous chef is accountable for monitoring all elements of the food preparation process. Due to the fact that the executive is in charge of supervising the entire kitchen, he requires resources that will make it easier for him to handle the numerous departments that make up the kitchen.
4. Chef de Partie
The chef de partie oversees specific areas of production as a station chef. Each chef de partie plays a specific role. Here are the roles they perform:
- Saucier or Sauce Chef- We prepare sautés, stews, and other hot appetizers and main dishes according to customer requests. This position typically ranks the highest in the chain.
- Poissonier or Fish Cook- Works with fish, and as such, has extensive knowledge of how to prepare various fish meals.
- Entremetier or Vegetable Cook- Prepares eggs, soups, potatoes, and veggies. The kitchen size determines how the vegetable cooks, fry cooks, and soup cooks split these tasks.
- Rotisseur or Roast Cook- Cook and prepare meats for roasting, broiling, braising, and other items on the order, while also making gravies for the operation.
- Grillardin or Broiler cook- The rotisseur prepares a sizable amount of food with the help of the grillardin or broiler cook. Deep-fry meats and seafood, and handle broiled foods.
- Garde Manger or Pantry Chef- The salads, dressings, pates, cold hors d’oeuvres, and cold buffet items are the responsibility of the garde manger.
- Patissier or Pastry Chef- Have extensive culinary training and are experts in the art of pastry baking; in restaurants and buffets, they are responsible for desserts.
- Tournant or Relief Cook- Are prepared to take responsibility for each station head in the situation that there is no available chef or cook.
- Aboyeur or Expediter- Receives food orders from waiters and communicates them to the kitchen staff. They monitor when to plate orders and personally check each one before delivering it to the dining room.
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To Wrap It Up
And with that, everything in the classical brigade comes to a close. By reading this blog, I hope that you gain some knowledge today, and if you do find something of value in it, please make sure to subscribe to it and share it with others. Please continue to read!
