The “Brigade system” was instituted by Auguste Escoffier for use in large kitchen environments such as hotels. The Brigade system streamlines, simplifies work, and eliminates chaos while avoiding duplication. Under this system, the chef is responsible for all kitchen operations, the “sous” chef meaning “under” chef would be second in command, fills in where needed, and assists the line chefs. The line chefs or station chefs (chefs de parte) are as follows. The Sauté station (saucier) is responsible for sautéed items and sauces. This is the most glamorous of the line positions. The fish station (poissouier) is responsible fish items, preparing the fish to cook. The roast station
(rotisseur) is responsible for all roasted foods. The grill station
(grillardin) is responsible for all grilled foods; the fry station
(friturier) is responsible for all fried foods. The vegetable station
(entrimeiter) is responsible for all hot appetizers, soups and vegetable preparation. The pantry chef (garde-manger) is responsible for all cold food preparations such as; salads, and sandwiches etc. The butcher
(boucher) is a chef responsible for butchering the meats, poultry sometimes assists the Poissouier. The pastry chef (patissier) is responsible for baked items, pastries, desserts. Being a chef requires the individual to possess many skills and talents. The brigade system demonstrates this, but this is crucial when a chef decides to become a restaurant owner.

   Send article as PDF to