Professional kitchens operate under a highly organized structure designed to maximize efficiency and maintain consistency across high volumes of food production. This structured organization is known universally as the Kitchen Brigade, a system that establishes a clear chain of command and division of labor within the culinary team. It represents a strict hierarchical system where every team member has a clearly defined role, reporting relationship, and set of responsibilities. This organizational model allows for complex culinary operations to be executed with precision and speed and remains the foundational framework for modern institutional cooking.
Defining the Brigade de Cuisine
The formalized system of kitchen organization is known by its French name, the Brigade de Cuisine. This systematic approach was codified during the late 19th and early 20th centuries to address the chaos and disorder common in the vast kitchens of grand hotels and emerging fine dining restaurants. The implementation of the brigade model introduced specialization, ensuring that individual cooks could develop deep expertise in one culinary area rather than scattering their focus across all tasks. The core purpose of the brigade remains its ability to establish clear lines of command and accountability, which streamlines workflows and guarantees a consistent, high-quality product even under intense pressure.
The Executive and Management Tier
At the apex of the kitchen hierarchy sits the Chef de Cuisine, often referred to as the Executive Chef or Head Chef. This individual is responsible for the entire culinary operation, including menu development, financial oversight, quality control, and managing all kitchen staff. The Chef de Cuisine rarely engages in day-to-day cooking but instead focuses on strategic planning and maintaining the overall culinary vision of the establishment.
Directly supporting this top role is the Sous Chef, or “Under Chef,” who serves as the second in command and the operational manager. The Sous Chef manages daily operations, steps in for the Chef de Cuisine when absent, and handles scheduling and training on the floor. This role is the functional bridge between the executive vision and the hands-on production team.
A third management role, the Aboyeur, is the expediter or announcer who commands the service line during dining hours. The Aboyeur takes orders from the dining room, communicates them clearly to the station chefs, manages the timing of each dish, and inspects every plate before it leaves the kitchen. This position ensures synchronization between the kitchen and the dining room.
The Specialized Station Chefs (Chefs de Partie)
The specialized station chefs, known as the Chefs de Partie, form the heart of the brigade, where the bulk of the food preparation and cooking takes place. Each station chef is a specialist, responsible for a distinct category of food preparation, ensuring deep technical skill is applied to every dish. This division of labor allows large kitchen teams to produce diverse menus with consistent results.
Saucier (Sauce Chef)
The Saucier, or Sauce Chef, is frequently considered the highest-ranking of all the station chefs. This specialist is responsible for preparing all hot sauces, complex reductions, and sautéed items, requiring a deep understanding of flavor construction. The Saucier’s expertise is central to the quality of many main courses and often includes the preparation of hot hors d’oeuvres.
Poissonnier (Fish Chef)
The Poissonnier, the Fish Chef, handles the preparation, butchering, and cooking of all fish and shellfish dishes. This role requires precise execution, as the delicate nature of seafood demands exact cooking times. The Poissonnier must also manage the inventory and quality of all fresh and frozen seafood products.
Rôtisseur (Roast Chef)
The Rôtisseur, or Roast Chef, manages all items cooked by roasting, braising, or deep-frying, including all meat and poultry portions. This station is responsible for ensuring proteins are cooked to the appropriate internal temperature and are rested properly before service. This role often incorporates the specialized duties of the Grillardin, or grill cook, and the Friturier, or fry cook.
Garde Manger (Pantry Chef)
The Garde Manger, or Pantry Chef, oversees the cold kitchen, managing all preparations that do not require heat. This includes crafting intricate salads, cold appetizers, canapés, terrines, and pâtés, often serving as the crucial link between raw ingredients and the hot line’s final output. The Garde Manger is also responsible for basic butchery.
Pâtissier (Pastry Chef)
The Pâtissier, the Pastry Chef, is dedicated entirely to all baked goods, breads, ice creams, and sweet plated desserts. This station requires a distinct set of skills focused on precise measurements and chemical reactions, often leading to a separate work area within the kitchen.
Entremétier (Vegetable Chef)
The Entremétier, the Vegetable Chef, is responsible for all hot vegetable preparations, starches, purées, and egg dishes. This chef also frequently oversees the preparation of soups. The Entremétier must manage the preparation of seasonal produce and ensure the consistency of side dishes.
Tournant (Relief Chef)
The Tournant, known as the Relief or Swing Cook, does not have a permanent station but is trained to work at all of them. The Tournant moves between stations as needed, covering for absent chefs, assisting during peak rush periods, or filling any temporary gaps in the production line. This flexibility is essential for maintaining the continuous flow of the brigade.
Support Staff and Entry-Level Roles
Beneath the specialized station chefs are the vital support staff who handle the preparatory and non-specialized tasks of the kitchen. The Commis, or junior cook, is typically assigned to assist a specific Chef de Partie, learning the trade while completing mise en place—the organization and arrangement of all necessary ingredients and equipment. Other roles include the Stagiaires, who are often unpaid trainees or students gaining short-term experience within the brigade structure. The Plongeur, or dishwasher, manages the pot and dish washing stations, ensuring a steady supply of clean cookware and tableware is available for the cooking and service teams. These roles are foundational to the operation.
Modern Adaptations of the Kitchen Brigade
While the classic brigade system was designed for massive European hotels, most contemporary restaurants employ a simplified version tailored to smaller scale operations. The strict titles of the Chefs de Partie are often consolidated into a single position, commonly known as the Line Cook or Station Cook. This cook is expected to manage the duties of multiple classic stations, such as covering both the Rôtisseur and Saucier roles simultaneously, requiring a broad skill set.
Casual dining establishments, bistros, and smaller independent restaurants maintain the underlying principles of clear hierarchy and specialization, even if the team is small. The fundamental idea of dividing labor by cooking method—grill, sauté, cold prep, and pastry—remains the most efficient way to manage a fast-paced service. The modern brigade emphasizes cross-training and adaptability, recognizing that efficiency in a smaller setting requires versatility.