The classical kitchen brigade, also known as brigade de cuisine , is a hierarchical system for organizing kitchen staff in large, traditional restaurants, especially those serving French cuisine. It was created by the French chef Georges Auguste Escoffier in the 19th century to streamline kitchen operations, improve efficiency, and ensure consistent food quality

Key Features of the Classical Kitchen Brigade:

• Military-style hierarchy: The system mimics a military chain of command, with clearly defined roles and responsibilities for each kitchen staff member

• Specialized stations: The kitchen is divided into stations, each managed by a chef specializing in a particular type of food or cooking technique (e.g., sauces, fish, pastry)

• Efficiency and consistency: By assigning focused tasks to each role, the brigade ensures quicker food production and uniform results

Main Roles in the Classical Kitchen Brigade:

• Chef de Cuisine (Executive Chef): The top authority responsible for overall kitchen management, menu planning, ingredient sourcing, quality control, and supervising all kitchen staff

• Sous Chef: The second-in-command who assists the Chef de Cuisine, manages daily kitchen operations, supervises station chefs, and acts as the expediter during service

• Chefs de Partie (Station Chefs): Each oversees a specific station or type of food preparation, such as:
  • Saucier (sauce chef)
  • Poissonnier (fish chef)
  • Pâtissier (pastry chef)
  • Potager (soup chef)
  • Others depending on the kitchen size and complexity

• Demi-Chefs and Commis: Assistants and junior cooks who support the chefs de partie in their tasks

The system was designed to make kitchens run like well-organized teams, maximizing productivity and maintaining high culinary standards. While the full classical brigade is less common today, its principles still underpin modern kitchen organization worldwide

. In summary, the classical kitchen brigade is a structured, hierarchical system developed by Escoffier to organize kitchen staff into specialized roles, improving efficiency, discipline, and the quality of food preparation in professional kitchens