Kitchen Brigade

Kitchen brigade is the hierarchical organization of a professional kitchen into defined roles and stations. The classical system is strongly associated with Auguste Escoffier, who helped formalize and popularize a structured approach to kitchen work in large hotels and restaurants. Each station has specific responsibilities and reports through a clear chain of command.

Common roles in a classical brigade

• Chef de cuisine: leads the kitchen and oversees daily operations.
• Sous-chef: supports the chef de cuisine and coordinates the brigade.
• Chef de partie: leads a specific station.
• Saucier: prepares sauces and often sautéed dishes.
• Poissonnier: prepares and cooks fish and seafood.
• Rôtisseur or grillardin: manages roasting and/or grilling responsibilities.
• Entremetier: prepares vegetables, soups and starches.
• Garde-manger: manages cold kitchen production.
• Pâtissier: leads pastry and dessert production.
• Commis: supports a station as a junior cook.
• Plongeur: supports dishwashing and stewarding.

Modern kitchen brigades

Many contemporary restaurants use a simplified brigade, combining stations according to menu size, staffing and service volume. The important principle is that responsibilities, communication and accountability remain clear even when one cook covers several functions.

Chef’s tip: Define station ownership, prep standards, handovers and who leads the pass. A clear brigade structure reduces duplicated work and missed tasks during service.

Key distinction: The brigade is the overall organizational structure; a station such as saucier or garde-manger is one role within that structure.

Related terms: Sous-chef, Chef de cuisine and Poissonnier.