52 Part 1 Introducing the Foodservice Industry
In the brigade system, similar tasks and
products were assigned by station. Most
modern kitchens don’t employ all the stations
of a classical brigade. However, the traditional
names are often used for specific jobs in the
kitchen, 3-2.
A hierarchical organization typical of the
traditional brigade is still used in many large
kitchens, 3-3.
Organization of
Modern Kitchens
One hundred years ago, larger staffs
were needed to work kitchens than are
needed today. Fewer cooks are needed to
staff today’s smaller operations equipped
with modern conveniences and more limited
menus. Despite the reduced staff size, a chain
of command and the organization of tasks by
stations still exist.
3-1 A large kitchen operation must be well organized
to be successful.
3-2 This chart describes the workstations that may be seen in large operations today.
Brigade System
Workstation Positions Duties
Chef de cuisine
(shef deh kwih-ZEEN)
Chef de cuisine literally means “chief of the kitchen.” The chef supervises all the
positions in the kitchen. He or she is responsible for the quality of the food and the
safety of the guests and cooks.
Sous chef
(SOO shef)
Sous means “under” in French. The sous chef is the second in command. In the
absence of the chef, the sous chef assumes the authority and responsibility of the
chef.
Chef de garde
(shef deh GAHRD)
Chef de garde is the night chef. In a large operation that operates 24 hours a day,
the chef de garde is in charge of the kitchen after the chef has left for the evening.
Chef de partie
(shef deh pahr-TEE)
A chef de partie is the position in charge of any of the particular workstations in the
kitchen. In American kitchens, the chef de partie may be called a station chef. The
number of cooks working in each station varies with the size of the kitchen and
scope of the menu.
Saucier
(saw-see-YAY)
As the name of the position implies, the saucier is responsible for making sauces.
The saucier also prepares any sautéed or panfried items.
Poissonier
(pwah-sawn-YAY)
Poisson is French for “fi sh,” therefore the poissonier is the fi sh cook. This position
is responsible for the preparation of all fi sh and shellfi sh items. In many kitchens,
the poissonier is not under the direction of the saucier, but is the head of his or her
own workstation.