FOOD SERVICE MANAGEMENT 107

Ilyn s. Garingo
BTVTED-FSM-
3A
KITCHEN
BRIGADE
SYSTEM

BRIGADA DE CUISINE (KITCHEN BRIGADE SYSTEM) IS A SYSTEM

OF HIERARCHY FOUND IN RESTAURANTS AND HOTELS
EMPLOYING EXTENSIVE STAFF, COMMONLY REFERRED TO AS
"KITCHEN STAFF" IN ENGLISH SPEAKING COUNTRIES.
 CHEF DE CUISINE
(Chief of Kitchen)

Is responsible for overall management of kitchen; - supervises

staff, creates menus and new recipes with the assistance of the
restaurant manager - makes purchases of raw food items, trains
apprentices, and maintains a sanitary and hygienic environment
for the preparation of food
SOUS CHEF (Sub Chief / Deputy
Kitchen Chef)

Receives orders directly from the chef de cuisine for the

management of the kitchen.
Often serves as the representative when the chef de cuisine is
not present
CHEF DE PARTIE
(Station Head)

Is responsible for managing a given station in the kitchen,

specializing in preparing dishes there.
Those who work in a lesser station are commonly referred to
as a demi-chef.
CUISINIER
(Cook)

Is an independent position, usually preparing specific dishes in

a station; may also be referred to as a cuisinier de partie.
COMMIS (Junior
Cook)

Also works in a specific station but reports

directly to the chef de partie and takes care of the
tools for the station.
SAUCIER (Saute’
Station Chef)

Prepares sauces and warm hors d'oeuvres, completes meat

dishes, and in smaller restaurants, may work on fish dishes
and prepare sautéed items. This is one of the most respected
positions in the kitchen brigade, usually ranking just below
the chef and sous-chef.
ROTISSEUR (Roast
Station Chef)

Responsible for the preparation of all roasted

items / foods
Manages a team of cooks that roasts, broils, and
deep fries dishes.
 GRILLARDIN (Grill
Station Chef)

In larger kitchens, prepares grilled foods instead of the rôtisseur

• Responsible for all the grilled and boiled foods
POISONNIER (Fish Station Chef

Responsible for the preparation of all fish and

seafood dishes.
FRITURIER (Fry Station Chef)

Responsible for fried meats, seafood and etc. In larger

kitchens, prepares fried.
POULET (Chicken Station Chef)

Responsible for the preparation of all chicken or

poultry dishes
LEGUMIER (Vegetable Station Chef)

In larger kitchen, also reports to the entremetier

and prepares the vegetable dishes.
POTAGER (Soup Station Chef)

In larger kitchens, reports to the entremetier and

prepares the soups.
BOULANGER (Baker )

In larger restaurants, prepares bread, cakes, and breakfast

pastries.
SOMMELIER (Wine Taster)

Wine Doctor or steward is a trained and knowledgeable wine

professional, commonly working in fine restaurants, who specializes
in all aspects of wine service. The role is more specialized and
informed than that of a wine waiter.
CHEF DE VIN (Bar Helper)

The one who assist the Bartender.

 DEMI CHEF (Line Cook)

Ensures all food is prepared fresh and is of the highest quality

Ensures team reports to work on-time and in a clean uniform
Consistently checks temperatures in foods and follows proper
procedures in regards
 CHEF DE SAL & CHEF DE STAGE

Head Waiter / Captain Waiter ,Check the appearance of the

waiters; grooming, cleanliness, uniforms and shoes.
Supervise the lay-out of the tables. Supervise the waiters’ s
performance of mise-en-place.
CHEF DE RANG (Professional
Waiter)

A man who assists customers of a restaurant.

One who serves at a table, as in a restaurant.
COMMIS DE RANG (Assistant Waiter)

Responsible for assisting / helping the Captain Waiter

during operation
APPRENTICE (Busboy)

Are often students gaining theoretical and practical training

in school and work experience in the kitchen. They perform
preparatory work and/or cleaning work. Restaurant employee
who clears away dirty dishes, sets tables, and serves as an
assistant to a waiter or waitress.
PLONGEUR (Dishwasher)

Cleans dishes and utensils and may be entrusted

with basic preparatory jobs.
ABOYEUR (Announcer / Expediter)

Takes orders from the dining room and distributes them to

the various stations; may also be performed by the sous-
chef de partie.
COMMUNARD (Staff Server)

Prepares the meal served to the restaurant staff.

Thank you and God Bless!