Harper Tech Academy Lecture Notes: Kitchen Brigade System

Overview

• Introduction to the kitchen Brigade system and its importance in commercial kitchens.
• Focus on history, modern application, and roles within the Brigade system.

History of the Kitchen Brigade

• Developed by George Auguste Escoffier, a pivotal figure in French cuisine in the 18th century.
• Escoffier utilized his army experience to create a structured system for kitchen organization.
• The Brigade system has remained largely unchanged for 250 years despite advancements in culinary practices.

Modern Kitchen Brigade Structure

• Executive Chef: Top position responsible for overall kitchen management, planning, staff hiring/firing, food safety, and quality.
• Sous Chef: Second-in-command, oversees daily operations, staff training, and reports to the executive chef.
• Chef de Partie: Middle management, in charge of specific sections. Responsibilities include managing staff, ensuring quality, and controlling costs.
• Commis Chef: Entry-level position after completing apprenticeship; responsible for food preparation and service.
• Apprentice Chef: Learns various kitchen roles while gaining practical training; typically attends college for formal qualification.
• Kitchen Hand: Supports kitchen operations by maintaining cleanliness, food preparation, and helping with basic tasks.

Key Roles and Responsibilities

Executive Chef

• Manages kitchen operations.
• Plans and organizes restaurant functions.
• Controls food costs and ensures timely delivery of food.
• Oversees food safety and cleanliness.

Sous Chef

• Assists the executive chef in daily kitchen management.
• Responsible for staff training and quality control.
• Manages orders and pricing.

Chef de Partie

• Oversees specific kitchen sections (e.g., grill, salads, sauces).
• Responsible for quality of dishes and training of commis chefs.
• Works on recipe consistency and food wastage management.

Commis Chef

• Prepares food as directed by senior chefs.
• Ensures cleanliness of work area.

Apprentice Chef

• Gains experience across various kitchen stations.
• Attends college for certification in commercial cookery.

Kitchen Hand

• Supports kitchen efficiency by cleaning and maintaining hygiene.
• Performs basic food preparation tasks.
• Essential for smooth kitchen operation.

Conclusion

• Escoffier's vision in creating the Brigade system has greatly influenced kitchen organization.
• Understanding this structure is crucial for students entering culinary placements.
• Importance of teamwork and support roles in a well-functioning kitchen.