[Music] welcome to the Harper Tech Academy today we're actually going to have a look at the party system or the kitchen Brigade organization we're going to look at the history we're going to look at how this has revolutionized the way we actually interact in a commercial kitchen and it is key understanding if you're going to work in a commercial kitchen so let's go this is one of those mixes that is very very important for you working hospitality as you will be going into work placement so in this mix you'll learn about the kitchen Brigade history who came up with it how it was organized we're then going to actually look at the modern kitchen Brigade and how that actually relates to kitchens right now and then we're going to look at different kitchen roles and responsibilities within those in essence kitchen Brigade is an organizational system for all chefs ranking them putting them in different sections to bring the food together it was devised by it's called the king of chefs George Auguste Escoffier year and every chef who's gone through the apprenticeship knows that Escoffier was known for defining French cuisine in the 18th century he worked in the Army had wartime experience he fought in the franco-prussian war and at that point in the 18th century culinary will lacked structure so what he did was he invented the brigade system used his army experience and to this day that classic system the in essence has not changed in the last two 250 years which is quite amazing considering fooders moved on so much since the classic kitchen Brigade system that was actually devised by Escoffier was a lot more complicated than what it is in the modern day right now for this course you only need to know the modern kitchen brigade but major elements of the original system still are here today so at the top of the tree there you have the executive chef then this is based more on a large hotel large hotels can have up to four different sous chefs this is the key to the system is at the chef de Partie level Escoffier broke it down tasks and workflows into different sections and actually brought that all together there's cold lada and a chef de Partie in colada colada doing salads any small preparations appetizers are done in the cold lava section there saucier section generally is all of the sources the stocks anything that's needed for the main courses or AM entrees and the sauce here generally is one of the more experienced chefs in the kitchen the grill section their butcher all of the meat and actually cook off the meat on the barbecues batricia which is a still a word we use today they do all the cakes the desserts the breads that kind of thing then seafood all the preparation of seafood the grilling for entree and main is actually done in this section and one that's very important is the relief chef of those times when the chef's are off sick now the the rank below and this rank is when you finish your apprenticeship you become a commie chef so they would have a number of Comus chefs in each section depending on the size and how many functions or how many restaurants they had and then finally you'd have the little baby chef down there the apprentice who's learning from those different chefs so generally any one that jumps above sous chef into executive chef have actually worked through all of these sections and that is important one so let's look at roles and responsibilities so let's start at the top I actually have one of the most famous French chefs from the 80s and the 90s Anton Mossman so let's look at the responsibilities of an executive chef so the general one is management of the overall kitchen operation they do the planning organizing hiring firing of staff leading different things within hotels and restaurants controlling food costs making sure that the menu items go up consistently a building capacity of their staff and also motivating them in those busy periods they generally make sure that there is tasty nutritious and well presented foods which meets the needs of the customers ensuring food safety the cleanliness of kitchen operations and generally making sure that the food is on time for all customers so who's seen ratatouille yes this is actually one of those characters from ratatouille the sous chef and you would have heard of these terms but this comes directly from that brigade system its second in charge so they will basically be in charge when the chef's not there they tend to run the day-to-day operations making sure staff arrive on time and things are going out when they should ensuring quality they generally do a lot of staff training at different levels they report directly back to the executive chef and they are generally the people who will receive and check orders and prices and a lot of the sous chefs will work under Executive Chefs and then move up later shift to party and yes it's French if that surprises you they are the middle managers in any kitchen brigade they are the people right in the middle they look after commies and the apprentices and they also report up to the sous chef and the Executive Chef so the key responsibilities of a shift he is they will actually look after a section and a section could be COLLADA petitio it could be grill they manage the chef's below them again ensuring quality within their section and actually making sure they're meeting the costing and the food cost and also the recipes making sure this consistency again staff training and actually managing food wastage as mentioned before the kama chef is the rank that you come out of when you finish your apprenticeship responsibilities for food preparation for the service of food they take the orders from the chef to parties and the sous chef so they come around like any chef maintaining food quality and the cleanliness of their work areas in their section it's key in any trade that we have apprentices there to actually learn the trade and to follow on and then generations of chefs come through with those skills so Prentiss chef generally working in different sections and as an apprentice chef in a five-star hotel you will get moved around the section so that you get the experience they're there to gain practical training in the kitchen food preparation cleaning as directed and here in New South Wales in Australia they attend one day's college a week to actually get their qualification which is a cert 4 cert 3 sorry in commercial cookery now I know in class I probably told you a few stories about how crucial the kitchen hand is in the kitchen that if they are not doing their job they're their support for rum cleaning plates and cutlery and pans and if it doesn't come back fast enough the whole service can grind to a halt very quickly and I've had that experience a few times they are responsible also for removing garbage maintaining the environmental hygiene of the kitchen and in a lot of cases they will actually do a bit of basic food preparation but a key role in the kitchen and a good starter if you move want to move into an apprenticeship as a chef Escoffier was a visionary in a lot of ways and the kitchen Brigade system as it is now has so many of those basic elements and he was a visionary in his time that organization of the kitchen is crucial to make sure workflows happen and you will see that when you go out for work placement thanks for watching see you next time at the Harper Tech Academy