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KTICHEN ORGANISATIONAL BRIGADE

1.2 KITCHEN
ORGANISATIONAL
BRIGADE
The idea to have an organizational brigade is simply to produce
the most effective working staff whilst also producing the right
quantity of food of the highest standard.

Organisational Brigade
The primary aim of an organisational brigade system is to keep the kitchen
well-organised by providing clearly defined jobs to its employees. It is
important for the Head Chef (Chef de Cuisine) to oversee that all employees
have a distinct and measurable contribution to make within the
organisation. For this reason, it is crucial to recognise the types of
employees required for any type of kitchen.

Small Kitchen This kitchen focuses on the basic function of a

kitchen. Due to its size, the type and number of
employees is also small - Head Chef, Sous Chef,
Apprentice and Steward. The Head Chef usually
leads and sometimes require only one or two
support staff. In some cases, the Head Chef can
be multiskilled so he can work in more than one
section of the kitchen.

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Large Kitchen This type of kitchen is popular in many hotels

and restaurants – and the position of an
Executive Chef is only available in large
kitchens; while other Chefs are divided in their
designated sections based on their expertise.
Figure 1.3 is an example of an organisational
chart in a large sized kitchen.

Executive
Chef

Head Chef

Sous Chef

Chef de Chef de Chef de Chef de Chef de Chef de Chef de Chef de

Partie Partie Partie Partie Partie Partie Partie Partie

Commis Commis Commis Commis Commis Commis Commis Commis

Chef Chef Chef Chef Chef Chef Chef Chef

Apprentice Apprentice Apprentice Apprentice Apprentice Apprentice Apprentice Apprentice

Escuelerie Escuelerie Escuelerie Escuelerie Escuelerie Escuelerie Escuelerie Escuelerie

Figure 1.3: The hierarchy of staff in a large sized kitchen

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Traditional This kitchen is similar to the large kitchen. Back
in the days, it was necessary to assign
Kitchen employees in sections with a Chef de Partie in
charge of each section. The purpose was to
minimise delay and chaos in food production
preparation; and instead maximise productivity
and work efficiency. List of different Chef de
Parties include:

• Chef Saucier (Sauce Chef)

• Chef Rotisseur (Roast Chef)
• Chef Poissonnier (Fish Chef)
• Chef Entremettier (Vegetable Chef)
• Chef Potager (Soup Chef)
• Chef Garde-Manger (Larder Chef)
• Chef Pâtissier (Pastry Chef)
• Chef Tournant (Relief Chef)

Conventional This kitchen is the opposite of a commercial

kitchen. It is equipped with equipment to
Kitchen facilitate the extensive cooking and baking
processes required. However, many still prefer
a commercial kitchen because it can produce a
bigger volume in food preparation due to the
size of its equipment and machines. The type of
brigade required in this kitchen is similar to a
medium sized kitchen (see Figure 1.4).

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 Executive
Chef

Head Chef

Sous Chef

Chef de Chef de Chef de Chef de

Partie Partie Partie Partie

Commis Commis Commis Commis

Chef Chef Chef Chef

Apprentice Apprentice Apprentice Apprentice

Escuelerie
Escuelerie

Figure 1.4: The hierarchy of staff in a medium sized kitchen

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Kitchen Personnel
Head Chef Duties of the Head Chef or Chef de Cuisine are
mainly administrative. Only in a small
establishment would it be necessary for the
Head Chef to work hands-on.

FUNCTION AND RESPONSIBILITIES

• To organise the kitchen

• To compile menus
• To order food stuff
• To show the required profit
• To hire and fire staff
• To supervise the kitchen (service time)
• To advise the purchase of equipment

Sous Chef The right-hand man of the Head Chef. He will

take over when the Head Chef is off duty.

FUNCTION AND RESPONSIBILITIES

• His duty is to run the kitchen smoothly

and according to the Head Chef’s wishes.
• In a large kitchen brigade, there may be
several Sous Chefs with specific
responsibilities.

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Chef de Partie They are skilled cooks with a lot of cooking
experience and may also have titles to signify
what they actually do.

FUNCTION AND RESPONSIBILITIES

• He is in charge of different aspects of food

preparation such as sauce preparation,
roast preparation, soup preparation, etc.

Commis Chef He is an entry level position for new chefs. They

usually assist other chefs. They help prepare
ingredients and completes any tasks the Chef de
Partie needs assistance with. They are usually
well-skilled and qualified as Chefs’ in their
professional education.

FUNCTION AND RESPONSIBILITIES

• The job of the cook of a partie is to

prepare food for service, in which the
number of cooks may vary according to
the work done in the section.
• The ranks are First Commis, Second
Commis, etc.
• Rank may vary with experience.

Apprentice An apprentice Chef is someone who is still

learning his trade, whereby most of the time is
still attending a catering school or on an
industrial training. Apprentices are moved
around the kitchen in the different parties to
gain an all-round experience.

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Kitchen The job of the supervisor is essentially to be an
overseer. In the catering industry the name
Supervisor given to the supervisor may vary, including
Sous Chef, Chef de Partie or Kitchen Supervisor.

FUNCTION AND RESPONSIBILITIES

• To organise, to motivate and to delegate

staff appropriately.
• To understand social and work issues
which may affect the welfare and work
performance of the staff.
• To communicate with the staff effectively.

Store-keeper • The job of the storekeeper is to receive

goods from logistics and ensure correct
quantity and of quality upon receiving

FUNCTION AND RESPONSIBILITIES

• Systematically arrange dry/cold storage

• Prepare goods upon kitchens’ order
• Maintain good communication with Chef
to review menu and ingredients
• Maintain effect stock control
• Update inventory list
• Administer paperwork
• Maintain records on all items
• Ensure minimum and maximum stock
threshold are maintained

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Other roles • Chef Saucier (Sauce Chef)

• Chef Rotisseur (Roast Chef)
• Chef Poissonnier (Fish Chef)
• Chef Entremettier (Vegetable Chef)
• Chef Potager (Soup Chef)
• Chef Garde-Manger (Larder Chef)
• Chef Pâtissier (Pastry Chef)
• Chef Tournant (Relief Chef)
• Aboyeur – (Kitchen Clerk)
• Les Garçon de Cuisine – (Kitchen Porter)
• Le Grillardin – (Grill Cook)
• Le Chef de Nuit – (Night Cook)
• Le Trancheur – (Slicer Chef)
• Escuelerie – (Dishwaser

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Qualities of a Kitchen Personnel

Although the recruitment process can help identify the best candidate to
recruit through hard skills (academic qualification); seeking good qualities
(soft skills) is necessary too. Soft skills are linked with personal attributes,
personality traits, communication skills, teamwork, creativity and work
ethics. This is the reason why the top five qualities listed below are
deemed significant when seeking good qualities in a kitchen personnel:

Committed
Someone who is loyal and dedicated to the organisation; and also has the
organisation’s best interest at heart.

Honest
Someone who is truthful, trustworthy and those who will be
responsible/accountable for anything.

Knowledgeable
Someone who has adequate knowledge in the area of his/her job
profession.

Hygienic
Someone who knows the standard operating procedures of hygiene in the
kitchen.

Organised
Someone who can think on their feet and plan/arrange (any kitchen
scenario) in a logical order to eliminate chaos.

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