From French fries to oysters, catfish and tempura the Friturier has to know a lot about how to work with hot oil. This is the chef in charge of the grill, making sure all grilled meats are perfectly cooked and timed for quick service Friturier In Escoffier’s time, he also supervised the Grillardin and Friturier. The rotisseur is the chef in charge of roasts. The saucier is the sauté cook, he flips foodin pans and also makes the sauces. These stations are still largely used in modern commercial kitchens that tend to prepare classical haute cuisine. Some stations are not listed here because they have no relevance in todays’ commercial restaurant kitchens. Each station was run by a chef de partie who reported to the sous chef. There were many stations in the kitchens of Escoffier’s time. Read more about the road to becoming a chef. At the beginning of an apprenticeship, they might even find themselves washing dishes. They usually gain work experience by helping with cleaning and prep work. ApprenticeĪn apprentice might not work a specific station. They report directly to the chef de partie.
The commis, or junior cooks, also work a specific station, but they are generally responsible for taking care of the tools on that station. They are responsible for preparing specific dishes at a specific station. Each chef de partie might have one or more cuisiniers, commis or apprentices working directly under him. A chef de partie is in charge of a particular station in the kitchen. He takes his orders directly from the chef de cuisine and acts in his place if he is not present. The sous chef is the chef de cuisine’s deputy chef. He prepares menus, purchases foods and directs everything that goes on in his kitchen. This chef is in charge of the entire kitchen. The strict, classical Escoffier hierarchy is as follows, with each position directly responsible to the position above his. Just like the military, the chain of command is never broken, and so the kitchen can run with high precision. In the brigade, every person has a particular job and there is a particular job for every person. The traditional brigade system is highly specialized, but it can break down if one of the workers is not present. This way he was able to maintain a kitchen production line that ensured complex orders could be served perfectly cooked, at the perfect temperature and in good time.Īs Escoffier fashioned his Brigade system on the military system, there was a strict chain of command with a separation and delegation of tasks to different types of special kitchen workers. His experience as a French Army Chef led him to develop the Brigade system of chef hierarchy. That all changed with the introduction of the Brigade System by Georges Auguste Escoffier. One upon a time, a customer simply had to eat what the Chef was cooking that day in any given restaurant.
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