Kitchen Hierarchy: The Brigade System | Community Health

The kitchen hierarchy, also known as the brigade system, is a hierarchical structure that defines the roles and responsibilities of staff in a commercial kitchen. Developed by Georges Auguste Escoffier in the late 19th century, this system is still widely used today. The hierarchy typically consists of the executive chef, sous chef, chef de partie, commis chef, and plongeur, each with distinct duties and areas of expertise. For example, the executive chef oversees the entire kitchen operation, while the sous chef is responsible for menu planning and food preparation. The chef de partie, also known as a station chef, is in charge of a specific section of the kitchen, such as the sauce or pastry station. With a vibe rating of 8, the kitchen hierarchy is a well-established and respected system, but it has also faced criticism for being overly rigid and hierarchical. As the culinary industry continues to evolve, it will be interesting to see how the kitchen hierarchy adapts to changing trends and technologies. According to a survey by the National Restaurant Association, 75% of chefs believe that the kitchen hierarchy is essential to a well-run kitchen, but 40% also think that it can be limiting for creativity and innovation.