brigade de cuisine

The "brigade de cuisine" is a system used in professional kitchens to organize the kitchen staff effectively. Developed by chef Auguste Escoffier, it assigns specific roles to each team member, ensuring efficiency and clarity. Key positions include the head chef (chef de cuisine), sous chef (assistant), and various cooks responsible for different tasks, such as sauces, vegetables, or pastries. This structured hierarchy helps streamline the cooking process, maintain high standards, and ensure that meals are prepared quickly and in an organized manner, ultimately enhancing the dining experience.