kitchen brigade

The kitchen brigade is a structured system in professional kitchens that organizes different roles and responsibilities among staff to ensure smooth operation. It divides tasks among specialized positions such as the head chef (executive chef), sous-chef, line cooks, pastry chefs, and station chefs, each managing specific areas like sauces, grilled foods, or desserts. This hierarchy promotes efficiency, clear communication, and high-quality output by ensuring everyone knows their duties and reports within a chain of command, ultimately delivering well-coordinated culinary service.