Kitchen Brigade System

The Kitchen Brigade System is a hierarchical organization used in professional kitchens, developed by French chef Auguste Escoffier, to streamline operations and improve efficiency. It assigns specific roles to staff, such as Executive Chef, Sous Chef, Chef de Partie (station chef), and kitchen assistants, each responsible for particular tasks. This structure clarifies responsibilities, ensures smooth workflow, and maintains high standards. By clearly defining roles and coordination, the system helps kitchens operate seamlessly, especially in large or busy settings, ensuring timely and quality food preparation.