Quick answer: The kitchen brigade system is a hierarchy of kitchen staff in which every person has a clearly defined role and reports to the person above. It was formalised by the French chef Auguste Escoffier in the late 19th and early 20th centuries. A typical hotel kitchen hierarchy runs from the Executive Chef to the Executive Sous Chef, Sous Chef, Chef de Partie, Demi Chef de Partie and Commis (I, II and III), supported by apprentices, kitchen stewards and kitchen helpers. Each station, such as sauce, fish, larder or pastry, is run by a Chef de Partie.
If you are a hotel management student or a young commis, understanding the brigade system will help you know who does what, whom you report to, and how to grow your career in a professional kitchen. This note explains the system, every position and its duties, with a simple hierarchy chart. It builds on our earlier note, Introduction to Cookery.
What Is the Kitchen Brigade System?
"Brigade" means a team organised like a military unit. In the kitchen brigade system, work is divided into sections (stations), and each section is responsible for a type of food or cooking method. The system reduces confusion, avoids duplication of work and ensures every dish is prepared consistently, even when hundreds of guests are being served at the same time.
Origin
Auguste Escoffier, one of the most influential French chefs, organised kitchens in large hotels into a clear chain of command with specialised stations. His system was adopted widely and still forms the basis of hotel and restaurant kitchens around the world, though modern kitchens have simplified it.
Kitchen Brigade Hierarchy Chart
Below is a simplified hierarchy of a large hotel kitchen. Smaller kitchens combine several roles.
- Executive Chef (Chef de Cuisine in a single restaurant)
- Executive Sous Chef
- Sous Chef
- Chef de Partie (Station Chef)
- Demi Chef de Partie
- Commis I, Commis II, Commis III
- Apprentice / Trainee / Industrial trainee
- Kitchen Stewards and Kitchen Helpers
Roles and Responsibilities in the Kitchen Brigade
Executive Chef
The head of all kitchens in a hotel. The Executive Chef plans menus, sets food standards, controls food cost, hires and trains staff, works with the F&B Manager and ensures hygiene and safety compliance. In a large hotel this role is more managerial than hands-on cooking.
Chef de Cuisine
The head chef of a single restaurant or kitchen. In a standalone restaurant, the Chef de Cuisine is the top chef. In a hotel, there may be a Chef de Cuisine for each speciality restaurant, reporting to the Executive Chef.
Executive Sous Chef and Sous Chef
"Sous" means "under" in French. The Sous Chef is second in command, supervises daily operations, prepares duty rosters, checks food quality on the pass, and takes charge when the head chef is away.
Chef de Partie (Station Chef)
Each Chef de Partie runs a specific section of the kitchen and is responsible for its mise en place, production and team. The main traditional stations are explained in the next section.
Demi Chef de Partie
Assists the Chef de Partie and runs the station in their absence or during the other shift.
Commis Chef
A junior cook who works under a Chef de Partie. Commis III is the entry level, Commis II has some experience and Commis I is ready to move up to Demi Chef de Partie. Commis chefs handle preparation, basic cooking, cleaning their station and following recipes.
Apprentice / Trainee
Students and trainees who rotate through stations to learn.
Kitchen Steward
Responsible for cleaning pots, pans, utensils and kitchen areas, and for managing kitchen equipment and waste. The stewarding department is essential for hygiene.
Traditional Kitchen Stations (Parties)
| French name | English name | Responsibility |
|---|---|---|
| Chef Saucier | Sauce Chef | Sauces, stews, sautéed dishes; often the most senior station |
| Chef Poissonnier | Fish Chef | Fish and seafood dishes |
| Chef Rôtisseur | Roast Chef | Roasted, braised and sometimes grilled meats |
| Chef Grillardin | Grill Chef | Grilled foods (in large kitchens) |
| Chef Friturier | Fry Chef | Fried foods (in large kitchens) |
| Chef Entremetier | Vegetable Chef | Vegetables, soups, starches and egg dishes |
| Chef Potager | Soup Chef | Soups (in very large kitchens) |
| Chef Garde Manger | Larder Chef | Cold foods: salads, cold cuts, pâtés, terrines, buffet displays |
| Chef Boucher | Butcher | Butchering meat and poultry |
| Chef Pâtissier | Pastry Chef | Desserts, pastries, breads and baked goods |
| Chef Tournant | Relief Chef | Covers any station when needed |
| Chef de Garde | Duty Chef | Takes charge during off-hours or late shifts |
| Communard | Staff Cook | Prepares meals for staff |
To understand what each station cooks, revise our notes on methods of cooking food.
Modern Hotel Kitchen Structure
Today, hotels usually organise kitchens by outlet and function rather than by Escoffier's full list:
- Main kitchen / production kitchen for bulk preparation
- Banquet kitchen for events and weddings
- Outlet kitchens such as all-day dining, Indian, Chinese, Italian or speciality restaurants
- Room service kitchen
- Garde manger (cold kitchen) and butchery
- Bakery and pastry
- Staff cafeteria kitchen
Indian hotel kitchens also have specialised roles such as tandoor chefs, halwai (Indian sweets) chefs and South Indian chefs.
Advantages of the Brigade System
- Clear chain of command and accountability
- Specialisation improves skill and consistency
- Faster service during busy periods
- Easier training and career progression
- Better control of food cost and quality
Disadvantages
- Too rigid for small kitchens
- Needs a large team, which increases labour cost
- Staff may become over-specialised
Coordination Between Kitchen Sections
In a busy service, the brigade works like a team in a relay race. The aboyeur (expeditor or announcer) receives orders from the restaurant and calls them out to the stations. Each Chef de Partie times their part of the dish so that all components reach the pass together. The Sous Chef or head chef checks every plate at the pass before it goes to the guest. Clear calls such as "Yes, Chef" and "Service" keep communication short and avoid mistakes.
Good coordination also depends on mise en place, which means "everything in its place". Before service, each station prepares its ingredients, sauces, garnishes and equipment. A station with poor mise en place slows down the whole kitchen, which is why chefs train commis chefs to prepare carefully and keep their stations clean and organised.
Career Path in a Hotel Kitchen
A typical path is Trainee → Commis III → Commis II → Commis I → Demi Chef de Partie → Chef de Partie → Sous Chef → Executive Sous Chef → Executive Chef. The time taken depends on your skills, discipline, the hotel and opportunities. Moving between brands and countries, for example to the Gulf, can speed up growth.
If you are ready for your next kitchen role, browse commis, CDP and sous chef vacancies on Hospitality Vacancy.
Frequently Asked Questions
Who introduced the kitchen brigade system?
The kitchen brigade system is credited to the French chef Auguste Escoffier, who organised professional kitchens into a structured hierarchy of specialised stations.
What is the difference between an Executive Chef and a Chef de Cuisine?
An Executive Chef manages all kitchens in a hotel or group. A Chef de Cuisine is the head chef of a single restaurant or kitchen.
What does a commis chef do?
A commis chef is a junior cook who prepares ingredients, cooks basic items, follows recipes and keeps the station clean under a Chef de Partie.
What is a Chef de Partie?
A Chef de Partie is a station chef in charge of one section of the kitchen, such as sauce, larder, pastry or grill.
What does Garde Manger mean?
Garde Manger is the larder or cold kitchen, responsible for cold dishes such as salads, cold cuts, terrines and buffet displays.