Walk into any professional kitchen and you'll observe a carefully orchestrated dance of activity. Multiple cooks work simultaneously on different components of dishes, yet everything comes together at precisely the right moment. This coordination doesn't happen by accident—it's the result of the kitchen brigade system, a hierarchical structure that has organised professional kitchens for over a century.
Understanding the brigade system helps you navigate kitchen culture, set career goals, and appreciate the complex organisation behind every restaurant meal. This guide explains the traditional brigade structure, its historical origins, and how it has evolved in modern Australian kitchens.
Origins of the Brigade System
The modern kitchen brigade system was formalised by Auguste Escoffier in the late 19th century. Escoffier, often called the "king of chefs and chef of kings," drew on his military service to bring order and efficiency to chaotic Victorian-era kitchens.
Before Escoffier's reforms, professional kitchens were often disorganised, with unclear responsibilities and inefficient workflows. Escoffier's brigade de cuisine applied military principles of hierarchy, specialisation, and clear command structures to kitchen operations. Each position had defined responsibilities, and communication flowed through established channels.
Escoffier developed his brigade system while working at the Savoy Hotel in London and later at the Ritz Paris. His approach revolutionised hospitality and established principles that remain foundational to professional cooking today.
The Traditional Brigade Positions
The classic brigade system includes numerous specialised positions. While few modern kitchens maintain every traditional role, understanding the full structure provides context for how contemporary kitchens are organised.
Executive Leadership
Chef de Cuisine (Executive Chef)
The executive chef holds overall responsibility for kitchen operations. This role combines creative leadership (menu development, culinary vision) with business management (budgeting, staffing, scheduling). Executive chefs in large operations may spend more time on administration than actual cooking, though they remain responsible for quality standards and overall direction.
Sous Chef (Under Chef)
The sous chef is second in command, managing day-to-day operations under the executive chef's direction. This position bridges leadership and hands-on cooking, often expediting during service (coordinating the flow of dishes) and supervising station chefs. In the executive chef's absence, the sous chef assumes command.
The Sous Chef Role
The sous chef position is often considered the most demanding in the kitchen—requiring excellent cooking skills, leadership ability, and administrative competence. Many chefs consider sous chef experience essential preparation for eventually running their own kitchens.
Station Chefs (Chefs de Partie)
Station chefs are responsible for specific sections of the kitchen, each with distinct cooking functions. Traditional stations include:
Saucier (Sauce Chef)
Often considered the most prestigious station chef position, the saucier prepares sauces, stews, and sautéed items. This role requires exceptional technique and palate, as sauces often define dishes. In some kitchens, the saucier handles all hot appetizers and finishing sauces.
Poissonnier (Fish Chef)
Responsible for fish and seafood preparation and cooking. This specialised role requires knowledge of different fish species, cooking techniques appropriate to each, and sauce preparations that complement seafood.
Rôtisseur (Roast Chef)
Manages roasted, grilled, and braised meat dishes. This station typically handles the most expensive proteins and requires careful attention to cooking temperatures and timing.
Grillardin (Grill Chef)
In some brigades, grilling is separated from roasting. The grill chef manages all grilled items, requiring expertise in different cooking temperatures and timing for various meats and fish.
Friturier (Fry Chef)
Handles all fried items, from potatoes to breaded proteins. This station requires understanding of oil temperatures, breading techniques, and proper frying procedures.
Entremetier (Vegetable Chef)
Prepares vegetables, starches, soups, and egg dishes. This broad station covers numerous items that accompany main courses. Some brigades split this into separate vegetable and soup stations.
Garde Manger (Cold Kitchen/Pantry Chef)
Oversees cold food preparation including salads, cold appetizers, pâtés, terrines, and cold presentations. This station also often handles food storage and inventory management.
Pâtissier (Pastry Chef)
Leads the pastry section, responsible for desserts, breads, and pastry items. In many operations, the pastry section operates somewhat independently, with its own staff and schedule.
Traditionally, chefs progress through multiple stations before advancing to sous chef. This broad experience ensures supervisory chefs understand all aspects of kitchen operation and can step in anywhere when needed.
Support Positions
Commis Chef
Junior cooks assigned to assist station chefs. Commis positions provide training grounds where cooks develop skills before taking station responsibility. Most kitchens have first, second, and third commis levels indicating experience.
Apprentice
Entry-level position for those learning the fundamentals of professional cooking while working toward qualifications. Apprentices rotate through stations to gain broad exposure.
Kitchen Hand/Porter
Supports kitchen operations through dishwashing, cleaning, and basic prep tasks. While not a cooking position, kitchen hands are essential to smooth operations.
The Brigade in Modern Australian Kitchens
Contemporary kitchens rarely maintain the full classical brigade. Economic pressures, changing dining styles, and smaller kitchen spaces have led to significant adaptations.
Common Modern Adaptations
- Combined stations: One chef may handle multiple traditional stations (e.g., fish and meat combined)
- Flattened hierarchies: Fewer levels between head chef and line cooks
- Cross-training: Cooks expected to work multiple stations rather than specialise
- Team-based approaches: Less rigid hierarchy in favour of collaborative models
Kitchen Size Variations
Large Hotels and Fine Dining: Most likely to maintain extensive brigade structures with multiple supervisory levels and specialised stations.
Independent Restaurants: Typically operate with head chef, sous chef, and a small team of cooks who cover multiple functions.
Cafés and Casual Venues: May have only a head cook and support staff, with minimal formal hierarchy.
Communication in the Brigade
The brigade system includes specific communication protocols that maintain efficiency during high-pressure service.
Call and Response
Orders flow from the expeditor (often the sous chef) to station chefs through a call-and-response system. When an order is called, chefs respond "oui chef" or "yes chef" to confirm they've heard and understood. This verbal confirmation prevents missed orders and ensures accountability.
The Pass
The pass is the station where dishes are assembled and inspected before service. The expeditor controls the pass, coordinating timing so all components of a table's order are ready simultaneously. Clear communication about timing ("two minutes on the duck") keeps all stations synchronised.
In traditional brigade kitchens, communication flows through proper channels. Junior cooks typically communicate with their station chef rather than directly with the executive chef. Understanding and respecting these protocols is important when entering established kitchen cultures.
Career Progression Through the Brigade
The brigade system provides a clear career ladder for ambitious cooks. Traditional progression moves from apprentice through commis levels to station chef, then potentially to sous chef and eventually executive chef positions.
Building Your Path
- Master fundamentals: Strong basic skills are essential before advancing
- Seek diverse experience: Exposure to multiple stations builds versatility
- Demonstrate reliability: Consistency and dependability matter as much as talent
- Develop leadership skills: Supervisory positions require more than cooking ability
- Understand the whole operation: Executive roles require business and management competence
The Brigade's Ongoing Relevance
While the specific positions have evolved, the principles behind Escoffier's brigade system remain relevant. Clear organisation, defined responsibilities, efficient communication, and respect for hierarchy continue to characterise well-run professional kitchens.
Whether you work in a traditional brigade kitchen or a more contemporary flat structure, understanding these principles helps you contribute effectively and build a successful culinary career. The brigade system isn't just organisational history—it's a framework that continues to shape how professional kitchens operate worldwide.