Kitchen brigade

The kitchen brigade (French: brigade de cuisine) - also known as kitchen staff - is the name given to the group of employees in a large kitchen in the catering and housekeeping sectors .

The work areas of the employees are essentially determined by the capacity , the range of meals and the structural requirements. A distinction is made within the brigade according to qualifications, responsibilities and tasks.

hierarchy

• Chef (de cuisine) - the chef , often Maître de Cuisine mentioned, this title a title presupposes
• Sous Chef - Deputy
• Chef de Partie - head of a post (kitchen area) ( old journeyman )
• Demi Chef de Partie - Deputy and shift supervisor of a post (journeyman with professional experience)
• Commis de Cuisine - young chef

Depending on the size of the kitchen, additional ranks will be introduced, for example:

• (Directeur de cuisine) Kitchen director (in large hotels with several kitchens)
• Executive Souschef - First substitute for several sous-chefs
• Junior Sous Chef (junior sous chef)

In addition, other employees are employed in the kitchen:

• Aide de cuisine or coup de main ( kitchen help , co-cook)
• Apprentis (apprentice)
• Plongeur / Casserolier ( washing up of cookware and serving utensils) (partly also included in housekeeping)
• Trainees (interns)

Distribution of tasks

Individual areas are taken over by specialty chefs, most of whom have a French professional title.

• Cold kitchen
  • Gardemanger (cook of the cold kitchen)
  • Hors d'œuvrier (starter cook)
  • Kaltmamsell
• Warm kitchen
  • Grillardin / Grilleur (grill cook)
  • Légumier (vegetable chef )
  • Poissonnier (fish cook)
  • Potager (soup cook)
  • Rôtisseur (roast cook)
  • Saucier (sauce cook)
  • Entremetier (side dish cook )
• Special items
  • Advertiser - follow-up, set up , coordination of orders and delivery to service
  • Boulanger (kitchen baker)
  • Boucher (kitchen butcher , partly trained butcher )
  • Brocheur (spit roast cook )
  • Chef de nuit (night chef)
  • Cocottier (egg cooker)
  • Communard or Cuisinier du Personnel (staff chef)
  • Confectioner (dessert cook)
  • Fournier (oven cook)
  • Friturier (deep fryer )
  • Glacier (ice making)
  • Pâtissier ( pastry chef)
  • Régimier - cook for the preparation of diet dishes
  • Tourier (dough cook)
  • Tournant (change cook, jumper)
  • Trancheur ( vegetable slicer / cutter )

Trivia

The kitchen brigade is also called the white brigade because of the traditional color of the clothing and is in contrast to the service area, the black brigade .

literature

• Manfred Rohatsch u. a .: Food production technology. 1st edition. VEB Fachbuchverlag, Leipzig 1987, ISBN 3-343-00305-0 .
• Harald Dettmer and Thomas Hausmann: Business studies for the hotel and catering industry , 14th edition, 2009, Verlag Handwerk und Technik, ISBN 3582049612