Welcome to chefs ideas page

Im chef ssentongo Geoffrey

What is the Brigade de-cuisine?

Most modern professional kitchen hierarchy, is termed the Brigade de-cuisine- A French Brigade system adopted to Ensure kitchen operations run smoothly.


The executive chef sits at the top of the kitchen hierarchy; their role is primarily managerial. Executive chefs to manage kitchens at multiple outlets and are not usually directly responsible for cooking.


Head chef is the translation for the French term ‘chef de cuisine ‘ will typically focus on managerial duties relating to the whole kitchen.

SOUS CHEF (Deputy chef)

The sous chef shares a lot of the same responsibilities as the head chef , however they are much more involved in the day-to-day operations in the kitchen.

CHEF DE PARTIE (station chef )

This role is a vital part of the Brigade system, but stissphit into many different roles, specific chef de parties roles include the following:

* Saute chef/ saucier

This chef responsible for sautéing food and creating sauces and gravies, that accompany other dishes.

* Boucher chef!

They prepare meat and poultry before they are delivered to their respective stations.

* Garde manger (pantry chef )

This person is in charge of the preparation of cold dishes, such as salads.

* Pattisier (pastry chef)

Muster of all pastry , baked goods , and desserts.

* Rotisseur (roast chef )

They are responsible for roast meat and appropriate sauces.

* Poissonnier (fish chef)

They prepare fish and seafish.

* Chef de tournant (Roundsman/swing cook/relief cook)

this chef does not have a specific job, but rather fills in as and when needed at a different stations.

* Entrimetier (vegetable chef )

Prepare vegetables, soups and starches, eggs in large kitchens.

* Commis chef (junior chef)

The commis chef works under the chef de partie to learn the ins and outs of a specific station. Some time he might be just completed or is still partaking in , formal training.

* Kitchen porter.

This assist with basic tasks in the kitchen, and are less likely to have had formal training.

* Escuclerie (Dishwasher)

* Aboyeur (waiter/ waitress)

What to read next?

> Apprenticeship chef.

>His main responsibilities!

Please like my page , CHEFS IDEAS PAGE on Facebook

A big thanks to you 🙏 all, and dot forget to like 👍 comment ,follow and share to your friends.