If you’ve ever been in a professional kitchen or seen how it works on TV, you might have noticed how everything seems to run like clockwork (at least in restaurants). Each person knows their role, and the tasks are divided in a way that keeps the kitchen moving smoothly. This level of organization didn’t happen by accident. It’s all thanks to a system called the brigade de cuisine, created by French chef Auguste Escoffier in the early 1900s.
The brigade system divides kitchen tasks among different roles, making it clear who is responsible for what. But here’s the real question: Does this system still work in today’s kitchens, or has it become outdated? In this article, you’ll learn about the origins of Escoffier’s brigade system, how it works, the roles involved, and whether it’s still relevant in modern kitchens.
Table of Contents

The Origins and Development of the Brigade de Cuisine
As we said in the intro, the brigade de cuisine, or kitchen brigade system, was developed by Auguste Escoffier, a French chef who wanted to bring more order to professional kitchens. Before Escoffier, kitchen environment was often pure chaos. There wasn’t a clear system for organizing tasks, which as a result lead to mistakes, slow service, and wasted food.
Escoffier saw the need for structure, so he borrowed the idea of a “brigade” from the military. In his system, each person in the kitchen had a specific role, just like in the army. This meant that everyone knew their job, and the head chef could focus on overseeing the whole kitchen instead of doing everything themselves. The brigade system allowed chefs to work faster, avoid confusion, and deliver great food consistently.
This structure was so effective that it spread beyond France, becoming the standard in many professional kitchens around the world. While modern kitchens have changed a lot since Escoffier’s time, his brigade system still influences how kitchens are organized today.

Understanding the Culinary Hierarchy: Key Roles and Responsibilities
In Escoffier’s brigade system, the kitchen operates under a clear hierarchy. Each person has a specific role and a set of responsibilities, which helps the kitchen run smoothly. This structure not only improves communication but also ensures that tasks are completed efficiently without overlap or confusion.
At the top of this hierarchy is the Chef de Cuisine (Head Chef). The head chef oversees the entire kitchen, plans the menu, and makes sure everything is running as it should. They manage the team, make key decisions, and ensure the quality of the food.
Next is the Sous Chef, who acts as the head chef’s second-in-command. If the head chef is busy or away, the sous chef steps in to keep the kitchen on track. The sous chef often supervises the station chefs, helps with menu planning, and takes care of more hands-on management tasks.
Below the sous chef are the Chefs de Partie (Station Chefs). These chefs are in charge of specific areas of the kitchen.
Working under the station chefs are the Commis Chefs (also known as the line cooks), who are often learning the ropes. They assist the station chefs by preparing ingredients, cleaning workspaces, and helping with basic tasks. The commis role is where many chefs start their careers before moving up the hierarchy.
Related: If you’re interested in becoming a chef, understanding how long it typically takes to rise through these roles can help you plan your career path. Check our article “How Long Does it Take to Become a Chef” if you want to find an answer to this question.
Breakdown of Cooking Stations in a Kitchen
In Escoffier’s brigade system, the kitchen is divided into different stations, with each station responsible for a specific type of food or task. This breakdown helps ensure that every aspect of the meal is prepared efficiently and to the highest standard. Let’s take a closer look at some of the key stations in a traditional kitchen brigade and their roles.
- Saucier (Sauce Chef): The saucier is responsible for preparing sauces, gravies, and other liquids that accompany the dishes. This role is crucial because sauces are often the finishing touch that brings a dish together.
- Poissonier (Fish Chef): As the name suggests, the poissonier handles all fish and seafood dishes. They are in charge of everything from preparing the fish to cooking it, ensuring that it’s perfectly done for the menu.
- Garde Manger (Cold Kitchen): The garde manger is responsible for cold dishes like salads, pâtés, and hors d’oeuvres. This chef also handles food preservation and the preparation of cold sauces and dressings.
- Pâtissier (Pastry Chef): The pâtissier takes care of all the desserts, pastries, and baked goods. This station requires specialized skills, and the pâtissier works separately from the main kitchen in many restaurants.
- Grillardin (Grill Chef): The grillardin manages grilled dishes, whether it’s meat, poultry, or vegetables. In kitchens where grilling is common, this role is essential to keeping up with the demand for perfectly cooked grilled items.
- Entremetier (Vegetable Chef): This chef prepares vegetables, soups, and starches like rice and potatoes. In many kitchens, the entremetier might also handle egg dishes.
These stations form the backbone of the brigade system, with each chef specializing in a particular area of cooking. By dividing the kitchen into these stations, restaurants can maintain a high level of quality and consistency. Each chef focuses on their area of expertise, ensuring that every dish is prepared with attention to detail.
In modern kitchens, some of these roles may be combined or adapted based on the size of the team or the restaurant’s needs. For example, in smaller kitchens, one chef might handle both the grill and the sauces, but the basic idea of dividing tasks among specialists remains the same.
Advantages and Disadvantages of the Brigade System
The brigade system has been a cornerstone of professional kitchens for over a century, but like any system, it has its pros and cons. Understanding these will help you decide whether the brigade system is right for your kitchen.
Advantages:
- Clear Structure and Organization: One of the biggest strengths of the brigade system is its clear hierarchy. Each person knows exactly what their role is and what they are responsible for. This reduces confusion, especially during busy service times when quick decisions need to be made.
- Specialization Leads to High-Quality Results: Since each chef is focused on a specific area, such as sauces, fish, or pastry, they can develop expertise in that area. This specialization ensures that every part of the meal is prepared to the highest standard.
- Efficiency in Large Kitchens: In larger kitchens, the brigade system helps keep everything running smoothly. With each chef working in their designated station, tasks can be completed faster and more efficiently, without chefs getting in each other’s way.
Disadvantages:
- Too Rigid for Smaller Kitchens: In smaller kitchens, there may not be enough staff to maintain a full brigade. The strict division of tasks can also be too rigid, limiting flexibility when the team is small, and chefs need to handle multiple roles.
- Potential for Creativity Stifling: The system’s structure, while organized, can sometimes stifle creativity. Chefs working in a specific role may not have the opportunity to cross-train or experiment with other parts of the kitchen.
- Requires More Staff: To fully implement the brigade system, you need a larger staff. Smaller or more casual restaurants may find it difficult to justify hiring so many specialized roles, especially if the volume of business doesn’t support it.
While the brigade system offers many benefits, especially in large and high-end kitchens, it may not always be the best fit for every restaurant. Smaller establishments may find it too rigid, and some modern kitchens might prefer more flexibility. However, with careful adaptation, the brigade system can still provide structure and organization, even in a modified form.

Adaptations of the Brigade System in Modern Kitchens
While Escoffier’s brigade system was designed for large, formal kitchens, today’s kitchens often need a more flexible approach. The basic principles of the brigade system still hold value, but many modern kitchens have made adaptations to suit their unique needs.
Smaller Kitchens, Fewer Roles
In smaller restaurants, it’s not always possible to have a full brigade with separate chefs for every station. Instead, one chef may take on multiple roles. For example, a single chef might be responsible for both the grill and the sauté station. This flexibility allows small teams to run efficiently while still maintaining some structure.
Cross-Training and Flexibility
In modern kitchens, there is often more emphasis on cross-training, where chefs are skilled in multiple areas. While the brigade system originally kept roles separate, today’s kitchens might encourage chefs to rotate through different stations. This allows for better teamwork and gives chefs more versatility, which is especially helpful when staff is limited or during busy periods.
New Roles in Contemporary Kitchens
As cuisine has evolved, so have the roles within the kitchen. New positions like the Expediter, who ensures that all dishes are ready and plated correctly, have become more common. Additionally, roles like Prep Chefs and Sous Chefs have expanded responsibilities compared to Escoffier’s time. This adaptation allows kitchens to stay organized even with modern demands and menus.
Technology and Modern Tools
Another adaptation in modern kitchens is the use of technology. Digital tools for inventory, ordering, and scheduling have streamlined many tasks that used to be handled manually by the head chef or sous chef. This helps free up time for chefs to focus more on cooking and less on administrative duties, making the brigade system more efficient in a high-tech world.
These adaptations allow modern kitchens to stay efficient while maintaining the essential benefits of the brigade system. Whether a kitchen is large or small, formal or casual, the structure can be adjusted to fit the specific needs of the restaurant.
Final Words
Escoffier’s brigade system has stood the test of time for good reason. It brought order and efficiency to professional kitchens, giving chefs clear roles and responsibilities. Even today, many kitchens still rely on its structure to maintain high standards and smooth operations.
However, the modern kitchen is different from what it was in Escoffier’s era. With smaller teams, new technology, and evolving culinary trends, the traditional brigade system has had to adapt. Whether you’re running a small bistro or a large restaurant, the key is finding the right balance between structure and flexibility.
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