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You are watching: What are the benefits of having a kitchen brigade


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In a nutshell, the kitchen brigade system helps restaurants deliver the highest-quality cuisine to customers.

The kitchen brigade system was created by Auguste Escoffier . He was a French chef who spent many years cooking for the French army in Rhine. In 1906, the Emperor of Germany, Wilhelm II, christened...


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In a nutshell, the kitchen brigade system helps restaurants deliver the highest-quality cuisine to customers.

The kitchen brigade system was created by Auguste Escoffier. He was a French chef who spent many years cooking for the French army in Rhine. In 1906, the Emperor of Germany, Wilhelm II, christened Escoffier the "Chef of Kings, the King of Chefs." Escoffier"s most famous culinary tour was at the Savoy Hotel. Today, many of the best culinary students attend the prestigious Auguste Escoffier School of Culinary Arts.

The kitchen brigade system Escoffier created was essentially a hierarchical system to streamline kitchen operations. The goal of the kitchen brigade was efficiency. When every chef has a defined task, duplications and costly mistakes are less likely.

The executive chef, or chef de cuisine, sits at the top of the hierarchy. This chef is responsible for all kitchen operations, the procurement of ingredients, and the development of menu items. Their second-in-command is the sous chef de cuisine. The executive chefs are assisted by the following chefs:

1) The poissonier, who is responsible for all fish or piscine dishes.

2) The friturier, who is responsible for all fried foods.

3) The rotisseur, who is responsible for all roasted items and their accompanying sauces.

4) The grillardin, who is responsible for all grilled menu items.

5) Th entremetier, who is responsible for all starches, vegetables, soups, and egg dishes.

6) The saucier, who is responsible for all sauteed items and their accompanying sauces.

7) The patissier, who is responsible for all pastries.

Each chef is skilled in the area of their expertise and will deliver excellence in that area.

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A system of order in the kitchen facilitates operational efficiency, which ensures the continued success of a restaurant. So, the kitchen brigade system is a significant asset in the culinary industry. Such a system delivers on the key business objectives of quality and consistency in the end product (food).