THE CLASSICAL BRIGADE( based on the Escoffier’s System of organization Via “Station”)

lIn a small operation the station chef may be the only worker in the department, but in large kitchen, each station chef might have several assistants. The major position as follows:

--The chef @ executive chef

---The sous chef

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The station chef @ chef de partie also in charge for particular areas production such as:

ü-Sauce chef @ saucier

ü-Fish cook @ poissonier

ü-Vegetable cook @ entremetier

ü-Roast cook @ rotisseur

ü-Pantry chef @ garde manger

ü-Pastry chef @ patisssier

ü-Relief cook @ swing cook @ tournant