kitchen brigade
Restaurant cooking team
A kitchen brigade is the hierarchical staffing system in professional kitchens, organizing cooks and support staff under a head chef.
The classic French brigade includes specialized positions—saucier, garde manger, pastry chef—each responsible for specific dishes or preparations.
The restaurant runs a full kitchen brigade with twelve stations.
Modern kitchens often use simplified versions of this structure.
- chefProfessional kitchen leader
- head chefKitchen's top cook
- sousFrench preposition meaning beneath
- stationFixed stopping point
- lineContinuous mark or queue
line cook · cook · saucier · patissier · commis · expediter · hierarchy · prep · service · hot line · pass · tickets · whites · toque · apron · Escoffier · mise en place · back of house
kitchen brigadefront of house
Guest-facing venue operations
service staff · waitstaff · servers · maître d · sommelier
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