Understanding the Kitchen Brigade: 16 Common Kitchen Roles

The kitchen brigade system (brigade de cuisine) is a hierarchical system that delineates responsibility for each station in a professional kitchen. The system is attributed to Georges Auguste Escoffier, who first instituted it in the kitchen at London’s Savoy Hotel. Described as the father of haute cuisine and modern French cooking, Escoffier took inspiration from his time serving as a chef in the French army during the Franco-Prussian war. While exhaustive and formal, the kitchen brigade is mostly viewed as an ode to specialization and organization.

Here is a comprehensive list of brigade-style kitchen staff, iterations of which may be found in any modern restaurant kitchen.

1. 1. Aboyeur: The aboyeur, or expediter, is the link between the dining room and the kitchen, relaying orders, conducting both speed, coordination, and, when done well, preventing chaos.
2. 2. Boucher: The boucher, or butcher, oversees all butchery required for service, from fish to meat.
3. 3. Boulanger: The boulanger, or baker, is in charge of baking any in-house breads or baked goods.
4. 4. Chef de cuisine: The chef de cuisine is traditionally the executive chef or head chef, in charge of staffing, menu planning, and overall management.
5. 5. Chef de partie: Also known as a station chef, chef de partie is a broad term indicating the head chef of a given station.
6. 6. Commis: A commis is a line cook. Typically understood as an entry-level position that carries out the directions of a chef de partie, they also provide the crucial firepower behind a kitchen’s output.
7. 7. Demi-chef: Demi-chefs are assistants to their assigned chef de partie, completing prep work and assuming control of the station in the absence of the chef de partie.
8. 8. Entremetier: As one of the broader posts, the entremetier is in charge of composing all entrées, including meat, vegetable, or egg dishes. This role may oversee poissonnier (fish dishes), legumier (vegetables), rôtisseur (roasted and braised meats), and potager (soups).
9. 9. Friturier: The friturier, or fry chef, oversees any fried items. Smaller operations may combine this role with another station to save payroll.
10. 10. Garde manger: Known as a “pantry chef,” the garde-manger oversees cold appetizers like charcuterie, pâtés, salads, and more.
11. 11. Grillardin: A grillardin watches over the kitchen’s range and turns out any grilled items. This role is also in charge of preparing the meat for the service.
12. 12. Pâtissier: The pastry division often operates in its own bubble in the kitchen. The pastry chef, or pâtissier, may oversee other positions while executing the dessert menu. Depending on the operation’s scale, these positions can include a décorateur for intricate finish work, a glacier working with ice creams or sorbets, or a confiseur, who specializes in candies and confections.
13. 13. Plongeur: The plongeur (dishwashers) and marmiton (porters) are the backbones of many kitchens. These roles are responsible for cleaning pots, pans, and dishes throughout service and may assist in prep before service. In larger kitchens, the porter solely washes pots and pans, while the plongeur takes care of the other dishes.
14. 14. Saucier: Sauciers are generally in charge of creating sauces that pair with meat, seafood, and vegetarian dishes, as well as gravies and soups.
15. 15. Sous chef: Second-in-command to the head chef, the sous chef assumes responsibility in their absence. Modern-day sous chefs are typically also in charge of ordering and help oversee menu planning.
16. 16. Tournant: Tournants are known as swing cooks or a “roundsman.” This role is among the most flexible in the brigade. Tournants are trained to work at any station as needed.

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Gordon Ramsay, Gabriela Cámara, Chef Thomas Keller, Dominique Ansel, Yotam Ottolenghi, Alice Waters, and more.