The purpose of the kitchen brigade was to ensure every cook had a clear purpose and the kitchen could work to maximum efficiency. Today, many of the traditional roles within the kitchen brigade have been made redundant by more efficient supply chains or technology.

Why is it every restaurant has their kitchen brigade?

The kitchen brigade system, also known as the “brigade de cuisine”, is a framework for hiring and organizing restaurant kitchen staff to maximize efficiency. In the system, everyone has a specific and useful role, which helps the kitchen run like a well-oiled machine.

Why was the brigade system created?

Georges Auguste Escoffier created the kitchen brigade system. After serving in the French army, he brought his military hierarchy experience to a hotel kitchen in the 1800s to establish a kitchen hierarchy. The goal of the system was to streamline the kitchen duties and facilitate in the prevention of chaos.