The Kitchen Brigade Positions.docx - Sheyreen Geyl G Aquino...

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Sheyreen Geyl G. Aquino ND2A The Kitchen Brigade Positions The basic hierarchy of the classical kitchen brigade system is as follows: Chef de Cusine – the head honcho, or executive chef, in charge of the entire kitchen (basically the general ) Sous Chef – the under-chef, second in command. Supervises and coordinates the various station chefs (chef de parties). Second in command when the chef de cusuine is absent. Also acts as an expediter (aboyeur) during service (usually in training to become head chef) Chefs de Partie – various station chefs which have responsibility for a certain part of meal, which are divided according to the ingredients they specialize in, or the method of cooking. A chef de partie usually has several demi-chefs (assistant station chefs) and commis (attendants) working under them. Demi-Chef – assistant station chef. Does most of the actual preparation of the food in the specific station they are assigned, as supervised by the station chef (chef de partie). In charge of the station if the station chef is absent.

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