You understand that these calls, texts, messages and/or emails may be generated using an automated or pre-recorded technology. They have a hand in just about every kitchen operation, including overseeing all of the other chefs in the kitchen, creating staff schedules, handling inventory management, enforcing safety standards, aiding in equipment maintenance and being ready to hop on any station as needed.Ĭlicking the 'Get the Survey Now' button constitutes your express request, and your express written consent, to be contacted by and to receive automated or pre-recorded call, texts, messages and/or emails from via phone, text, and/or emails by Auguste Escoffier School of Culinary Arts at the number(s)/email you provided, regarding furthering your education and enrolling. The sous chef is second-in-command in the kitchen. Much responsibility falls on the shoulders of this role, but the reward can be fame when the restaurant gains acclaim. In order to occupy this station, you may need a wide array of culinary, communication, leadership, and business skills – many of which can be gained through a culinary education. The executive chef is one of the most highly respected and coveted positions in the kitchen, which means it’s one of the harder statuses to achieve – and usually one of the highest paying positions. Executive chefs may also add finishing touches such as a drizzle of balsamic extract or a swirl of berry compote. Executive chefs may act as kitchen expediters, meaning they help ensure that food coming out of the kitchen is correctly made and designated for the appropriate table. He or she prepares the menu, decides what ingredients to purchase and oversees the operation as a whole. To put it simply, the executive chef is in charge of the entire kitchen. Generally speaking, these are some of the most common positions in the kitchen brigade system: Chef de Cuisine (Executive Chef) However, every kitchen is a little different, as are the types of chef jobs available. Technically, there are more than 25 types of chefs who could work in the kitchen under the brigade de cuisine. Let’s look at some of the roles in this kitchen hierarchy.

Escoffier realized that if each kitchen worker specialized in different tasks, a restaurant could scale its operations and serve many more customers without sacrificing consistency and quality.

The “king of chefs,” as one German magnate called him, invented the brigade de cuisine or “kitchen brigade”. Then along came Georges Auguste Escoffier. The idea that great cuisine could be served quickly and cost-effectively for large groups of customers didn’t become mainstream before the 1800s. Long before we had the sit-down restaurant experience we know today, fine dining was a highly exclusive affair reserved for aristocrats-who could afford to spend six hours of their day eating food.

Souschef de cuisine