Organisation of Kitchen Department — Classical Brigade, Executive Chef Roles & CDP Duties
Food Production · Part 4 · Module 2
Organisation of Kitchen Department — Classical Brigade, Executive Chef Roles & CDP Duties
Every professional kitchen runs on a precise hierarchy — the Classical Brigade system created by Escoffier. From Executive Chef to Commis, each position has defined duties. Here is the complete kitchen organisation guide.
🏗️ Kitchen Organisation — 4 Key Factors
Kitchen organisation depends on: Size of operation · Type of menu · Type of service · Type of clientele. Staffing depends on: extent of menu, use of convenience foods, types of equipment available, skill levels required, and size of establishment.
👨🍳 Classical Brigade (Brigade de Cuisine)
Created by Chef Auguste Escoffier. Hierarchy system dividing the kitchen into sections (parties/corners) — grill party, roast party, vegetarian party etc. Each section has defined roles and responsibilities.
Brigade Hierarchy (Top to Bottom)
1. Executive Chef (Chef de Cuisine) · 2. Second Chef (Sous Chef) · 3. Chef de Partie (CDP) · 4. Commis I · 5. Commis II · 6. Commis III · 7. Apprentices · 8. Helpers/Trainees
⭐ Executive Chef — 20 Key Roles
Complete Responsibilities
1. Menu planning · 2. Forecasting production volume · 3. Purchase management · 4. Work schedule planning · 5. Staff hiring · 6. Training programmes · 7. Staff supervision · 8. Daily kitchen functioning check · 9. Inter-department relations · 10. Employer-employee relations (represents staff to management) · 11. Attends all departmental meetings · 12. Maintains kitchen cleanliness and healthy environment · 13. Event/function management · 14. Pest control oversight · 15. Discipline and decorum · 16. Skill and dedication · 17. Equipment safety and operation · 18. Personal hygiene oversight for all staff · 19. Creative innovations in cooking and presentation · 20. Overall accountability for all kitchen operations
🧑🍳 Chef de Partie (CDP) — All Sections
Chef Saucier (Sauce Cook)
Prepares entrées — meat, poultry, game birds (not roasted/grilled). Responsible for sauces which are the foundation of continental cooking.
Chef Rôtisseur (Roast Cook)
Roasting and grilling. Deep frying section. Accompaniments, sauces and garnishes for roast and grilled items.
Chef Poissonnier (Fish Cook)
All fish except grilled and deep fried. Fish recipes and accompaniments.
Chef Grillardin (Grill Cook)
All grilled dishes. Also assists roast section when needed.
Chef Entremettier (Veg Cook)
All vegetables and potatoes except deep fried ones.
Chef Potage (Soup Cook)
All soups, accompaniments and garnishes. Great care required as soups make first impression of meal.
Chef Garde Manger (Larder Cook)
Cold kitchen — hors d’oeuvres, salads, canapés, sandwiches. Prior preparation for all other sections. Cleaning/portioning of meat, game, poultry, fish.
Indian Section Cook
All Indian dishes — tandoor, halwai, curry, rice, vegetables.
Chef Pâtisseur (Pastry Cook)
All continental sweets, bakery products, pastries. High specialisation required.
Chef Tourant (Relief Cook)
Skilled in ALL sections. Fills in wherever any section chef is on leave.
Chef de Petit Déjeuner (Breakfast Cook)
Starts earliest. Responsible for breakfast service, then assists with mise-en-place for next shift.
Staff Cook
Prepares all staff meals.
Commis
Assists CDPs in mise-en-place (prior preparations before cooking).
🤝 Kitchen Coordination with Other Departments
Inter-Departmental Coordination
Front Office: Provides daily arrival/departure counts for production volume forecasting. Shares VIP guest information for personalised food service.
Housekeeping: Kitchen area cleaning, supply of linen (aprons, dusters, kitchen towels).
F&B Service: Advance information on parties/functions. Kitchen ensures food at right time in hygienic condition.
Maintenance: Maintenance and repair of kitchen equipment, introduction of new equipment.
Store/Purchase: Raw materials supply as per chef’s indent and purchase specifications.
Housekeeping: Kitchen area cleaning, supply of linen (aprons, dusters, kitchen towels).
F&B Service: Advance information on parties/functions. Kitchen ensures food at right time in hygienic condition.
Maintenance: Maintenance and repair of kitchen equipment, introduction of new equipment.
Store/Purchase: Raw materials supply as per chef’s indent and purchase specifications.
🎯 UGC NET Key Points — Part 4 Module 2
◆ Classical Brigade (Brigade de Cuisine) = created by Escoffier · hierarchy system of kitchen
◆ Hierarchy: Executive Chef → Sous Chef → CDP → Commis I/II/III → Apprentices → Helpers
◆ Sous Chef = second in command · Executive Chef’s right hand
◆ Chef Saucier = sauce cook (entrées, meat, poultry, game)
◆ Chef Rôtisseur = roast + grill + deep fry + accompaniments
◆ Chef Garde Manger = cold kitchen — larder, salads, hors d’oeuvres, canapés
◆ Chef Tourant = relief cook · skilled in ALL sections
◆ Chef Potage = soup cook
◆ Chef Pâtisseur = pastry and bakery
◆ Commis = assistants to CDP for mise-en-place
◆ Mise-en-place = prior preparation done before cooking begins
◆ Hierarchy: Executive Chef → Sous Chef → CDP → Commis I/II/III → Apprentices → Helpers
◆ Sous Chef = second in command · Executive Chef’s right hand
◆ Chef Saucier = sauce cook (entrées, meat, poultry, game)
◆ Chef Rôtisseur = roast + grill + deep fry + accompaniments
◆ Chef Garde Manger = cold kitchen — larder, salads, hors d’oeuvres, canapés
◆ Chef Tourant = relief cook · skilled in ALL sections
◆ Chef Potage = soup cook
◆ Chef Pâtisseur = pastry and bakery
◆ Commis = assistants to CDP for mise-en-place
◆ Mise-en-place = prior preparation done before cooking begins