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G11T1W9 The kitchen brigade is made up of people that work closely together in order to prepare and cook food. Just like any other team, each of its members has a specific role to play and responsibilities to attend to. This ensures that operations within the kitchen run as smoothly as possible. How does the kitchen brigade work? A kitchen brigade works according to a hierarchical structure, with the chef-de-cuisine in charge at the top. While this chef needs to be an excellent cook, this position is more supervisory in nature, with the main responsibility being to ensure that everybody else knows what to do, and how to do it well. The chef de cuisine is often assisted by a sous-chef-de-cuisine who performs many of the same duties – the sous-chef is essentially the second in command. Each of the other positions in the brigade is filled by a chef that has been specially trained for a particular purpose. In most cases, these chefs will have an entire work station dedicated to carrying Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

out their particular job. Some kitchens cross-train their chefs to be specialized in more than one type of job - this reduces the risk of having to rely on a single person to carry out a single job. In total there may be between 5 and 15 professional chefs working in a kitchen. Leadership and teamwork are 2 critical skills that are required in getting everyone to work well together. Kitchen Brigade 1. Chef-de-cuisine The chef-de-cuisine is someone who has achieved the highest ranking in the kitchen – they are in charge of all kitchen operations and activities, from planning the menu to supervising staff and managing the food inventory. 2. Sous chef-de-cuisine The sous chef-de-cuisine is someone who assists the chef-de-cuisine – they are the deputy manager within a commercial kitchen and usually responsible for organizing staff schedules, managing kitchen inventory, ensuring cleanliness and assuming the chef-de-cuisine’s responsibilities if he/she is absent from work. 3. Patissier The patissier is someone who is specialized in making pastries, cakes and other desserts. In some instances – especially at bakeries or cake shops – the patissier leads a whole team of pastry chefs, often in a separate kitchen. Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

4. Chef garde manger The chef garde manger is someone who is responsible for preparing food that does not require any cooking. Preparing items such as salads, pates and cold meats are all part of the chef garde manger’s list of duties. 5. Saucier The saucier (sometimes referred to as a sauce cook) is someone who specializes in preparing and cooking all sautéed food items, along with sauces, stews and hot hors-d’oeuvres. 6. Poissonnier The poissonnier is someone who deals with the preparation and cooking of fish and any accompanying sauces that are served with fish dishes. Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

7. Rôtisseur The rôtisseur is someone who is in charge of roasting and grilling food items, along with the preparation and cooking of any sauce that may be served with such items. 8. Entremetier The entremetier is someone who prepares and cooks vegetables as well as soups, pastas and other starch based dishes. 9. Potager The potager is someone who specializes in soups, relieving the duties of the entremetier in bigger kitchens. Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

Glossary brigade team also known as the executive chef, this person is in charge of the kitchen and chef-de-cuisine supervises others within it playing a very similar role to the chef-de-cuisine, this person works closely sous-chef-de-cuisine with others and is regarded as the second most senior chef in the kitchen also known as the station, section or line chef - they perform a role specific chef-de-partie to a certain area within the kitchen patissier responsible for cakes and pastries within the kitchen chef garde manager responsible for cold foods and the presentation of such food responsible for sauces, sauteeing and stews - sometimes called the "sauce saucier chef" poissonnier responsible for the preparation and cooking of fish and fish related products rotisseur responsible for the grilling or roasting of food and all related products responsible for the preparation of soups, egg dishes and starchy foods. entremetier Normally having nothing to do with fish or meat supporting the entremetier and is responsible for soups only within the potager kitchen Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International