The kitchen's brigade and stations
Who does what in an organized kitchen
§Classical roles
- 01Head chef: responsibility for menu, purchasing, economics and overall operations.
- 02Sous-chef: the kitchen chef's deputy, runs the service in practice.
- 03Chef de partie: responsible for a specific station or raw material group.
- 04Commis: apprentice or assistant at a station.
- 05Dishwasher: keeps service and tools clean in the flow.
§Typical stations
- 01Starter/cold station: plating of cold and light dishes.
- 02Hot station: frying, sauces and hot main courses.
- 03Garnish/vegetables: accompaniments, vegetables and potatoes.
- 04Dessert: sweet dishes and plating.
- 05Pass/delivery: collects plates and sends to the window.
§Process before service
- 01Assign stations and roles for the shift.
- 02Review menu, today's dishes and out-of-stock items.
- 03Clarify expected number of covers and special considerations.
- 04Confirm mise en place at each station.
- 05Arrange communication: how orders are called and confirmed.