What is the function of a "brigade de cuisine" in a professional kitchen?

The function of a "brigade de cuisine" in a professional kitchen is to assign specific roles to cooks. This system was developed by Chef Georges Auguste Escoffier in the early 20th century and is designed to improve efficiency and organization within the kitchen. Each member of the brigade has a defined role, such as the chef de partie (station chef), who oversees a particular area of food preparation, ensuring that tasks are completed in an orderly and timely manner. This structure allows for a smooth workflow, enhances communication among kitchen staff, and ensures that each dish is prepared correctly and consistently.

The establishment of these specific roles helps streamline kitchen operations, facilitates training for new staff, and ultimately improves the quality of the food served. Without this clear division of labor, the kitchen could become chaotic during peak service times, leading to errors and decreased quality.