History

• Georges Auguste Escoffier is generally accredited with establishing the brigade system. After serving in the French army, he brought his experience with military hierarchy to the kitchen of the Savoy Hotel in the late 1800s.

Function

• The brigade system's function is to provide streamlined operations in the kitchen. When utilized correctly, it prevents chaos from developing in the kitchen as well as forestalls the possible duplication of dishes.

Effects

• When utilizing the brigade system, each person in the kitchen focuses on a single task, which, in theory, ensures the task will be completed efficiently and in a timely manner.

Features

• According to the French model, there are dozens of possible positions within the brigade system. Among these are the head chef, a saute cook, a butcher, a pantry chef and a pastry cook.

Considerations

• All types of restaurants and hotel kitchens are capable of utilizing the brigade system. Its structure is capable of being adapted to whatever size staff is available, from large facilities to small operations.