History

• The brigade system originated in France and was designed by restauranteur Georges Auguste Escoffier in the late 1800s at the Savoy Hotel. He refined the concepts established by Antonin Careme, using his experience in the French military.

Function

• The purpose of the brigade system is to streamline operations within kitchens and prevent the chaos of service from overtaking the restaurant or hotel kitchen. Prior to its utilization, many kitchens faced challenges such as the duplication of dishes ordered by customers.

Significance

• According to the brigade system, each position within the kitchen maintains a specific responsibility. This allows individuals to maintain control over a certain aspect of meal service.

Considerations

• The brigade system can be utilized in nearly every type of restaurant. While the system provides for a large level of staff, it can be adapted to smaller operations as well.

Features

• Within the brigade system, there are dozens of different possible positions. However, according to the Culinary Institute of America, the most commonly used include the saute chef, fish chef, roast chef, grill chef, fry chef and vegetable chef.