The classical kitchen brigade
by: Kaneera.

Chef Tournants are responsible for the section chefs
who are not here and take charge

The executive chefs are the main chefs and are responsible for hiring, firing, making meetings, creating new recipes, planning of budget, purchase, control of cost. They have to greet their other workers with respect, treat them well, and always have a positive attitude. they are also called grand chef, chef manager, head chef, or master chef.

Executive sous chefs are responsible for helping and assisting the executive chef. When the executive chef isn’t there, they would fill in their shoes and help the kitchen staff.

Chef de parties are lead by Commis, and also assist and help sous chefs do their job properly/right and make sure to help them with things they aren’t sure of.

Commis cook and lead the chef de parties

Chef Garde mangers are responsible for cold
foods such as salads, cold cuts, sandwiches, cold sauces, etc...

Banquet chefs cook food and dishes
for Banquets

A Saucier is responisble for all dishes and food with sauces

Rotisseurs deep fry, roast, braise
meat foods and dishes

Entremetiers are responsible for
preparing vegetables

Boulangers bake breads and breakfast rolls

Pastry chefs are responsible
for baking and preparing sweet treats and desserts,
hot or/and cold

Butcher chefs are responsible
for preparing and cutting meats, poultry, and fish

Georges Auguste Escoffier was
a really famous chef and created
the fifth mother sauce. He also
wrote cooking books

Careme was a French chef .
he used the cooking style called grande cuisine

founder of hotels
mostly known for Hôtel Ritz