The classical kitchen brigade

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must / have to

por Elena Corelli Grappadelli

Cities around the world.

por María Ramos

SWEDEN

por KEVIN DAVID AREVALO ESPITIA

Greece

por karen Franco

The Founding Chefs de Cuisine

Caesar Ritz

founder of hotels mostly known for Hôtel Ritz

Careme

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

The classical kitchen brigade by: Kaneera.

Butcher chefs

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

Subtopic

Pastry chefs

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

Boulanger

Boulangers bake breads and breakfast rolls

Potagers

Entremetier

Entremetiers are responsible for preparing vegetables

Rotisseurs

Rotisseurs deep fry, roast, braise meat foods and dishes

Saucier

A Saucier is responisble for all dishes and food with sauces

Banquet chef

Banquet chefs cook food and dishes for Banquets

Chef Garde manger

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

Commis

Commis cook and lead the chef de parties

Chef de partie

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.

Executive sous 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.

Executive chef:

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.

Chef Tournant

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