Category: Food & Drink

In professional kitchens, the hierarchy that prevails is called Brigade de Cuisine (French). This squad system, adopted by the French ensures that all kitchen operations run smoothly. The different chef titles like ‘sous chef’, ‘chef de partie’ et al., make the kitchen hierarchy or the French brigade system. Since this hierarchy is essential to a functioning kitchen, its structure varies on restaurant size and style. But broadly speaking, there are the following positions in a kitchen hierarchy.