They may direct how the food is presented on the plate, assist the head chef in menu preparation, they may manage other members of the staff team and train new members of staff including training on the restaurant’s standards and regulations. The sous chef will automatically take on the role of head chef when they are absent. The sous chef’s role will often overlap with the head chef and they will take on many of the responsibilities of running the kitchen. The sous chef usually remains very hands-on. Depending on the kitchen size and type it is possible to have more than one sous chef, or a smaller kitchen may not have a sous chef at all. Sous in French means ‘under’ when translated. The sous chef, also known as the deputy chef, is the second in command in the kitchen. Some of the reasons for the trimming down of the modern kitchen brigade can include:
Chef de cuisine sous chef professional#
Today’s kitchen brigade system is often significantly streamlined from Chef Escoffier’s original but the basic structure and concept is still the foundation of any well organised, professional kitchen.
The structured team system delegates responsibilities to different individuals who specialise in certain tasks in the kitchen. Within the chef hierarchy, each position holds an important role in the running of the kitchen, ensuring that each task is achieved, and the kitchen runs smoothly. For example, in a small kitchen it is unlikely that you would have a person for every position. The purpose of this structure is about efficiency, organisation and clearly defined duties.Īll modern, professional kitchens run according to this strict hierarchy, although the structure may vary slightly depending on the style and size of the kitchen. Escoffier designed the hierarchy of restaurant kitchen staff positions around a military model of the chain of command. The purpose of the kitchen brigade was to ensure that every cook had a clear purpose and the kitchen could work to maximum efficiency. It is the foundation of kitchen organisation that made way for the a la carte menu we know today.
It changed the way diners could eat, in that it allowed people to have meals that, whatever their order, arrived at the table at the same time. The system was developed in the 19 th century by French chef Georges Auguste Escoffier, and therefore many of the job titles are in French.Ĭhef Escoffier was responsible for revolutionising French cuisine. It is known as brigade de cuisine (kitchen brigade). This hierarchy system is present in restaurants and hotels. Every professional kitchen works under a chain of command and distinct set of rules.
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