Английская Википедия:Brigade de cuisine
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Шаблон:Italictitle Шаблон:Use dmy dates Шаблон:Short description Шаблон:Lang (Шаблон:IPA-fr, "kitchen brigade") is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries.
The concept was developed by Auguste Escoffier (1846–1935).[1][2] This structured team system delegates responsibilities to different individuals who specialize in certain tasks in the kitchen or in the dining room.
List of positions
This is a comprehensive list of the members of a full kitchen brigade. Only the largest of establishments would have a staff of this size. As noted under some titles, certain positions are combined into other positions when such a large staff is unnecessary. Note: Despite the use of Шаблон:Linktext in English as the title for a cook, the word actually means "chief" or "head" in French. Similarly, Шаблон:Linktext means "kitchen", but also refers to food or cooking generally, or a type of food or cooking.
- Шаблон:Lang (kitchen chef; "chief of the kitchen")
- is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food.[3]
- Шаблон:Lang (deputy or second kitchen chef; "under-chief")
- receives orders directly from the Шаблон:Lang for the management of the kitchen, and often serves as the representative when the Шаблон:Lang is not present.[3]
- Шаблон:Lang (sauce maker or sauté cook)
- prepares sauces and warm Шаблон:Lang, completes meat dishes, and in smaller restaurants, may work on fish dishes and prepare sautéed items. This is one of the most respected positions in the kitchen brigade.[3]
- Шаблон:Lang (senior chef; "chief of the group")
- is responsible for managing a given station in the kitchen, specializing in preparing particular dishes there. Those who work in a lesser station are commonly referred to as a Шаблон:Lang.[3]
- Шаблон:Lang (cook)
- is an independent position, usually preparing specific dishes in a station; may also be referred to as a Шаблон:Lang.[3]
- Шаблон:Lang (junior cook / assistant cook)
- also works in a specific station, but reports directly to the Шаблон:Lang and takes care of the tools for the station.[3] A woman is a Шаблон:Lang.
- Шаблон:Lang (apprentice)
- are often students gaining theoretical and practical training in school and work experience in the kitchen. They perform preparatory work and/or cleaning work.[3] An Шаблон:Lang is a male, and Шаблон:Lang female.
- Шаблон:Lang (dishwasher or kitchen porter)
- cleans dishes and utensils, and may be entrusted with basic preparatory jobs.[3]
- Шаблон:Lang (pot and pan washer; kitchen porter)
- in larger restaurants, takes care of all the pots and pans instead of the Шаблон:Lang.[4]
- Шаблон:Anchor Шаблон:Lang (roast cook)
- manages a team of cooks that roasts, broils, and deep fries dishes.[3]
- Шаблон:Lang (grill cook)
- in larger kitchens, prepares grilled foods instead of the Шаблон:Lang.[5]
- Шаблон:Lang (fry cook)
- in larger kitchens, prepares fried foods instead of the Шаблон:Lang.[5]
- Шаблон:Lang (fish cook)
- prepares fish and seafood dishes.[4]
- Шаблон:Anchor Шаблон:Lang or Шаблон:Lang (entrée preparer)
- prepares soups and other dishes not involving meat or fish, including vegetable dishes and egg dishes.[3] Originally the entremets preparer.[6][7]
- Шаблон:Lang (soup cook)
- in larger kitchens, reports to the Шаблон:Lang and prepares the soups.[5] (Cf. Шаблон:Lang)
- Шаблон:Lang (vegetable cook)
- in larger kitchens, also reports to the Шаблон:Lang and prepares the vegetable dishes.[5]
- Шаблон:Lang (pantry supervisor; "food keeper")
- is responsible for preparation of cold Шаблон:Lang, pâtés, terrines and aspics; prepares salads; organizes large buffet displays; and prepares charcuterie items.[3]
- Шаблон:Lang (spare hand/roundsman)
- moves throughout the kitchen, assisting other positions in kitchen.
- Шаблон:Lang (pastry cook)
- prepares desserts and other meal-end sweets, and for locations without a Шаблон:Lang, also prepares breads and other baked items; may also prepare pasta.[4]
- Шаблон:Lang
- in larger restaurants, prepares candies and Шаблон:Lang instead of the Шаблон:Lang.[5]
- Шаблон:Lang
- in larger restaurants, prepares frozen and cold desserts instead of the Шаблон:Lang.[5]
- Шаблон:Lang
- in larger restaurants, prepares show pieces and specialty cakes instead of the Шаблон:Lang.[5]
- Шаблон:Lang (baker)
- in larger restaurants, prepares bread, cakes, and breakfast pastries instead of the Шаблон:Lang.[4]
- Шаблон:Lang (butcher)
- butchers meats, poultry, and sometimes fish; may also be in charge of breading meat and fish items.[5]
- Шаблон:Lang ("barker", announcer/expediter)
- takes orders from the dining room and distributes them to the various stations; may also be performed by the Шаблон:Lang.[5]
- Шаблон:Lang (staff cook)
- prepares the meal for the restaurant staff.[5]
- Шаблон:Lang ("kitchen boy")
- in larger restaurants, performs preparatory and auxiliary work for support.[4]
- Шаблон:Lang (busser)
- clearing tables, taking dirty dishes to the dishwasher, setting tables, refilling
Summary table
In popular culture
- Kitchen Brigade, or La Brigade, a 2022 film directed by Louis-Julien Petit.[8]
- The Bear, a comedy-drama television series with 18 episodes in 2022-2023 seasons, presents difficulties of a trained chef introducing the kitchen brigade system in a family-owned Chicago sandwich shop.
See also
- Chef
- List of restaurant terminology
- Waiting staff
- Maître d'hôtel, a front of house head
Notes
References
- Dominé, André (ed.). Culinaria France. Cologne: Könemann Verlagsgesellschaft mbh, 1998. Шаблон:ISBN
- Шаблон:Cite book
- Patrick Rambourg, Histoire de la cuisine et de la gastronomie françaises, Paris, Ed. Perrin (coll. tempus n° 359), 2010, 381 pages. Шаблон:ISBN
