Brigade de cuisine (French:[bʁiɡaddəkɥizin], "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.
^"Escoffier Kitchen Brigade System Then and Now". 6 June 2014. Retrieved 3 May 2017.
^"The Kitchen Brigade - Lucky Peach". 28 October 2015. Archived from the original on 1 May 2017. Retrieved 3 May 2017.
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