Brigade System
The Brigade System is a traditional kitchen organization method, also known as the "brigade de cuisine." It's like an organizational chart for professional kitchens that shows who does what and who reports to whom. Think of it as a military-style hierarchy where each cook has specific duties and responsibilities. Created by famous chef Auguste Escoffier, this system helps kitchens run smoothly by dividing work into specialized stations (like sauces, grilled items, or cold dishes). It's similar to how a factory assembly line works, but for preparing food in restaurants.
Examples in Resumes
Managed a 15-person kitchen team using the Brigade System
Implemented Brigade de Cuisine structure to improve kitchen efficiency
Trained staff on Kitchen Brigade roles and responsibilities
Typical job title: "Kitchen Managers"
Also try searching for:
Where to Find Kitchen Managers
Professional Associations
Job Boards
Online Communities
Example Interview Questions
Senior Level Questions
Q: How would you implement the Brigade System in a large hotel kitchen operation?
Expected Answer: A senior candidate should explain how to structure different stations, assign responsibilities, establish clear communication channels, and adapt the system to different meal services while maintaining quality and efficiency.
Q: How do you handle staff scheduling and training within the Brigade System?
Expected Answer: Should demonstrate knowledge of creating balanced schedules across stations, cross-training staff, and maintaining consistent quality while managing different skill levels.
Mid Level Questions
Q: What are the key positions in a Brigade System and how do they work together?
Expected Answer: Should be able to describe main roles like Chef de Cuisine, Sous Chef, and various Chef de Parties, and explain how they coordinate during service.
Q: How do you ensure smooth communication between different stations in the Brigade System?
Expected Answer: Should explain methods for coordinating timing between stations, handling special requests, and maintaining flow during busy service periods.
Junior Level Questions
Q: What is the basic structure of the Brigade System?
Expected Answer: Should explain the basic hierarchy from Executive Chef down to line cooks, and understand the general flow of authority in the kitchen.
Q: What are the main stations in a traditional Brigade System?
Expected Answer: Should identify basic stations like sauté, grill, pastry, and cold kitchen, and describe their basic functions.
Experience Level Indicators
Junior (0-2 years)
- Understanding of basic kitchen hierarchy
- Knowledge of station responsibilities
- Basic food preparation skills
- Following standard recipes and procedures
Mid (2-5 years)
- Station management
- Team coordination
- Quality control implementation
- Staff training and supervision
Senior (5+ years)
- Full kitchen management
- Menu planning and cost control
- Team leadership and development
- Systems implementation and optimization
Red Flags to Watch For
- No knowledge of basic kitchen hierarchy
- Poor understanding of kitchen workflow
- Lack of team management experience
- Unable to explain station responsibilities
- No experience in busy restaurant environments
Related Terms
Need more hiring wisdom? Check these out...
ATS Benefits For Recruiters: A 2025 Guide to Smarter Hiring
Recruitment in the Fast Lane: How to Adapt Hiring Practices in the Blink of an Eye
Navigating Compliance: Structuring On-the-Job Training in Regulated Industries
