Title: Identify the duties and responsibilities of each member of the classical kitchen brigade.
Course: Culinary Arts I (16052-I) > Section: Exploring Culinary Arts

Identification should include a list of members and their responsibilities, including the following:

- Chef de cuisine (kitchen chief)
- Sous-chef (deputy kitchen chief)
- Chef de partie (station chief or line cook)
- Cuisinier (cook)
- Saucier (sauté chef)
- Rôtisseur (roast chef)
- Grillardin (grill chef)
- Friturier (fry chef)
- Poissonier (fish chef)
- Entremetier (entrée preparer)
- Potager (soup cook)
- Legumier (vegetable cook)
- Garde-manger (pantry keeper)
- Tournant (spare hand)
- Pâtissier (pastry chef)
- Boucher (butcher)
- Line cook, station cook, prep cook
- Plongeur (dishwasher)

Identification should also include French traditions (though few kitchens are organized along these lines).

Process/Skill Questions:

Thinking

- Why is the classical kitchen brigade system still effective in the culinary arts industry today?
- How has the kitchen brigade system evolved since it was developed?

Communication

- Why is effective communication across the kitchen brigade important?

Leadership

- How is the role of each chef critical to the success of the kitchen?
- How do the skills and responsibilities of each chef affect the finished product/bottom line?
- How could cross-training be a positive factor in a commercial kitchen?

Management

- How can the kitchen brigade system be used effectively in a small food service establishment?
- How might each member of the brigade provide different services to the food service operation?
- How can the kitchen brigade system be modified to fit the needs of your establishment?