To create structure in the kitchen and streamline the cooking process, Chef Auguste Escoffier created a brigade de cuisine in the late 1800s. This hierarchy was inspired by the training and experience he received serving as the chef de cuisine in the French army. Within his kitchen staff hierarchy, he created and assigned more than 20 distinct positions.
Today, modern kitchens continue to use Escoffier’s kitchen hierarchy system. Depending on the size of the restaurant, however, the size of the brigade can vary. For example, a single independent restaurant might have only one executive chef and multiple line cooks.
The Brigade De Cuisine: The Different Types of Chefs in the Hierarchy
While Escoffier’s original brigade de cuisine had more than 20 positions, most modern kitchens have streamlined his system down to about eight. Here are the most common types of culinary roles you’ll find in today’s brigade de cuisine.
1. Executive Chef
The executive chef possesses the highest role in the kitchen staff hierarchy. Instead of preparing the food, this chef handles the managerial aspects of running the kitchen. They’re also in charge of the restaurant’s menu.
2. Chefs De Cuisine
The chef de cuisine, also known as the head chef, works alongside the executive chef. Depending on the size of the kitchen, the chef de cuisine and executive chef might be the same person. Their duties might include monitoring kitchen activities, tracking the inventory, making purchases and training new employees.
The sous-chef, also known as the deputy chef, handles the day-to-day operations. If the kitchen is large, there might be more than one sous-chef. This individual overlaps a bit in duties with the head chef, even filling in for them as needed.
4. Chef De Partie
The chef de partie is commonly referred to as a line cook. Many roles fall under this title, and each one specializes in and is responsible for their own part of the kitchen. The different roles of chefs within the chef de partie position include the pastry chef, roast chef and butcher chef.
5. Commis Chef
The commis chef, known as the junior chef, is essentially a chef in training. They’re usually still learning or may have recently graduated from their program and are learning more about a specific role in the hierarchy.
6. Kitchen Porter
The kitchen porter handles tasks within the kitchen ranging from preparing the food to cleaning. Most of the time, this role doesn’t require any formal training.
As the title suggests, the dishwasher washes all the kitchen’s dishes, including the plates, glasses and utensils used by the diners as well as all the food preparation and cooking instruments.
8. Waiters and Waitresses
The restaurant’s waiters and waitresses, also called the aboyeur, take the diners’ orders, serve their food and remove the dishes once the guests are done.
Experience Seafood With Personality at the USS Nemo
At the USS Nemo, our creative brigade de cuisine prepares a wide variety of freshly caught fish and infuses each recipe with a Pan-Asian twist. Whether you’re craving seafood appetizers and drinks or looking to enjoy a full meal, you’ll find our unique atmosphere and flavorful dishes incomparable. Make your reservation today!
We can only seat complete parties for reserved tables. Please be sure your entire party has arrived before checking in with our hostess.
"With its subtle submarine motif and obvious seafood obsession, USS Nemo (239-261-6366) is among the most original restaurants on the Naples dining scene these days, and it has the fan base to prove it."
Chelle Koster Walton
"The miso broiled sea bass with citrus-ginger butter sauce is almost worth a trip to Naples in and of itself."
The New York Times
"I can tell you without hesitation, this is THE BEST and most consistent restaurant in Naples. I can guarantee you will not be disappointed!"
"Most consistently great restaurant in Naples!"
Monday-Thursday 4:30-9:30 pm
Friday & Saturday 4:30-10:00 pm
Sunday 4:30-9:30 pm