Kitchen Brigade -intro to culinary

Auguste Escoffier

credited w developing the kitchen brigade system

Executive Chef

manages all kitchen operations

Sous-Chef or Executive Sous-Chef

supervises and coordinates the preparation of menu items

area cooks

in hotels and large conference centers, w multiple dining facilities

line cooks

responsible for preparing menu items according to recipe specifications

pastry chefs

responsible for all baked goods

assistance or apprentices

known as prep cooks, they work wherever they are needed

short order cooks

responsible for quickly preparing foods to order in small operations

institutional cooks

generally works w large quantities of prepackaged or prepared food