The Brigade de Cuisine

Late in the 19th century, in London's Savoy Hotel, Escoffier developed the modern brigade system from the structure he learned while serving in the French Army, . He organized the kitchen into a hierarchy of authority, responsibility, and function.

Like an army there is a strict structure with a chain of command - Executive Chef or Chef de Cuisine, Sous Chefs and then chef's de partie's responsible for different departments, and then demi chefs, cooks and comiss below them. This structure is seen in large establishments and variations of it, with more levels of delegation in large multi unit properties and much simpler structures in small fine dining restaurants.

Below is an exhaustive list of the different members of the kitchen brigade system. Only the largest of establishments would have an extensive staff of this size. As noted under certain titles, certain positions are combined into other positions when such a large staff is unnecessary.

Why you should not post a public resume on line-

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Identity Theft-
If you post your resume in a job bank do you really have any idea of who is looking at your resume? In most cases no. Anyone can purchase access to these databases and have access to any private information you have posted.

10th anniversary of the passing of Chef Gary Holleman 
"The Father of the Culinary Internet"

Sunday October 21, 2007 was the 10th anniversary of the passing of Chef Gary Holleman.

Reprinted from a posting at Edison High School Class of 1973

"Gary Holleman, respected chef, entrepreneur, book author, leader, father, grandfather, and husband, died unexpectedly Tuesday night, October 21, 1997 from complications resulting from heart surgery.

Like much of his career, his passing was followed by hundreds of people via the Internet.