History Of The Kitchen Brigade

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Title: What and who makes the easier life in the kitchen and in hospitality industry? Introduction The kitchen brigade is an organizational hierarchy for professional kitchens organized by the legendary French chef, Georges-Auguste Escoffier. (culinaryLore.com, 2017). Born October 28, 1846, Villeneuve-Loubet, France—died February 12, 1935. He is known as “the king of chefs and the chef of kings,” who earned a worldwide reputation as manager of the kitchens at the Savoy Hotel (1890–1899). (Auguste Escoffier, 2017). The kitchen brigade improves or helps to update and simplifies work in the hotel kitchens, removes disorder and repetition of effort and each position has a station and clear tasks. The kitchen brigade signifies efficient work…show more content…
• Identify level of authority • Identify task division According to EBR website, there were many modifications and innovation performed by Escoffier such as classical menu modification towards modern menu and simplified food cost calculation. In the Era of Escoffier, the development of culinary and food service became more dynamic. The creativity of chefs and cooks are more diverse, all of these were manipulated by the concept creation of careme and Escoffier. (Auguste Escoffier French chef, 2017) Escoffier’s contributions to the culinary art range far beyond those innovations that the immediately seeming to the eyes and palate on the specialist. Escoffier established cleanliness standards and installed in his subordinates a real admiration for the wholesomeness of the food they served. He was one of the earliest chefs of note to have a sincere interest in protective the nutritional value of the foods we prepare and serve. Escoffier promoted the belief that foodservice professionals at all stages should be committed to improving their skills and general knowledge through…show more content…
A proper summary of a company's structure makes it easier to add new positions in the company, as well, providing a flexible and ready means for growth. The Significance of poor organizational structure is that without a proper organizational structure, staff may find it difficult to know who they officially report to in different situations and it may become unclear exactly who has the final responsibility for what. Organizational structure improves operational productivity by providing clarity to a staff at all stages of a company. (organizational structure,

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