The Kitchen Brigade

1413 Words6 Pages
I chose this topic because the kitchen is the most important and busy department of a hotel as it serves the most important thing to guest and that is food, as the kitchen brigade was established in the past, it grows and without its existence, kitchens would be a mess. The kitchen brigade began on the 14th century, traveling armies had to be fed; cooks were selected from among the ranks. During peacetime, rulers set up tournaments to keep their warriors prepared for future battles; the military cooks followed knights to castles and ultimately became the cooks to kings and nobility, orchestrating huge and complicated meals and feasts for vast entourages. Trade guilds soon developed; these were carefully controlled monopolies for cooks that…show more content…
The taller the hat, the higher the position in the kitchen with the executive chef donning the hat with the greatest height. The hats played a big role because kitchen staff were able to identify level of authority among colleagues. Additionally, the number of pleats on the hat represents a chef’s level of expertise. The chef’s jacket serves as a protection from burns, a second chance at maintaining cleanliness, and represents the importance of cleanliness in the kitchen. The side towel is not to be used for cleaning, but used to handle hot pans and removing items from the oven while protecting a cook’s hand. Proper shoes are used for support of the most important part of a chef’s body and are structured to protect against pans that might be dropped on feet during busy service. The wearing of uniform in the kitchen is not only about following the policy of dress code but to honour the innovative ideas invented and practiced by the kitchen brigade. A person who does not understand this may find the wearing of uniform a kitchen as boring sometimes and may add his or her own fashion style to satisfy his or her boredom. If a chef or a cook ignore the tradition of not wearing a uniform while on duty and wearing the uniform while not on duty or on his or her way to work may be dismissed because of not complying with the company policy because it will deprive the pride of uniform in the kitchen.…show more content…
Supervises and coordinates the various station chefs (chef de parties). Second in command when the chef de cusuine is absent. Also acts as an expediter (aboyeur) during service (usually in training to become head chef) Chefs de Partie - various station chefs which have responsibility for a certain part of meal, which are divided according to the ingredients they specialize in, or the method of cooking. A chef de partie usually has several demi-chefs (assistant station chefs) and commis (attendants) working under them. Demi-Chef - assistant station chef. Does most of the actual preparation of the food in the specific station they are assigned, as supervised by the station chef (chef de partie). In charge of the station if the station chef is absent. Commis – this chef is still in training and reports to the demi chef. Apprentice – this is the lowest chef on the classical organogram of the kitchen brigade as he is still learning and gaining skills in the kitchen and move from there to the top. Entremeteir - this is a combined potager and legumier, preparing vegetable dishes, soups, and stocks Garde – this is the chef that manages, supervises and coordinates cold food items like salads, ice cream and also sometimes works at a
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