Kitchen staff Hierarchy
by Mark Bachta
Commonly referred to as a brigade de cuisine in France, a kitchen staff operates according to a structured hierarchy, which ensures a seamless division of labor and efficient work rate. Here is a brief list of the essential positions within a kitchen.
Chef de cuisine – Commonly referred to as the Executive Chef in English, the chef de cuisine oversees all aspects of the kitchen operations. Although the chef de cuisine often cooks dishes, he or she mostly fulfills a management role by supervising the kitchen staff, ensuring the cleanliness of the kitchen, training new chefs, and buying raw materials. The chef de cuisine has final say on all menu and management direction decisions.
Sous-chef de cuisine – The chef de cuisine’s second in command, the sous-chef reports directly to the Executive Chef and fulfills many of the same duties. Many smaller kitchens do not have the demand to necessitate a sous-chef, but larger kitchens may feature multiple. When the chef is absent from the kitchen, the sous-chef assumes command of his responsibilities.
Saucier – Also known as the sauce maker, the saucier is responsible for making sauces, meat dishes, and hors d’oeuvres. Although the saucier is one of the most coveted and high-ranking positions in the kitchen, it must still answer to the chef and sous-chef.
Entremetier – Commonly referred to in English as the entrée preparer, the entremetier assumes responsibility for the creation of hot appetizers, soups, and dishes involving eggs and vegetables. In larger operations, the entremetier would be split into a soup cook and vegetable cook.
Patissier – Although the patissier, or pastry chef, often operates under the supervision of the Executive Chef, many prepare their dishes in a separate station or kitchen. The patissier assumes responsibility for the dessert menu, which can include traditional desserts, fine cheeses, beverages, and dessert wines.
