{"id":15003,"date":"2025-05-12T07:00:33","date_gmt":"2025-05-12T12:00:33","guid":{"rendered":"https:\/\/www.escoffier.edu\/blog\/culinary-arts\/different-types-of-chef-jobs-in-the-brigade-de-cuisine\/"},"modified":"2025-11-21T10:24:53","modified_gmt":"2025-11-21T16:24:53","slug":"different-types-of-chef-jobs-in-the-brigade-de-cuisine","status":"publish","type":"post","link":"https:\/\/www.escoffier.edu\/blog\/culinary-pastry-careers\/different-types-of-chef-jobs-in-the-brigade-de-cuisine\/","title":{"rendered":"Kitchen Hierarchy Explained: Different Jobs in the Brigade de Cuisine"},"content":{"rendered":"<p><em><strong>Listen to This Article:<\/strong><\/em><\/p>\n<div id=\"elevenlabs-audionative-widget\" data-height=\"90\" data-width=\"100%\" data-frameborder=\"no\" data-scrolling=\"no\" data-publicuserid=\"d443feec80bf8c8f2e009e26dafa4118e6eb9f14056a5516af577c77d4404c4e\" data-playerurl=\"https:\/\/elevenlabs.io\/player\/index.html\" data-small=\"True\" data-textcolor=\"rgba(255, 255, 255, 1.0)\" data-backgroundcolor=\"rgba(153, 119, 85, 1.0)\" data-projectid=\"nqDe2WoaOty5I7jcrb3p\">Loading the <a href=\"https:\/\/elevenlabs.io\/text-to-speech\" target=\"_blank\" rel=\"noopener\">Elevenlabs Text to Speech<\/a> AudioNative Player&#8230;<\/div>\n<p><script src=\"https:\/\/elevenlabs.io\/player\/audioNativeHelper.js\" type=\"text\/javascript\"><\/script><\/p>\n<p>Long before we had the sit-down restaurant experience we know today, fine dining was a highly exclusive affair reserved for aristocrats\u2014who could afford to spend six hours of their day eating food. The idea that great cuisine could be served quickly and cost-effectively for large groups of customers didn\u2019t become mainstream before the 1800s.<\/p>\n<p>Then along came <a href=\"https:\/\/www.escoffier.edu\/blog\/culinary-arts\/how-important-is-auguste-escoffier\/\">Georges Auguste Escoffier<\/a>. The \u201cking of chefs,\u201d as one German magnate called him, invented the <em>brigade de cuisine<\/em> or \u201ckitchen brigade.\u201d Escoffier realized that if each kitchen worker specialized in different tasks, a restaurant could scale its operations and serve many more customers without sacrificing consistency and quality. Let\u2019s look at some of the roles in this kitchen hierarchy.<\/p>\n<h2>Positions in the Brigade de Cuisine<\/h2>\n<p>Technically, there are more than 25 types of chefs who could work in the kitchen under the brigade de cuisine. However, every kitchen is a little different, as are the types of chef jobs available. Generally speaking, these are some of the most common positions in the kitchen brigade system:<br \/>\n\t\n\t<div class=\"blog-article-callout-wrap\">\n\t\t<div class=\"blog-article-callout-text\">\n<h3>Meet the Key Players in the Brigade System<\/h3>\n<ul>\n<li><strong>Chef de Cuisine<\/strong>: Oversees all kitchen operations, menu planning, and ingredient selection.<\/li>\n<li><strong>Sous Chef<\/strong>: Manages kitchen staff, scheduling, and acts as second-in-command.<\/li>\n<li><strong>Commis Chef<\/strong>: Assists chefs de partie (head line cooks) and does the bulk of the cooking.<\/li>\n<li><strong>P\u00e2tissier<\/strong>: Creates desserts and manages pastry staff.<\/li>\n<li><strong>Garde Manger<\/strong>: Prepares cold dishes and artistic food presentations.<\/li>\n<li><strong>Entremetier<\/strong>: Focuses on vegetables, hot appetizers, and starches.<\/li>\n<li><strong>Boucher<\/strong>: Butchers meats, manages meat inventory.<\/li>\n<li><strong>Poissonnier<\/strong>: Handles and cooks all fish and seafood dishes.<\/li>\n<li><strong>Saucier<\/strong>: Specializes in sauces, stews, and stocks.<\/li>\n<li><strong>Aboyeur<\/strong>: Coordinates orders between the dining area and kitchen.<\/li>\n<li><strong>Plongeur<\/strong>: Washes dishes and maintains kitchen cleanliness.<\/li>\n<\/ul>\n<\/div>\n\t<\/div>\n\n\t\n<h3>Chef de Cuisine (Executive Chef): The Leader of the Kitchen<\/h3>\n<p>To put it simply, the <a href=\"https:\/\/www.escoffier.edu\/blog\/culinary-pastry-careers\/how-to-prepare-for-an-executive-chef-interview\/\">executive chef<\/a> is in charge of the entire kitchen. Executive chefs\u2014also known as chefs de cuisine or head chefs\u2014prepare the menu, decide what ingredients to purchase and oversee the operation as a whole. They may act as kitchen expediters, meaning they help ensure that food coming out of the kitchen is correctly made and designated for the appropriate table. Executive chefs may also add finishing touches such as a drizzle of balsamic extract or a swirl of berry compote.<\/p>\n<div id=\"attachment_21411\" style=\"width: 778px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-21411\" class=\"wp-image-21411 size-full\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2019\/11\/Chef-standing-with-his-arms-crossed-in-a-kitchen-in-front-of-pots-and-pans-768.jpg\" alt=\"A smiling Chef de Cuisine standing with arms crossed in a commercial kitchen, surrounded by pots and pans hanging above him.\" width=\"768\" height=\"512\" srcset=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2019\/11\/Chef-standing-with-his-arms-crossed-in-a-kitchen-in-front-of-pots-and-pans-768.jpg 768w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2019\/11\/Chef-standing-with-his-arms-crossed-in-a-kitchen-in-front-of-pots-and-pans-768-300x200.jpg 300w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><p id=\"caption-attachment-21411\" class=\"wp-caption-text\">The Chef de Cuisine oversees the bustling kitchen with a blend of leadership and culinary expertise.<\/p><\/div>\n<p>The executive chef is one of the most highly respected and coveted positions in the kitchen, which means it\u2019s one of the harder statuses to achieve \u2013 and usually one of the highest paying positions. In order to occupy this station, you may need a wide array of culinary, communication, leadership, and business skills \u2013 many of which can be gained through a <a href=\"https:\/\/www.escoffier.edu\/academics\/\">culinary education<\/a>. Much responsibility falls on the shoulders of this role, but the reward can be fame when <a href=\"https:\/\/www.escoffier.edu\/blog\/world-food-drink\/which-chefs-have-earned-the-most-michelin-stars\/\">the restaurant gains acclaim<\/a>.<\/p>\n<h3>Sous Chef (Deputy Chef): The Versatile Second-in-Command<\/h3>\n<p>The <a href=\"https:\/\/www.escoffier.edu\/blog\/culinary-pastry-careers\/what-makes-a-good-sous-chef\/\">sous chef<\/a> is second-in-command in the kitchen. They have a hand in just about every kitchen operation, including overseeing all of the other chefs in the kitchen, creating staff schedules, handling inventory management, enforcing safety standards, aiding in equipment maintenance and being ready to hop on any station as needed.<\/p>\n<p>A sous chef must be able to weave in and out of practical tasks and leadership seamlessly \u2013 at one moment ordering out-of-stock ingredients and the next, expertly communicating with a team member about their punctuality. In many ways, the sous chef is responsible for supporting the head chef at all times, whatever form that takes. They play a crucial role in the kitchen and are heirs apparent to head chefs.<\/p>\n<h3>Garde Manger (Pantry Chef): Expert of the Cold Kitchen<\/h3>\n<p>The garde manger role is uniquely responsible for preparing chilled dishes like hors d&#8217;oeuvres, salads, charcuterie boards, caviars, and p\u00e2t\u00e9s, to name a few. The person in this position must have a blend of culinary expertise, creativity in food arrangement, and expert food handling skills since their dishes must stay cold.<\/p>\n<h3>Patissier (Pastry Chef): Skilled in the Art of Desserts<\/h3>\n<p>The <a href=\"https:\/\/www.escoffier.edu\/blog\/baking-pastry\/pastry-chef-vs-baker-whats-the-difference\/\">pastry chef<\/a> is responsible for creating the dessert menu, helping to select ingredients and suppliers, overseeing pastry cooks and collaborating with the head chef on menu development.<\/p>\n<p>Fine restaurants typically hire a pastry chef to run the dessert department. The person in this position may work independently or may be responsible for supervising a team of pastry cooks. Food presentation and intricate plating are often skills required or expected from pastry chefs.<\/p>\n<div id=\"attachment_21412\" style=\"width: 778px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-21412\" class=\"wp-image-21412 size-full\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2019\/11\/Chocolate-Mousse-being-placed-on-a-white-plate-768.jpg\" alt=\"Pastry Chef using a piping bag to carefully apply chocolate mousse onto a white rectangular plate.\" width=\"768\" height=\"1024\" srcset=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2019\/11\/Chocolate-Mousse-being-placed-on-a-white-plate-768.jpg 768w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2019\/11\/Chocolate-Mousse-being-placed-on-a-white-plate-768-225x300.jpg 225w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><p id=\"caption-attachment-21412\" class=\"wp-caption-text\">The Patissier meticulously prepares chocolate mousse and other desserts, ensuring each swirl is perfect.<\/p><\/div>\n<h3>Saucier (Sauce Chef): The Sauce Expert<\/h3>\n<p>Don\u2019t let the name fool you. While the <a href=\"https:\/\/www.escoffier.edu\/blog\/culinary-pastry-careers\/what-is-a-saucier\/\">saucier<\/a> is indeed responsible for whipping up all the sauces needed for the restaurant\u2019s various menu items, they also work on soups and stews, stocks and broths, gravies, and even the occasional pasta or dessert. They must possess the knowledge and skill to season sauces to perfection and ensure they\u2019re <em>just right<\/em> consistency-wise.<\/p>\n<h3>Commis Chef (Line Cook): The Backbone of the Kitchen<\/h3>\n<p><a href=\"https:\/\/www.escoffier.edu\/blog\/culinary-pastry-careers\/the-difference-between-a-cook-and-a-chef\/\">Line cooks<\/a> are the workers who do the bulk of the actual cooking. Many restaurants will have a head line cook for each station, also known as a chef de partie, who oversees apprentices for that station. Line cooks will typically need to have a host of culinary skills, including all the basic cooking techniques like grilling, saut\u00e9ing, frying, roasting, and braising, as well as knowledge of flavors and seasonings, knife skills, and more.<\/p>\n<div id=\"attachment_20349\" style=\"width: 778px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-20349\" class=\"wp-image-20349 size-full\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2021\/12\/Male-chef-with-black-bandana-cutting-ingredients-with-a-knife-in-the-kitchen-768.jpg\" alt=\"A Commis Chef with a black bandana chopping ingredients on a cutting board in a busy kitchen with other staff working in the background.\" width=\"768\" height=\"512\" srcset=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2021\/12\/Male-chef-with-black-bandana-cutting-ingredients-with-a-knife-in-the-kitchen-768.jpg 768w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2021\/12\/Male-chef-with-black-bandana-cutting-ingredients-with-a-knife-in-the-kitchen-768-300x200.jpg 300w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><p id=\"caption-attachment-20349\" class=\"wp-caption-text\">Commis Chefs are the backbone of the kitchen, diligently prepping and cooking at their stations.<\/p><\/div>\n<p>Additionally, line cooks and apprentices need to be team players, willing to jump in where and when needed. For this reason, many of them may have attended or could be currently attending <a href=\"https:\/\/www.escoffier.edu\/\">culinary school<\/a> \u2013 which can help them hone their practical culinary and business skills.<\/p>\n<p>Line cooks and their apprentices are usually assigned to one or more of the following stations, either on a permanent or a rotation basis:<\/p>\n<ul>\n<li>Fry station.<\/li>\n<li>Grill station.<\/li>\n<li>Saute station.<\/li>\n<li>The cold-service station (in charge of salads, cold appetizers and sometimes soups).<\/li>\n<li>Pastry or dessert station.<\/li>\n<\/ul>\n<p>There may be many more stations depending on the restaurant \u2013 including a soup station, a fish station, a sauce station, and a vegetable station.<br \/>\n\t\n\t<div class=\"blog-article-callout-wrap\">\n\t\t<div class=\"blog-article-callout-text\">\n<h3>Auguste Escoffier\u2019s Legacy<\/h3>\n<p>Besides the brigade de cuisine, Auguste Escoffier left many other contributions to the culinary arts:<\/p>\n<ul>\n<li>He codified and documented recipes for the five mother sauces, known in French as sauces m\u00e8res, from which many other sauce recipes were derived.<\/li>\n<li>He created peach Melba (p\u00eache Melba) and Melba toast in honor of Australian singer Nellie Melba, as well as bombe N\u00e9ro, baisers de Vierge, salad R\u00e9jane, and many other famous French dishes.<\/li>\n<li>He created the system of organization known as <a href=\"https:\/\/www.escoffier.edu\/blog\/culinary-arts\/what-is-mise-en-place-and-why-is-it-so-important-to-chefs\/\">mise en place<\/a>, which involves preparing one\u2019s workspace with the tools and ingredients needed for things to run seamlessly in the kitchen.<\/li>\n<\/ul>\n<\/div>\n\t<\/div>\n\n\t\n<h3>Prep Cooks: The Culinary Foundation<\/h3>\n<p>Last but not least, prep cooks do a lot of the preliminary work, like peeling and chopping vegetables. Some restaurants will task line cook apprentices with prep tasks, while others staff designated prep cooks.<\/p>\n<p>At the very least, having knowledge of mise en place \u2013 the organizational system that keeps the kitchen running smoothly \u2013 is pretty crucial for prep cooks. In fact, prep cooks\u2019 sole job might be to arrange the ingredients and equipment that higher-level cooks and chefs need.<\/p>\n\n\t<div class=\"blog-quote\">\n\t\t<div class=\"the-quote\">\n\t\t\t<div class=\"quotes\">\u201c<\/div>\n\t\t\t\u201cSchool really helped prepare me for the restaurant environment. I learned to work with all personalities in the kitchen. It wasn\u2019t always easy to relinquish control of a dish and allow different people to be responsible for different aspects, but I learned that it isn\u2019t about me controlling the food from start to finish, but about making a beautiful dish. Learning how to cook my food properly when there are a million different things going on around me took some getting used to, but I am so glad I learned how.&#8221;*\t\t<\/div>\n\t\t<div class=\"author \">\n\t\t\t\t\t\t\t<div class=\"image\">\n\t\t\t\t\t<img decoding=\"async\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2022\/01\/Escoffier-Graduate-Antoinette-Williams.png\"\n\t\t\t\t\t     alt=\"Antoinette Williams\"\n\t\t\t\t\t     width=\"150\" height=\"150\">\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"text\">\n\t\t\t\t\t\t\t\t\t<div>\n\t\t\t\t\t\t<strong>Antoinette Williams<\/strong>\n\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tEscoffier Culinary Arts Graduate*\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\n\t\n<p><em>*Information may not reflect every student\u2019s experience. Results and outcomes may be based on several factors, such as geographical region or previous experience.<\/em><\/p>\n<p>While some culinary students are fortunate to find jobs as a line cook or even a sous chef right out of school, many others benefit from working as an apprentice or a prep cook to get a foot in the door at a reputable, fine-dining restaurant and move up the ranks.<\/p>\n<h2>Other Positions in the Brigade de Cuisine<\/h2>\n<p>Besides the chef jobs in the brigade, there are a few others that don\u2019t necessarily include the same type of culinary work. Depending on the size of the kitchen and the speciality of the restaurant, you may also see these positions in action.<\/p>\n<h3>Boucher (Butcher): The Meat Craftsperson<\/h3>\n<p>The boucher, or butcher, is responsible for delivering high quality cuts of meat for the dishes being prepared by the brigade chefs. In days of old, this may have included slaughtering the animals, but today, most bouchers are cutting and grinding the meat to restaurant standards \u2013 trimming, slicing, and dressing until it\u2019s up to par.<\/p>\n<p>Bouchers may also be responsible for tracking inventory on the meat ingredients specifically and ordering when quantities are low. They might inspect incoming inventory for defects. And they certainly must keep their workspace and tools sanitized, as handling raw meat requires the utmost attention to cleanliness.<\/p>\n<div id=\"attachment_72564\" style=\"width: 778px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-72564\" class=\"wp-image-72564\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2025\/05\/Web_Quality_Medium-Butcher.jpg\" alt=\"A butcher in a white apron uses a sharp knife to trim and break down a large cut of raw meat on a wooden cutting board.\" width=\"768\" height=\"512\" srcset=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2025\/05\/Web_Quality_Medium-Butcher.jpg 800w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2025\/05\/Web_Quality_Medium-Butcher-300x200.jpg 300w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><p id=\"caption-attachment-72564\" class=\"wp-caption-text\">The Boucher expertly prepares poultry and other meats with precision and care.<\/p><\/div>\n<h3>Entremetier (Vegetable Chef): Head of the Vegetables<\/h3>\n<p>This chef is tasked with preparing all vegetable dishes, ranging from salads and appetizers to main courses. In busy, complex kitchens, this station may be split further into two roles: the <a href=\"https:\/\/www.escoffier.edu\/blog\/culinary-pastry-careers\/the-essential-guide-to-culinary-occupations\/\"><em>Legumier<\/em><\/a>, who handles, prepares, and cooks raw vegetable ingredients, and the <em>Potager<\/em>, primarily responsible for crafting soups. With the increasing popularity of <a href=\"https:\/\/www.escoffier.edu\/blog\/world-food-drink\/seven-vegan-chefs-every-plant-based-culinary-arts-student-should-know\/\">plant-based dining<\/a>, having an expert in all things vegetable is essential.<\/p>\n<h3>Poissonnier (Fish Chef): Captain of the Catch<\/h3>\n<p>Specializing in fish and seafood dishes, this chef handles everything from <a href=\"https:\/\/www.escoffier.edu\/blog\/recipes\/how-to-fillet-a-fish\/\">filleting<\/a> to cooking. This role is crucial in kitchens that emphasize seafood. If a kitchen doesn\u2019t have a dedicated saucier, this person may also be responsible for creating seafood stocks as well as accompanying sauces.<\/p>\n<h3>Aboyeur (Expediter): The Order Orchestrator<\/h3>\n<p>If you\u2019ve ever had your food delivered to your table by someone other than your server, they could have very well been the Aboyeur. This person is responsible for ensuring that the correct food order makes its way from the kitchen to the correct table, and is placed in front of the correct patron.<\/p>\n<p>Alternative terms for this position include Food Runner or Food Expeditor. This role includes finesse with timing to make sure that the entire course is delivered to the diners at the table at once, rather than in piecemeal fashion. Originally, the Aboyeur announced the orders to the kitchen, but these days most restaurants use advanced technology or ticketing systems for that task.<\/p>\n<div id=\"attachment_20350\" style=\"width: 778px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-20350\" class=\"wp-image-20350 size-full\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2021\/12\/Restaurant-manager-in-a-tie-showing-chef-an-ipad-in-a-kitchen-768.jpg\" alt=\"A focused Expediter in a restaurant, taking notes on a clipboard as chefs cook in the background.\" width=\"768\" height=\"512\" srcset=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2021\/12\/Restaurant-manager-in-a-tie-showing-chef-an-ipad-in-a-kitchen-768.jpg 768w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2021\/12\/Restaurant-manager-in-a-tie-showing-chef-an-ipad-in-a-kitchen-768-300x200.jpg 300w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><p id=\"caption-attachment-20350\" class=\"wp-caption-text\">Seamless service: The Aboyeur ensures every dish meets perfection before making its way to the table.<\/p><\/div>\n<p>Last but not least, a special shout-out to the Plongeur, or dishwashers, the unsung heroes of the kitchen. They keep everything clean and ensure the kitchen\u2019s operations run smoothly.<\/p>\n<h2>Got Your Eye on a Role in the Kitchen Brigade?<\/h2>\n<p>If any or all of these roles appeal to you, consider launching a career in the culinary industry. The typical path of a culinarian involves working one\u2019s way up through the ranks of the kitchen hierarchy. At each level in the brigade de cuisine, you acquire more knowledge, skills, and experience to help you succeed in the next role.<\/p>\n<p>A foundational culinary education can go a long way in preparing you for that first rung of the ladder. <a href=\"https:\/\/www.escoffier.edu\/academics\/culinary-arts-online\/\">Explore the culinary arts degree and diploma<\/a> options available from Escoffier. Whether you earn your education online or on one of our <a href=\"https:\/\/www.escoffier.edu\/about\/campuses\/\">campuses<\/a>, you can invest in your future and help set yourself up for success as you work your way up the ranks.<\/p>\n\t\n\t<h3 class=\"additional-articles-heading\">Enjoyed this article? Try these next:<\/h3>\n\n\t\n<ul>\n<li><a href=\"https:\/\/www.escoffier.edu\/blog\/culinary-pastry-careers\/how-to-become-a-chef\/\">How to Become a Chef: The Complete Guide<\/a><\/li>\n<li><a href=\"https:\/\/www.escoffier.edu\/blog\/baking-pastry\/do-you-need-pastry-school-to-be-a-pastry-chef\/\">Do You Need Pastry School to Be a Pastry Chef?<\/a><\/li>\n<li><a href=\"https:\/\/www.escoffier.edu\/blog\/value-of-culinary-education\/culinary-school-pros-and-cons\/\">Culinary School Pros and Cons: How to Decide If It\u2019s For You<\/a><\/li>\n<\/ul>\n<p><em>This article was originally published on November 5, 2019, and has since been updated.<\/em><\/p>\n<p><em>*Information may not reflect every student\u2019s experience. Results and outcomes may be based on several factors, such as geographical region or previous experience.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dive into the French cooking brigade system and discover the chefs who keep kitchens running smoothly.<\/p>\n","protected":false},"author":23,"featured_media":64432,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1298],"tags":[1299,1300,1323],"class_list":["post-15003","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culinary-pastry-careers","tag-career-advancement","tag-career-change","tag-hiring-trends"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Kitchen Hierarchy Explained: Different Jobs in the Brigade de Cuisine - Escoffier<\/title>\n<meta name=\"description\" content=\"Dive into the French cooking brigade system and discover the chefs who keep kitchens running smoothly.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.escoffier.edu\/blog\/culinary-pastry-careers\/different-types-of-chef-jobs-in-the-brigade-de-cuisine\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kitchen Hierarchy Explained: Different Jobs in the Brigade de Cuisine\" \/>\n<meta property=\"og:description\" content=\"Dive into the French cooking brigade system and discover the chefs who keep kitchens running smoothly.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.escoffier.edu\/wp-json\/wp\/v2\/posts\/15003\" \/>\n<meta property=\"og:site_name\" content=\"Escoffier\" \/>\n<meta property=\"article:published_time\" content=\"2025-05-12T12:00:33+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-11-21T16:24:53+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2022\/03\/Different-Jobs-in-the-Brigade-de-Cuisine-social-image.webp\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"630\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/webp\" \/>\n<meta name=\"author\" content=\"Sarah Larson\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"Kitchen Hierarchy Explained: Different Jobs in the Brigade de Cuisine\" \/>\n<meta name=\"twitter:description\" content=\"Dive into the French cooking brigade system and discover the chefs who keep kitchens running smoothly.\" \/>\n<meta name=\"twitter:image\" content=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2022\/03\/Different-Jobs-in-the-Brigade-de-Cuisine-social-image.webp\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Sarah Larson\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"11 minutes\" \/>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Kitchen Hierarchy Explained: Different Jobs in the Brigade de Cuisine - 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