Essay On Kitchen Brigade

1116 Words5 Pages
Title: The easier life in the kitchen and in the hospitality industry.
Introduction
Many people dine at restaurants and hotels but are unaware of the system used within the kitchen. They simply go to enjoy the food, unaware of how it is prepared. Interestingly, the kitchen is run by a Kitchen Brigade system which is a hierarchy system created by the famous French chef, Georges Auguste Escoffier in the 1800s, to ease and simply the operations of a kitchen. Also signifies effective work inside a kitchen (culinaryLore.com, Online. 2017). Escoffier is known as “the king of chefs and the father of kitchen brigade,” who received a global status as manager of the kitchens at the Savoy Hotel 1890 to1899. (Auguste Escoffier, Online. 2017)

There are two types of kitchen brigade which are the classic kitchen brigade and the modern kitchen brigade. The Classic kitchen brigade refers to the way the kitchen in restaurants and hotels are set up, with a hierarchy of positions and responsibilities and duties to go along with each position. Modern kitchens are attractive and stylish and are really suited to those that want their kitchen to be a real work of art. Efficient and
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If I can apply the basic variation of Escoffier's kitchen brigade am sure that as a future leader or manager I will be able to provide the guideline that will help employees to perform vital tasks to stay competitive in the market. Train and educate staff to increase the knowledge about kitchen activities and promote teamwork to improve communication. Promoting wearing of the uniform for safety purpose and for chef to look professional. Advantages of proper summary of a company’s structure are that the structure makes easier to add new positions in the company, as well, providing a flexible and ready means for
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