Organizational Structure

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

The professional kitchen is a highly organized and structured operation, in which each associate has a specific function with clearly defined responsibilities. Known as a brigade, this system of organization was instituted in the kitchens of London’s famed Savoy Hotel in the late nineteenth century by the esteemed French chef Auguste Escoffier. It is assumed that the large number of kitchen personnel working in the vast hotel kitchen demanded that a new system of order be established to direct the flow of communication and to ensure the coordination of the multitudinous tasks required in this busy setting.