Organizational Structure

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 vast 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 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.