kitchen team

…the Savoy, Escoffier instituted the brigade de cuisine—a hierarchical kitchen structure inspired by his military service. In a kitchen brigade each person in the kitchen staff had a specialization, which created efficiencies, streamlined communication, and allowed the chef de cuisine to oversee the entire operation. Newfound efficiencies allowed restaurants to…

…so-called brigade de cuisine, or kitchen team, consisting of highly trained experts each with clearly defined duties. These teams included a chef, or gros bonnet, in charge of the kitchen; a sauce chef, or deputy; an entremettier, in charge of preparation of soups, vegetables, and sweet courses; a rôtisseur to…