Kitchen Hierarchy | Kitchen Brigade System | What is Chef de Partie | Sous Chef Responsibilities

THE ROAD TO 100K PER YEAR AS A CHEF
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The classical kitchen brigade system can seem a bit confusing to those who aren't familiar with the kitchen hierarchy in a formal restaurant or hotel kitchen. Murray Slinn from the YSE Cookery School talks you through the different kitchen roles and explains the different positions.
Who is who and who does what? What are the Head Chef duties? What is Chef de Partie? What are the Sous Chef responsibilities?
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If you want to make our recipes in your own kitchen, download the entire 300-page recipe collection that our students use here:
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Want to know more about the Private Chef Academy? Check it out here, whether you are looking for a private chef training or simply to enhance your skills in your home kitchen:
www.privatechefacademy.net
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Use the same equipment as our head chef, and buy your tools from our recommended list www.privateche....
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Time stamps:
0:12 Escoffier and the Haute Cuisine
1:31 Hotel Kitchen Brigade
1:35 Chef de Cuisine / Head Chef
1:52 Sous Chef de Cuisine / Second Chef
2:05 Chef de Partie
2:12 Saucier
2:15 Poissonier
2:19 Entremetier
2:22 Rotissier
2:24 Grillardin
2:28 Fruitier
2:30 Garde Manger
2:33 Patissier
2:37 Boulanger
2:40 Boucher
2:50 Demi Chef de Partie
2:52 Commis Chef
3:02 Plongeur / Kitchen Porter
3:22 Nouvelle Cuisine
4:17 Nouvelle Cuisine and kitchen structure
4:35 Kitchen Brigade in smaller kitchens