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The kitchen brigade as a recipe for success for top kitchens

In fine dining, there is a clear hierarchy with the kitchen brigade. With its roots in French haute cuisine, the kitchen brigade is made up of various kitchen posts. Each post has specific tasks and responsibilities, but it's the teamwork that counts.

From Chef de Cuisine to Sous Chef, Chef de Partie, Chef de Rang and Commis - they are all part of the kitchen brigade. But who actually does what?
The kitchen team as a recipe for success in top kitchen

What´s it all about?

  • What is the kitchen brigade?
  • What does the Chef de Cuisine do?
  • What is the Sous Chef responsible for?
  • What does the Chef de Partie do?
  • What is the Chef de Rang?
  • What is a Commis de Cuisine?

Kitchen brigade - inspired by the military

The French chef Georges-Auguste Escoffier developed the kitchen brigade at the end of the 19th century. Inspired by his time in the French army, Escoffier transferred the military structure to the kitchen. His aim was to use the brigade system to optimise processes in the kitchen and thus increase efficiency. Thanks to the clear hierarchy, he was able to precisely divide up the tasks in the kitchen, which led to the standardisation of processes and improved quality in gastronomy. The system is still firmly established today: in many renowned kitchens, a well-rehearsed kitchen brigade ensures the finest culinary delights.

Chef de cuisine - the maestro at the cooker

As head chef, the chef de cuisine is the creative and organisational head of the kitchen. Together with his team, he develops the culinary creations, plans the menu and is responsible for the quality of the meals. As the highest position in the kitchen brigade, he manages the entire kitchen team. He trains, criticises and motivates his team members in order to achieve the best possible results together. One of the most successful German chefs de cuisine is Sven Elverfeld. He runs the Aqua restaurant in Braunschweig, which was awarded three Michelin stars for the 16th year in a row under his management in 2024.

Sous Chef - the indispensable deputy

The sous chef is the chef de cuisine's right-hand man and manages the kitchen together with him. He works alongside the head chef and ensures that everything runs smoothly, especially in the chef de cuisine’s absence. He coordinates the kitchen processes, ensures that all kitchen posts fulfil their tasks and that the prepared meals leave the kitchen in top quality. As the backbone of the chef de cuisine, he helps him to master the day-to-day challenges.

Chef de Partie - the specialist in action

Whether it’s meat, fish, vegetables or desserts - the chefs de partie take care of specific areas of the kitchen. There are several chefs de partie within the kitchen brigade, all of whom are experts in their field. They ensure that the menus fulfil the highest standards. From starters to desserts, they create dishes of the highest quality.

Commis de Cuisine - the up-and-coming talent

Every kitchen brigade needs energetic support, a breath of fresh air and potential successors. This is where the commis de cuisine comes into play as a young chef. As an up-and-coming talent, he learns from the other kitchen posts and helps them prepare and cook the dishes.

Chef de Rang - the conductor of the service

While the kitchen staff in the kitchen cook with dedication, the chef de rang in the dining room ensures that guests enjoy first-class service. He coordinates the service staff and, like the chef de cuisine in the kitchen, ensures smooth processes and the highest quality in the dining room. Max Strohe and Ilona Scholl for example, run the Tulus Lotrek restaurant in Berlin together: while Max Strohe specialises in the kitchen, Ilona Scholl is an excellent hostess who ensures guests have an unforgettable experience.

Further articles