Kitchen Brigade

reports to the executive chef

directly in charge of production, and works as the assistant to the executive chef, or chef de cuisine

in charge of particular areas of production.

prepares sauces, stews, and hot hors d'ouevers, and sautés food to order.

prepares fish dishes (in some kitchens, this is handled by the saucier.)

Prepares, vegetables, soups, starches, and eggs.

Prepares roasted and braised meats and their gravies and broils meats.

handles the broiled items.

is responsible for cold foods such as salads, dressing, pâtés, cold hor d'oeuvres, and buffet items.

prepares pastries, and desserts.

accepts orders from waiters and passes them on to the cooks on the line.

replaces other station heads.