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© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF)

and published by Pearson Education, Inc. All rights reserved.

Kitchen Essentials:

Kitchen Brigade &

Work Stations

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Workstations

Workstations using the same or similar equipment for related tasks

are grouped together into a work section.

Good kitchen design maximizes the flow of goods and staff from

one area to the next and within each area itself.

 A workstation is a work area in the kitchen dedicated to a particular

task.

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4.1 Chapter 4 | Kitchen Essentials: Part 1—Professionalism

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 Kitchen Brigade3

System developed by Auguste Escoffier 

Based off experience in French Army

Divided into hierarchy of authority, responsibility, and function.

A kitchen-brigade system is a method for staffing a kitchenso that each worker is assigned a set of specific tasks.

Cooking method

Equipment

Types of food being produced

Kitchen Organizational Chart 

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Dining Room Brigade4

Dining Room Brigade 

Led by the dining room manager (maître d) whogenerally trains all service personnel, oversees wineselections, works with the chef to develop the menu,organizes the seating chart, seats the guests

Wine steward

Headwaiter

Captains Front waiter

Back waiter

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Section 4.1 Summary5

Professionalism means being courteous, honest, and

responsible in one’s dealings with customers and coworkers. It

also indicates that a person is maintaining standards for his or

her work and behavior.

Professional culinarians have knowledge, skill, taste, judgment,dedication, pride, respect, and a sense of personal responsibility.

 A kitchen brigade is a system of staffing a kitchen so that each

worker is assigned a set of specific tasks.

 A traditional dining-room brigade is led by the dining room

manager (maître d’) who generally trains all service personnel,

oversees wine selections, works with the chef to develop the

menu, organizes the seating chart, and seats the guests.

4.1 Chapter 4 | Kitchen Essentials: Part 1—Professionalism

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4.1 Assignment6

Review section 4.1 (pg 216-231) in your Foundations of

Restaurant Management Level 1 textbook

To turn in next class period:

Complete Review Questions #2,3,4,5,7,8 on page 232

AND

Critical Thinking (pg 233) CHOOSE ONE: #2 OR #3