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Understanding the kitchen hierarchy is essential for anyone in hotel management or aspiring chefs. This video breaks down the French kitchen hierarchy known as the Brigade de Cuisine system, introduced by Georges Auguste Escoffier. Learn about the kitchen organization chart, chef position levels, and their duties and responsibilities in a professional kitchen. At the top, we have the Executive Chef (Chef de Cuisine), Assisting them is the Deputy Chef (Sous Chef). Below them, the Chef de Partie (CDP) specializes in different areas, including: ✔ Sauté or Sauce Chef (Saucier) ✔ Fish Chef (Poissonnier) ✔ Butcher Chef (Boucher) ✔ Pastry Chef (Pâtissier) ✔ Roast Chef (Rotisseur) ✔ Grill Chef (Grillardin) ✔ Fry Chef (Friturier) ✔ Garde Manger (Cold Kitchen Chef) ✔ Chef de Tournant (Relief Chef) Supporting the CDPs, there are Commis Chefs (1, 2, 3), who assist in food preparation and develop their skills under the guidance of senior chefs. Below them, Kitchen Stewards and Porters. If you're looking for chef career insights, CDP chef interview questions, commis chef duties, or kitchen steward interview questions and answers, this video has some basic crux of everything you need! Whether you’re a culinary student or a hotel management professional, mastering the kitchen organization structure is a must. Provide your support by Joining this channel: / @hospitalitybroadcast Our social media handles to follow: E-mail: [email protected] YouTube: / hospitalitybroadcast Instagram: / drnaveenchahal Twitter: https://x.com/drnaveenchahal #KitchenHierarchy #Kitchenbrigade #cheflife #executivechef #souschef #hotelmanagement