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            Kitchen Organisation
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This is the partie system devised by Auguste Escoffier for a large traditional hotel Kitchen

La Brigade de Cuisine - the Kitchen Brigade

1. Head Chef - Chef de Cuisine

2. Second Chef - Sous Chef

3. Chef de Partie - Section Heads
Larder Cook - le Garde-Manger

These three chefs come under the Garde-manger
Cold Work Chef - le Chef du froid
Hors d'Oeuvre Cook - le Hors d'Oeuvrier
Butcher - le Boucher

Sauce Cook - le Saucier
Roast Cook - le Rôtisseur
Fish Cook - le Poissonnier
Vegetable cook - l'Entremettier
Soup Cook - le Potager
Pastry Cook - le Pâtissier
Baker - le Boulanger
Relief Cook - le Tournant
Staff cook le Communard
Night or Duty Cook - le Chef du Nuit ou le Chef de Garde
Breakfast Cook - le Chef du Petit Dejeuner
Carver - le Trancheur
Grill Cook - le Grillardin

4. Assistant Chefs - Commis - big sections could have first second and third commis
5. Apprentice - l'Apprenti

Subsidary Departments under the Chef de Cuisine
Kitchen Clerk or Announcer - Aboyeur

Scullery - Plongeur

Kitchen Porter

Stillroom

Plate Room (Silver)

China Pantry

Stores

posted for Sarah

by bill@cookeryonline.com