Understanding the Kitchen Hierarchy in Hospitality

🔪 Kitchen Hierarchy in the Hotel & Hospitality Industry 👨🍳 In the heart of every great hotel lies a well-orchestrated kitchen brigade — a system rooted in tradition, discipline, and teamwork. Here’s a look at the classical kitchen hierarchy (Brigade de Cuisine) that keeps the culinary world turning with precision and passion: 🧑🍳 Executive Chef (Chef de Cuisine) :- The head of the kitchen — responsible for menu creation, kitchen staff management, cost control, and overall culinary direction. 👨💼 Sous Chef (Second-in-command) :- The Executive Chef’s right hand — oversees kitchen operations, manages shifts, ensures quality and consistency. 🍳 Chef de Partie (Station Chef) :- Leads specific sections of the kitchen. Types include: ▪️Saucier – Sauce & sauté station ▪️Poissonnier – Fish station ▪️Garde Manger – Cold dishes/salads ▪️Pâtissier – Pastry and desserts ▪️Grillardin – Grilled items 🧑🍳 Commis Chef :- Junior cooks assisting Chef de Partie — learning and performing prep work under guidance. 👨🍳 Apprentice / Trainee (Stagiaire) :- Culinary students or interns gaining hands-on experience in kitchen practices. 🧼 Kitchen Porter (Steward) :- Unsung heroes — responsible for dishwashing, cleanliness, and support tasks. 🔁 From Executive Chef to Steward, every role is vital in delivering exceptional food and experience. The kitchen runs like a symphony — discipline, respect, and communication are key. 🎯 Understanding this structure isn’t just important for professionals — it’s essential for anyone passionate about culinary arts.