Kitchen Hierarchy | Kitchen Brigade System | What is Chef de Partie | Sous Chef Responsibilities

The classical kitchen brigade system can seem a bit confusing to those who aren't familiar with the kitchen hierarchy in a formal restaurant or hotel kitchen. Murray Slinn from the YSE Cookery School talks you through the different kitchen roles and explains the different positions. Who is who and who does what? What are the Head Chef duties? What is Chef de Partie? What are the Sous Chef responsibilities? **************************************************************************** If you want to make our recipes in your own kitchen, download the entire 300-page recipe collection that our students use here: https://geni.us/YSECookbookDownload 🍳 Ready to learn to cook? Learn the business of being a private chef: https://www.privatechefacademy.net 👩‍💼 Already working as a chef? Clara manages your recipes, menus, quotes, shopping lists and invoices — so you can focus on the food: https://clara.kitchen/chef Time stamps: 0:12 Escoffier and the Haute Cuisine 1:31 Hotel Kitchen Brigade 1:35 Chef de Cuisine / Head Chef 1:52 Sous Chef de Cuisine / Second Chef 2:05 Chef de Partie 2:12 Saucier 2:15 Poissonier 2:19 Entremetier 2:22 Rotissier 2:24 Grillardin 2:28 Fruitier 2:30 Garde Manger 2:33 Patissier 2:37 Boulanger 2:40 Boucher 2:50 Demi Chef de Partie 2:52 Commis Chef 3:02 Plongeur / Kitchen Porter 3:22 Nouvelle Cuisine 4:17 Nouvelle Cuisine and kitchen structure 4:35 Kitchen Brigade in smaller kitchens