The Classical Brigade system vs. Modern Brigade System

Need assistance with researching the organizational systems of modern kitchen and compare them to Escoffier’s brigade system with an emphasis on:

– Supervisory Level Position

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The Classical Brigade system vs. Modern Brigade System
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– Skilled and technical Level Position

-Entry Level Position

* The distribution or combination of duties
* Work assignments
* Similar or different job descriptions or work
* Other relevant information

250 -500 words with Scholarly References, APA Format..

Solution Preview
Escoffier was described not only as a great chef, but according to Kelly (2012), he simplified both French food that inspired famous cooks such as Julia Childs, who utilized Escoffier’s approach to revolutionize American food. In addition to his influence on Childs, he inspired the Australian opera star, Nellie Melba and Marie Antoinette. Thus, according to Kelly, Escoffier opened the door for modern day cuisine brigades. He is also credited with influencing McDonalds’ restaurant system including the secret behind the preparation of their fries. Levels of preparation for Modern day cuisine closely follows Escoffier’s system.


– Supervisory Level Position
* The distribution or combination of duties
* Work assignments
* Similar or different job descriptions or work
• Executive chef – may also be the owner. He handles cost control, sets the menu, and does a lot of preparing and expediting of the foods. As an expediter, it is his job to make sure that all items go to a particular table, and is ready at the same time. Although the executive chef may work the line during service, they may also supervise, or provide help where needed.
• Sous Chef – the sous chef works directly with the executive chef. They are often in charge of ordering and inventory. The sous chef often works the sauté station during service and supervises the other workers in the kitchen.
• Pastry Chef – the pastry chef is usually in charge of the dessert menu or collaborate with the executive chef to construct the menu. They are responsible for producing the dessert items and any other accommodations associated with …

Solution Summary
This solution discusses cuisine preparation with the Escoffier Brigade system, and compares this system to the Modern Brigade system in today’s restaurants.

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