Title: Identify the duties and responsibilities of each member of the modern kitchen brigade.
Course: Culinary Arts I (16052-I) > Section: Exploring Culinary Arts

Identification should include a list of members and their responsibilities, including the following:

- Executive chef/chef de cuisine
- Sous chef
- Area chefs (e.g., pantry chef, line cook, prep cook)
- Pastry chef (e.g., pastry cook, pastry prep, baker)
- Apprentices/interns
- Stewards/porters (e.g., dishwasher, inventory and receiving clerk)

Process/Skill Questions:

Thinking

- How does the modern kitchen brigade work?
- How might the modern kitchen brigade evolve?

Communication

- Why is effective communication across the kitchen brigade important?
- What types of decisions are made by each member of the kitchen brigade?

Leadership

- How do members of a kitchen brigade ensure efficient kitchen operation?
- How is the role of each chef critical to the success of the kitchen?
- How do the skills and responsibilities of each chef affect the finished product/bottom line?
- How could cross-training be a positive factor in a commercial kitchen?

Management

- How can the kitchen brigade system be modified to fit the needs of your establishment?