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Brigade de cuisine ( French: Ã, [b? i? ad d? k? permit , kitchen brigade ) is a hierarchical system found in restaurants and hotels that employ a broad staff, commonly referred to as "kitchen staff" in English-speaking countries.
This concept was developed by Georges Auguste Escoffier (1846-1935). This structured team system delegates responsibility to different individuals who specialize in specific tasks in the kitchen.
Video Brigade de cuisine
Position list
Source of the article : Wikipedia
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