Kitchen Brigade Case Study

Title: The easier life in the kitchen and in hospitality industry by the kitchen brigade..

Introduction

The kitchen brigade is an organizational hierarchy for professional kitchens organized by the legendary French chef, Georges-Auguste Escoffier. (culinaryLore.com, 2017). Born October 28, 1846, Villeneuve-Loubet, France—died February 12, 1935. He is known as “the king of chefs and the chef of kings,” who earned a worldwide reputation as manager of the kitchens at the Savoy Hotel (1890–1899). (Auguste Escoffier, 2017). The kitchen brigade improves or helps to update and simplifies work in the hotel kitchens, removes disorder and repetition of effort and each position has a station and clear tasks. The kitchen brigade signifies efficient work inside a kitchen, no overlap on every job, work clean as you go and every post has division and clear focus job.

The origin of kitchen brigade: In the old day 's family-owned inns used to do the job professional restaurants and hotels do today. When the world and the way we travel developed and large hotels were built, it was also necessary to solve the problem of restaurants catering to maybe hundreds of guests. For the first time professional cooks were expected to cook classy food on a large scale – and to make a profit doing this Organization and leadership was needed.

It was known for a fact that the army had the ability to organize large groups of people to carry out tricky tasks involving logistics and precision. The military