<P> Brigade de cuisine (French: (bʁiɡad də kɥizin), kitchen brigade) is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English - speaking countries . </P> <P> The concept was developed by Georges Auguste Escoffier (1846 - 1935). This structured team system delegates responsibilities to different individuals who specialize in certain tasks in the kitchen . </P> <P> This is an exhaustive list of the different members of the kitchen brigade system . Only the largest of establishments would have an extensive staff of this size . As noted under some titles, certain positions are combined into other positions when such a large staff is unnecessary . Note: Despite the use of chef in English as the title for a cook, the word actually means "chief" or "head" in French . Similarly, cuisine means "kitchen", but also refers to food or cooking generally, or a type of food or cooking . </P>

Who was the french chef given credit for developing the classical kitchen brigade