<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> <Dl> <Dt> Chef de cuisine (kitchen chef; "chief of the kitchen") </Dt> <Dd> is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food . </Dd> <Dt> Sous - chef de cuisine (deputy / second kitchen chef; "under chief") </Dt> <Dd> receives orders directly from the chef de cuisine for the management of the kitchen, and often serves as the representative when the chef de cuisine is not present . </Dd> <Dt> Saucier (saucemaker / sauté cook) </Dt> <Dd> prepares sauces and warm hors d'oeuvres, completes meat dishes, and in smaller restaurants, may work on fish dishes and prepare sautéed items . This is one of the most respected positions in the kitchen brigade . </Dd> <Dt> Chef de partie (senior chef; "chief of the group") </Dt> <Dd> is responsible for managing a given station in the kitchen, specializing in preparing particular dishes there . Those who work in a lesser station are commonly referred to as a demi - chef . </Dd> <Dt> Cuisinier (cook) </Dt> <Dd> is an independent position, usually preparing specific dishes in a station; may also be referred to as a cuisinier de partie . </Dd> <Dt> Commis (junior cook) </Dt> <Dd> also works in a specific station, but reports directly to the chef de partie and takes care of the tools for the station . </Dd> <Dt> Apprenti (e) (apprentice) </Dt> <Dd> are often students gaining theoretical and practical training in school and work experience in the kitchen . They perform preparatory work and / or cleaning work . </Dd> <Dt> Plongeur (dishwasher or kitchen porter) </Dt> <Dd> cleans dishes and utensils, and may be entrusted with basic preparatory jobs . <Dl> <Dt> Marmiton (pot and pan washer, also known as kitchen porter) </Dt> <Dd> in larger restaurants, takes care of all the pots and pans instead of the plongeur . </Dd> </Dl> </Dd> </Dl> <Dt> Chef de cuisine (kitchen chef; "chief of the kitchen") </Dt>

Who takes over in the absence of the chef de cuisine