You’re unlikely to come across a lot of French job titles during your quest for employment, that is, unless you’re a chef – cue the French Brigade system (or Brigade de cuisine). All modern professional kitchens run according to a strict hierarchy, with the French Brigade system used in order to ensure the whole operation runs as smoothly as possible. The structure will vary slightly depending on the size and style of the restaurant, however as a chef it’s important to know and understand the many positions held within a professional kitchen. Even if you’re not a chef, knowing what ‘sous chef’ means is a sure fire way to impress your friends while watching Gordon Ramsay’s Kitchen Nightmares.
In the name of logic, we’ll start from the top of the hierarchy and work our way down the chain, explaining the array of titles and what they involve as