Restaurant Terminology Part 1 Heart of the House BOH Back of the house Brigade Kitchen hierarchy system Brigade System instituted by Escoffier to streamline and simplify work in hotel kitchens. eliminate the chaos and duplication of effort each position has a station and defined responsibilities Chef responsible for all kitchen operations, including ordering, supervision of all stations, and development of menu items. chef de cuisine or executive chef. Sous Chef second in command answers to the chef may be responsible for scheduling, fills in for the chef, and assists the station chefs (or line cooks) as necessary Saut Chef Saucier responsible for all sauted items and their sauces. This position is often considered the most demanding, responsible, and glamorous on the line. Fish Chef poissonier fish items, often including fish butchering, and their sauces Grill Chef Grillardin grilled foods Fry Chef friturier fried foods Garde Manger pantry chef responsible for preparation of cold foods, including salads, cold appetizers, pts, and the like. Butcher butchering meats, poultry, and, occasionally, fish Pastry Chef Ptissier responsible for baked items, pastries, and desserts. supervises a separate kitchen area or a separate shop in larger operations Expediter accepts orders from the dining room and relays them to the various station chefs. individual is the last person to see the plate before it leaves the kitchen. some operations, this may be either the chef or sous chef.