Brigade de cuisine

 (, 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.
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 or in the dining room.
List of positions.
This is a comprehensive list of the members of a full kitchen brigade. 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 ' in English as the title for a cook, the word actually means "chief" or "head" in French. Similarly, ' means "kitchen", but also refers to food or cooking generally, or a type of food or cooking.