The brigade system

He/she is responsible for the preparation of all sauces, except of fish. He/she also prepares meat, poultry and game dishes, except roast ones.

He/she is in charge of the preparation of all fish and shellfish dishes and sauces for them, except grilled or fried food. He/she is…

(a)  

He/she is in charge of the preparation of all soups and stocks.

He/she is responsible for the preparation of all roast, fried and braised foods and any stuffing for them.

He/she is in charge of the preparation of all grilled food, including fish.

He/she is responsible for the preparation of all the vegetables and also eggs, pasta and rice dishes.

He/she is responsible for the preparation of all hot and cold desserts, such as cakes, pastries, ice creams and sweets, he/she is also in charge of the preparation of fresh pasta and bread.

He/she hasn’t a specific station, but He/she runs to help wherever needed.

He/she controls and coordinates the work in the kitchen, plans menus, creates dishes, orders food and hires staff.

He/she supervises that everything is done on time and relieves the head chef when is off duty or away.