The kitchen brigade is the organised team structure used in many professional kitchens. It gives each person clear responsibilities, helping food to be prepared safely, consistently and on time. For WJEC Level 1/2 Hospitality and Catering, understanding the brigade means knowing the main roles, how they work together and why different establishments may use different structures. This guide explains the hierarchy from head chef to kitchen porter and links each role to realistic kitchen practice.
What is a kitchen brigade?
A kitchen brigade is a system for organising the staff who work in a professional kitchen. It is similar to a team structure: people have particular duties, but they must communicate and co-operate to provide a successful service.
The brigade system is often associated with larger or more traditional kitchens. A small café, school kitchen or independent restaurant may combine several roles because fewer people are employed. For example, one chef might plan menus, order ingredients and prepare food, while a larger hotel may divide these tasks between several members of staff.
The main roles in the kitchen brigade
Executive chef
An executive chef usually has responsibility for one or more kitchen operations, particularly in a large hotel or catering organisation. Duties may include setting food standards, planning menus, managing budgets and supervising senior chefs. An executive chef may not prepare every dish during each service because their role can focus on overall management.
Head chef or chef de cuisine
The head chef, also called the chef de cuisine, is in charge of a kitchen. They organise the team, plan or oversee menus, check the quality of dishes and help make sure that food is prepared safely and consistently. The head chef may also train staff, control stock and respond to problems during service.
For example, if a restaurant is serving a busy evening meal, the head chef may check that each section is ready, co-ordinate the order in which dishes leave the kitchen and make final quality checks.
Sous chef
The sous chef is the deputy to the head chef. The word sous means under, so this role works directly below the head chef in the hierarchy. A sous chef may supervise staff, organise preparation, monitor standards and take charge when the head chef is not present.
During a practical service, the sous chef might check that ingredients have been prepared, support a chef whose section is busy and communicate instructions from the head chef to the rest of the team.
Chef de partie
A chef de partie is a chef responsible for a particular section, or area, of the kitchen. The exact sections vary between establishments. Examples can include a sauce section, vegetable section, fish section, grill section or pastry section.
This chef prepares and cooks the food for their section, organises ingredients and equipment, and maintains the required standard. They may also supervise a commis chef. A chef de partie needs strong organisation because several dishes may need to be prepared at the same time.
Pastry chef
A pastry chef, sometimes called a pâtissier, specialises in products such as bread, pastry, cakes and desserts. In a large kitchen, this is usually a separate specialist role. In a smaller establishment, desserts may be prepared by another chef rather than by a dedicated pastry chef.
The pastry chef needs accuracy when weighing ingredients and following methods. Timing, presentation and careful control of preparation are particularly important for many pastry products.
Commis chef
A commis chef is a junior chef who supports a chef de partie or another experienced chef. They may wash and prepare ingredients, measure quantities, prepare equipment and complete straightforward cooking tasks under supervision.
A commis chef learns by following instructions and developing skills. They still have responsibilities for personal hygiene, safe working practices, accurate preparation and keeping their work area tidy.
Kitchen porter
A kitchen porter supports the kitchen by helping to keep it clean, organised and ready for work. Typical duties can include washing equipment and dishes, cleaning work areas, removing waste appropriately and helping with basic preparation or storage tasks, depending on the establishment.
The kitchen porter is an important member of the brigade. If clean equipment is not available or work areas are not maintained, chefs cannot work efficiently and food safety may be affected. The role is not simply about washing up: it helps the whole kitchen operate effectively.
How the brigade works together
The hierarchy gives people responsibility, but a professional kitchen still depends on teamwork. Staff need to communicate clearly about orders, allergies, stock, timings and any problems. They also need to respect their colleagues and follow workplace procedures.
Mise en place means preparation before service. This can include weighing ingredients, chopping vegetables, preparing sauces and assembling equipment. Good mise en place helps each section work efficiently. For example, a chef de partie who has prepared ingredients and checked equipment can respond more effectively when several orders arrive together.
Clear communication is especially important when a customer has an allergy or a dish needs to be changed. The exact procedures depend on the workplace, so always follow the establishment’s instructions and check current Food Standards Agency guidance where relevant. Food-safety and allergen guidance can change.
Why the kitchen brigade matters
- Clear responsibility: staff know what they are expected to do.
- Efficient production: work can be divided between sections and completed at the same time.
- Consistent quality: senior chefs can supervise methods, presentation and portion control.
- Effective communication: information can pass through the hierarchy during service.
- Staff development: junior workers can learn from experienced chefs and take on more responsibility.
There is no single structure that suits every hospitality business. The size and type of establishment, its menu and the number of customers all affect how roles are arranged. In an exam, show that you understand both the usual hierarchy and the possibility that roles may be combined.
Exam-ready retrieval checklist
- Can you define the term kitchen brigade?
- Can you put these roles into a general hierarchy: head chef, sous chef, chef de partie, commis chef and kitchen porter?
- Can you explain one responsibility for each role?
- Can you explain why a kitchen porter is an important member of the team?
- Can you explain how the structure may change in a small establishment?
- Can you link the brigade to teamwork, communication, efficiency and consistent standards?
Quick revision summary
The head chef leads the kitchen, while the sous chef is the deputy. A chef de partie manages a particular section, a commis chef supports a more experienced chef, and a kitchen porter helps maintain cleanliness, equipment and organisation. Larger kitchens may also employ an executive chef or specialist pastry chef. The key point is that every role contributes to effective hospitality and catering provision.
For the current qualification wording, consult the WJEC Hospitality and Catering specification. Always check official sources for updated food-safety, allergen or workplace guidance.