What are the difference duties and responsibilities of restaurant brigade?

In a restaurant brigade, duties and responsibilities are divided among different roles to ensure efficient operations. The head chef (chef de cuisine) oversees the kitchen and menu, while sous chefs assist in managing kitchen staff and food preparation. Line cooks (cooks de partie) focus on specific stations, such as grill or sauté, preparing dishes to order. Additional roles, like pastry chefs or expeditors, support specialized tasks, ensuring a seamless dining experience for guests.