What are the compositions of kitchen brigade system?

The kitchen brigade system, developed by Auguste Escoffier, organizes kitchen staff into specific roles to enhance efficiency and streamline operations. Key positions include the Executive Chef (Chef de Cuisine), who oversees the kitchen, and the Sous Chef, who assists and manages daily operations. Other roles include station chefs like the Saucier (sauce chef), Pâtissier (pastry chef), and Garde Manger (cold food chef), among others. This hierarchical structure facilitates clear communication and accountability in a professional kitchen.