(, "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 a 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. (kitchen chef; "chief of the kitchen") is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food. (deputy or second kitchen chef; "under-chief") receives orders directly from the for the management of the kitchen, and often serves as the representative when the is not present. (sauce maker or sauté cook) prepares sauces and warm , completes meat dishes, and in smaller restaurants, may work on fish dishes and prepare sautéed items. This is one of the most respected positions in the kitchen brigade. (senior chef; "chief of the group") is responsible for managing a given station in the kitchen, specializing in preparing particular dishes there. Those who work in a lesser station are commonly referred to as a . (cook) is an independent position, usually preparing specific dishes in a station; may also be referred to as a . (junior cook / assistant cook) also works in a specific station, but reports directly to the and takes care of the tools for the station. A woman is a . (apprentice) are often students gaining theoretical and practical training in school and work experience in the kitchen. They perform preparatory work and/or cleaning work. An is a male, and female. (dishwasher or kitchen porter) cleans dishes and utensils, and may be entrusted with basic preparatory jobs. (pot and pan washer; kitchen porter) in larger restaurants, takes care of