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The "Brigade system" (3) was instituted by Auguste Escoffier for use in large kitchen environments such as a hotel. The Brigade system streamlines and simplifies work, the elimination of chaos and avoidance of duplicate effort will describe the titles as originally given by
Escoffier,first in English then the original French...
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Under this system, the chef is responsible for all kitchen operations, the "sous" chef meaning "under" chef would be second in command, fills in where needed, assists the line chefs. The line chefs or station chefs(chefs de parte) are as follows. The Saute station (saucier) is responsible for
sauteed items and sauces...
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