Many people dine in restaurants and hotels but are not aware of the system used in the kitchen. They simply go and enjoy the food, unaware of how it is prepared. Interestingly, the kitchen is managed by a Kitchen Brigade (Brigade de Cuisine) system, a hierarchical system invented by Georges Auguste Escoffier to facilitate and simplify the operations of a kitchen. There are two types of kitchen brigade: the classic kitchen brigade and the modern kitchen brigade. This report is intended to explain each system, the people involved in it, and each person's responsibilities. The classic kitchen brigade refers to the way the kitchen is organized in restaurants and hotels, with a hierarchy of positions, responsibilities and duties to follow along with each position. The kitchen brigade divides the kitchen into different departments and helps organize these departments. Each department/station plays a fundamental role in the kitchen and well-qualified staff must be present to ensure efficiency. The individual at the top of the hierarchy is the Chef de Cuisine (executive chef). This person ensures that every station and operation in the kitchen runs effectively and efficiently. He is responsible for managing the menu, ordering, making suggestions to the restaurant or hotel owner (if he is not the owner), supervising kitchen operations, and hiring the appropriate kitchen staff. This is the kitchen leader. Thereafter, the Chef de Cuisine's second in command is the Sous-Chef. The responsibilities of the Sous Chef are: reporting to the Chef de Cuisine; plan, replace and manage any open stations; assist station chefs if help is needed; transmit orders to stations; examine the presentation of the dish of...... middle of the paper......n The Brigade's dining room also has very detailed positions. Depending on the size of the restaurant, the locations vary. Overall, the tasks of the Classic Kitchen Brigade still exist but have been modified or combined. Works Cited The Culinary Institute of America (2014). Guide to the Dining Room Brigade System. [ONLINE] Available at: http://chefsblade.monster.com/benefits/articles/209-guide-to-the-dining-room-brigade-system. [Last accessed February 12, 2014].The Culinary Institute of America (2014). Guide to the Kitchen Brigade System. [ONLINE] Available at: http://chefsblade.monster.com/benefits/articles/208-guide-to-the-kitchen-brigade-system. [Last accessed: 10 February 2014].Dan Bartlett (2014). Kitchen brigade: who does what? [ONLINE] Available at: http://www.artinstitutes.edu/adv/files/kitchen_brigade.pdf. [Last accessed February 10 2014].