The classical restaurant brigade is a term used to describe the traditional hierarchy and division of labor in a fine dining restaurant kitchen. The brigade system was first established in the mid-19th century by Auguste Escoffier, a renowned French chef, and is still used in many high-end restaurants today.
He is responsible for the smooth operation of the entire restaurant. His duties would be Maintaining Stewards, Sales promotion, Maintaining, high staff moral and also maintaining staff discipline.
His responsibility would be supervising a particular shift. His main duties include table reservations, supervision of pre-preparation, staff allocation, briefing, maintaining cleanliness receiving and seating guest. the head waiter should have years of experience and public relations.
Station Head Waiter
He Asst. the head waiter and in the absents of the head waiter, he acts for him.
He is in-charge of station and supposed to take the orders. he never leaves the station.
Junior Station waiter
Once the order is taken by chef de Rang junior station waiter will carry out the service.
Asst. Station waiter
Station waiter will carry empty plates or bring the food items from the kitchen to the restaurant.
Trolley Asst. waiter
His responsibility take trolley around the restaurant which may consist of variety of Salads and deserts.
Cleaning Asst. waiter
He does only cleaning of the restaurant and also polishing the cutlery and crockery.
A young person joins without any experience. he is considered as an apprentice. he is learning on the job.
Fine dining restaurants may have a carver who will attend to all carvings at the table. he could be identified by his uniform which may be chefs uniform or a white jacket.
He is identified by a special uniform and carries small stain & steel wine glass around his neck to taste a wine to ensure the quality.