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The Curious Bag
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The brigade system is used in industrial kitchen situations to streamline the work done in culinary environments. The system defines specific roles and duties for kitchen staff. Staff in kitchens using the brigade system are usually highly-trained professionals.
Chef
The chef is responsible for the kitchen as a whole. He is in charge of ordering and supervision of each station and position.
Saute, Grill and Fry Chefs
Sometimes considered the most demanding position, the saute chef is responsible for all sauteed items and their accompanying sauces. Grill and fry chefs manage the foods that are prepared in the manner described in the titles.
Fish, Roast and Vegetable Chefs
These self-described positions are responsible for the foods defined in their titles as well as the related jus and sauces. The vegetable chef is additionally in charge of hot appetizers, soups, pasta dishes, and sometimes eggs.
Butcher
The butcher cuts meat, poultry and fish, and may be responsible for breading these items.
Pastry Chef
The pastry chef oversees the preparation of dessert items. In larger and more complex kitchens, this position can be broken down into subspecialties.
Roundsman and Communard
A roundsman is a chef who fills in wherever necessary in the kitchen. The communard prepares the "family meal," or the meal served to staff during their shift.
Source:
Chef's Blade: Guide to the Kitchen Brigade System
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