While the hospitality industry is renowned for its staff members being multi-skilled and crossed-skilled, working in a kitchen often means having a more structured role.
In this lesson, John McFadden introduces you to the hierarchy of a kitchen and how each role plays out to support service.
What you’ll learn
- A brief history of the kitchen brigade
- The roles and sections within a kitchen and how they report to each other
This course is ideal for any kitchen staff member, kitchen hands, entry-level cooks, and anybody interested in learning the fundamentals of working in a commercial kitchen.