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.