Lesson details

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.

Instructor

John McFadden

Renowned as one of the great all-rounders of hospitality, John McFadden is a highly-motivated chef whose attention to detail is well-known industry-wide.

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