The lowest position typically listed in a kitchen hierarchy, as part of the brigade de cuisine, is the Aboyeur, also known as the Waiter/Waitress.
Understanding Kitchen Hierarchy
A professional kitchen operates with a structured hierarchy to ensure efficiency and organization, often referred to as the brigade de cuisine. This system delegates responsibilities to different team members, from management to support staff, ensuring smooth operations and clear lines of command.
Here's a breakdown of common positions, generally ordered from the highest to the lowest in terms of authority and culinary skill within the traditional brigade structure:
| Position | Role Description |
|---|---|
| Executive Chef | The head of the entire kitchen operation, responsible for menu creation, staff management, and overall culinary direction. |
| Chef de Cuisine | Also known as the Head Chef, this individual manages the daily kitchen operations, oversees food preparation, and ensures quality control. |
| Sous Chef | The Deputy Chef, second in command, assisting the Chef de Cuisine with management, supervising staff, and stepping in when the head chef is absent. |
| Chef de Partie | A Station Chef, responsible for a specific section of the kitchen (e.g., saucier, poissonier, patissier). They oversee their station's operations and team members. |
| Commis Chef | A Junior Chef or apprentice, working under a Chef de Partie to learn specific station duties and culinary techniques. This is an entry-level culinary position. |
| Kitchen Porter | A general support role, responsible for various duties including cleaning, washing dishes, moving supplies, and assisting chefs with basic tasks. |
| Escuelerie | Primarily a Dishwasher, responsible for cleaning and sanitizing all kitchen utensils, dishes, and equipment. This role is crucial for hygiene and efficiency. |
| Aboyeur | Often referred to as the Waiter/Waitress or Expediter, this individual acts as the communication link between the front-of-house staff (servers) and the back-of-house (kitchen). They call out orders to the chefs and ensure dishes are prepared correctly and sent out promptly. |
The Lowest Position Explained
Among the roles commonly listed as part of a typical kitchen hierarchy, the Aboyeur (Waiter/Waitress) is generally positioned at the lowest rung. While the Aboyeur's role as an expediter is critical for the flow of service and quality control, it differs significantly from culinary or direct kitchen support roles like those of a Chef de Partie or even a Kitchen Porter. Their primary function is communication and coordination rather than food preparation, cleaning, or general kitchen utility. This distinct function, often bridging the gap between the kitchen and the dining area, places them at the bottom of the operational chain within the structured kitchen brigade framework.
It is important to note that roles like the Escuelerie (Dishwasher) and Kitchen Porter are also entry-level positions focused on essential cleaning and general support within the kitchen's physical space. However, in some traditional brigade classifications, the Aboyeur's role, despite its critical nature for service flow, is listed last, signifying its specific, often entry-level status within the broader kitchen brigade system.
