A brigade is the organised team staffing a restaurant, traditionally divided into the kitchen brigade and the front-of-house brigade. The kitchen follows the brigade de cuisine system codified by Escoffier, with the head chef directing specialised roles such as saucier, pâtissier, and poissonnier, while the restaurant brigade covers service roles from maître d’hôtel to commis waiter. The system brings military-style hierarchy and clear responsibility to busy kitchens, ensuring each section runs smoothly during service. Smaller modern kitchens adapt it flexibly, but the terminology and chain of command remain the professional standard in classical catering.