Kitchen Brigade Hierarchy & COSHH Standards in High-Output Event Catering

Behind the Pass: Discipline & Chemical Safety

High-output banquet kitchens rely on strict hierarchy and rigorous sanitation to execute 500+ covers within tight service windows. Respect for station hierarchy and safe chemical handling is mandatory.

Brigade Station Hierarchy:

• Executive Chef / Head Chef: Overall culinary vision, menu costing, and service pass leadership.
• Sous Chef: Hands-on kitchen command and line pacing.
• Chefs de Partie: Station leaders (Saucier, Entremetier, Poissonnier, Garde Manger, Pâtissier).
• Kitchen Porters & Stewards: The engine room—operating commercial flight dishwashers, pot-wash stations, and waste disposal.

COSHH Safety Best Practices:

Never mix cleaning chemicals (e.g. chlorine bleach and acidic de-scalers create toxic chlorine gas). Always wear heavy-duty nitrile gloves, eye goggles, and closed safety footwear when handling concentrated sanitizers.