The "Kitchen Brigade" is a system of organization in professional kitchens, designed to improve efficiency and streamline food preparation. Developed by Georges Auguste Escoffier in the early 20th century, this hierarchical structure assigns specific roles and responsibilities to each member of the kitchen staff. Common positions include the Executive Chef, Sous Chef, and various line cooks, each focusing on different aspects of meal preparation. This system allows for clear communication and coordination among team members, ensuring that dishes are prepared and served in a timely manner. By dividing tasks, the Kitchen Brigade enhances productivity and maintains high standards of quality in food service, making it essential in restaurants and catering operations.