The kitchen brigade system is a hierarchy of kitchen positions and responsibilities developed by Chef Auguste Escoffier in the late 19th century. It divided the kitchen into different stations and roles, each with specific duties, such as the Executive Chef, Sous Chef, Chef de Partie, Commis, and others. The system helped to streamline kitchen operations, increase efficiency, and improve the quality and consistency of the food served. Today, the kitchen brigade system is still widely used in professional kitchens, although some adaptations have been made to reflect changes in the industry and new approaches to culinary management.