What characterizes a 'kitchen brigade system'?

The kitchen brigade system is fundamentally characterized by a structured hierarchy that assigns specific responsibilities to each member of the kitchen staff. This system, developed by Chef Georges Auguste Escoffier, is designed to promote efficiency and organization within a professional kitchen. Each role within the brigade has clear duties, allowing for smooth operations during meal preparation and service.

For instance, in this system, positions such as the executive chef, sous chef, and various line cooks are defined, with each individual being accountable for a particular area of the kitchen. This specialization helps in ensuring that tasks are carried out systematically, improving both the quality of food preparation and the speed of service. In a well-functioning brigade, chefs can work collaboratively while adhering to their assigned roles, leading to an overall more effective culinary operation.

The other options do not accurately reflect the principles of the kitchen brigade system. A rotation system or an informal arrangement would not provide the structured framework that enhances productivity and order in a high-paced kitchen environment.