Identification should include a list of members and their responsibilities, including the following:

Process/Skill Questions:

Thinking

Communication

Leadership

How do members of a kitchen brigade ensure efficient kitchen operation?
How is the role of each chef critical to the success of the kitchen?
How do the skills and responsibilities of each chef affect the finished product/bottom line?
How could cross-training be a positive factor in a commercial kitchen?

Management

How can the kitchen brigade system be modified to fit the needs of your establishment?