Final answer:
In the brigade system, the Chef de Cuisine is responsible for scheduling personnel and reviewing dishes before service, and oversees the entire kitchen's operations.
Step-by-step explanation:
In Escoffier's traditional brigade system, it is the Chef de Cuisine who is typically responsible for scheduling personnel and reviewing dishes before they go out for service. The Chef de Cuisine, also known as the executive chef or head chef, is the leader in the kitchen hierarchy and is tasked with the overall management of the kitchen, which includes administrative duties such as scheduling. They work closely with the sous chef, who acts as the second-in-command, to ensure that the kitchen operates smoothly and that meals are prepared to a high standard.