The brigade (in Italian, brigata) is the team that works in the kitchen. It is led by the chef, who signs the menu and checks every plate going out; then come the section cooks, each on one stage (pasta, mains, desserts, cold dishes), the assistants and the dishwashers.
At an event the brigade can work in the caterer's own kitchen and bring dishes ready to finish, or be on site when the menu calls for cooking to order. In that case it needs space, water and power, and if the venue has no suitable kitchen a field kitchen is set up. Anyone handling food must be trained in food hygiene.
What to ask
In the quote, ask how many people work in the kitchen and in what role, not just the front-of-house staff. Also ask where the cooking happens and what arrives ready-made. The roles are described in the guides to banqueting staff roles and catering staff roles.
