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CHAPTER ONE

KITCHEN ORGANIZATION
INTRODUCTION
•The staff in kitchen needs to be able to prepare, at any
given moment, a wide number of items.
•The size of the kitchen staff can range from one person
to a large group, classically known as the brigade.
•The size of the kitchen staff is determined equally by the
number of meals the restaurant commonly serves and
how extensive the menu is.
•The number of people actually employed in a kitchen will
vary greatly from one operation to another such as
breakfast, lunch, dinner, bonquet, etc.
KITCHEN BRIGADE
•kitchen staff (Kitchen brigade or brigade de cuisine)
is a system of hierarchy found in restaurants and
hotels that employ extensive staff for food
production and management.
•This structured team or system delegates
responsibilities to different individuals that
specialize in certain tasks.
KITCHEN BRIGADE
• The origin of kitchen birgade was Georges Auguste
Escoffier, a French chef, restaurateur and culinary
writer popularized and updated traditional French
cooking methods.
• He organized his kitchens by the brigade system, with
each section run by a chef de partie.
• In this system everybody had a distinct task, which
meant that no one duplicated anyone else’s work.
• This system provided efficiency, economy, safety and
an esprit de corps.
KITCHEN BRIGADE
Organizational
Structure
KITCHEN
BRIGADE
Organizational
Structure
Of a large Hotel
KITCHEN BRIGADE Executive Chef
DUTIES AND • The executive chef is in charge of everything
RESPONSIBILITIES related to the kitchen, including menu creation,
OF KITCHEN STAFF staff and business management aspects.
• While the position requires extensive cooking
experience and often involves actively cooking,
a high level of management and business skills
of the kitchen.
• They can also be referred to as the "chef" or
"head chef".
• Although "head chef" may seem redundant,
the word "chef" has come to be applied to any
cook, kitchen helper or fast food operator,
making the distinction necessary.
KITCHEN BRIGADE
DUTIES AND
RESPONSIBILITIES Executive Chef
OF KITCHEN STAFF Responsibilities:
 Full supervision of kitchen brigade
 Kitchen staff recruitment and training
 Menu planning
 Supervision of inventory and stock control
 Maintaining budgetary targets
 Supervision of health & safety (HACCP)
KITCHEN BRIGADE
Sous Chef
DUTIES AND The Sous-chef de cuisine (deputy-chef of
RESPONSIBILITIES
the kitchen) is the direct assistant of the
OF KITCHEN STAFF
executive chef and is second in command.
He may be responsible for scheduling, and
filling in for the executive chef when he or
she is off-duty.
The Sous chef will also fill in for or assist
the chef de partie (line cooks) when
needed.
Smaller operations may not have a sous
chef, while larger operations may have
multiple.
The term "sous-chef" is pronounced like
"su chef".
KITCHEN BRIGADE
Sous Chef
DUTIES AND
Some sous chefs act as an expeditor.
RESPONSIBILITIES
OF KITCHEN STAFF This means that they serve as the
liaison between the restaurant’s
customers and its line cooks.
They deal with complaints regarding
food quality.
They also are in charge of coordinating
cooking so that the wait staff delivers
all food to the customers in a timely
fashion and so that everyone sitting at a
table is served at the same time.
KITCHEN BRIGADE
Sous Chef
DUTIES AND
RESPONSIBILITIES Responsibilities:
OF KITCHEN STAFF  Supervising the kitchen staff
 Preparing and cooking meals to
order
 Demonstrating cooking
techniques and proper equipment
usage to the kitchen staff
 Some menu planning
 Some ordering of food and
kitchen supplies
KITCHEN BRIGADE
Expediter or Announcer (Aboyeur)
DUTIES AND
• The expediter is a person who made
RESPONSIBILITIES
OF KITCHEN STAFF liaison between the restaurant staff and
the kitchen chefs.
Responsibilities:
• The expediter takes the orders from the
dining room and relays them to the
stations in the kitchen.
• This person also often puts the finishing
touches on the dish before it goes to the
dining room.
• In some operations this task may be done
by either the executive chef or the sous
chef.
KITCHEN BRIGADE
Chef de Partie
DUTIES AND
• A chef de partie, also known as a "station
RESPONSIBILITIES
OF KITCHEN STAFF chef" or "line cook”, is in charge of a
particular area of production.
• In large kitchens, each station chef might
have several cooks and/or assistants.
• In most kitchens however, the station
chef is the only worker in that
department.
• Line cooks are often divided into a
hierarchy of their own, starting with "First
Cook", then "Second Cook", and so on as
needed.
KITCHEN BRIGADE
Chef Saucier (sauce chef)
DUTIES AND
RESPONSIBILITIES • Chef Saucier is responsible for all
OF KITCHEN STAFF sautéed items and their sauce.
• This person prepares sauces, stews
and hot hors d'oeuvres and sautés
food to order.
• Although it is the highest position of
the station cooks.
• The saucier is still considered
subordinate to the chef and the
sous-chef.
KITCHEN BRIGADE
Chef Entremetier
DUTIES AND
RESPONSIBILITIES •Chef Entremetier prepares hot
OF KITCHEN STAFF appetizers and often prepares the
soups, vegetables, pastas and
starches.
•In a full brigade system a potager
would prepare soups and a legumier
would prepare vegetables.
•Chef entremetier is also responsible
for peeling and cutting vegetables.
KITCHEN BRIGADE
Chef Garde Manger (Larder)
DUTIES AND • Garde Manger is a French term meaning
RESPONSIBILITIES
"keeping to eat" or "keeper of the food“.
OF KITCHEN STAFF
• Garde Manger refers to the task of
preparing and presenting cold foods.
• These typically includes salads, hors
d'oeuvres, cold soups, aspics, and
charcuterie.
• In larger restaurants and hotels, the garde
manger perform additional duties, such as
creating decorative elements of buffet
presentation like table arrangements and
edible centerpieces made from materials
such as ice, cheese, butter, salt dough or
tallow.
KITCHEN BRIGADE
Chef Garde Manger (Larder)
DUTIES AND
• In most modern kitchens however, the
RESPONSIBILITIES
OF KITCHEN STAFF garde manger is synonymous with pantry
chef, having duties focusing on salads,
soups, cold food items, and dessert
platings.
• It is usually the entry-level line cook
position within a restaurant.
KITCHEN BRIGADE Chief Butcher
DUTIES AND • Chief Butcher is responsible for dissecting
RESPONSIBILITIES the carcasses and preparing meat cuts ready
OF KITCHEN STAFF for cooking.
• The butcher has the techniques of cutting,
slicing and removing the bones from the
meat.
• Usually worked under the direct control of
the chef or sous-chef.
Chef Poisonnier
• Chef poisonnier prepares fish dishes and
often does all fish butchering as well as
appropriate sauce.
• This station may be combined with the
saucier position.
KITCHEN BRIGADE Chief Steward
DUTIES AND • Chief Steward is responsible for the washing
RESPONSIBILITIES of dishes
OF KITCHEN STAFF • Also responsible for the cleanliness of the
kitchen and looking for the good hygiene.
Chief Baker (Ie boulanger)
• The baker or chef boulanger is in charge of
all the bread, rolls, croissants.
• The baker is responsible for the supervision
of the baker staff as directed by the pastry
chef supervisor.
• Assists in cooking of all baked products
following the HACCP procedures.
• Nowadays, hotels employ their own bakers.
KITCHEN BRIGADE
Pastry Chef (Pâtissier)
DUTIES AND
• Pastry Chef (Pâtissier) is a station chef in
RESPONSIBILITIES
OF KITCHEN STAFF a professional kitchen, skilled in the
making of pastries, desserts, and other
baked goods.
• Pastry chef is responsible for menu
planning, costing, and ordering.
• Pastry chef is can also research recipe
and develop new items.
• The pastry chef is often in charge of the
dessert menu, which besides traditional
desserts may include dessert wines,
specialty dessert beverages, and gourmet
cheese platters.
KITCHEN BRIGADE
Chef Tournant
DUTIES AND • Chef Tournant is responsible to replace
RESPONSIBILITIES
those who are absent.
OF KITCHEN STAFF
• Should have diverse skills to replace chefs.
• Kitchen Assistants
• An apprentice or (commis) in larger kitchens
would work under a chef de partie or station
chef in order to learn the station's
responsibilities and operation.
• A communard would be in charge of
preparing the staff or family meal during a
shift.
• The escuelerie-dishwasher is in charge of
keeping the dishes and the kitchen clean.
KITCHEN BRIGADE
Roast party (le rotisseur)
DUTIES AND • All roasted and grilled meat, poultry and
RESPONSIBILITIES
game are cooked by the roast cooks.
OF KITCHEN STAFF
• All grilled and deep-fried fish and other
deep-fried foods, including potatoes, are
also cooked by this party, as well as many
savouries.
• The only deep-fried foods which may not be
cooked by the roast party are cooked in the
pastry.
• The work of the rotisseur includes the
garnishing of the grills and roasts; the roast
cook therefore grills the mushrooms and
tomatoes and makes the Yorkshire pudding
and roast gravy.
KITCHEN BRIGADE
Fish party (le poissonnier)
DUTIES AND • Except for grilled and deep-fried fish, all the
RESPONSIBILITIES
fish dishes and fish sauces and garnishes are
OF KITCHEN STAFF
cooked by this party, as well as bechamel,
sauce hollandaise and melted butter.
• The preparation of the fish is usually done
by a fishmonger in the larder.
Soup party (le potager)
• In large establishments there was a separate
party to make the soups and their garnishes.
• In some brigades, the eggs and farinaceous
dishes were the responsibility of this party.
KITCHEN
ORGANIZATION
WORK FLOW IN THE KITCHEN
•Work flow is a progression activities of
WORK FLOW
chef tasks functional in the kitchen
IN THE KITCHEN
through the use of appropriate
techniques.
•Any catering service provider should have
suitable wok flow in the kitchen.
•Generally, there are two basic types of
kitchen work flows.
Namely;
•The American line work flows and
•The European line work flows
KITCHEN
ORGANIZATION
American Line
WORK FLOW
• American line work flows are typically
In the Kitchen used by those restaurants having high
volume operations.
• In this work flow, the items are
prepared and finished by the line
cooks, then are handed over to the
expediter.
• All cooking lines flow centrally
through to the expediter.
• The expediter will check the finished
product and the food will go out for
service.
KITCHEN
ORGANIZATION
European Line
• European line work flow is a slower way
WORK FLOW
of production.
In the Kitchen
• European line work flow is mostly
suitable and applied in fine dining
establishments.
• In this work flow technique, different
parts of the menu to be prepared and
cooked are distributed among the line
chefs.
• Each chef prepares items passed on
separately.
• The final touch of the dish are finished
by expediter.