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Kitchen Organisation

Kitchen Organisation. The Kitchen Brigade. Kitchen Brigade. The Kitchen Brigade is dictated by: size of the establishment its food and beverages on offer

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Kitchen Organisation

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  1. Kitchen Organisation The Kitchen Brigade

  2. Kitchen Brigade The Kitchen Brigade is dictated by: • size of the establishment • its food and beverages on offer e.g. a 5 star hotel could have between 80 and 120 chefs whereas a small roadside restaurant could have 4-10 chefs, however eachwould still have a hierarchal structure

  3. Typical kitchen brigade hierarchal structure • Executive/head chef/kitchen manager • Sous chef/second chef • Chef de partie/section chef leaders/cooks • Senior commis chefs/assistant cooks • Commis chefs • Apprentices

  4. Classical kitchen brigade structure

  5. Roles of Executive/head chef/kitchen manager or chef de cuisine • Kitchen Manager • Administrator • Budget-holder • Responsible for the production of all food items within the business – this dictates the amount of actual cooking he/she may do. • Health and safety • Staff recruitment • Purchasing of resources

  6. Roles of Sous chef /second chef • In charge of operations in the absence of the senior chef • More ‘hands on’ and responsible for the production of food on a daily basis • Depending on the size of operation there may be more than one sous chef taking charge on different rota patterns

  7. Role of Chef du partie/section chef leaders/cooks • Responsible for a particular / number of sections in the kitchen

  8. Chef du partie - sections These sections may include: • Chef saucier/rôtisseur (sauce and roasts and entrées) • Chef du garde-manger (larder section) • Poissonnier (fish section) • Chef etremettier (vegetable section) • Chef pâtissier (pastry section) • Chef tournant (relief chef)

  9. Senior commis chefs/assistant cooks • Key members of the section • In charge of the section when the chef du partie is absent • Generally works in the larger sections e.g. pâtissier and larder

  10. Commis chef • Depending on the size of operation there may be one or more commis chefs • responsible for the day-to-day preparation and cooking within the section

  11. Kitchen porter • Used for the cleaning of utensils and equipment • In some operations they may be required to do some basic food preparation

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