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KITCHEN ORGANISATION

KITCHEN ORGANISATION. The kitchen brigade KITCHEN AND RESTAURANT GUIDE FOR STARTERS Leonardo da Vinci project 2010 – 2012 F&B4YOU Omagh,United Kingdom and Izola, Slovenia. Kitchen brigade hierarchal structure. Executive/head chef/kitchen manager Sous chef/second chef

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KITCHEN ORGANISATION

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  1. KITCHENORGANISATION The kitchen brigade KITCHEN AND RESTAURANT GUIDE FOR STARTERS Leonardo da Vinci project 2010 – 2012 F&B4YOU Omagh,United Kingdom and Izola, Slovenia

  2. 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 F&B4U

  3. Classical kitchen brigade structure F&B4U

  4. Roles of Executive/head chef/kitchen manager or chef de cuisine • Kitchen Manager • administrator and budget-holder • responsible for the production of all food items and the amount of actual cooking • responsible for health and safety • in charge of staff recruitment and purchasing of resources F&B4U

  5. Roles of sous chef /second chef • In charge of operations in the absence of the senior chef • responsible for the production of food on a daily basis • Depending on the size of operation there may be more than one sous chef F&B4U

  6. Role of Chef du partie/section chef leaders/cooks Responsible for • a particular section or • number of sections in the kitchen F&B4U

  7. 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) F&B4U

  8. Chefs / 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 F&B4U

  9. Commis chef/assistant cook • 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 F&B4U

  10. Kitchen porter / sculery maid • hired or employed for the cleaning of utensils and equipment • in some operations they may be required to do some basic food preparation F&B4U

  11. Some pictures in the presentation have been taken from the public domain via the Internet. The presentations are used for non-profit educational purposes. F&B4U

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