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Kitchen Organisation The Kitchen Brigade.

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Presentation on theme: "Kitchen Organisation The Kitchen Brigade."— Presentation transcript:

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 each would 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
(chef de cuisine) Head chef Sous chef (second chef) (Chef Entremettier) Vegetable chef Commis chef Apprentices Chef Patisserie Pastry chef) Chef saucier (sauce chef) Chef tournant Relief chef Kitchen porter Chef du garde manger (larder chef) Kitchen Porter Chef rotisseur (roasts chef) Chef rotisseur Meat chef) Fish poissionier Fish chef (

5 Roles of Executive/head chef/kitchen manager or chef de cuisine
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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