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Kitchen brigade hierarchal structure F&B4U Executive/head chef/kitchen manager Sous chef/second chef Chef de partie/section chef leaders/cooks Senior.

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Presentation on theme: "Kitchen brigade hierarchal structure F&B4U Executive/head chef/kitchen manager Sous chef/second chef Chef de partie/section chef leaders/cooks Senior."— Presentation transcript:

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2 Kitchen brigade hierarchal structure F&B4U Executive/head chef/kitchen manager Sous chef/second chef Chef de partie/section chef leaders/cooks Senior commis chefs/assistant cooks Commis chefs Apprentices

3 Classical kitchen brigade structure (chef de cuisine) Head chef Sous chef (second chef) (Chef Entremettier) Vegetable chef Commis chef Apprentices Chef Patisserie Pastry chef) Commis chef Apprentices Chef saucier (sauce chef) Commis chef Chef tournant Relief chef Commis chef Kitchen porter Sous chef (second chef) Chef du garde manger (larder chef) Commis chef Kitchen Porter Chef rotisseur (roasts chef) Commis chef Chef rotisseur Meat chef) Commis chef Apprentices Fish poissionier Fish chef ( Commis chef Apprentices F&B4U

4 Roles of Executive/head chef/ kitchen manager or chef de cuisine F&B4U 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

5 Roles of sous chef /second chef F&B4U 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

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

7 Chef du partie - sections F&B4U 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)

8 Chefs / cooks F&B4U 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

9 Commis chef/assistant cook F&B4U 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

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

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


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