Key Terms Back-of-the-house (BOH) Executive Chef Sous-Chef Kitchen Manager Steward Dishwasher Chef Cook Expediter
Back-of-the-House The back-of-the-house (BOH) is the area in a hospitality business that guests usually do not see. It is also called the heart-of-the-house. In a restaurant these areas include the: – Kitchen – Receiving Area – Storage Area – Business Offices
Back-of-the-House The back-of-the-house employees include all employees whose work does not directly involve interaction with guest.
Back-of-the-House The back-of-the-house is responsible for the following seven functions: – Food Production – Purchasing and Receiving – Marketing and Sales – Human Resources – Accounting – Security – Engineering and Maintenance
The Kitchen The kitchen is the center of all food preparation and production. In the kitchen, food and other items are received, stored, prepared, and plated for service. Dishes and other items are cleaned and stored in the kitchen.
Back-of-the-House Staff The back-of-the-house staff consists of: o Managers o Cleaning Staff o Food Production Staff The cleaning staff is responsible for cleaning and maintaining plateware, flatware, glassware, and utensils.
Managers There are two general areas that need to be managed in the kitchen: – Menus – Operations The menu area includes everything involved in planning menus, developing standardized recipes, and creating new recipes
Managers The operations area includes: – Kitchen safety and sanitation – Hiring, training, and supervising all BOH staff – Food Quality – Food Quantity – Coordination with Front-of-the-House – Cost Controls
Managers In an independent restaurant, the executive chef is the manager that is usually responsible for both the menu and the operations area. The executive chef may have an assistant, called the sous-chef. A unit is a chain restaurant usually has a kitchen manager.
Executive Chef The executive chef is the top manager in a restaurant or hotel kitchen. Many executive chefs participate in designing the menu, developing the look of the dining room, and designing the layout of the kitchen. Some executive chefs coach the staff so that they can correctly answer questions about the menu
Executive Chef The responsibilities of an executive chef include: – Coordinate kitchen activities – Direct the kitchen staffs training and work – Plan menus – Create recipes – Set and enforce nutrition requirements – Set and enforce safety and sanitation standards – Participate in the preparation and presentation of menu items – Ensure that quality standards are maintained – Purchase food items and equipment
Sous-Chef The sous-chef is the second-in-command in the kitchen. The sous-chef has similar training but less experience than the executive chef. The primary responsibility of the sous-chef is to make sure that the food is prepared, portioned, garnished, and presented according to the chefs wishes.
Sous-Chef When the executive chef is absent, the sous- chef takes over the responsibilities. The sous-chef often serves as the expeditor or announcer who accepts the orders from the dining room staff.
Kitchen Manager In a chain restaurant, the person responsible for the menu is the corporate executive chef. The corporate chef is responsible for the menu development for all the units of the chain. As a result, chain restaurants do not have executive chefs.
Kitchen Manager Each restaurant will have a kitchen manager. A kitchen manager is the top manager in the kitchen of a unit of a chain restaurant. The manager may be called the kitchen professional or the culinary manager.
Steward Every restaurant must have clean glassware, silverware, and plateware. The people who take care of this area are the steward and the dishwashing crew. The steward supervises the dishwashing, pot washing, and cleanup.
Steward The dishwasher has the responsibility of operating the dishwashing machine. The dishwasher also hand washes large items like pots and heavily soiled items in large sinks called pot sinks.
Food Preparers Food preparers include chefs, cooks, and expediters. The exact titles and organization of the kitchen vary from restaurant to restaurant.
Chefs A chef is a professional cook. To become a chef requires a considerable amount of training and experience. The traditional titles and responsibilities of chefs in fine-dining and hotel and kitchens were developed by the great French chef, Auguste Escoffier ( ).
Chefs Auguste Escoffier organized the kitchen into stations and created specific positions with specific tasks at each station. Escoffiers system for organizing the kitchen is called the kitchen brigade.
Escoffiers Kitchen Brigade Title In EnglishTitle In FrenchTasks Station ChefsChefs de Partie Saute ChefSaucierSauteed items and their sauces Fish ChefPoissonierFish dishes and their sauces Roast ChefRôtisseurRoasted foods and their sauces Grill ChefGrillardinGrilled foods Fry ChefFriturierFried foods Vegetable ChefEntremetierHot appetizers, soups, vegetables, starches, pastas, eggs Pantry ChefGarde Manager Cold foods, such as salads, cold appetizers, pates, salad dressing, sandwiches Pastry ChefPâtissierBaked items, pastries, desserts BakerBoulangerBreads, rolls ButcherBoucherButcher meats, poultry Swing CookTournantWorks where needed
Cooks A cook is a person who prepares food for eating Casual restaurants usually have one or more cooks who prepare the meals These cooks may be called: – Line Cooks – Station Cooks – Short-Order Cooks
Cooks These cooks are often organized into three groups: – Hot Food Cooks – Cold Food Cooks – Prep Cooks
Expediter Most casual, fine-dining, and hotel restaurants have an expediter The expediter is the member of the culinary staff who gets the orders from the servers, gives them to the station chefs or line cooks They then check the orders before they are picked up