2Key Terms Back-of-the-house (BOH) Executive Chef Sous-Chef Kitchen ManagerStewardDishwasherChefCookExpediter
3Back-of-the-HouseThe 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:KitchenReceiving AreaStorage AreaBusiness Offices
4Back-of-the-HouseThe back-of-the-house employees include all employees whose work does not directly involve interaction with guest.
5Back-of-the-HouseThe back-of-the-house is responsible for the following seven functions:Food ProductionPurchasing and ReceivingMarketing and SalesHuman ResourcesAccountingSecurityEngineering and Maintenance
6The KitchenThe 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.
7Back-of-the-House Staff The back-of-the-house staff consists of:ManagersCleaning StaffFood Production StaffThe cleaning staff is responsible for cleaning and maintaining plateware, flatware, glassware, and utensils.
8ManagersThere are two general areas that need to be managed in the kitchen:MenusOperationsThe menu area includes everything involved in planning menus, developing standardized recipes, and creating new recipes
9Managers The operations area includes: Kitchen safety and sanitation Hiring, training, and supervising all BOH staffFood QualityFood QuantityCoordination with Front-of-the-HouseCost Controls
10ManagersIn 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.
11Executive ChefThe 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
12Executive Chef The responsibilities of an executive chef include: Coordinate kitchen activitiesDirect the kitchen staff’s training and workPlan menusCreate recipesSet and enforce nutrition requirementsSet and enforce safety and sanitation standardsParticipate in the preparation and presentation of menu itemsEnsure that quality standards are maintainedPurchase food items and equipment
13Sous-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 chef’s wishes.
14Sous-ChefWhen 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.
15Kitchen ManagerIn 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.
16Kitchen 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.
17StewardEvery 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.
18StewardThe 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.
19Food Preparers Food preparers include chefs, cooks, and expediters. The exact titles and organization of the kitchen vary from restaurant to restaurant.
20Chefs 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 ( ).
21ChefsAuguste Escoffier organized the kitchen into stations and created specific positions with specific tasks at each station.Escoffier’s system for organizing the kitchen is called the kitchen brigade.
22Escoffier’s Kitchen Brigade Title In EnglishTitle In FrenchTasksStation ChefsChefs de PartieSaute ChefSaucierSauteed items and their saucesFish ChefPoissonierFish dishes and their saucesRoast ChefRôtisseurRoasted foods and their saucesGrill ChefGrillardinGrilled foodsFry ChefFriturierFried foodsVegetable ChefEntremetierHot appetizers, soups, vegetables, starches, pastas, eggsPantry ChefGarde ManagerCold foods, such as salads, cold appetizers, pates, salad dressing, sandwichesPastry ChefPâtissierBaked items, pastries, dessertsBakerBoulangerBreads, rollsButcherBoucherButcher meats, poultrySwing CookTournantWorks where needed
23Cooks A cook is a person who prepares food for eating Casual restaurants usually have one or more cooks who prepare the mealsThese cooks may be called:Line CooksStation CooksShort-Order Cooks
24Cooks These cooks are often organized into three groups: Hot Food CooksCold Food CooksPrep Cooks
25ExpediterMost casual, fine-dining, and hotel restaurants have an expediterThe expediter is the member of the culinary staff who gets the orders from the servers, gives them to the station chefs or line cooksThey then check the orders before they are picked up