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Chapter 3 Workstations in the Professional Kitchen
© Goodheart-Willcox Co., Inc. Objective Recall the names and roles of workstations in the traditional brigade
© Goodheart-Willcox Co., Inc. The Brigade Fine cuisine requires many cooks to perform a wide variety of tasks Chefs modeled kitchen structure after the military’s brigade systembrigade The brigade is organized by workstations
© Goodheart-Willcox Co., Inc. The Brigade
© Goodheart-Willcox Co., Inc. The Brigade Each workstation in the brigade has a name and assigned duties Chef de cuisine (shef deh kwih-ZEEN) –“Chief of the kitchen” who supervises all kitchen positions –Responsible for quality of food and safety of guests and staff Sous chef (SOO shef) –Second in command –Assumes authority and responsibility in chef’s absence Chef de garde (shef deh GAHRD) –Night chef in 24-hour kitchen –In charge after the chef leaves for the evening
© Goodheart-Willcox Co., Inc. The Brigade Chef de partie (shef deh pahr-TEE) –Also called a station chef –May be responsible for any kitchen workstation Saucier (saw-see YAY) –Responsible for making sauces –Prepares sautéed and panfried items Poissonier (pwah-sawn-YAY –Prepares all fish and shellfish items –May head the workstation
© Goodheart-Willcox Co., Inc. The Brigade Garde manger (gahrd mohn-ZHAY) –In charge of cold food station –Makes salads, dressing, fruit plates, cold appetizers, and buffet platters Butcher –Cuts and trims meat and poultry for other kitchen stations Rotisseur (roh-teess-UHR) –Roasts meats and poultry and prepares accompanying pan sauces and gravy
© Goodheart-Willcox Co., Inc. The Brigade Grill cook –Prepares all grilled and broiled meats, poultry, and fish Fry cook –Cooks deep-fried items Entremetier (ehn-treh-meh-tee YAY) –Oversees preparation of vegetables, starches, egg dishes, and hot appetizers Potager (poh-tahj-AY) –Makes all stocks, soups, and mother sauces
© Goodheart-Willcox Co., Inc. The Brigade Legumier (lay-goo-mee-YAY) –Prepares and cooks vegetables –When tasks are combined with those of the potager, called preparation station Pastry Chef –Head of the baking and pastry department Pastry cook –Prepares sweets and pastries –Works in the bakeshop during the daytime
© Goodheart-Willcox Co., Inc. The Brigade Baker –Makes breads and may also make breakfast pastries –Typically works during the night and early morning hours Decorator –Specialist who decorates cakes and pastries –Also makes chocolate carvings or sugar sculptures Tournant (toor-NAHN) –Fills in for other staff members on their days off –Also called the swing chef or roundsman
© Goodheart-Willcox Co., Inc. The Brigade Commis (koh MEE) –An assistant Communard (com-muh-NAHR) –Prepares staff’s meals at large operations Expeditor –Reads the servers’ food orders to the cooks –Organizes finished dishes for prompt delivery
© Goodheart-Willcox Co., Inc. Objective Recognize modern variations on the classical brigade
© Goodheart-Willcox Co., Inc. Organization of Modern Kitchens Fewer cooks are needed in today’s kitchens for a variety of reasons –Smaller operations –Modern equipment –More limited menus Chain of command and organization of tasks by stations still exist
© Goodheart-Willcox Co., Inc. Organization of Modern Kitchens Many large hotels and resorts operate numerous restaurants Hotels/resorts employ an executive chef and if needed, a banquet chefexecutive chefbanquet chef
© Goodheart-Willcox Co., Inc. Organization of Modern Kitchens Cross training is popular in the modern kitchen for the following reasons:Cross training –Easier staff scheduling –More flexibility in assigning jobs –Easier to replace staff who are sick or quit –Eases staff boredom with job
© Goodheart-Willcox Co., Inc. Objective Explain how the kitchen interacts with other departments to satisfy guests
© Goodheart-Willcox Co., Inc. Working with Departments Beyond the Kitchen Large restaurants, hotels, clubs, and resorts have complex foodservice operations The kitchen must coordinate efforts with other departments: –Stewarding –Dining room –Catering –Room service –Purchasing
© Goodheart-Willcox Co., Inc. Stewarding The department’s primary task is sanitation including –warewashing (cleaning of dishes, glasses, and serviceware) –washing pots and pans –cleaning the kitchen –storing, inventorying, and transporting serviceware
© Goodheart-Willcox Co., Inc. Dining Room Kitchen and dining room work together to time the cooking and serving of food Food must be served correctly and with a friendly attitude
© Goodheart-Willcox Co., Inc. Catering Sales staff and chefs work closely to plan events During an event, banquet chefs communicate with the sales staff and servers about timing of service and special requests
© Goodheart-Willcox Co., Inc. Room Service In-room dining is often an option at larger hotels Kitchen and room- service staffs must work together to please room- service diners
© Goodheart-Willcox Co., Inc. Purchasing Many large operations have staff who purchase, receive, store, and issue food and supplies Chef and purchasing staff work closely to ensure the correct products and quantities are purchased
© Goodheart-Willcox Co., Inc. Objective Summarize recent trends in foodservice to reduce labor
© Goodheart-Willcox Co., Inc. Labor Saving Trends Labor is one of the largest costs in the foodservice industry Technology and prepared foods are two ways to control labor costs
© Goodheart-Willcox Co., Inc. Technology Technological advances in foodservice equipment reduce labor costs –Food processors and grinders –Vegetable cutting machines –Roll-in rack ovens
© Goodheart-Willcox Co., Inc. Prepared Foods Labor savings using prepared foods is often greater than the increased product cost Common prepared foods include –portion-controlled meats and fish –precut vegetables
© Goodheart-Willcox Co., Inc. More Prepared Foods –Prepared sauces and soups –Powdered soup base and sauce mixes –Frozen precooked meats and vegetables –Ready-made breads and pastries
© Goodheart-Willcox Co., Inc. Review Describe the role of the following brigade position: –Chef de cuisine Supervises kitchen; responsible for food quality and safety of guests and cooks
© Goodheart-Willcox Co., Inc. Review Describe the role of the following brigade position: –Sous chef Second in command, assumes authority and responsibility in the absence of the chef
© Goodheart-Willcox Co., Inc. Review Describe the role of the following brigade position: –Chef de garde Night chef
© Goodheart-Willcox Co., Inc. Review Describe the role of the following brigade position: –Chef de partie In charge of any of the particular workstations in the kitchen
© Goodheart-Willcox Co., Inc. Review Match the position to the duty 1.Poissonier 2.Garde manger 3.Entremetier 4.Potager 5.Légumier A.Vegetables, starches, egg dishes, hot appetizers B.Vegetables C.Fish cook D.Stocks, soups, mother sauces E.Cold food B C D A E
© Goodheart-Willcox Co., Inc. Review Why do today’s kitchens need fewer cooks? –Smaller operations, modern equipment, more limited menus
© Goodheart-Willcox Co., Inc. Review What does an executive chef do? –Coordinates the operation of the restaurants and departments of a hotel or resort
© Goodheart-Willcox Co., Inc. Review List some advantages of cross training –Easier scheduling, flexibility in assigning jobs, back-up if someone is sick or quits, eases boredom of performing the same task daily
© Goodheart-Willcox Co., Inc. Review Name the departments the kitchen works closely with –Stewarding, Dining Room, Catering, Room Service, Purchasing
© Goodheart-Willcox Co., Inc. Review Name and describe two methods of reducing labor costs –Technology: better equipment that does the work of many people –Prepared foods: food that doesn’t require labor to prep
© Goodheart-Willcox Co., Inc. Glossary banquet chef. Oversees a staff of cooks that prepare meals for large groups. brigade. A method of organizing kitchen staff using a chain of command to complete a task.
© Goodheart-Willcox Co., Inc. Glossary cross training. Teaches staff to do more than one job in the kitchen. executive chef. Coordinates the operation of the restaurants and departments of a hotel or resort.
Back-of-the-House Functions & Back-of-the-House Staff.
The Professional Chef What you can become What it means to be a Chef What it takes to be a Chef What can the future bring with an education as Chef.
Kitchen Organisation The Kitchen Brigade. Kitchen Brigade The Kitchen Brigade is dictated by: size of the establishment its food and beverages on offer.
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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Chapter 4 The Professional Chef © Goodheart-Willcox Co., Inc. Objective Explain the various roles a professional chef must fulfill.
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Chapter 1 Principles of Control in a Foodservice Operation.
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Chapter 16 Salads and Dressings © Goodheart-Willcox Co., Inc. Objectives Recognize the different purposes salads serve on a menu.
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Chapter 12 Your Responsibilities When Serving Food and Beverages.
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