Classical Brigade (kitchen hierarchy) abc

The said ppt will give an outlook of Kitchen Hierarchy along with job description of classical brigade

1. Hierarchy of Kitchen

2. HIERARCHY AND KITCHEN STAFFING Hierarchy refers to the flow of authority from top to bottom in an organization and with respect to the kitchen. It refers to the flow of authority commencing from executive chef and goes to the bottom i.e. Kitchen helpers. Kitchen staffing refers to not only assigning the positions but also filling them with the suitable manpower.

3. Classical Brigade Georges Auguste Escoffier, a French chef, restaurateur and culinary writer popularized and updated traditional French cooking methods. He organized his kitchens by the brigade system, with each section run by a chef de partie . In this system everybody had a distinct task, which meant that no one duplicated anyone else’s work. This system provided efficiency, economy, safety.

4. Duties and responsibilities of Kitchen Staff EXECUTIVE CHEF The executive chef is in charge of everything related to the kitchen, including menu creation, staff and business management aspects. While the position requires extensive cooking experience and often involves actively cooking, the staff of benefit, it also involves a high level of management and business skills of the kitchen.

5. Duties and Responsibilities Forecasting Purchasing Work Schedules Planning Staff Hiring, Training Full supervision of kitchen brigade Kitchen staff recruitment and training Menu planning Supervision of inventory and stock control Maintaining budgetary targets Supervision of health & safety (HACCP) He is responsible for the overall working of the kitchen He presides over the departmental meetings from the kitchen side He is responsible for the aesthetic upkeep of the kitchen department He is responsible for organizing festivals in the organization He is responsible for maintain the discipline and decorum in the kitchen He is very creative, innovative and dedicated in his work He is very cooperative, courteous and honest when it comes to work

6. SOUS CHEF The sous -chef de cuisine (Deputy-chef of the kitchen) is the direct assistant of the executive chef and is second in command. He may be responsible for scheduling, and filling in for the executive chef when he or she is off-duty. The Sous Chef will also fill in for or assist the chef de partie (line cooks) when needed. Smaller operations may not have a sous chef, while larger operations may have multiple.

7. Duties and Responsibilities Supervising the kitchen staff Preparing and cooking meals to order Demonstrating cooking techniques and proper equipment usage to the kitchen staff Some menu planning Some ordering of food and kitchen supplies He is answerable to the executive chef

8. CHEF DE PARTIE (CDP) A chef de partie , also known as a "station chef" or "line cook“, is in charge of a particular area of production. In large kitchens, each station chef might have several cooks and/or assistants. In most kitchens however, the station chef is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with "First Cook", then "Second Cook", and so on as needed.

9. SAUCE COOK / CHEF SAUCIER Is the star of the kitchen as his job is most complex is responsible for all sautéed items, meats, poultry, entrees their sauce and garnishes This person prepares sauces, stews and hot hors d'oeuvres and sautés food to order. He prepares his own Mise -en-place The sauces that are prepared by him are distinctive but not over powering ROAST COOK / CHEF RÔTISSEUR He is responsible for the preparation of all the roast and grill items. This section also contains the deep frying section and also prepares accompaniments, sauces and garnishes for roast and grills. Works under the Supervision of grill cook

10. FISH COOK / CHEF POISSONNIER Except for the deep fried and grilled fish all the fish preparation are prepared here along with the accompaniments, sauces and garnishes. So a thorough knowledge of various recipes and their accompaniments is a must in this department. GRILL COOK / CHEF GRILLARDIN He is the in-charge of grilling of various dishes. Sometimes these chefs work under roast section. VEGETABLE COOK / CHEF ENTREMETTIER All the vegetable and potato other than deep fried prepared here under this section SOUP COOK / CHEF POTAGE These sections prepare all the soups and their accompaniments and the garnishes are also prepared by this chef. Great care should be taken because it gives the impression about the meals which are to be followed

11. LARDER COOK / CHEF GARDE MANGER: is a French term meaning "keeping to eat" or "keeper of the food", refers to the task of preparing and presenting cold foods. The most busiest job in kitchen the work is never ending It is the cold section of the kitchen which is generally concerned with the pre-preparation of the food which is cooked by other department These typically include such food items as salads, hors d'oeuvres, cold soups, aspics, and charcuterie Cleaning and portioning of meat is also done in this section

12. INDIAN SECTION COOK: This department is responsible for the preparation of all indian dishes given in menu, which include tandoor , halwai , curry, rice, vegetables etc. PASTRY COOK /CHEF PATISSEUR: His work is specialised and all the continental sweets, pastries and bakery product prepared by the pastry section. RELIEF COOK / CHEF TOURANT: He is a relief cook takes over a section when a particular CDP goes on leave or has an off day. He is generally a senior chef who is all rounder. He has got knowledge of all the departments BREAKFAST COOK / CHEF DE PETIT DE JEUNER: His duty starts very early. He is responsible for complete breakfast service after his work, he prepare mise -en-place with the next cook. CHEF COMMUNAR/ STAFFS COOK: He generally prepare for the staff. KITCHEN PORTERS/COMMIS: These people help in doing the mise -en-place

13. Cooperation Of Kitchen With Other Departments COOPERATION WITH FRONT OFFICE Front office will communicate arrival and departure list which will help to forecast about the quantities to cook. With the association assistance of front office kitchen people promote sales by explaining the guest as to what is available and where it is available. Front office gives the list of V.I.P. arrivals in order to increase the reputation of the establishment. COOPERATION WITH HOUSE-KEEPING It is mainly for the supply of linen i.e. Aprons, kitchen towels, dusters etc and to keep the kitchen clean.

14. COOPERATION WITH F & B SERVICE There should be a close liaison b/w f &b service and the kitchen staff because f & b personal are involved in the selling of the products made by the kitchen department. It is the duty of the f & b personal to give the intimation about the various parties to be hosted in future and in turn it is the duty of the kitchen people to provide food at right time in hygienic condition. Also f & b personal must be aware as to how much time does a dish require to get ready because they are the ones who are directly associated with the guests. COOPERATION WITH MAINTENANCE Maintenance will keep the equipment in working condition. Further this department maintains all the electrical fittings. Also they introduce as well instruct about the use of new equipment.

15. COOPERATION WITH STORE / PURCHASE This department will provide all the raw materials as required by the chef. The chef must indent in time to insure that the purchase personal get sufficient time to procure the raw materials. The chef also gives purchase specification from time to time depending upon the recipe requirement. COOPERATION WITH MANAGEMENT Department must cooperate with the management and should provide the results which the management want to have i.e. As per the menu requirements. Further the department should in- corperate the new changes, which the management suggests so a good cooperation b/w the kitchen staff and the management should be promoted.