kitchen_brigade.pptx

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1. Gorup #1 Toushane Myers, Xavier Silvera, Carlos Whittaker, Tiffany Bent, Janoy Plummer, Adrian Williams Kitchen Brigade Or Brigade De Cuisine

2. WHAT IS A KITCHEN BRIGADE? Brigade de cuisine (English: kitchen brigade) is a system of hierarchy found in restaurants and hotels. Which has 27 positions This structured team system delegates responsibilities to different individuals who specialize in certain tasks

3. The concept was developed by G eorges A uguste Escoffier. He was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. Georges Auguste Escoffier

4. Much of Escoffier's technique was based on that of Marie-Antoine C arême. Escoffier's achievement was to simplify and modernize C arême's elaborate and excessive style Marie-Antoine Carême

5. . In particular, he codified the recipes for the five mother sauces.

6. 1. Chef de cuisine or Chief of Kitchen 2. Sous- Chef de Cuisine or Deputy Chef 3. Saucier (sauce maker) The List of position in the kitchen brigade (Brigade de Cuisine)

7. 4. Chef De Partie 5. Cuisinier 6. Commis 7. Garde manger The List of position in the kitchen brigade (Brigade de Cuisine)

8. The List of position in the kitchen brigade (Brigade de Cuisine) 8. Patissier (pastry cook) 9. Plongeurs (dish washer) 10. Apprentis ( apprentice ) 11. Marmiton

9. The List of position in the kitchen brigade (Brigade de Cuisine) 12. Rôtisseur  (roast cook) 13. Grillardin  (grill cook ) 14. Friturier  (fry cook ) 15. Poissonnier  (fish cook)

10. The List of position in the kitchen brigade (Brigade de Cuisine) 16. Potager  (soup cook ) 17. Legumier  (vegetable cook ) 18. Tournant  (spare hand 19. Confiseur

11. The List of position in the kitchen brigade (Brigade de Cuisine) 20. Glacier 21. Décorateur 22. Boulanger  ( baker) 23. Boucher  (butcher)

12. The List of position in the kitchen brigade (Brigade de Cuisine) 24. A boyeur  (announcer/expediter ) 25. Communard 26. Garçon de cuisine   27. Entremetier (entrée preparer )

13. Roll Of Each Position Within The Brigade De Cuisine Chef De Cuisine ( Executive Chef) is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food.

14. Roll Of Each Position Within The Brigade De Cuisine Sous-chef (Deputy kitchen chef ) receives orders directly from the  chef de cuisine  for the management of the kitchen, and often serves as the representative when the  chef de cuisine  is not present

15. Roll Of Each Position Within The Brigade De Cuisine Saucier (S auté ’ cook ) prepare sauces and warm hors d’oeuvres, completes meat dishes, and in smaller restaurants. This is one of the most respected positions in the kitchen brigade.

16. Roll Of Each Position Within The Brigade De Cuisine Chef de Partie ( S enior chef ) is responsible for managing a given station in the kitchen, specializing in preparing dishes

17. Roll Of Each Position Within The Brigade De Cuisine Cuisinier (cook ) is an independent position, usually preparing specific dishes in a station . Commis (Junior Chef ) reports directly to the chef de partie and takes care of the tools for the station

18. Roll Of Each Position Within The Brigade De Cuisine Apprenti (e) or Apprentice are often students gaining theoretical and practical training. They perform prep work and/or cleaning work . Plongeur (Kitchen porter ) clean dishes and utensils,and my be entrusted with basic prep jobs.

19. Roll Of Each Position Within The Brigade De Cuisine Tournant (Spare hand ) moves throughout the kitchen, assisting other positions in kitchen . Patissier (pastry cook ) prepares desserts and other meal-end sweets, also prepares breads and other baked items

20. Roll Of Each Position Within The Brigade De Cuisine Marmiton (Pot and Pan washer ) also known as kitchen porter- in larger restaurants, takes care of all the pots and pans instead of the plongeur . Rotisseur (Roast cook ) manages a team of cooks that roasts, broils, and deep fries dishes

21. Roll Of Each Position Within The Brigade De Cuisine Grillardin (grill cook ) in larger kitchens, prepares grilled foods instead of the rotisseur . Friturier (fry cook) prepares fried foods instead of the rotisseur .

22. Roll Of Each Position Within The Brigade De Cuisine Potager (Soup Cook) reports to the entremetier and prepares the soups . Legumier (Vegetable Cook ) also reports to the entremetier and prepares the vegetable dishes.

23. Roll Of Each Position Within The Brigade De Cuisine Confiseur prepares candies and petits fours instead of the patissier . Glacier prepares frozen and cold desserts instead of the patissier .

24. Roll Of Each Position Within The Brigade De Cuisine Decorateur prepares show pieces and special cakes instead of the patissier . Boulanger (Baker ) prepares bread,cakes,and breakfast pastries instead of patissier .

25. Roll Of Each Position Within The Brigade De Cuisine Boucher (Butcher ) butchers meats, poultry, and sometimes fish . Aboyeur (announcer ) takes orders from the dining room and distributes them to various stations. May also be performed by the sous chef de partie .

26. Roll Of Each Position Within The Brigade De Cuisine Communard prepares the meal served to the restaurant staff . Garcon de cuisine (kitchen boy ) performs preparatory and auxiliary work for support.

27. Roll Of Each Position Within The Brigade De Cuisine Entremetier  (entrée preparer) prepares soups and other dishes not involving meat or fish, including vegetable dishes and egg dishes

28. Roll Of Each Position Within The Brigade De Cuisine   Garde manger (pantry supervisor; literally "food keeper") is responsible for preparation of cold  horsd’oeuvres ,  prepares salads; organizes large buffet displays

29. Roll Of Each Position Within The Brigade De Cuisine   Poissonnier  (fish cook) prepares fish and seafood dishes

30. Kitchen Brigade Organizational Chart

31. Frequently Asked Questions Who is a Boucher Butcher . Prepares meats and poultry . Who is Corporate Executive Chef :Serves as advisor. May supervise various establishments in order to maintain quality control. Who is Friturier : Fry Cook. Prepares fried foods. Reports to Rôtisseur . Director de Cuisine Executive Chef: In charge of the kitchen. Sous Chef :Reports to Executive Chef. Is in charge when Executive Chef is absent. Takes orders from chef and communicates to brigade. Saucier : Sauté cook. Also may prepare sauces and stocks and completes the meat dishes . What is a Kitchen brigade: This is the structure within a kitchen that allows for the fast out put of orders

32. Thank you For Watching

33. Questions & Answers