02 kitchen heirarchy
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02 kitchen heirarchy

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classical kitchen brigade

classical kitchen brigade

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  • Planning Organising Coordinating Staffing Budgeting

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  • 1. The Kitchen Brigade Mehernosh Dhanda Slide: 1/18 BAC 101 Culinary foundation level 1 (Theory)26 October 2012
  • 2. 1. Hierarchy in the kitchen2. Duties of the kitchen staff Slide: 2/18 BAC 101 Culinary foundation level 1 (Theory)26 October 2012
  • 3. Chef de Cuisine/Executive Chef Sous Chef/Deputy Kitchen Chef Chef de Partie/Section Chef Cuisinier/Cook Commis/Junior cook Apprentice/ Trainee Plongeur/ Marmiton/Dish & Pot Washer Slide: 3/18 BAC 101 Culinary foundation level 1 (Theory)26 October 2012
  • 4. Chef de Cuisine Management of kitchen. • ReceivesSous chef de cuisine • Planning orders directly( Executive Chef )(Deputy kitchen chef)•Organizing de cuisine from the chef •Staffing management of for the •Leading the kitchen and often •Controlling represents the chef de •Motivating cuisine when he or she is not present. Slide: 4/18 BAC 101 Culinary foundation level 1 (Theory)26 October 2012
  • 5. Tasty, Nutritious Food On Safe Time Food Service Executive Chef ensures Team Clean, Work & Safe Spirit Kitchen Slide: 5/18 BAC 101 Culinary foundation level 1 (Theory)26 October 2012
  • 6. Sous Chef • Receives orders directlySous chef de cuisine • Receives orders directly from the chef de cuisine(Deputy kitchen chef)(Deputy kitchen chef) for the management of the from the chef de cuisine kitchen.management of for the •the kitchen and often Chef Often represents the de Cuisine when he de she represents the chef or is not present.he or she is cuisine when not present. Slide: 6/18 BAC 101 Culinary foundation level 1 (Theory)26 October 2012
  • 7. Chef de partie • Responsible for managing a given station(Section chef) in the kitchen where they specialize in preparing particular dishes. •Those that work in a lesser station are referred to as a demi chef Slide: 7/18 BAC 101 Culinary foundation level 1 (Theory)26 October 2012
  • 8. Cuisinier • Do the actual cooking in a particular(Cook) section. •Make indents/requisitions. •Supervise activities of subordinates.Commis • Function under the cooks.(Junior cook) •Assist in the cooking & other activities in a section.Apprenti(e) •Students gaining practical training &(Apprentice) work experience in the kitchen. •Perform preparatory work and/or cleaning work. Slide: 8/18 BAC 101 Culinary foundation level 1 (Theory)26 October 2012
  • 9. Plongeur • Cleans dishes and utensils(Dishwasher) and may be entrusted with basic preparatory job.Marmiton • In larger restaurants takes(Pot and pan washer) care of all the pots and pans instead of the plongeur. Slide: 9/18 BAC 101 Culinary foundation level 1 (Theory)26 October 2012
  • 10. Saucier • Prepares sauces, warm hors doeuvres, completes meat dishes and in smaller(Sauce maker/Sauté cook) restaurants may work on fish dishes and prepares sautéed items. •This is one of the most respected positions in the kitchen brigade.Rôtisseur • Manages a team of cooks that roasts, broils and deep fries dishes.(Roast cook)Grillardin • In a larger kitchen this person prepares the grilled foods instead of the rôtisseur.(Grill cook) Slide: 10/18 BAC 101 Culinary foundation level 1 (Theory)26 October 2012
  • 11. Friturier In larger kitchens this person(Fry cook) prepares fried foods instead of the rôtisseur.Poissonnier Prepares fish and seafood dishes.(Fish cook)Entremétier Prepares soups and other dishes not(Entrée cook) involving meat or fish, including vegetable dishes and egg preparations. Slide: 11/18 BAC 101 Culinary foundation level 1 (Theory)26 October 2012
  • 12. Potager • In larger kitchens this person reports to the(Soup cook) entremetier and prepares the soups.Légumier • In larger kitchen this person also reports to(Vegetable cook) the entremetier and prepares the vegetable dishes.Garde manger • Responsible for preparation of cold hors(Cold kitchen Chef) doeuvres, prepares salads, organizes large buffet displays and prepares charcuterie items. Slide: 12/18 BAC 101 Culinary foundation level 1 (Theory)26 October 2012
  • 13. Pâtissier (Pastry cook) •Prepares desserts and other meal end sweets. •May also prepare breads, other baked items & pasta .Confiseur • Prepares candies and petit fours in larger restaurants instead of the pâtissier.Glacier • Prepares frozen and cold desserts in larger restaurants instead of the pâtissier.Décorateur • Prepares show pieces and specialty cakes in larger restaurants instead of the pâtissier.Boulanger (Baker) • Prepares bread, cakes and breakfast pastries in larger restaurants instead of the pâtissier. Slide: 13/18 BAC 101 Culinary foundation level 1 (Theory) 26 October 2012
  • 14. Boucher •Butchers meats, poultry and sometimes fish.(Butcher)Tournant • Moves throughout kitchen assisting other positions in( Relief Cook) kitchen.Aboyeur • Takes orders from dining room and distributes them to(Announcer) the various stations.Communard • Prepares the meal served to the restaurant staff.( Staff Cook)Garçon de cuisine • Performs preparatory and auxiliary work for support in( Kitchen Boy) larger restaurants. Slide: 14/18 BAC 101 Culinary foundation level 1 (Theory)26 October 2012
  • 15. Chef de partie Slide: 15/18 BAC 101 Culinary foundation level 1 (Theory)26 October 2012