Kitchenbrigade
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Kitchenbrigade

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Kitchenbrigade Kitchenbrigade Presentation Transcript

  • Kitchen BrigadeSystem
  • Background• Developed by Escoffier• Streamlines and simplifies work in hotel kitchens• Eliminates chaos and duplication of effort• Each position has a station and defined tasks.
  • Chef (chief)• Responsible for all kitchen operations• Ordering• Supervision of all stations• Development of menu items• a.k.a.– “chef de cuisine” or executive chef View slide
  • Sous (under) Chef• 2nd in command• Answers to chef• Responsible for scheduling• Fills in for chef• Assists the station chefs as needed• Smaller operation may not have a sous chef View slide
  • Station Chefs (chefs de partie)A.K.A. “line cooks” and include: Saucier – sauté́ station Poissonier – fish station Rôtisseur – roast station Grillardin – grill station Friturier – fry station Entremetier – vegetable station Tournant – roundsman Garde-manger – pantry chef Boucher – butcher Pâtissier – pastry chef
  • Saucier• Sauté station• Responsible for all sautéed items and sauces• Considered the most demanding, responsible, and glamorous on the line
  • Poissonier• Fish station• Responsible for fish items• Includes butchering• Their sauces• Sometimes combined with saucier position
  • Rôtisseur• Roast station• Responsible for all roasted foods and related jus or other sauces.
  • Grillardin• Grill station• Responsible for all grilled foods• May be combined with Rôtisseur
  • Friturier• Responsible for all fried foods• May be combined with Rôtisseur
  • Entremetier• Responsible for hot appetizers• Frequently does the soups and vegetables, starches and pastas• May also do egg dishes• In a fully traditional brigade system: – Potager – soup station – Legumier - vegetables
  • Tournant• Roundsman• a.k.a. – swing cook• Works as needed throughout kitchen
  • Garde-manger• Pantry chef• Considered separate category of kitchen work• Cold food preparations – Salads – Cold appetizers – Pâtés
  • Boucher• Butcher• Butchers meats, poultry, and occasionally fish• May bread meat and fish items• Often considered part of garde-manger
  • Pâtissier• Pastry chef• Responsible for baked items, pastries and desserts• Often supervises separate kitchen area or separate shop in larger operations• Areas of specialization: • Confiseur – prepares candies, petits fours • Boulanger – prepares non-sweetened doughs • Glacier prepares frozen and cold desserts • Cecorateur – prepares show pieces and special cakes
  • Other brigade positions:• Aboyeur – expediter or announcer:• accepts orders from dining room and relays to various stations chefs – Is last person to see plate before it leaves kitchen. – This could also be the sous chef or kitchen steward• Communard – cooks for the staff – Assistant – works under a chef de partie to learn the station and its responsibilities
  • Dining RoomBrigade System• “Front of the House”• Chain of command: – Maître d’hôtel – dining room manager, host or hostess – Chef de vin or sommelier – wine steward – Chef de salle – head waiter – Chef d’étage - captain – Chef de rang – front waiter – Demi-chef de rang or commis de rang – back waiter or busboy
  • Maître d’hôtel• Dining room manager, host, or hostess• Most responsible for front-of-the-house operation• Trains all service personnel• Oversees wine selection• Works with chef to determine the menu• Organizes seating throughout service
  • Chef de vin• Wine steward• Responsible for all aspects of restaurant wine service – Includes: • Purchasing wines • Preparing a wine list • Assisting guests in wine selection • Serving wine properly• Ma be assumed by the Maître d’hôtel
  • Chef de salle• Head waiter• In charge of service for entire dining room• Position is often included in either captain or maître d’hôtel
  • Chef détage• Captain• Deals directly with guests once seated• Explains menu• Answers any question• Takes order• Does tableside food preparation• If no captain responsibilities fall to front waiter
  • Chef de rang• Front waiter• Assures table is properly set for each course• Food is properly delivered to table• Sees that needs of guests are promptly and courteously met.
  • Demi-chef de rang• Back waiter or busboy• Normally first position assisgned to new dining room workers• Clears plates between courses• Fills water glasses, bread baskets• Assists the front waiter and/or captain as needed.
  • Summary• Brigade systems used in both kitchen and dining rooms have clearly defined jobs.• Having clearly defined job descriptions keeps a restaurant organized.• A good manager creates an environment where everyone feels they have a distinct and measurable contribution to make within the organization.• Recruitment and retention of employees is easier with proper management.
  • The End