They are the principal assistants to the
head chefs and aid the chefs in general
administration and in particular, supervising
food production, and overseeing its service.
They are the acting head chefs in the
absence of the head chefs.
This position carries overall responsibility
for all aspects of production, for the quality
of the products served, for hiring and
managing the kitchen staff, for controlling
costs and meeting budgets, and for
coordinating with departments not directly
involved in food production.
Chef de Cuisine
There are both commis Is and commis
IIs; the Is being seniors. They are
the assistants to die chef de partie.
However, in most hotels now, the
commis I and II have been classified
as commis only.
They are also in a supervisory
capacity. They take charge in the
absence of the chef de parties. They
assist the chef de parties.
Demi Chef de Parties
All chef de parties are supervisors in
charge of a clearly defined set of activities
within the kitchen. They are the station
heads and must be skilled to cook every dish
made by their stations. They should also
have a certain degree of administrative
skills. They should be able to plan and carry
out production schedules for the section.
Chef de Partie
They are responsible for all cold food
presentations, which might include hors
d’oeuvres, salads, sandwiches, pates, etc.
They are the reliever chefs who take
charge in the absence of the section
chefs. They were usually multi-skilled
cooks, who would fit into any job in case
Chef de Tournant
They are the bakers who work under
the pastry chefs and are responsible
for all baked products such as bread,
breakfast rolls, etc.
They enjoy a different status and the work
of their department is generally separated
from the main kitchen and is self-contained in
the matter of cold storage, machinery, and
equipment. They are responsible for all hot
and cold desserts. These may include cakes,
pastry, ice creams, creams, etc.
They are in charge of the butcher
shop which prepares meats, fish, and
poultry as desired by the user
departments of the kitchen.
The entremets course is, on the menu, the
sweet which is prepared by the pastry chefs.
Entremets de legumes were the vegetable
courses traditionally featured on a menu. They
are in charge of all vegetables, potato, egg
and farinaceous dishes
They are responsible for preparing
soups and stocks, which may include
cream soups, consommes, bisques,
broths, national soups, essences, etc.
They are responsible for all food to be
prepared for banquet functions and
also for the buffet in coffee shops.
They are responsible for all sauces and sauce-
They are responsible for braised
meats, roasted meats, and meat
dishes. Their section is also responsible
for deep-frying of foods.
Mise en place is a French culinary phrase which means "putting in
place" or "everything in its place". It refers to the setup required
before cooking, and is often used in professional kitchens to refer to
organizing and arranging the ingredients (e.g., cuts of meat, relishes,
sauces, par-cooked items, spices, freshly chopped vegetables, and
other components) that a cook will require for the menu items that
are expected to be prepared during a shift.
Suatu restoran perlu
peralatan yang cukup,
penggunaan yang tepat
serta penataan yang baik.
Peralatan yang memadai
dapat menghemat waktu
produksi, tenaga, dan biaya.
Mise en Place
Menunjang kegiatan utama,
terselenggara dengan teratur,
rapi, berjalan dengan lancar,
tepat waktu, efisien dan
menyenangkan dan pekerjaan
berhasil dilakukan dengan
Ruang kerja harus dalam
kondisi siap digunakan,
posisi meja kursi dan
peralatan di ruang kerja
serta kebersihan harus
tetap terjaga. Pemahaman
tentang tata letak,
peralatan harus dikuasai.
General Purpose Oven
Boiling Pan Boiling Table-induction
Contact Grill Chargrill
Cutting Board Ballon Whisk