Workstations in the professional kitchen


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Workstations in the professional kitchen

  1. 1. Chapter 3
  2. 2. Chef de Cuisine Chef de Garde Sous ChefTournant Saucier Garde Manger Rotisseur Entremetier Pastry Chef Poissonier Butcher Grill Cook Potager Pastry Cook 1st Commis Commis Fry Cook Legumier Baker 2nd Commis Commis Commis Decorator Commis
  3. 3. The Brigade Fine cuisine requires a large number of trained cooks to perform a wide variety of tasks Armies and navies were experts in organizing large numbers of people to accomplish a central task Chef’s chose the military’s brigade system as a model The brigade uses a chain of command
  4. 4. Brigade System Chef de cuisine  Chief of the kitchen, supervises all positions Sous Chef  Second in command, responsible when Chef is gone Chef de Garde  Night chef, takes control when the other chefs have left Tournant  Swing chef, fills in on other chef’s days off Saucier  Makes sauces, prepares sautéed or pan fried items Garde manger  Cold food station, salads, dressings, fruit plates, buffet platters Poissonier  Fish cook
  5. 5. Brigade System Rotissuer  Roasting meats and poultry, gravies/pan sauces with them Entremetier  Vegetables, starches, egg dishes, hot appetizers Pastry chef  Head of baking and pastry Butcher  Cuts and trims meats/poultry Grill cook  Grilled and broiled meats, poultry and fish Fry cook  Deep fried items Potager  Stocks, soups, mother sauces
  6. 6. Brigade System Legumier  Prepares and cooks veggies Pastry cook  Prepares sweets and pastries Baker  Makes breads Decorator  Decorates cakes and pastries, chocolate carvings Commis  Assistants
  7. 7. The Operation The foodservice establishment menu determines the staff size and organization of the kitchen  A fish restaurant would need a larger fish station but maybe a smaller rotisserie station In the case of large hotels, where they might have many different dining places, each would have it’s own chef de cuisine but there would be an executive chef in charge of all the restaurants inside that hotel  Executive chef roles are managerial, oversee cooking of all other chefs  Hotels with large banquet facilities might employ a banquet chef for the banquets
  8. 8. Cross Training Scheduling staff is easier when each person knows how to do more than one thing Cross training allows people to learn different skills to work in other areas Some restaurants might even cross train cooks to be servers and hosts
  9. 9. Departments Beyond theKitchen Stewardship- the stewarding department’s primary job is sanitation  Ware washing is done by this department, which is washing plates, utensils, etc.  Also responsible for cleaning the kitchen
  10. 10. Departments Beyond theKitchen Dining Room- timing the cooking and serving of food is the most critical interaction between the kitchen and servers  Food must be served correctly, in a timely matter and service must be great
  11. 11. Departments Beyond theKitchen Catering- large operations that do both catering and operating a restaurant must work hard to neatly plan and organize events Sales staff and chefs usually work together
  12. 12. Departments Beyond theKitchen Room Service- dining in room is an option in most hotels There is a special staff to take orders, prepare orders and deliver orders
  13. 13. Departments Beyond theKitchen Purchasing- many establishments have staff who strictly purchase, receive and store food and supplies The staff checks out food to the cooking staff, ensures that all orders received are correct, and works with the chef about the particular food items they are to order
  14. 14. Labor Saving Trends Labor is one of the largest costs in the foodservice industry, the trends in the industry are to cut labor costs Technology allows one chef to do the job that used to make many chefs to do  Food processor can chop, puree’, grind, etc  Vacuum packing Prepared foods  Precut veggies, pre-butchered meats, powders soup bases, ready made breads, etc.