The document outlines the hierarchy and staffing of a kitchen, detailing the roles and responsibilities of various chef positions from executive chef to kitchen helpers. It describes the classical brigade system established by Georges Auguste Escoffier, emphasizing the efficiency and clarity of tasks within the kitchen. Additionally, the document highlights the importance of teamwork and collaboration between the kitchen and other departments, such as front office and management.

1. Hierarchy of Kitchen

2. HIERARCHY AND KITCHEN STAFFING
 Hierarchy refers to the flow of authority
from top to bottom in an organization and
with respect to the kitchen. It refers to the
flow of authority commencing from
executive chef and goes to the bottom i.e.
Kitchen helpers. Kitchen staffing refers to
not only assigning the positions but also
filling them with the suitable manpower.

3. Classical Brigade
 Georges Auguste Escoffier, a French chef,
restaurateur and culinary writer popularized and
updated traditional French cooking methods. He
organized his kitchens by the brigade system,
with each section run by a chef de partie. In this
system everybody had a distinct task, which
meant that no one duplicated anyone else’s work.
This system provided efficiency, economy, safety.

4. Duties and responsibilities of Kitchen Staff
 EXECUTIVE CHEF
The executive chef is in charge of
everything related to the kitchen, including
menu creation, staff and business management
aspects. While the position requires extensive
cooking experience and often involves actively
cooking, the staff of benefit, it also involves a
high level of management and business skills of
the kitchen.

5. Duties and Responsibilities
 Forecasting
 Purchasing
 Work Schedules Planning
 Staff Hiring,Training
 Full supervision of kitchen brigade
 Kitchen staff recruitment and training
 Menu planning
 Supervision of inventory and stock control
 Maintaining budgetary targets
 Supervision of health & safety (HACCP)
 He is responsible for the overall working of the kitchen
 He presides over the departmental meetings from the kitchen side
 He is responsible for the aesthetic upkeep of the kitchen department
 He is responsible for organizing festivals in the organization
 He is responsible for maintain the discipline and decorum in the kitchen
 He is very creative, innovative and dedicated in his work
 He is very cooperative, courteous and honest when it comes to work

6. SOUS CHEF
The sous-chef de cuisine (Deputy-chef of the
kitchen) is the direct assistant of the executive chef
and is second in command. He may be responsible
for scheduling, and filling in for the executive chef
when he or she is off-duty.The Sous Chef will also
fill in for or assist the chef de partie (line cooks)
when needed. Smaller operations may not have a
sous chef, while larger operations may have
multiple.

7. Duties and Responsibilities
 Supervising the kitchen staff
 Preparing and cooking meals to order
 Demonstrating cooking techniques and proper equipment
usage to the kitchen staff
 Some menu planning
 Some ordering of food and kitchen supplies
 He is answerable to the executive chef

8. CHEF DE PARTIE (CDP)
A chef de partie, also known as a "station chef" or
"line cook“, is in charge of a particular area of
production. In large kitchens, each station chef
might have several cooks and/or assistants. In most
kitchens however, the station chef is the only
worker in that department. Line cooks are often
divided into a hierarchy of their own, starting with
"First Cook", then "Second Cook", and so on as
needed.

9.  SAUCE COOK / CHEF SAUCIER
 Is the star of the kitchen as his job is most complex
 is responsible for all sautéed items, meats, poultry, entrees their
sauce and garnishes
 This person prepares sauces, stews and hot hors d'oeuvres and
sautés food to order.
 He prepares his own Mise-en-place
 The sauces that are prepared by him are distinctive but not over
powering
 ROAST COOK / CHEF RÔTISSEUR
 He is responsible for the preparation of all the roast and grill
items.
 This section also contains the deep frying section and also
prepares accompaniments, sauces and garnishes for roast and
grills.
 Works under the Supervision of grill cook

10.  FISH COOK / CHEF POISSONNIER
 Except for the deep fried and grilled fish all the fish preparation are
prepared here along with the accompaniments, sauces and garnishes.
 So a thorough knowledge of various recipes and their
accompaniments is a must in this department.
 GRILL COOK / CHEF GRILLARDIN
 He is the in-charge of grilling of various dishes.
 Sometimes these chefs work under roast section.
 VEGETABLE COOK / CHEF ENTREMETTIER
 All the vegetable and potato other than deep fried prepared here
under this section
 SOUP COOK / CHEF POTAGE
 These sections prepare all the soups and their accompaniments and
the garnishes are also prepared by this chef.
 Great care should be taken because it gives the impression about
the meals which are to be followed

11.  LARDER COOK / CHEF GARDE MANGER: is a French
term meaning "keeping to eat" or "keeper of the food",
refers to the task of preparing and presenting cold foods.
 The most busiest job in kitchen the work is never ending
 It is the cold section of the kitchen which is generally
concerned with the pre-preparation of the food which is
cooked by other department
 These typically include such food items as salads, hors
d'oeuvres, cold soups, aspics, and charcuterie
 Cleaning and portioning of meat is also done in this section

12.  INDIAN SECTION COOK: This department is responsible for the
preparation of all indian dishes given in menu, which include tandoor,
halwai, curry, rice, vegetables etc.
 PASTRY COOK /CHEF PATISSEUR: His work is specialised and all
the continental sweets, pastries and bakery product prepared by the pastry
section.
 RELIEF COOK / CHEF TOURANT: He is a relief cook takes over a
section when a particular CDP goes on leave or has an off day. He is
generally a senior chef who is all rounder. He has got knowledge of all the
departments
 BREAKFAST COOK / CHEF DE PETIT DE JEUNER: His duty starts
very early. He is responsible for complete breakfast service after his work,
he prepare mise-en-place with the next cook.
 CHEF COMMUNAR/ STAFFS COOK: He generally prepare for the
staff.
 KITCHEN PORTERS/COMMIS: These people help in doing the mise-
en-place

13. Cooperation Of Kitchen With Other
Departments
 COOPERATIONWITH FRONT OFFICE
 Front office will communicate arrival and departure list
which will help to forecast about the quantities to cook.
 With the association assistance of front office kitchen people
promote sales by explaining the guest as to what is available
and where it is available.
 Front office gives the list ofV.I.P. arrivals in order to increase
the reputation of the establishment.
 COOPERATIONWITH HOUSE-KEEPING
 It is mainly for the supply of linen i.e. Aprons, kitchen
towels, dusters etc and to keep the kitchen clean.

14.  COOPERATIONWITH F & B SERVICE
 There should be a close liaison b/w f &b service and the
kitchen staff because f & b personal are involved in the selling
of the products made by the kitchen department.
 It is the duty of the f & b personal to give the intimation about
the various parties to be hosted in future and in turn it is the
duty of the kitchen people to provide food at right time in
hygienic condition.
 Also f & b personal must be aware as to how much time does a
dish require to get ready because they are the ones who are
directly associated with the guests.
 COOPERATIONWITH MAINTENANCE
 Maintenance will keep the equipment in working condition.
Further this department maintains all the electrical fittings.
Also they introduce as well instruct about the use of new
equipment.

15.  COOPERATIONWITH STORE / PURCHASE
 This department will provide all the raw materials as required
by the chef.
 The chef must indent in time to insure that the purchase
personal get sufficient time to procure the raw materials.
 The chef also gives purchase specification from time to time
depending upon the recipe requirement.
 COOPERATIONWITH MANAGEMENT
 Department must cooperate with the management and should
provide the results which the management want to have i.e.
As per the menu requirements.
 Further the department should in-corperate the new changes,
which the management suggests so a good cooperation b/w
the kitchen staff and the management should be promoted.