This document provides information on the organization and layout of professional kitchens, including: - It describes the six main components of commercial kitchens: clean/wash, food preparation, cooking, storage, service, and delivery areas. - It outlines a typical kitchen organizational chart, including positions like executive chef, sous chef, chef de partie for different stations, and support roles. - It provides details on the duties and responsibilities of different positions in the kitchen brigade system, such as saucier, poissonier, rotisseur, and garde manger.

1. PROFESIONAL COOK
PREPARATION
CULINARY ART

2. ECONOMIC TECHNICAL VOCATIOAL SECONDARY SCHOOL NO2
FOOD AND BEVERAGE DEPARTMENT
• COURSE TILE: Professional Food and beverage
service.
• Subject: PROFESIONAL COOK PREPARATION.
• Coach/instructor: Nguyễn Thị Thanh Nhân
• Study time total: 120h (8h/1 week)

3. Diagnostic meeting
• Identify need and learning: interview; using
Vask .

4. Ground rule
• Don’t use hand phone in the class
• Attend less 20% times of subject- not being in
final assessment
• Don’t be late
• Do portfolio every session
• Finally you have summative assessment
• Divide group and prepare tools.

5. Content
• 1.1 Kitchen layout
• 1.2 Kitchen organizational chart
• 1.3 Staff’s duties and responsibility in kitchen
• 1.4 Chef job description

6. 1.1 Kitchen layout

8. Six Components to Commercial Kitchens
1. Clean/Wash
2. Food Preparation
3. Cooking
4. Storage
5. Service
6. Delivery

9. Six Components to Commercial Kitchens
Clean/Wash

10. Six Components to Commercial Kitchens
Food Preparation Area
 Includes: Food prep sink, cutting areas, etc.
 Location: Near cooking and service areas; have easy access to
storage areas.
 Food preparation area can be divided by activity – ex. Veggie
wash/chop, dry mixing area, plating area, etc.

11. Six Components to Commercial Kitchens
Cooking
 Includes: Convection ovens, stoves, microwaves, fryers, panini
makers, grills, etc.
 Location: Adjacent to food preparation area; near storage areas.
 Cooking areas can be divided by activity – ex. Baking area, frying
station, grilling station, etc.

12. Six Components to Commercial Kitchens
Cooking
 Verify equipment ventilation needs: Type I vs. Type II hoods
Type I hoods carry a listing label and are manufactured and installed
according to the manufacturer's and listing agencies' requirements. They are
designed to handle grease and include a number of integrated components
within the hood.
Type II hoods are used in the collection of steam, vapor, heat, and odors—but
not grease.

13. Six Components to Commercial Kitchens
Storage
 Includes:
Cold Storage – refrigerators and freezers
Dry Storage – shelving
 Location: Locate near delivery area
* Spokane Regional Health Department
Plan Review Guidelines for Food Establishments

14. Six Components to Commercial Kitchens
Service
 Includes: Food “drop off” area, warmers, sneezeguards, etc.
 Location: Adjacent to seating areas if applicable, food preparation

15. 1.2 Kitchen organizational chart

18. Organizational Structure
in kitchen
• Executive Chef / Head Chef
• Sous Chef / Second Chef
• Chef de Partie / Section Chef / Station Chef
• Relief Chef / Chef Tournant
• First Cook / Commis Chef
• Cook
• Cook Helper / Apprentice
• Steward / Kitchen Porter

19. 1.3 Staff’s duties and responsibility in
kitchen

20. Executive Chef
• Organising the duties and responsibilities
of kitchen staff
• Ordering of inventory – set specification
and grading
• Documentation and other paper works
• (planning, conducting, training,
hiring/firing)

21. Executive Chef
• Planning Menus
• Recipe standardisation

22. Sous Chef
• Principal assistant of the Executive Chef / Chef
In small and medium operation, responsible
for the meal of the staff

23. Station Chefs or Chef de Partie
• - These are chefs that are in charge of specific
areas in the kitchen. The most common
station chefs are detailed below:

24. Saucier or Sauce Chef
• - The highest position of the station chefs.
Responsible for preparing sauces, stews and
hot hors d’œuvres and sautés food to order.

25. Poissonier or Fish Cook
• - Prepares fish dishes.

26. Entremetier or Vegetable Cook
• - Responsible for preparing soups, vegetables,
starches and eggs.

27. Rôtisseur or Roast Cook
• - Responsible for roasted, braised, broiled
meats and their gravies.

28. Grillardin or Grill Cook
• - Responsible for broiling meats in a larger
kitchen, in place of the Rôtisseur.

29. Garde manger or Pantry Chef
• - Responsible for cold items, salads &
dressings, buffet items, pâtés.

30. Pâtissier or Pastry Chef
• Pâtissier or Pastry Chef - Responsible for
pastries and desserts.

31. Tournant or Relief/Swing Cook
• Tournant or Relief/Swing Cook - Responsible
for replacing other station chefs.

32. • Aboyeur or Expediter - Takes orders from the
wait staff to the kitchen. Also responsible for
inspecting plates before they are served and
for making sure that everything gets out on
time.

33. 1.4 Chef job description
• Cutting or peeling fruits and vegetables
• Boiling water for rice or pasta
• Making sure food on the menu is available
• Baking desserts or breads as needed
• Seasoning food
• Making special dishes for customers with food
allergies
• Developing new recipes
• Cooking the food as ordered

35. Six Components to Commercial Kitchens
Delivery
 Includes: Inventory desk/computer
 Location: Ideal to locate near loading dock/delivery door and
storage areas
 Size delivery door (and other doors) to allow adequate clearance
for items stored/transported (ex. palates, dish return carts, etc.) as
well as for the installation of new and future equipment.

36. Six Components to Commercial Kitchens
Support Spaces
Toilet Rooms
 The food establishment permit holder must ensure that toilet
rooms are conveniently located within two hundred feet of the
food establishment and accessible to employees during all hours of
operation.
 May be used jointly by patrons and employees, provided patrons
accessing the toilet rooms are excluded from food preparation
areas and unpackaged food storage areas.

37. Six Components to Commercial Kitchens
Support Spaces
Janitor Room
 A mop/utility sink is required and must be located so foods are not
contaminated.
 May include washer/dryer for linen laundering, mop sink, hot
water heater, cleaser/chemical storage, etc.
Other
 Provide storage area for employee’s personal items
 Provide area for disposal of garbage, recycling, etc.

38. Schematic Plans

40. ©Learning ZoneXpress 40
Kitchen “Work Centers”
•What do we do in the kitchen?
Food uses of
the kitchen:
•Storage
•Preparation
•Cooking
•Serving
•Clean up
•Planning

41. ©Learning ZoneXpress 41
Kitchen Designs
•Goal: to save human energy and be more
efficient.
– Learn the centers in your kitchen.
– Keep tools in the center where they are first used.
– Can you identify the shapes of the kitchens below?
– Where would each center be located? Centers:
•Storage
•Preparation
•Cooking
•Serving
•Clean up
•Planning
L-Shape U-Shape
or
One Wall or Two Walls
(popular in apartments)

43. The Kitchen Brigade

44. The Kitchen Brigade System
• A system of organization
• Created by Georges-Auguste Escoffier
• Evidence of brigade-style culinary
arrangements in late medieval France and
English
• The system delegates responsibilities to
different individuals that specialize in certain
tasks.

45. Pre-test
Match the title with the position description.
1. Executive Chef
2. Sous Chef
3. Saucier
4. Poissoner
5. Rotisseur
6. Grillardin
7. Garde Manger
8. Patissier
9. Tournant
10. Expediter
a. Relief Cook
b. Fish
c. Broiled and Deep Fried
d. Pastries and Desserts
e. Takes orders from wait
staff and passes them on
to cooks
f. Cold Foods
g. Second in Command
h. Sauces, Stews, Stocks
i. Chef in charge
j. Roasted and Braised Meats

46. Executive Chef
• Chef in charge
• Aka: Chef de cuisine

47. Sous Chef
• Second in command of production and staff
supervision
• Aka: sous-chef de cuisine

48. Chef de partie
• Senior Chef
• Responsible for managing a specific station in
the kitchen where they specialize in preparing
particular dishes

49. Demi-Chef
• Those that work in a lesser station than a chef
de partie

50. Commis
• Junior cook
• Also works in a particular station but reports
directly to the chef de partie
• Takes care of the tools in that station

51. Apprenti(e)
• Students gaining knowledge
• Usually entrusted with preparatory and/or
cleaning work.

52. Entremetier
• Prepares soups and other dishes not involving
meat or fish
• Includes vegetable and egg dishes
– Head of potager and legumier

53. Potager
• Soup cook

54. Legumier
• Prepares vegetable dishes

55. Saucier
• Prepares sauces as well as warm hors
d’oeuvres and works the saute.

56. Poissoner
• Prepares fish and seafood dishes

57. Rotisseur
• Roasting cook
• Manages team that roasts, broils, and deep
fries

58. Grillardin
• Grill Cook
• In a large kitchen, this person prepares grilled
foods instead of the rotisseur.

59. Friturier
• Fry Cook
• In a large kitchen, this person prepares fried
foods instead of the rotisseur.

60. Garde Manger
• Responsible for preparing cold hors d’oeuvres,
salads, sandwiches, etc.
• Also organizes large buffet displays and
charcuterie items

61. Patissier
• Prepares desserts and other meal end sweets
– Position is over Confiseur, Glacier, Decorateur, and
Boulanger

62. Confiseur
• Prepares candies and petits fours

63. Glacier
• Prepares frozen and cold desserts

64. Decorateur
• Prepares show pieces and specialty cakes

65. Boulanger
• Prepares bread, cakes, and breakfast pastries

66. Boucher
• Butchers meats, poultry, and sometimes fish

67. Cuisinier
• This position is an independent one where
they usually prepare a specific dish in a
station.

68. Tourant
• Relief Cook or extra hand in the kitchen

69. Expediter/Aboteur
• Takes orders from wait staff and passes them
on to cooks

70. Plongeur
• Cleans dishes and utensils
• Sometimes entrusted with prep work

71. Marmiton
• Pot and pan washer

72. Organization of Modern Kitchen
• The way the kitchen is organized depends on
many factors:
– The menu
– Type of Establishment
• Hotel, Institutional Kitchens, Catering, Quick service
restaurants, carry-out, etc.
– Size of operation
– Physical Facilities and Equipment Available

73. In Reality
• The Classical Brigade System would be
replaced by grouping two jobs or more
together.
– One person working the grill, fryer, and broiler.
• If the task is simplistic, may only require a
chef, two cooks, and two assistants.