Kitchen brigade and food production system

1. Unit:1 kitchen organization
Food Production Management
Instructor :Ashish Raut
BHM : 4th semester
IST college
19/12/2019

2. 1.1 Meaning of kitchen organization/
brigade
A kitchen brigade/ organization is a group of professional,
trained kitchen staffs working together to achieve a common
goal.
 The ranks may differ from establishment to establishment.
Level/ rank is determined skill, knowledge, reliability,
leadership ability, length of service, good conduct etc.
It is clear framework of kitchen staff.
Kitchen brigade is an organizational structure or diagram or
clear framework structure of kitchen staffs which shows line
of authority, chain of command, section, line of
communication, management level, no of departments.
This system ( classical kitchen brigade ) was introduced by
king of chef Auguste Escoffier during early 20th century.
"parties" called the brigade system
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3. Conti…
 Classical organization system is also known as kitchen
brigade system.
These five stations included the "garde manger" that
prepared cold dishes; the "entremettier" prepared starches
and vegetables, the "rôtisseur" prepared roasts, grilled and
fried dishes; the "saucier" prepared sauces and soups; and
the "pâtissier" prepared all pastry and desserts items.
• Efficiency of staff increased but cook had monotonous life as
they did the same job all their lives.
• Expensive for organization. Multi skilled staff is required,
low cost for organization.
• Modern organizations structure aim at orienting staff in all
the area of the kitchen.
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4. 1.1.1 Staffing
The number of kitchen staff their duties & function are
mainly determined by the ( kitchen brigade) :
- Size of the establishment.
- Types of outlet.
- Equipment available. ( standard of equipment, extent of
equipment, layout & efficiency )
- Organization of establishment ( internal set, structure )
Smooth & efficient running of a kitchen mainly depends on
the:
- Organization structure( set up)
- Correct allocation of duties & function ( shift & duties roster,
timetable )
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5. 1.1.2 Objective of kitchen brigade
• Produce better quality of food.
• Improve productivity & efficiency.
• Training aspects.
• Ability to manage heavy production.
• Versatile in menu change.
• Act as supportive section.
• Correct delegation of work duties .
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6. 1.2.3 The different ranks of kitchen
brigade
i.) Duties and responsibilities of Executive chef/ chef de
cuisine/ head chef
• Drive the vision and the goal of the company.
• Takes charges of whole the kitchen administration.
• Always lead by example, adopting a positive attitude to keep the
team sprit at its highest level.
• Identify and develop new products and equipment to enhance
product quality.
• Wastage management in overall kitchens.
• Plan the kitchen elegantly and economically.
• Recruits the kitchen staff in coordination with the management.
• Sees to the welfare of the kitchen staff.

7. Conti…
• Supervise and trains his staffs.
• Plan the new menus, update menu, standardizes recipes and
coordinates in fixing their prices.
• Indemnifies ( protects) his staffs against any unfair evils
• Coordinates with other department of the hotel.
• Informs the staff of the management policies.
• Attends F & B meetings for new settings and policies
• Controls the quality, quantity and the cost of the food.
• Checks spoilage and wastages (wastage control)
• Lays down the standard and specifications of ingredients
• Report to F/B director.
• Ensure the availability of stock and raw ingredients by proper
planning.
• Analyze and monitor costs, briefing de briefing.
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8. ii.) Duties and responsibilities of Executive sous
chef
• Represents the Executive Chef in his absence
• Responsible for the scheduling of staff under him.
• Responsible for proper staff rotation and records of
absenteeism.
• Acts as a liaison between the Executive Chef and the kitchen
staff.
• Ensures smooth flow of dishes from the kitchen.
• Maintains coordination between different sections of the
kitchen.
• Reports to the Executive Chef.
• Attends meetings in absence of Executive Chef.
• Assist in menu planning and costing.
• Fully monitor portion control kitchen areas, par stock.

9. iii.) Duties and responsibilities sous chef
• Represents the Executive Sous Chef in his absence.
• Supervise the work of the kitchen.
• Ensures proper presentation and specification of the dishes.
• Briefing and scheduling of staffs under him.
• Complain handling and criticism.
• Report to Executive Chef and Executive Sous chef.
• Attend the food and beverage meetings and department.
• Maintain all attendance records.
• Be responsible for the preparation of mise- en place at all stations.
• Account for the usage, consumption, spoilage and control food
stuff produced or stored under his/ her supervision.
• Make sure that train staffs under him/her.

10. vi.)Duties and responsibilities chef de partie
(section chef)
• Reports to the Executive chef and sous chefs.
• Responsible for food production and waste control in his/ her
area.
• Responsible for duty roaster of the staffs under him.
• Trains and supervises staffs in the section.
• Assures conformance of all food production to the standards and
specifications desires by the management.
• Controls usage, eliminates wastage with a view to minimize food
cost.
• Maintains a high standard of cleanliness and hygienic in his
section.
• Ensure proper mise en place in his/ her production section.
• Make sure that cleaning schedules by kitchen stewarding
department are being followed in timely manner.

11. Conti..
• Be responsible for implementing hotel standards on food
quality, preparation and presentation in his/ her section/ shift.
• Recommend changes in system and procedure to increase
efficiency and improve service level.
• Recommend changes in menu at the time of new menu by
introducing new dishes presentation.
• Make sure that all the kitchen equipment is operated,
maintained and stored properly and is safe to use.
• Ensure proper security and safety of raw and cooked food and
equipment by proper storage.
• Assist to higher level.
• Ensure par level of dry store and cold store are maintained on
daily basis.
• Brief his/ her team members on menu change or introducing
of new dishes on the menu.
• Co ordinate with subordinates, departments and seniors

12. Different CDP are…/ How a kitchen function
I ) Sauce chef (saucier)
- Prepare all meat dish ( boiled, stew, braised etc. except roast &
grill with its sauce other accompaniment.
- For e.g. Lamb stew with mixed garden salad, mushroom sliver skin
onion & croutons.
ii)Soup chef( potager)
- Prepare all hot cold soup with some accompaniment & garnish(
crouton, chopped parsley etc.)
- consommé, gazpacho, vichyssoise, melon ball & jelly soup etc.
iii) Roast chef (rôtisseur)
-Prepare all roast & grilled meat item including game.
-Prepare all grilled & deep-fry vegetable, like eggplant, tomato, okra,
mushroom.
- Accompaniment for roast.

13. Conti…
iv) Vegetable chef (entremettier)
- All types of farinaceous items rice, potatoes, pasta dishes.
- He doesn’t prepare anything that deep fry.
- He prepare all types of egg dishes.
v) Cold chef (Garde manger/ larder)
- A person who works in the cold section called larder.
- Prepare hors d’ oeuvre , dressing, sandwiches, canapé, cold
meat platter, display etc.
- Butucher/ butcher under the supervision of larder chef.
vi) Chef bakery ( patisserie/ Boulanger )
- Prepare all sweets & dessert.
- Baked products such as bread, roll, pizza, croissant, pastries.
- Glacier chef is chief assistant of patisserie chef.
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14. Conti…
vii) Relief chef(Tournant )
- A versatile person who can handle most section in his / her
absent
viii) Staff cook( communard)
- Responsible for preparing staff cook.
viii) Fish chef (poissonier) is responsible for fish items, often
including fish butcher.
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15. 5. Duties and responsibilities of commis
• Actual preparation of food items.( accompaniment, garnish).
• Carry out mise en place.
• Keep work area clean and hygienic.
• Coordinate with all colleagues, section and co worker in the
kitchen.
• Follow the instruction of their senior.
• Report to CDP, DCDP.
• Trains staffs under him/ her (section).
• Make sure that proper storage of perishable and non perishable
food commodity.
• Control food wastage without compromising on food quality.(
during working, storage)
• Assist to CDP, DCDP.
• Recommend daily store requirement.

16. 1.2. History of cooking
Ancient consumed raw food. ( raw vegetarian diet/ plant
based diet)
Human invented traditional weapon( hunting animals)
Discover of fire.
Started to cook on fire .
Different in taste.
Formation of group.
Human civilization. ( Greek, roman & Egyptian)
Broiling & boiling is traditional method of cooking.
Today's international cookery is actually based on French
cookery.
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17. 1.3 Evolution of Cookery
i.) Egyptian cookery:
 Nile valley was fertile.
Highly intellectual society ( culture & cooking)
Women were main in charge of meal.
Food could be prepared
by stewing, baking, boiling, grilling, frying,
or roasting. Spices and herbs were added for flavor, though
the former were expensive.
Egyptian bread was made almost exclusively
from emmer wheat.
In Egypt beer was a primary source of nutrition, and
consumed daily.( barley & wheat )
Heavy use of legumes(onions, leeks, garlic, beans, lettuce,
lentils, cabbages, radishes and turnips).
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18. Conti…
Rich consumed meat ( mutton, beef) although poor fish &
poultry.
Preservation method were Sun drying, pickling, salting,
smoking.
The most common fruit were dates and there were
also figs, grapes (and raisins), dom palm nuts, melon.
Herbs spices(s &p, fennel…cp ,cp, sesame).
Example: fasieekh (salted dried fish).
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19. ii. GREEK COOKERY
 Food of Athens.
 Greeks have benefited from the
Egyptian culture.
 Center of human civilization.
 Good economy due to agriculture,
textiles, pottery, oil,
Wine, cereal products, wool,
horses, medicines.
 More developed in cookery in
compare to Egyptian.
 Slavery was still very common they
were responsible food purchase,
cook, waiter, pastry cook.
 Mediterranean triad (barley, olive
oil, wine).
 Barley called magis in Greek,
mageiros 1st leavened bread on the
sour dough method.
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20. Conti…
• Greece's climate is perfect growing for olive, grapes and
lemon trees.
• Herbs such as oregano, basil, mint, fenugreek, cinnamon and
thyme are widely used, as are vegetables such as eggplant
and zucchini, and legumes of all types.
• The climate and terrain has tended to flavor the breeding
of goats and sheep over cattle, and thus beef dishes are
uncommon. Fish was common in coaster side.
• In 350 B.C., when Alexander the Great extended the Greek
Empire's reach from Europe to India, certain northern and
eastern influences were absorbed into the Greek cuisine.
• Some other popular ones as well: hummus and pita( chick
pea spices paste curry) , souvlaki ( broiled skewer
meat), dolmades( stuffed meat & rice in grape leaf),
moussaka.
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21. iii. Roman cuisine
• High level of culture & society developed new styles in all kinds of
arts such as poetry, drama, architecture, painting & cooking.
• Influence & by Greek cuisine & Egyptian cookery.
• Banquet was highly developed.( high standard, good eating &
drinking was symbol of wealth)
• Cook were not salve but part of society.
• Pasta dishes were famous.
• Pork was the most usually eaten and best liked meat, not beef.
• Tomato, globe artichoke, eggplant, zucchini, different color carrot
were common vegetable.
• Originally flat, round loaves made of emmer (a cereal grain closely
related to wheat) with a bit of salt were eaten; among the upper
classes, eggs, cheese, and honey, along with milk and fruit were
also consumed, lower class consumed wheat bread.
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22. Conti…
• Hadrian empire built a cook’s academy on palantine hill
(Rome).( promote cookery & its art)
• During that time chef Bartholomei Scappi wrote the 1st cook
recipe book.
• At the end of 16th century, Catharine de medica married the
French king henry II. ( mentioned in books / cited during that
period lavish parties & banquets )
• During 16th & 17th century king henry II followers brought
cookery from Italy to France. ( desired to create new dishes
& delicious foods were given respect & attention)
• The art of cooking was promoted all over the France.
• Traditional French cookery has spread & influence all over
the world.
• Bruschetta, Spaghetti alla Carbonara, Bucatini all'Amatriciana,
Fiori di Zucca (zucchini flowers filled with mozzarella cheese
and anchovies, battered and deep fried.), margarita & roman
pizza.
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23. 1.4. Famous Chefs & Personalities
In mid-17th century.
a. Pierre de la Varenne
( 1615- 1678)
He is credited with
publishing the first true
French cookbook named le
Cuisinier François( 1651).
His book includes the
earliest known reference to
roux using pork fat, sauce,
stock concept, using of egg
white for clarification,
bisque.
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24. Conti…
He may not have been the first chef to create a béchamel or
hollandaise sauce, but he was the first to document it.
The book contained two sections, one for meat days, and
one for fasting.( recipe was alphabetically mentioned )
His cooking would later influence Marie-Antoine Carême,
Auguste Escoffier, and Julia Child. (1912, 2004 USA the
French chef).
1651. Le Cuisinier François
1653. Le Patissier Français
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25. LATE 18TH CENTURY-19TH
CENTURY
b . Marie –Antoine Carȇme
(1784-1833)
 Born in Paris into poor family. ( 25
children), left home at the of 13.
 Carême is often considered one of the first
internationally renowned celebrity chefs.
 He started his career humble cook shop.
 learned basics in small restaurant.
 Bailly noticed the ability of careme so he
was hired by him at the age of 17 as
patisserie chef. ( spend young age in
patisserie chef)
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26. Conti…
 Turning point, when his 1st display of
pastry piece on the table of napoleon
Bonaparte.
He worked at royal family.
He created decorative of materials such
as meringue, nougat, marzipan, fondant.
Modernized Grande/ haute cuisine.
3 mother sauces (béchamel, veloute,
espagnole) beside that, also allemande
sauce made from liaison.
He is also frequently credited with
replacing the practice of service à la
française (serving all dishes at once).
Initiated set up classical menu frame &
invented buffet table.
He is credited with creating the standard
chef's hat, the toque.
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27. Conti..
c. Jean Antelme Brillat savarin (
1755 - 1826)
- He was a French lawyer and politician.
- Worked posts of deputy of the national
assembly & mayor & commander of the
national guard belly France in 1793.
- He is known for his book Physiologie du
Goût(translated variously into English as
“The Physiology of Taste”, “The
Philosopher in the Kitchen”.
- The physiology of taste describes
composition of dish, menus, drinks, view
of guest in cookery, food stuff of world
,etiquette of a fine clients.
- Brillat-Savarin’s goal was to raise cooking
to a level of true science( health ).
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28. LATE 19TH –EARLY 20TH CENTURY
d. Georges – Auguste
Escoffier (1847- 1935 )
 His name is symbol to every
chef.
 At the age of 13, Auguste was
apprenticed (trained) as a cook at
his uncle’s restaurant in Nice.
 His talent by offering him his first
job as a commis de cuisine. (hotel
Bellevue )
 He was employed by the famous
restaurant du petit Moulin rough in
Paris as a commis rotisserie
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29. Conti…
 After a seven year stay in the
army during the Franco- Prussian
 He opened won outlet called le
faisan doree in cannes.
 He was hired by Cesar Ritz in the
post of chef de cuisine at Grand
hotel in Monte Carlo.
 Ritz took Escoffier to the world
famous Savoy hotel in London. (
created peache melba in honor
of a Australian opera singer).
 In 1898, Ritz & Escoffier opened
Ritz hotel in Paris & later Carlton
in London.
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30. Cont.…  He created a system of "parties" called the
brigade system, which separated the
professional kitchen into five separate
stations : entremettier“, garde manger“,
"rôtisseur, saucier , "pâtissier.
 Discipline was emphasized in kitchen. (
nobody allowed to smoke, drink, dress,
hygiene)
 simplification of good presentation and the
function of a modern kitchen.
 He emphasized simplicity in cuisine, serving
his meals (dish being a separate course)
 Categorized 5 Mother Sauces.
 His famous cooking books Ma Cuisine, Le
Liver des menu and Le guide culinary
 Published le guide culinaries in 1903
(5000).
 He became king of chefs, chef of chef’s (
still alive in our minds)
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31. Conti…
D. Charles Ranhofer( 1836-1899AD)
 He was sent to Paris at the age of 12 to
begin his training by studying pastry-
making.
At age of 16 became the private chef for
the prince.
He moved to New York to become the
chef for the Russian consul.
In 1862, Lorenzo Delmonico hired him for
Delmonico's.
Most of life spend in Delmonico brother’s
outlets.
The Epicurean (1894), an encyclopedic
cookbook of over 1,000 pages
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32. Conti…
Credited with inventing or making famous dishes in the
name of famous people.
e.g. Salad à la Dumas," named in honor of Alexandre
Dumas, père
"Lobster Newberg", named in honor of sea captain Ben
Wenberg .
“Marshal Ney", a dessert named in honor of Marshal
Ney.
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33. 1.5 kitchen Set up
The type of kitchen set up may differ from one
establishment to another because of several factor:
Types of service available.
Types of menu offered such as set menu, a la carte, buffet
& banquet.
The turn over rate of sales base on maximum covers.
Efficiency of food production brigade.
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34. 1.5.1 Reason for arrangement
- Food flow is more systematic with out obstacle.
- Stewarding department is access to kitchen so
that equipment, service ware are readily available.
- The F&B cost control unit is within distance for
feedback on stock.
- Staff movement from work station to station is
shorter.
- Link up departmental communication.
- Access of raw food materials from the storage
areas.
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35. 1.5.2 Types of kitchen set up
a) Conventional kitchen.
b) Combined kitchen.
c) Large modern kitchen.
d) Satellite kitchen.
e) Convenience kitchen
a.) Conventional Kitchen
Set is based on the classical brigade system.
Most of kitchen brigades are build within.
American prepared service.
French or may offer buffet service.
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36. a.a Diagram
of a Conventional
kitchen
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37. Conti…
b.) Satellite kitchen
More cost effective in large organization.
Each satellite is self contained with required.
Found standardized kitchen equipment.
Majority food pre prepared by main kitchen.
b.b Diagram of a separate preparation with satellite
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38. b.b Diagram of a separate
preparation with satellite
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39. Conti…
c) Combined kitchen
Both preparation &finishing section are located in the
same kitchen area.
Suitable for medium size catering organization.
Menu can be standardized.
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40. c.c Diagram of
combined kitchen
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41. Conti..
d.) Large modern kitchen
 Suitable for large scale production of food.
Emphasis is on fast & efficient form of food production.
Equipped with the latest innovative equipment.
Availability of ample storage areas.
e.) Convenience kitchen
Kitchen without preparation facilities.
Only requires refrigerated & dry storage areas.
High efficiency equipment's are set up.
Less staff are required to run the kitchen/ efficiency of staff
increased.
Products are mostly convenience form.
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42. 1.6 Convenience food
 Food which are processed in various form & are easy to
use.
 Food that is almost ready to eat when it is bought and can
be prepared quickly and easily.
Available in various forms: partially process, ready to cook,
ready to serve.
Save time, increase speed of working.
 Examples: instant noodles, packet soup, condiments/
sauces, different of bakery mix, packet snacks etc.
 Pressure of mgmt.to make profit, & lower food cost, =
Reason for their popularity.
Convenience foods are utilized in hotel, canteen, military,
school, homes, gathering.
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43. 1.6.1 when to use convenience food
• Staff shortage
• Lack of storage areas
• Supplier problem
• Inadequate processing equipment
• Lack of preparation & finishing area.
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44. 1.6.2 Merits & Demerits of convenience food
• Reduce cost
• Availability of varieties
• Products are standardized &
consistent in quality.
• May have less purchasing problem.(
instant soup not necessary to
purchase other spices)
• Stock control, less wastage.
• Preparation & cooking time can be
reduced.
• No need of special equipment.
• Mgt. team can focused on
promoting of sale.
• Useful in time of emergency.
• Left over cannot be kept.
• Artistic talents of staff may
wasted.
• Processed food tend to loose out
nutrients.
• In batches of food may be affected
if quality is questionable.
• Little one can do when it comes to
planning menu using convenience
food.
• Many fast food products are high
in fat content, high in sodium,
and low in overall nutrition.
• Servings may not be adequate
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45. 1.7 Cooking tend
-During the roman time boiling, braising, spit roasting etc.
Cooking trend is changed due to following reason:
Change of eating habits of people.
Introduction of new products.
Change in social life style.
Labor shortages in market.
Increasing in spending power of consumer.
High cost for running a catering establishment.
a) Microwave
b) Gastro norm
c) Cook chill
d) Cook freeze
e) Vacuum cooking ( sous -vide)
f) Packet cooking( en papillote)
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46. Conti…
i. ) Micro oven
• Microwaving is Cooking, defrosting or reheating food using
electromagnetic waves.
• Food can be pre prepared & kept chilled or frozen till there is a need to
heat.
• Radiation process of cooking.
• Speed cooking, energy saving, safe & easy to operate.
• Suitable for small outlets,
with minimum manpower.
• Makes food palatable and digestible.
• Micro wave heat the food move
Molecules within the food causing
Heat up quickly.
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47. Conti..
-Advantage and disadvantage of micro oven
cooking
• Defrosting frozen foods
• Reheating pre-prepared
dishes
• Cooking foods that don't
require browning
• Foods that can be cooked fast
at an even temperature.
• Browning surface and not be
obtained from baked
products
• This method can’t be used
for simmering, stewing and
deep-frying.
• Cooking time is too short so
flavor of all ingredients don’t
blend well.
• It is not possible to make
chapati or tandori roti
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48. Conti..
ii.) Sous vide ( vacuum cooking)
French term, meaning under
vacuum
In the mid–1970s, French Chef
Georges Pralus, introduced sous vide
cooking to the world.
Food is placed in a plastic pouch or a
glass jar and then placed in a water
bath or steam environment for
longer than normal cooking times.
Civilized method without losing any
quality of meals.
Vacuum packed food is partially or
fully cooked, shelf life, up to 21 days
refrigerated.
If partially cooked food is heated in
steamer or bain- marie.
Finish by searing, grilling, broiling
the food to add a crispy, golden
exterior layer.
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49. - Advantage and disadvantage of sous vide / vacuum
cooking
Collect ideas from the
students..???????????????????????
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50. Conti…
Advantage and disadvantage of sous vide / vacuum
cooking
The food does not loos its natural juices hence retaining the
natural flavors and nutrients.
Healthy due to use of less fat, spices.
Vegetables those are soft but not discolored and disintegrated.
Lack of shrinkage of food commodities.
Simple use and uniform and consistent results.
Maximizes advance preparation and facilitates work at peak
times.
Low power consumption compared to ovens.
Different dishes can be regenerated simultaneously without
mixing flavors.
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51. Conti…
iii.) Packet cooking( en papillote)
Meaning: En papillote means "in
paper" or "in parchment" in French.
The food is enclosed in a packet of
parchment paper or foil and then
cooked in the oven & served with
baked paper or foil.
They can be quickly cooked by own
steaming method.
Delicate foods such as fish may be
cooked.
Quicker than sous vide.
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52. Conti…
iv.) Gastro norm
• The gastronorm system originated in Switzerland and was adopted
in the early 1970s by the British Standards Institution.
• A gastro norm measures the capacity of containers i.e. pans trays.
• This system started as a method of maximizing oven or fridge
capacity by using containers that are compatible in size with the
oven cavity.
• Advantage of simplification, easy transfers of food with the
minimum of handling & economy in the use of container & space
required for their stacking.
• For those who make kitchen equipment and those who
manufacture oven and fridge containers, it gives a uniform sizing
structure to maximize capacity efficiency.
• A full-size gastro norm container is referred to as a gastro norm 1/1
and measures 530mm long x 325mm wide.
• The standard gastronorm depths are 10mm, 20mm, 40mm, 65mm,
100mm, 150mm and 200mm 9/12/2019
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53. Conti…
Picture of gastro norm trays/ pans
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54. Conti…
v.) Cook chill
Cook chill & cook freeze are a specialized food production &
distribution system that allows food caterers to take
advantage of the longer shelf life of processed food.
Complete catering system based on preparation of foods in
quantity.
Food cooked in advance in different form & quickly chilled to
3*c ( either blast chilling, traditionally immersing in a tank of
water where cold air circulated around in food).
Bulk food preparation catering followed this system.
Food is stored in container, then chilled, storing & reheating/
regeneration. ( special care, recommended degree
temperature to prevent under/ over cooking).
Hygiene & sanitation is most important during whole process
cooking, chilling, transporting , regeneration.
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55. Conti…
Cook chill process
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Dry
store
Cold
store
Vegeta
ble
store
Preparation
/ cooking
fish
Meat
vegetabl
e
sweet
Porti
oning
/
packa
ging Disp
atchi
ng
Blast
chille
r
Chill
store
Rege
nera
tion

56. Conti…
Vi.) Cook freeze
Cook freeze is a production similar to cook chill using
blast freezers rather than blast chiller.
Cooked, portioned, packaged, blast freezer/ frozen
quickly -5*c in less than 90min/ 1.5 hr. finally deep freeze
in -18*c to – 20*c, dispatching, reheating/ regeneration.
 The main difference between cook freeze & cook chill is
the degree of refrigeration & length of storage life of
food.
Regeneration may be done from frozen state or allowed
to thaw.
Most food can be stored 2 to 6 months.
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57. Conti…
Cook freeze process
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58. Assignment: Research, enlist advantage and disadvantage of
cook chill & cook freeze catering food production system.
Finally identify similarities & difference of these two
production system/ cooking trend.
Thank you!!!
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