kitchen organisation and hirearchy

1. Presentation on kitchen
hierarchy
& job responsibility
Prepared by
Yubraj Balami
Yogendra Magar
Unish Rai

2. Acknowledgement
I owe a debt of gratitude to Mr. Kishor
Odari sir for providing us this
opportunity to present this assignment.
With out his guideline and support we
would not have done this work and I will
also like to thank to all my friends for
their support to make this presentation
complete
I would like to ask for his final
permission to start my presentation

3. Table of contents
 Short introduction to kitchen
 Introduction of kitchen hierarchy
 Kitchen hierarchy
 Small kitchen
 Medium kitchen
 Large kitchen(Traditional kitchen)
 Job responsibilities
 Coordination with other department

4. Short Introduction of kitchen
 While cooking is the art, kitchen is the place to perform that art.
 Commercial kitchen are different from the normal kitchen.
 Designed and equipped with all the essential equipment's for kitchen.
 There are two types of kitchen i.e.
1. Main kitchen
2. Satellite kitchen
1.main kitchen 2.Satellite kitchen

5. Introduction
 Is also known as brigade de cuisine/organizational chart of kitchen
 Auguste Escoffier established the kitchen hierarchy
 Exhaustive list of the different members of the kitchen
 Shows the positioning of staff
 Helps to know the command
 Keeps distance between the position
 Is developed for the smooth operation in past and is also functioning same
even now

6. Small hierarchy
Chef de cuisine
Commis i
Chef hot range
Rotisserie
Commis ii
Commis iii
Reliever cook
Entremetier
Butcher
Chef de partie
Garde manger cook

7. Medium hierarchy
CHEF DE CUISINE
Chef de
entremetier
Chef de saucer
Chef de
rotisserie
Chef de
gardemanger
SOUS CHEF
Chef de patisserie
I COMMIS
II COMMIS
III COMMIS
TRAINEE
I COMMIS
II COMMIS
III COMMIS
TRAINEE
I COMMIS
II COMMIS
III COMMIS
TRAINEE
I COMMIS
II COMMIS
III COMMIS
TRAINEE
I COMMIS
II COMMIS
III COMMIS
TRAINEE

8. CHEF DE CUISINE
SOUS CHEF
Larder/gardemanger
Saucier, rotisserie,
grillandin, poissonier
Patisserie
(pastry/bakery)
Entremetier, potage,
legume
SOUS CHEFSOUS CHEFSOUS CHEFSOUS CHEF
Chef de partie Chef de partie Chef de partie Chef de partie
I COMMIS
II COMMIS
III COMMIS
TRAINEE
I COMMIS
II COMMIS
III COMMIS
TRAINEE
I COMMIS
II COMMIS
III COMMIS
TRAINEE
I COMMIS
II COMMIS
III COMMIS
TRAINEE
Large hotel kitchen hierarchy

9. Job Responsibilities of Kitchen staff
Executive Chef
 Top most position in kitchen department
 Chief of command in kitchen
 Also known as head chef and has the following
Job responsibilities
1. Develops the recipes and menus for operation.
2. Supervise food production.
3. Maintain food cost standards and cost control
4. Promotes safety and sanitation
5. Assists in taking inventory and purchasing supplies
6. Introduces new product
7. Handles customers concern and suggestions

10. Job responsibilities
8. Maintain coordination between departments and kitchen
sections.
9. Control spoilage, breakage, wastage and misuse of material
manpower and machine (MMM).
10. Inspect the daily supplies of the kitchen.
11. Handles employee concern issues.
12. Schedule/assign work of the staff
13. Set production goals or job expectation
14. Participates in determination of salary and salary changes.
15. Identify new equipment, new product, & enhance the
product standard.
16. Ensure the availability of stock, raw ingredients by proper
planning and coordination with store.
17. Recommend menu pricing by coordination with f&b
directors.
18. Ensure practice of hygiene & safety precaution.

11. Executive sous chef
 Takes charge of kitchen in absence of EXECUTIVE CHEF
 Known as deputy chef or second chef
 The principal assistant of the chef de cuisine
 Supervise the work related to preparing food
Job responsibilities
 Represent the executive chef in his absence
 To make work schedule of junior staff under him
 Act as liaison between executive head chef and kitchen
staff
 Ensure smooth flow of dishes from the kitchen
 Maintain coordination between different section of kitchen
 Report to executive chef
 Attend the meeting in absence of chef

12. Conti…
 Monitor portion control & assigned par stock are kept at minimum level
 Supervise, food testing, preparation & sampling in all production phase.
 Follow up any issue regarding to the employee to executive chef
 Ensure all the food are prepared & presented to customer according to the
international standard
 Ensure safety and security, hygiene are followed correctly
 Assist in menu planning
 Assist executive chef in any new cuisine concept.

13. Sous chef
 Exist in large hotels or the busiest kitchens
 Charge of a given section
Job responsibilities
1. Ensure the proper work flow from preparation to the presentation off all
dishes
2. Report to chef de cuisine and executive sous chef
3. Control the breakage and wastage within his department

14. Kitchen executive
 Is responsible for overseeing the entire operation of the
kitchen department
 Make sure that the kitchen area meets healthy and
safety requirements as mandated by law.
Job responsibilities
 Ensure adherence to organizational standards of food
quality hygiene, preparation and presentation in kitchen
 Make sure all equipment work well
 Ensure prompt service to the entire guest
 Responsible for maintaining records document of hisher
area.
 Check the quality and availability of raw ingredient at all
times
 Check attendance & punctuality of every team member
 Provide cross training to employees of other department
 Work in close relation & coordination with F & B service
team

15. Chef de Partie
 Controls a section of the kitchen
 Third in command after head chef and sous chef (if there is no sous chef for department)
 Often the position is referred to as a ‘section chef’ or a ‘line cook’
Job responsibilities
1. Ensure prompt service by all kitchen staff under his control
2. Responsible for hotel standard on food quality preparation & presentation
3. Recommend changes in system & change in menu by implementing new dishes
4. Take care of hygiene & cleanliness of the kitchen & maintain its standard
5. Be aware of maintaining wastage without compromising on food quality
6. Check and keep record properly
7. Brief team member on menu change & new dishes
8. Make sure that hygiene and cleanliness are maintain according to HACCP

16. commis
 Commis is the basic chef in large kitchen
 Works under chef de partie
 Don’t need higher qualification
 may have completed the simple culinary trainings
 and experience of the couple of years or may be more.
 There are commis I, II and commis III. Commis I is bigger
in post

17. Some other specialization
 Chef garde-manger; Responsible for preparation of
cold hors d’oeuvres, organize large buffet display,
prepares salad, and prepares charcuterie items
 Chef legume (vegetable chef); Also report to chef
entremetier and prepare the vegetables and
farinaceous dishes
 Chef patisserie (pastry chef); Prepare dessert and
other meals-end sweets, and also prepare the
vegetable and farinaceous
 Chef Boulanger (bakery chef); In large kitchen
prepare bakery items

18.  Boucher (butchery chef); Butcher meats, poultry, sometimes fish; may also
be in charge of breading meat and fish items
 Chef entremetier (entrée chef); Prepare soups and other dishes including
vegetables dishes, and egg dishes but not meat or poultry
 Chef potage (soup chef); In larger kitchen report to chef entremetier and
prepares soup

19.  Confiseur ; Prepare candy and petit fours instead of
the patisserie
 glacier; Prepares ice cream and cold dessert instead
of the patisserie
 Chef rotisserie (roast chef); Roast, broil, and deep
fries dishes
 Chef gaillardia (grill chef); Prepares grilled food
instead of rotisserie

20.  Chef friturier (fry chef); prepare fried food instead of rotisserie
 Chef poissoiner (fish chef); prepare the fish and seafood dishes
 Chef tournant (reliever spare hand); moves throughout the kitchen,
assisting other position on kitchen
 Chef communard (staff chef); prepare meal serve to hotel/restaurant
staff
 Aboyeur (announcer); takes order from dining room and distributes
them to the various stations. May also performed by chef de partie

21. Kitchen coordination department
 Is very much important for the smooth operation of kitchen
organization
 Coordination of kitchen is separate in two different groups
 i.e. internal customers & external customers
1. INTERNAL CUSTOMERS
 Coordination in daily basis
 Most important for kitchen department for smooth operation
 Providing food to them is also the major function of kitchen
 Provide food through the staff cafeteria
 Chef are dependent in many things with them so kitchen
department always deal with them

22.  They are
kitchen
Engineering
department
Purchase
and
receiving
Sales and
marketing
Front
office
Security
Hiring
training
F&B
Housekeeping
finance

23. External departments
 As the kitchen coordinate with internal for its smooth operation external also
have its one importance. i.e.
 Helps to maintain the standard of hotels through the various inspection
 Health inspection also raise the hotels goodwill
 Smooth operation through smooth supply
 To promote new foods media plays the vital role
 Kitchen also coordinate to the guest itself to know about the guest comment
about the foods
 Dealing with the diplomats helps to build the goodwill as well as popularity
Food
inspection
Food tasting
with media

24. Chart of coordination with external
department
Kitchen
Food
inspector
diplomats
guestsMedia
suppliers

25. Quality of good chef
 To be the good chef some points must be in chef
1. Creativity; A good chef always should be creative. Creative about food
items, creative about menu planning.
2. Passion; A chef most be willing to do some things and have willing to achieve
the goal in passion
3. Business sense; Chef with the good business sense always generate the
profit in kitchen as well as to hotel i.e. cost control or wastage control
4. Attention to detail; Sense about the detail ingredients and measurement
for which chef should always be aware

26. Conti…
1. Team player; chef plays a vital role in kitchen
as the perfect leader and always encourage
his team member for efficient work
2. Practice; practice make the man perfect so
practice always help chefs for the efficient
works
3. Multi task; A great chef always have multi
task capacity so why he/she is chef
4. Dedication to quality; Preparation of the
higher quality food in kitchen is always the
hotel concern
5. Quick decision; quick decision making
capacity for satisfaction of guest most be
posses in quality chef.
6. Handle critics; Good chef most have capacity
to handle the critics and maintain good
relation with every customer

27. Thanks
to
all
of
you

28. Any quires