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Workstations in the professional kitchen
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- 2. Chef de Cuisine Chef de Garde Sous Chef Tournant 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. The Brigade Finecuisine 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. Brigade System Chefde 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. 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. 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. The Operation Thefoodservice 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. Cross Training Schedulingstaff 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. Departments Beyond the Kitchen 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. Departments Beyond the Kitchen 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. Departments Beyond the Kitchen 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. Departments Beyond the Kitchen 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. Departments Beyond the Kitchen 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. 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.