Post on 17-Dec-2015
Culinary Arts
Developed by EscoffierStreamlines and simplifies work in hotel
kitchensEliminates chaos and duplication of effortEach position has a station and defined
tasks.
Responsible for all kitchen operationsOrderingSupervision of all stationsDevelopment of menu itemsa.k.a.– “chef de cuisine” or executive chef
2nd in commandAnswers to chefResponsible for schedulingFills in for chefAssists the station chefs as neededSmaller operation may not have a sous
chef
A.K.A. “line cooks” and include: Saucier – saute, station Poissonier – fish station Rôtisseur – roast station Grillardin – grill station Friturier – fry station Entremetier – vegetable station Tournant – roundsman Garde-manger – pantry chef Boucher – butcher Pâtissier – pastry chef
Saute stationResponsible for all sauteed items and
saucesConsidered the most demanding,
responsible, and glamorous on the line
Fish stationResponsible for fish itemsIncludes butcheringTheir saucesSometimes combined with saucier position
Roast stationResponsible for all roasted foods and
related jus or other sauces.
Grill stationResponsible for all grilled foodsMay be combined with Rôtisseur
Responsible for all fried foodsMay be combined with Rôtisseur
Responsible for hot appetizersFrequently does the soups and
vegetables, starches and pastasMay also do egg dishesIn a fully traditional brigade system:
Potager – soup station Legumier - vegetables
Roundsmana.k.a. – swing cookWorks as needed throughout kitchen
Pantry chefConsidered separate category of kitchen
workCold food preparations
Salads Cold appetizers Pâtes
ButcherButchers meats, poultry, and occasionally
fishMay bread meat and fish itemsOften considered part of garde-manger
Pastry chefResponsible for baked items, pastries and
dessertsOften supervises separate kitchen area or
separate shop in larger operationsAreas of specialization:
Confiseur – prepares candies, petits fours Boulanger – prepares non-sweetened doughs Glacier prepares frozen and cold desserts Cecorateur – prepares show pieces and special cakes
Aboyeur – expediter or announcer:accepts orders from dining room and
relays to various stations chefs Is last person to see plate before it leaves kitchen. This could also be the sous chef or kitchen steward
Communard – cooks for the staff Assistant – works under a chef de partie to learn the
station and its responsibilities
“Front of the House”Chain of command:
Maître d’hôtel – dining room manager, host or hostess
Chef de vin or sommelier – wine steward Chef de salle – head waiter Chef d’etage - captain Chef de rang – front waiter Demi-chef de rang or commis de rang – back waiter
or busboy
Dining room manager, host, or hostessMost responsible for front-of-the-house
operationTrains all service personnelOversees wine selectionWorks with chef to determine the menuOrganizes seating throughout service
Wine stewardResponsible for all aspects of restaurant
wine service Includes:
Purchasing wines Preparing a wine list Assisting guests in wine selection Serving wine properly
Ma be assumed by the Maître d’hôtel
Head waiterIn charge of service for entire dining roomPosition is often included in either captain
or maître d’hôtel
CaptainDeals directly with guests once seatedExplains menuAnswers any questionTakes orderDoes tableside food preparationIf no captain responsibilities fall to front
waiter
Front waiterAssures table is properly set for each
courseFood is properly delivered to tableSees that needs of guests are promptly
and courteously met.
Back waiter or busboyNormally first position assisgned to new
dining room workersClears plates between coursesFills water glasses, bread basketsAssists the front waiter and/or captain as
needed.
Brigade systems used in both kitchen and dining rooms have clearly defined jobs.
Having clearly defined job descriptions keeps a restaurant organized.
A good manager creates an environment where everyone feels they have a distinct and measurable contribution to make within the organization.
Recruitment and retention of employees is easier with proper management.