02 kitchen heirarchy
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Transcript of 02 kitchen heirarchy
April 7, 2023
The Kitchen Brigade
Mehernosh Dhanda
Slide: 1/18BAC 101 Culinary foundation level 1 (Theory)
April 7, 2023
Scope
1. Hierarchy in the kitchen
2. Duties of the kitchen staff
Slide: 2/18BAC 101 Culinary foundation level 1 (Theory)
April 7, 2023
Vertical Hierarchy
Chef de Cuisine/Executive Chef
Sous Chef/Deputy Kitchen Chef
Chef de Partie/Section Chef
Apprentice/ Trainee
Commis/Junior cook
Cuisinier/Cook
Plongeur/ Marmiton/Dish & Pot Washer
Slide: 3/18BAC 101 Culinary foundation level 1 (Theory)
April 7, 2023
Duties & Responsibilities
Sous chef de cuisine (Deputy kitchen chef)
• Receives orders directly from the chef de cuisine for the management of the kitchen and often represents the chef de cuisine when he or she is not present.
Chef de Cuisine
( Executive Chef )
Management of kitchen.• Planning•Organizing•Staffing•Leading•Controlling•Motivating
Slide: 4/18BAC 101 Culinary foundation level 1 (Theory)
April 7, 2023
Executive Chef
Executive Chef
ensures
Tasty, Nutritious
Food
SafeFood
Clean,Safe
Kitchen
TeamWork &
Spirit
OnTime
Service
Slide: 5/18BAC 101 Culinary foundation level 1 (Theory)
April 7, 2023
Sous chef de cuisine (Deputy kitchen chef)
• Receives orders directly from the chef de cuisine for the management of the kitchen and often represents the chef de cuisine when he or she is not present.
Sous Chef
(Deputy kitchen chef)
• Receives orders directly from the chef de cuisine for the management of the kitchen.
• Often represents the Chef de Cuisine when he or she is not present.
Slide: 6/18BAC 101 Culinary foundation level 1 (Theory)
April 7, 2023
Chef de partie
(Section chef)
• Responsible for managing a given station in the kitchen where they specialize in preparing particular dishes.
•Those that work in a lesser station are referred to as a demi chef
Slide: 7/18BAC 101 Culinary foundation level 1 (Theory)
April 7, 2023
Cuisinier
(Cook)
• Do the actual cooking in a particular section.
•Make indents/requisitions.
•Supervise activities of subordinates.
Commis
(Junior cook)
• Function under the cooks.
•Assist in the cooking & other activities in a section.
Apprenti(e)
(Apprentice)
•Students gaining practical training & work experience in the kitchen.
•Perform preparatory work and/or cleaning work.
Slide: 8/18BAC 101 Culinary foundation level 1 (Theory)
April 7, 2023
Plongeur
(Dishwasher)
• Cleans dishes and utensils and may be entrusted with basic preparatory job.
Marmiton
(Pot and pan washer)
• In larger restaurants takes care of all the pots and pans instead of the plongeur.
Slide: 9/18BAC 101 Culinary foundation level 1 (Theory)
April 7, 2023
Saucier
(Sauce maker/Sauté cook)
• Prepares sauces, warm hors d'oeuvres, completes meat dishes and in smaller restaurants may work on fish dishes and prepares sautéed items.
•This is one of the most respected positions in the kitchen brigade.
Rôtisseur
(Roast cook)
• Manages a team of cooks that roasts, broils and deep fries dishes.
Grillardin
(Grill cook)
• In a larger kitchen this person prepares the grilled foods instead of the rôtisseur.
Chef de Parties
Slide: 10/18BAC 101 Culinary foundation level 1 (Theory)
April 7, 2023
Friturier
(Fry cook)
In larger kitchens this person prepares fried foods instead of the rôtisseur.
Poissonnier
(Fish cook)
Prepares fish and seafood dishes.
Entremétier
(Entrée cook)
Prepares soups and other dishes not involving meat or fish, including vegetable dishes and egg preparations.
Slide: 11/18BAC 101 Culinary foundation level 1 (Theory)
April 7, 2023
Potager
(Soup cook)
• In larger kitchens this person reports to the entremetier and prepares the soups.
Légumier
(Vegetable cook)
• In larger kitchen this person also reports to the entremetier and prepares the vegetable dishes.
Garde manger
(Cold kitchen Chef)
• Responsible for preparation of cold hors d'oeuvres, prepares salads, organizes large buffet displays and prepares charcuterie items.
Slide: 12/18BAC 101 Culinary foundation level 1 (Theory)
April 7, 2023
Pâtissier (Pastry cook) •Prepares desserts and other meal end sweets.
•May also prepare breads, other baked items & pasta .
Confiseur • Prepares candies and petit fours in larger restaurants instead of the pâtissier.
Glacier • Prepares frozen and cold desserts in larger restaurants instead of the pâtissier.
Décorateur • Prepares show pieces and specialty cakes in larger restaurants instead of the pâtissier.
Boulanger (Baker) • Prepares bread, cakes and breakfast pastries in larger restaurants instead of the pâtissier.
Slide: 13/18BAC 101 Culinary foundation level 1 (Theory)
April 7, 2023
Boucher
(Butcher)
•Butchers meats, poultry and sometimes fish.
Tournant
( Relief Cook)
• Moves throughout kitchen assisting other positions in kitchen.
Aboyeur
(Announcer)
• Takes orders from dining room and distributes them to the various stations.
Communard
( Staff Cook)
• Prepares the meal served to the restaurant staff.
Garçon de cuisine
( Kitchen Boy)
• Performs preparatory and auxiliary work for support in larger restaurants.
Other Kitchen Positions
Slide: 14/18BAC 101 Culinary foundation level 1 (Theory)
April 7, 2023
Slide: 15/18BAC 101 Culinary foundation level 1 (Theory)
Chef de partie