• Learning Objectives

• To understand the different job rolls within a hotel kitchen brigade

• To understand the responsibilities each chef has in the kitchen

• To understand what a section is and hoe it is run

Employment types of jobs hospitality responsibilities

You could name three jobs in the kitchen and their responsibilities

You could name five jobs in the kitchen and their responsibilities

You could name all the job rolls in the kitchen and their responsibilities

Employment types of jobs hospitality responsibilities

You could name three jobs in the kitchen and their responsibilities

You could name five jobs in the kitchen and their responsibilities

You could name all the job rolls in the kitchen and their responsibilities

Employment types of jobs hospitality responsibilities

You could name three jobs in the kitchen and their responsibilities

You could name five jobs in the kitchen and their responsibilities

You could name five jobs in the kitchen and their responsibilities

Employment types of jobs hospitality responsibilities

You could name three jobs in the kitchen and their responsibilities

You could name five jobs in the kitchen and their responsibilities

You could name five jobs in the kitchen and their responsibilities

Employment types of jobs hospitality responsibilities

You could name three jobs in the kitchen and their responsibilities

You could name five jobs in the kitchen and their responsibilities

You could name five jobs in the kitchen and their responsibilities

Georges Auguste Escoffier (28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmets, and was one of the most important leaders in the development of modern French cuisine. Much of Escoffier's technique was based on that of Antoine Carême, one of the codifiers of French haute cuisine,

Employment types of jobs hospitality responsibilities

You could name three jobs in the kitchen and their responsibilities

You could name five jobs in the kitchen and their responsibilities

You could name five jobs in the kitchen and their responsibilities

The brigade system was instituted by Escoffier to streamline and simplify work in hotel kitchens. It served to eliminate the chaos and duplication of effort that could result when workers did not have clear-cut responsibilities. Under this system, each position has a station and defined responsibilities, outlined below. In smaller operations, the classic system is generally abbreviated and responsibilities are organized so as to make the best use of workspace and talents. A shortage of skilled personnel has also made modifications in the brigade system necessary. The introduction of new equipment has helped to alleviate some of the problems associated with smaller kitchen staffs.

Employment types of jobs hospitality responsibilities

You could name three jobs in the kitchen and their responsibilities

You could name five jobs in the kitchen and their responsibilities

You could name five jobs in the kitchen and their responsibilities

The Head chef is responsible for all kitchen operations, including ordering, supervision of all stations, and development of menu items. He or she also may be known as the chef de cuisine or executive chef.

The Sous chef is second in command, answers to the chef, may be responsible for scheduling, fills in for the chef, and assists the station chefs (or line cooks) as necessary. Small operations may not have a sous chef. The range of positions in a classic brigade also include the following:

Employment types of jobs hospitality responsibilities

You could name three jobs in the kitchen and their responsibilities

You could name five jobs in the kitchen and their responsibilities

You could name five jobs in the kitchen and their responsibilities

Traditional Kitchen Brigade

Please research and find out what the job rolls are of the following chefs

Chef de cuisineis responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food.

Sous-chef de cuisine

(deputy kitchen chef; literally "sub-chief") – receives orders directly from the chef de cuisine for the management of the kitchen, and often serves as the representative when the chef de cuisine is not present.

Employment types of jobs hospitality responsibilities

You could name three jobs in the kitchen and their responsibilities

You could name five jobs in the kitchen and their responsibilities

You could name five jobs in the kitchen and their responsibilities

Chef de partie (senior chef; literally "chief of party"—party used here as a group or military detail) – is responsible for managing a given station in the kitchen, specializing in preparing particular dishes there. Those who work in a lesser station are commonly referred to as a demi-chef.

Commis (junior cook) – also works in a specific station, but reports directly to the chef de partie and takes care of the tools for the station.Rôtisseur (roast cook) – manages a team of cooks that roasts, broils, and deep fries dishes.

Grillardin (grill cook) – in larger kitchens, prepares grilled foods instead of the rôtisseur.Fruiterer (fry cook) – in larger kitchens, prepares fried foods instead of the rôtisseur.

Poissonnier (fish cook) – prepares fish and seafood dishes.Entremetier (entrée preparer) – prepares soups and other dishes not involving meat

Employment types of jobs hospitality responsibilities

You could name three jobs in the kitchen and their responsibilities

You could name five jobs in the kitchen and their responsibilities

You could name five jobs in the kitchen and their responsibilities

Potager (soup cook) – in larger kitchens, reports to the entremetier and prepares the soups.Legumier (vegetable cook) – in larger kitchen, also reports to the entremetier and prepares the vegetable dishes.

Employment types of jobs hospitality responsibilities

You could name three jobs in the kitchen and their responsibilities

You could name five jobs in the kitchen and their responsibilities

You could name five jobs in the kitchen and their responsibilities

Learning outcomes

To know what a traditional kitchen brigade is

To know what the different party sections are

To Know what the different job rolls are in the kitchen

To understand the responsibilities of each job roll

Employment types of jobs hospitality responsibilities

You could name three jobs in the kitchen and their responsibilities

You could name five jobs in the kitchen and their responsibilities

You could name five jobs in the kitchen and their responsibilities