The traditional chicken supporting the restaurant works behind the scene preparing and cooking food for the guest. The organisation of kitchen will vary, mainly due to the size and type of the establishment. Basically the principles of kitchen organisation represent a standard practice through there are no set for deciding how many section and how many staff a particular department requires. Each catering establishment had different factors to be taken into consideration such as extent of menu, number of person to be served and management policy. The principle of kitchen organisation is to produce the right quantity of food and the best standard for the correct number of people at the correct time by the most effective use of staff, equipments and material.
- 1 Chef de Cuisine:
- 2 Sous Chef:
- 3 Chef de Partie:
- 4 Chef de Saucier:
- 5 Chef de Rotisseur:
- 6 Chef de Poisdonnier:
- 7 Chef de Potagier:
- 8 Chef de Garde Manger:
Chef de Cuisine:
The Chef carries the full responsibility for his kitchen. He must be both cook and administrator that is as well as being able to cook, Authority on culinary matters, He needs to be capable of ensuring quick service and maintaining discipline. Must have a strict sense of economy and efficiency. He should be fully acquainted with the prices, Market needs, Commodities in season and customer requirements. His principle function is to forecast plan, Organise and supervise the work of the kitchen. He has to purchase and control cost, trained and direct staff. He prepares pre determined percentage of profit and work in according with the policy of the establishment.
He is responsible for staffing selection and demersal in consultation with the personnel department. If need, He should train the trainee cooks. Modern experts favour relieving the chef from the details of purchasing so that he can concentrate more important aspects of managing his kitchen and attending to the actual food production side. Purchase is becoming specialise and it’s vital to the economic structure of the undertaking. It is done in consultation and cooperation with the chef. The Chef is responsible for the staffing of the kitchen and for organisation of duty rosters. The Chef concerns himself with the quality of food and it’s presentation. He is the departmental head and is responsible to the management.
The assistant head chef understudies the Executive chef and all his duties. It is the sous chef who calls the order from the kitchen and supervisors the service. He is mainly responsible for the official date today functioning of the kitchen. The sous chef supervisors the practical kitchen activities. When the Chef is busy he can make all the staff changes during the working day to relieve pressure. In large establishments there are number of sous chefs. Especially when there are separate kitchens like grill room, restaurant, banquet service.
Chef de Partie:
For the different sections in the kitchen, there is a Chef de partie that is Roast cook. Each Chef de partie is assisted according to the production load by one or more commies cooks. 1st, 2nd, 3rd commis and also trainees. It is sometime the practice. There long operating hours apply, for the working period to be split up between the Chef de Partie and his first commis, though Chief de Partie entirely responsible for his party throughout the working period. Alternative there may be to separate and complete “Brigades” rotating up on Am & Pm basis. This system is very much favoured, since does away with split duties. Chef de Partie may be regarded as supervisor off of 1 of that section as well as skilled craftsmen.
Chef de Saucier:
He is usually the Star Party because his job is most complex. The Chef Saucier will Sous Chef in making and will eventually rise To Chef de Cuisine. It is here that all the sausage, meat, poultry entrees are prepared together with the necessary garnishes. He prepares his own Mise-en-Place. Many items he will receive like steaks prepared from larder etc. The sauce is prepared must be distinctive not overpowering.
Chef de Rotisseur:
He is responsible for the production of all the roasts and grills of meat, poultry and game, grilled and deep fried fish, deep fried Vegetables, Potatoes and savouries. He prepare sauces accompaniments and garnishes for roasts and grills. In large establishments, grilled items are the responsibility of the grillardin grill cook. It is usual for the grill cook to work under the supervision of the roast cook.
Chef de Poisdonnier:
The fish cook prepares all the fish entrees and the roast cook deals with all roasts and deep fried foods. The fish prepared comes from the lardar and the chef does the cooking, garnishing, saucing and the dishing fish. The repertoire of fish dishes and their accompanying sauces is very challenging and extensive training and judgement are required from this chef.
Chef de Potagier:
The soup cook prepares all the types of soups and is responsible for the garnishes accompanying the soups. The chef sometimes begins work early. The work of the Potagier is important as soup gives an first impression of the meal to follow.
Chef de Garde Manger:
The lardar cook is the most spectacular and the busiest, because the work is never ending. Besides feeding the main kitchen with prepared foods for processing, he has to keep the cold buffet suplied. It is a cold section and is the storehouse of the kitchen where all perishable items are kept. He has a wide range of work to do, as this lardar has various subsections such as Hors d’oeuvres, A Salaad section and a Butchery section. The cold buffet work, sandwiches, canapeas are also his responsibility.
Chef de Entremittier:
The Vegetable cook is responsible for the production of vegetables and potatoes.
Chef de Patissier:
The pastry chef has different status but certainly not less than the sauce cook aand lardar cook. The work is specialised, and he prepares hot and cold puddings, cakes, pastries, bread etc. He is also responsible for special display work and the supply to the main kitchen of items of pastry.
Chef de Banquet:
In many of the large hotels with extensive Banquet commitments the brigade will have a Banquet Chef and one or two commis. The Banquet chef is responsible for organising the service. Coordinating with Chef de Partie, their time and service, numbers for the arrival for various dishes to the service area. He further arranges to what point the dishes are finished and make the necessary arrangements to carry out completion at the service point. Sometimes this will mean his having to move his service staff from one service point to another ie. They may be an established banquet service point in the lardar, another in the pastry section., apart from the main service area in the kitchen allocated for this purpose. The banquet chef will coordinates with the Banquet manager regarding times, service numbers, special dishes required and special instructions to the waiters concerned
Chef de Tournant:
He is Relief Chef de Partie. He takes over a section when it’s chef goes on leave or has an off day. Chef is usually a senior, capable commis as he has the knowledge of the various sections.
Chef de Petit de Jeuner:
Good skill within his limited field. He is responsible for the complete Breakfast service. Afterwards he completes his Mise-en-Place for the following morning. Sometimes he assists soup or vegetable cook.
Chef de Communor:
In small establishments, the staff food is prepared by different Chef de Parties. In large establishments, a separate section or a separate kitchen prepares the meals. Staff ordinarily prepare meals for lower supervisory staff as the executive eat their meals in restaurants.Wholesome food and inexpensive meals are prepared.
The head Porter controls the issue and collection of laundry to the kitchen personnel that is supplied by the establishment. Although a lot of duties of kitchen porter require little skill, by correct good training, they become most valuable members of the kitchen brigade.
Career Development In Food Production:
Direct of food production is answerable to corporate management. Sauce chef is high level supervisor Junior sauce chef/Chef de Partie are at the middle level supervisors. Institute students entry level is Job Trainee then get promoted to Commie 3rd & 2nd then Commie 1st. Entry level without qualifications will be the Apprentices.