chef line cook

8/13/2019 Chef Line Cook

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The Culinary Arts & Management


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Back of the House Functions &Back of the House Staff


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Key Terms

Back-of-the-house (BOH) Executive Chef

Sous-Chef

Kitchen Manager Steward

Dishwasher

Chef

Cook

Expediter


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Back-of-the-House

The back-of-the-house (BOH)is the area in ahospitality business that guests usually do not

see.

It is also called the heart-of-the-house.

In a Restaurant these areas include the:

Kitchen

Receiving Area

Storage Area Business Offices


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Back-of-the-House The back-of-the-house employees include all

employees whose work does not directly involveinteraction with guest

The back-of-the-house is responsible for the

following seven functions: Food Production

Purchasing and Receiving

Marketing and Sales

Human Resources Accounting

Security

Engineering and Maintenance


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The Kitchen

The kitchen is the center of all food preparationand production.

In the kitchen, food and other items are received,

stored, prepared, and plated for service.

Dishes and other items are cleaned and stored in

the kitchen.


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Back-of-the-House Staff

The back-of-the-house staff consists of:o Managers

o Cleaning Staff

o Food Production Staff

The cleaning staff is responsible for cleaning andmaintaining plateware, flatware, glassware, and

utensils.


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Managers

There are two general areas that need to bemanaged in the kitchen:

Menus

Operations

The menu area includes everything involved inplanning menus, developing standardized

recipes, and creating new recipes


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Managers

The operations area includes: Kitchen safety and sanitation

Hiring, training, and supervising all BOH staff

Food Quality

Food Quantity

Coordination with Front-of-the-House

Cost Controls


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Executive Chef

The executive chef is the top manager in arestaurant or hotel kitchen.

Many executive chefs participate in designing the

menu, developing the look of the dining room, and

designing the layout of the kitchen.

Some executive chefs coach the staff so that they

can correctly answer questions about the menu


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Sous-Chef

The sous-chefis the second-in-command in thekitchen.

The sous-chef has similar training but less

experience than the executive chef.

The primary responsibility of the sous-chef is to

make sure that the food is prepared, portioned,

garnished, and presented according to the chefs

wishes.


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Kitchen Manager

In a chain restaurant, the person responsible forthe menu is the corporate executive chef.

The corporate chef is responsible for the menu

development for all the units of the chain.

As a result, chain restaurants do not have

executive chefs.


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Steward

Every restaurant must have clean glassware,

silverware, and plate ware.

The people who take care of this area are the

steward and the dishwashing crew.

The stewardsupervises the dishwashing, potwashing, and cleanup.

The dishwasherhas the responsibility of

operating the dishwashing machine. The dishwasher also hand washes large items

like pots and heavily soiled items in large sinks

calledpot sinks.


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Food Preparers

Food preparers include chefs, cooks, andexpediters.

The exact titles and organization of the kitchen

vary from restaurant to restaurant.


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Chefs A chef is a professional cook.

To become a chef requires a considerable amountof training and experience.

The traditional titles and responsibilities of chefs in

fine-dining and hotel and kitchens were developed

by the great French chef, Auguste Escoffier (1846-

1935).

Auguste Escoffier organized the kitchen into

stations and created specific positions with specifictasks at each station.

Escoffiers system for organizing the kitchen is

called the kitchen brigade.


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Kitchen Brigade

Title In English Title In French TasksStation Chefs Chefs de PartieSaute Chef Saucier Sauteed items and their saucesFish Chef Poissonier Fish dishes and their saucesRoast Chef Rtisseur Roasted foods and their saucesGrill Chef Grillardin Grilled foodsFry Chef Friturier Fried foodsVegetable Chef Entremetier Hot appetizers, soups, vegetables, starches, pastas, eggs

Pantry Chef Garde Manager Cold foods, such as salads, cold appetizers, pates, saladdressing, sandwichesPastry Chef Ptissier Baked items, pastries, dessertsBaker Boulanger Breads, rollsButcher Boucher Butcher meats, poultrySwing Cook Tournant Works where needed


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Cooks

A cook is a person who prepares food for eating

Casual restaurants usually have one or more cooks

who prepare the meals

These cooks may be called:

Line Cooks Station Cooks

Short-Order Cooks

These cooks are often organized into three groups:

Hot Food Cooks

Cold Food Cooks

Prep Cooks


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Qualities of a Good Line Cook

Efficient: A good line cook works quickly and efficiently to

provide the quantity of products needed to keep up with our

volume of business.

Organized and Focused: A good line cook stays focused on

one or two tasks at a time and completes those tasks before

moving on to something else. Attention to Cleanliness and Sanitation: Much of a line cooks

job is involved with maintaining standards of cleanliness in the

kitchen. A good line cook must be aware of our cleaning and

sanitation standards and must maintain them consistently. Team Player: A good line cook is always aware of whats

going on in the kitchen and is ready and willing to help others get

the job done.


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Personnel Sanitation Standards

Personal cleanliness and hygiene is the responsibility of

every employee at the restaurant. Not complying with these

standards could compromise the safety of our foodservice

establishment.

Everyone in the restaurant handles food and interacts with

customers. Thats why it is so important that every

employee follows a high standard of personal hygiene.


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Hand Washing Steps

Step 1. Wet your hands with running water as hot as you cancomfortably stand (at least 100F [38C]).

Step 2. Apply soap. Apply enough soap to build up a good latherStep 3. Vigorously scrub hands and arms for at least twenty seconds.Lather well beyond the wrists, including exposed portions of

the arms.Step 4. Clean under fingernails and between fingers.Step 5. Rinse thoroughly under running water. Turn off the faucet

using a single-use paper towel, if available.Step 6.

Dry hands and arms. Use single-use paper towels or awarm-air hand dryer. Never use aprons or wiping cloths to dryhands after washing.


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Checking in Products Temperature

Product Proper TemperatureFresh meat 41 F or lower (5C or lower )Fresh poultry 41 F or lower (5C or lower )Fresh fish 41 F or lower (5C or lower )Fresh lobster, shrimp and shellfish 45 F or lower (7C or lower )Milk and milk products 41 F or lower (5C or lower )Ice cream 6 to 10 F (6C to 10C )Whole eggs 45 F or lower (7C or lower )Liquid eggs Mfg. Recommendation


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Measure

Basic Measures3 teaspoons =1 tablespoon8 tablespoons = cup = 4 oz16 tablespoons =1 cup = 8 oz1 cup =

=

8 oz

1 pint =2 cups = 16 oz1 quart =4 cups = 32 oz gallon =8 cups = 64 oz1 gallon =16 cups = 128 oz1 pound = 16 oz


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Type of Cutting

Dicing:

Cut the item into lengthwise slices of the desired thickness.

Stack the slices and cut into cubes the desires size (small, medium ,

large).

Chopping:

Trim the root and stem ends off the vegetable (peel if necessary). Slice or chop the vegetables at regular intervals into roughly the

same sized pieces.

Mincing:

Gather herbs, garlic, etc., into a pile on the cutting surface and

position the knife above the pile.

Keeping the tip of the knife on the cutting surface, raise and lower

the knifes heel firmly and quickly to chop item to desired fineness.


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Type of Cutting

Shredding/ Chiffonade:

Roll leaves of greens or herbs into cylinders.

Make fine, parallel cuts.

Julienne:

Trim vegetables so the sides are straight.

Slice vegetables lengthwise. Stack slices, aligning edges, and make parallel cuts of the same

thickness through the stack.


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Plate Presentation

Dish type and size Portion size

Garnish

Layout Balance

Serviceability


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Recipes

When preparing recipes, you need to know the units of measure used

for ingredient portions.

Weight units are Kg. and Grm. and are measured using a scale.

Volume units are cups, tablespoons, teaspoons, etc. and are

measured using cups and spoons.

Quantity (each) is the number of items as in the number of bags,cans, boxes, patties, etc. that are in the recipe.


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Expediter

Most casual, fine-dining, and hotel restaurantshave an expediter

The expediter is the member of the culinary staff

who gets the orders from the servers, gives them

to the station chefs or line cooks They then check the orders before they are

picked up


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THE END

chef line cook

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