Presentation on kitchenhierarchy

& job responsibility

Prepared by Yubraj BalamiYogendra MagarUnish Rai

AcknowledgementI owe a debt of gratitude to Mr. Kishor Odari sir for providing us this opportunity to present this assignment.With out his guideline and support we would not have done this work and I will also like to thank to all my friends for their support to make this presentation completeI would like to ask for his final permission to start my presentation

Table of contents

Short introduction to kitchen Introduction of kitchen hierarchy Kitchen hierarchy

Small kitchen Medium kitchen Large kitchen(Traditional kitchen) Job responsibilities Coordination with other department

Short Introduction of kitchen While cooking is the art, kitchen is the place to perform that art. Commercial kitchen are different from the normal kitchen. Designed and equipped with all the essential equipment's for kitchen. There are two types of kitchen i.e. 1. Main kitchen 2. Satellite kitchen

1.main kitchen 2.Satellite kitchen

Introduction Is also known as brigade de cuisine/organizational chart of kitchen Auguste Escoffier established the kitchen hierarchy Exhaustive list of the different members of the kitchen Shows the positioning of staff Helps to know the command Keeps distance between the position Is developed for the smooth operation in past and is also

functioning same even now

Small hierarchyChef de cuisine

Commis i

Chef hot range

RotisserieCommis ii

Commis iiiReliever cook

Entremetier

Butcher

Chef de partie

Garde manger cook

Medium hierarchy

CHEF DE CUISINE

Chef de entremetier

Chef de saucer

Chef de rotisserie

Chef de gardemanger

SOUS CHEF

Chef de patisserie

I COMMIS

II COMMIS

III COMMIS

TRAINEE

I COMMIS

II COMMIS

III COMMIS

TRAINEE

I COMMIS

II COMMIS

III COMMIS

TRAINEE

I COMMIS

II COMMIS

III COMMIS

TRAINEE

I COMMIS

II COMMIS

III COMMIS

TRAINEE

CHEF DE CUISINE

SOUS CHEF

Larder/gardemanger Saucier, rotisserie, grillandin, poissonier

Patisserie(pastry/bakery)

Entremetier, potage, legume

SOUS CHEFSOUS CHEFSOUS CHEFSOUS CHEF

Chef de partie Chef de partie Chef de partie Chef de partie

I COMMIS

II COMMIS

III COMMIS

TRAINEE

I COMMIS

II COMMIS

III COMMIS

TRAINEE

I COMMIS

II COMMIS

III COMMIS

TRAINEE

I COMMIS

II COMMIS

III COMMIS

TRAINEE

Large hotel kitchen hierarchy

Job Responsibilities of Kitchen staff

Executive Chef

Top most position in kitchen department Chief of command in kitchen Also known as head chef and has the following Job responsibilities1. Develops the recipes and menus for operation.2. Supervise food production.3. Maintain food cost standards and cost control4. Promotes safety and sanitation5. Assists in taking inventory and purchasing supplies6. Introduces new product7. Handles customers concern and suggestions

Job responsibilities8. Maintain coordination between departments and kitchen sections.9. Control spoilage, breakage, wastage and misuse of material manpower and machine (MMM).10. Inspect the daily supplies of the kitchen.11. Handles employee concern issues.12. Schedule/assign work of the staff13. Set production goals or job expectation14. Participates in determination of salary and salary changes.15. Identify new equipment, new product, & enhance the product standard.16. Ensure the availability of stock, raw ingredients by proper planning and coordination with store.17. Recommend menu pricing by coordination with f&b directors.18. Ensure practice of hygiene & safety precaution.

Executive sous chef Takes charge of kitchen in absence of EXECUTIVE CHEF Known as deputy chef or second chef The principal assistant of the chef de cuisine Supervise the work related to preparing foodJob responsibilities Represent the executive chef in his absence To make work schedule of junior staff under him Act as liaison between executive head chef and

kitchen staff Ensure smooth flow of dishes from the kitchen Maintain coordination between different section of

kitchen Report to executive chef Attend the meeting in absence of chef

Conti…

Monitor portion control & assigned par stock are kept at minimum level Supervise, food testing, preparation & sampling in all production phase. Follow up any issue regarding to the employee to executive chef Ensure all the food are prepared & presented to customer according to

the international standard Ensure safety and security, hygiene are followed correctly Assist in menu planning Assist executive chef in any new cuisine concept.

Sous chef

Exist in large hotels or the busiest kitchens Charge of a given sectionJob responsibilities1. Ensure the proper work flow from preparation to the presentation off

all dishes2. Report to chef de cuisine and executive sous chef 3. Control the breakage and wastage within his department

Kitchen executive Is responsible for overseeing the entire operation

of the kitchen department Make sure that the kitchen area meets healthy and

safety requirements as mandated by law.Job responsibilities Ensure adherence to organizational standards of

food quality hygiene, preparation and presentation in kitchen

Make sure all equipment work well Ensure prompt service to the entire guest Responsible for maintaining records\ document of

his\her area. Check the quality and availability of raw ingredient

at all times Check attendance & punctuality of every team

member Provide cross training to employees of other

department Work in close relation & coordination with F & B

service team

Chef de Partie Controls a section of the kitchen

Third in command after head chef and sous chef (if there is no sous chef for department) Often the position is referred to as a ‘section chef’ or a ‘line cook’Job responsibilities1. Ensure prompt service by all kitchen staff under his control 2. Responsible for hotel standard on food quality preparation & presentation3. Recommend changes in system & change in menu by implementing new dishes4. Take care of hygiene & cleanliness of the kitchen & maintain its standard5. Be aware of maintaining wastage without compromising on food quality6. Check and keep record properly7. Brief team member on menu change & new dishes8. Make sure that hygiene and cleanliness are maintain according to HACCP

commis Commis is the basic chef in large kitchen

Works under chef de partie Don’t need higher qualification may have completed the simple culinary

trainings and experience of the couple of years or may be

more. There are commis I, II and commis III. Commis I is

bigger in post

Some other specialization Chef garde-manger; Responsible for

preparation of cold hors d’oeuvres, organize large buffet display, prepares salad, and prepares charcuterie items Chef legume (vegetable chef); Also report to chef entremetier and prepare the vegetables and farinaceous dishes

Chef patisserie (pastry chef); Prepare dessert and other meals-end sweets, and also prepare the vegetable and farinaceous

Chef Boulanger (bakery chef); In large kitchen prepare bakery items

Boucher (butchery chef); Butcher meats, poultry, sometimes fish; may also be in charge of breading meat and fish items

Chef entremetier (entrée chef); Prepare soups and other dishes including vegetables dishes, and egg dishes but not meat or poultry

Chef potage (soup chef); In larger kitchen report to chef entremetier and prepares soup

Confiseur ; Prepare candy and petit fours instead of the patisserie

glacier; Prepares ice cream and cold dessert instead of the patisserie

Chef rotisserie (roast chef); Roast, broil, and deep fries dishes

Chef gaillardia (grill chef); Prepares grilled food instead of rotisserie

Chef friturier (fry chef); prepare fried food instead of rotisserie

Chef poissoiner (fish chef); prepare the fish and seafood dishes

Chef tournant (reliever spare hand); moves throughout the kitchen, assisting other position on kitchen

Chef communard (staff chef); prepare meal serve to hotel/restaurant staff

Aboyeur (announcer); takes order from dining room and distributes them to the various stations. May also performed by chef de partie

Kitchen coordination department Is very much important for the smooth operation of

kitchen organization Coordination of kitchen is separate in two different

groups i.e. internal customers & external customers1. INTERNAL CUSTOMERS Coordination in daily basis Most important for kitchen department for smooth

operation Providing food to them is also the major function of

kitchen Provide food through the staff cafeteria Chef are dependent in many things with them so kitchen

department always deal with them

They are

kitchen

Engineering

department Purchase

and receiving

Sales and marketing

Front office

SecurityHiring training

F&B

Housekeeping

finance

External departments As the kitchen coordinate with internal for its smooth operation

external also have its one importance. i.e. Helps to maintain the standard of hotels through the various

inspection Health inspection also raise the hotels goodwill Smooth operation through smooth supply To promote new foods media plays the vital role Kitchen also coordinate to the guest itself to know about the guest

comment about the foods Dealing with the diplomats helps to build the goodwill as well as

popularity

Food inspection

Food tasting with media

Chart of coordination with external department

Kitchen

Food inspecto

r

diplomats

guestsMedia

suppliers

Quality of good chef To be the good chef some points must be in chef 1. Creativity; A good chef always should be creative. Creative about

food items, creative about menu planning.2. Passion; A chef most be willing to do some things and have willing

to achieve the goal in passion3. Business sense; Chef with the good business sense always generate

the profit in kitchen as well as to hotel i.e. cost control or wastage control

4. Attention to detail; Sense about the detail ingredients and measurement

for which chef should always be aware

Conti…1. Team player; chef plays a vital role in

kitchen as the perfect leader and always encourage his team member for efficient work

2. Practice; practice make the man perfect so practice always help chefs for the efficient works

3. Multi task; A great chef always have multi task capacity so why he/she is chef

4. Dedication to quality; Preparation of the higher quality food in kitchen is always the hotel concern

5. Quick decision; quick decision making capacity for satisfaction of guest most be posses in quality chef.

6. Handle critics; Good chef most have capacity to handle the critics and maintain good relation with every customer

Thanks to allof you

Any quires