MS INSTITUTE OF COOKING AJNALA

Learn. Cook. Succeed.

Amandeep singh
KITCHEN STAFF ORGANIZATION
The purpose of kitchen organization is to assign or allocate tasks so they can
be done efficiently and
properly and so all workers know what their responsibilities are. The way a
kitchen is organized
depends on several factors.
1. The menu.
The kinds of dishes to be produced obviously determine the jobs that need to
be done. The menu is,
in fact, the basis of the entire operation. Because of its importance, we
devote a whole chapter to a
study of the menu.
2. The type of establishment.
The major types of food service establishments are as follows:
• Hotels
• Institutional kitchens
Schools
Hospitals,nursing homes,and other health-care institutions
Employee lunchrooms
Airline catering
Military food service
Correctional institutions
• Catering and banquet services
• Fast-food restaurants
• Carry-out or take-out food facilities
• Full-service restaurants
3. The size of the operation (the number of customers and the
volume of food served).
4. The physical facilities, including the equipment in use
∞∞∞∞∞∞
THE CLASSICAL BRIGADE

As you learned earlier in this chapter, one of Escoffier’s important

achievements was the
reorganization of the kitchen. This reorganization divided the kitchen into
departments, or
stations,based on the kinds of foods produced. A station chef was placed in
charge of each
department. In a small operation, the station chef may be the only worker in
the department. But in a
large kitchen, each station chef might have several assistants. This system,
with many variations, is
still used today, especially in large hotels with traditional kinds of food
service.The major positions
are as follows
MS INSTITUTE OF COOKING AJNALA
Learn. Cook. Succeed.
Amandeep singh
One of the definitions of a business organization is an arrangement of people
in job to accomplish
the goals of the operation. Similarly, the organizational structure of the
Kitchen staff will reflect the
needs of the operation, the job functions and the various goals. Food
Production organization vary
according to the needs of the enterprise’s design.
Of the several categories of organization the Kitchen is an example of a Line
Organization. (A
Line Organization is one in which authority and responsibility flows down
from the top (Exec.
Chef) through the various positions to the last position of the operation).
There can be no jump of
authority or responsibility. If the top man gives an order it runs down the
ranks until it is delegated
to the proper level. Every job even the lowest, in a line organization has a
certain amount of
responsibility.
Naturally, as one goes higher in the line organization the responsibility
becomes greater. In a line
organization, the top position holds full responsibility for everything that
happens in the
organization
KITCHEN BRIGADE IN STAR GRADE HOTEL
The Chef de Cuisine in the large establishment is much more a
departmental manager than a
working craftman. He is selected for his organizing and executive abilities
than for his culinary skill.
Though it is obvious that he should have such skill and a large appreciation
of fine cookery. His
principle function is to plan, organize and supervise the work of the kitchen.
1. Administrator in charge of the kitchen
2. Plans the kitchen economically and elegantly
3. Recruits the kitchen staff in co-ordination of the management
4. Sees to the welfare of the kitchen staff
5. Supervises and trains his staff
6. Plans the menus and co-ordinates the fixing of its price
7. Controls the quality, quantity and cost of production in the kitchen
8. Checks spoilage and wastage
9. Lays down standards and specifications of ingredients
10. Takes responsibility for correction and criticism
11. Indemnifies his staff
12. Co-ordinates with the other departments of the hotel
13. Informs the staff of the hotel policies
14. Develops standard recipes
15. Takes part in various F&B meetings
MS INSTITUTE OF COOKING AJNALA
Learn. Cook. Succeed.
Amandeep singh
Sous Chef or underchef is the principal assistant of the Chef de Cuisine. In
large establishments the
Sous Chef will have no sectional or partial responsibility but will aid the chef
in his general administration and in particular in supervising the work of
preparing food and in overseeing its
service at the (Pick up counter). Where a considerable kitchen operation is
involved there may be
more that one Sous Chef.

SENIOR SOUS CHEF

1. Represents the Exec. Chef in his absence
2. Makes the duty roster of the kitchen staff
3. Responsible for proper staff rotation
4. Acts as a liaison between the Exec. Chef and the staff
5. Ensures smooth flow of dishes from the kitchen
6. Maintains the co-ordination between the different sections of the kitchen
7. Reports to the Exec. Chef
SOUS CHEF
1. Represents the Sr. Sous Chef in his absence
2. Supervises the work in the kitchen
3. Heads a satellite kitchen
4. Takes the position of the Chef de Partie in his absence
Chef de Partie
Partie is a French word meaning "part (of a whole) or section." A Partie
system is one in which an
operation's space equipment, and jobs are divided up into sections. The
Partie system for chefs
evolved in the Escoffier era from an analysis of the tasks needed for
production and then a grouping
of those tasks so as to maximize production speed and efficiently. The
original system lasted up to
the 1930s and was designed primarily for large restaurants, especially those
in major hotels
providing extensive a la carte and table d'hôte menus in the classic French
tradition. As the task of
the professional kitchen came to involve serving more customers in more
and different ways, it
organization inevitably became more complex. Highly elaborate dishes
required highly specialized
experts rather than general chefs who must handle all types of cookery at
once. Chef de partie is a working cook incharge of a clearly defined section
of activities within the
kitchen. The Chef de Partie particularly of the sauce and Grade Manager may
have the status and
MS INSTITUTE OF COOKING AJNALA
Learn. Cook. Succeed.
Amandeep singh
duties of a Sous Chef in addition to sectional responsibilities.
1. Reports to the Exec. Chef and the Sous Chefs
2. Responsible for food production and control of waste in the area
3. Trains and supervises the personnel in his section
4. Controls usage, eliminates wastage with a view to minimise food cost
5. Maintains high standards of cleanliness in his section
6. Co-ordinates with other sections of the kitchen

Chef Grade Manger

The Chef Grade Manger is incharge of the larder. The larder is not only a
place where food is
steamed but also a place where the raw materials of cookery are prepared
and dressed.
In larger establishments larder work may be broken into sections and in one
or two instances, it is
possible that the sub-sections may have independence of the Chef Garde
Manger, i.e. Boucherie
might by directly controlled by the Chef De Cuisine or Sous Chef.
The Chef Grade Manger is normally accommodated adjoining the main
kitchen but will have its
own cooking facilities. According to the size of the establishment, its sub-
section too will be
separate to a greater or smaller extent. This also incorporates Hors
d’oeuvres section and a salad
room, sometimes a fruit room where such items as melons, grapefruit, fruit
salad etc. are prepared.
There is a great deal of work organization and careful distribution of work to
be carried out. Chef
Grade Manger caters to such dishes as those commonly found on a cold
table, and comprises not
only of cold dishes and salads. Sandwiches are his responsibility with the
exception of sale of the
hot or toasted sandwiches such as club sandwiches (Chef Rotisseur).
Mayonnaise, vinaigrette sauce,
and other dressings and sauces for cold food are made by Chef Grade
Manger. Various sections
looked after by Chef Grade Manger are as follows :
Chef de Nuit (Night Duty Chef)
Night duty cook is a chef whose main duties are to take over when the main
kitchen staff leave.
A separate Chef de Nuit may be retained in the Grade Manger but normally
one person suffices.
Night duty cook does not necessarily remain on duty throughout te night but
only until such time,
MS INSTITUTE OF COOKING AJNALA
Learn. Cook. Succeed.
Amandeep singh
the late meals have ceased.
The duties of Chef de Nuit are sometimes carried out by a Sous Chef. The
Sous Chef doing this is
present for the service of dinner but not lunch and is responsible for all the
work when the normal
brigade has gone off duty. This system is used in 75% of places where late
service is given. Sous
_____________________________________________________________________________________________
___
Chef must make sure that he has all the necessary facilities and that the
correct mis-en-place is left
by Chef de Partie before they go off duty.
COMMIS
Dependent on the Partie concerned the sectional Chef will be assisted by one
or more trained
cooks who have not yet reached full chef status. These assistants or commis
should have
completed their apprenticeship or training but will still be getting experience
before taking full
Partie responsibility. The first commis as the senior of the assistants is called,
should be capable
of taking charge, when the Chef de Partie is off, and as second in command
takes a considerable
responsibility under his chef.
1. Reports to all the chefs in the kitchen
2. Responsible for actual preparation of the food
3. Keeps the work area and the equipment in the kitchen neat and tidy
4. Transferable to any area of the kitchen where a need for more manpower
may arise
5. Accountable for proper care and handling of all kitchen items and
ingredients
APPRENTICES
With each Partie there will also be found apprentices or trainees who will be
learning by helping in the practical day to day work of food preparation and
cookery.