Kitchen Organization Structure
Kitchen Organization Structure refers to the flow of authority from top to bottom within a hotel or food service establishment and in respect to the kitchen. It also refers to the flow of authority commencing from the executive chef and to the bottom. Kitchen Organization Structure refers not only assigning the positions but also full-filling them with the suitable employees. Kitchen Organization Structure also tells us the actual strength of the employees working at different levels.
Staff Brigade of kitchen: (IN ENGLISH WORDS)
the head honcho, or executive chef, in charge of the entire kitchen (basically the general)
the under-chef, second in command. Supervises and coordinates the various station chefs (chef de parties). Second in command when the chef de cuisine is absent. Also acts as an expediter (aboyeur) during service (usually in training to become head chef)
various station chefs which have responsibility for a certain part of meal, which are divided according to the ingredients they specialize in, or the method of cooking. A chef de partie usually has several demi-chefs (assistant station chefs) and commis (attendants) working under them.
assistant station chef. Does most of the actual preparation of the food in the specific station they are assigned, as supervised by the station chef (chef do partie). In charge of the station if the station chef is absent.
attendants assigned to a particular station and given the grunt work, or lower-skill work. Usually in training to become a demi- chef.
lowest man on the totem pole and given the heavy lifting work while studying the culinary arts and in training to become a commis and then move up from there. Works through all the various stations in order to become prepared to move up.
Staff Brigade of Kitchen: (IN FRENCH WORDS)
Executive Chef Chef-de-Cuisine
Is 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.
Exe. Chef Souse- Chef
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
Sauce Cook Chef-de-Saucier
Prepares sauces and warm hors d’oeuvres, completes meat dishes, and in smaller restaurants, may work on fish dishes and prepare sauteed items. This is one of the most respected positions in the kitchen brigade, usually ranking just below the chef and sous-chef.
Soup Cook Chef-de-Potager
Prepares soups and other dishes not involving meat or fish, including vegetable dishes and egg dishes.
Roast Cook Chef-de-Rotisserie
Manages a team of cooks that roasts, broils, and deep fries dishes
Grill Cook Chef-de-Grillardin
In larger kitchens, prepares grilled foods instead of the rotisseur.
In larger kitchens, also reports to the entremetier and prepares the vegetable dishes.
Fish Cook Chef-de-Poissonnier
Prepares fish and seafood dishes.
Pastry Cook (Chef-de-Patissier)
Bakery Cook (Chef-de-Boulanger)
Ice Cream Cook (Chef-de-Glacier)
Break Fast Cook (Chef-de-Petite-de-gunner)
Staff Cook (Chef-de-Commoner)