Kitchen + Restuarant Brigade *G11 Flashcards
Three kinds of brigade *3x2
*small - 7
*meduim - at least 8
*large - at least 15
Hierarchy of kitchen brigade from the top *7
*chef de cuisine (executive)
*sous chef
*chef de partie
*commis chef
*tournant
*storeman
*aboyeur
Executive chef *3
*responsible for management of kitchen operations
*supervises kitchen and staff
*plans menus and recipes
Sous chef *3
*stands in for EC and assists station chefs
*daily administration
*ensures guest order is perfect
Tournant *2
*work as needed throughout kitchen
*May cover different stations
Commis chef *3
*chef in training working under station chef
*student doing theoretical and practical training
*preparatory and cleaning
Aboyeur *3
*accepts orders and relays them to station chefs
*checks plates
*executive or sous chef
Storeman
Stock control, recieving and issuing
Chef de partie types *7
*saucier
*poissonier
*rotisseur
*entremetier
*potager
*garde manger
*patissier
Saucier
sauces, a la carte meat, stews
Poissonier *2
*fish and shellfish dishes including fish butchering and sauces served
*sometimes combined with saucier
Rotisseur/friteur
Grilling and frying of meat and poultry
Entremetier *3
*Hot appetiser
*Veg
*Starch
Potager *2
*soups, stocks, eggs
*reports to entremetier in large kitchens
Chef garde manger *3
*cold food, appetisers, pates
*pantry supervisors
*charcuterie items
Patissier
baked items, hot and cold desserts
Points part of restaurant brigade *3
*someone’s always in charge (manager, head waiter)
*large restaurants are divided into stations/range > groups of tables served from a sideboard
*number of staff depends on menu complexity and type of service
Restaurant hierarchy from top to bottom *5
*restaurant manager
*head waiter
*chef de rang
*commis
*commis debarrasseur
Directeur de restaurant *4
*administrative
*training staff
*appointing staff
*setting and maintains servuce standards
Maitre d *4
*overall management of service and staff
*assisting and relieving manager
*greeting guests
*supervising guests
Commis *3
*knowing menu
*taking orders
*preparing and collecting bill
Debarasseur *4
*assistant to commis
*does not serve guests
*setting tables
*clearing dishes
Restaurant manager aka
Directeur de restaurant
Head waiter aka
Maitre d
Service person/waiter aka
Commis
Debarasseur aka *3
*bus person
*runner
*trainee
