The Kitchen Organization and Layout Flashcards
was introduced by the legendary French chef,
Georges-Auguste Escoffier. EScoffier applied his experience with the clearly
defined structure and duties of a military brigade into the kitchen, known as
the chef de partie system.
Kitchen Brigade
What are the Classic Kitchen Brigade Positions
Chef de Cuisine
Sous Chef
Chef de partie
Demi-Chef
Commis
Apprentice
Head of entire kitchen also know as executive chef.
Chef de Cuisine
Is the second in command or the under chef.
Sous chef
are responsible for a particular part of the meal where they
are specialized in or divided into method of cooking to make the kitchen
more productive.
Chef de partie
is the assistant station chef; does most of the actual
preparation of food in the specific station he/she is assigned
Demi chef
are junior cooks; generally responsible for the tools used in that
station;
Commis
- helps in cleaning and work preparation, including peeling and
washing salads and sometimes washing the dishes.
Apprentice
True or False
The title “chef” during the earliest time means “chief” in the classic
brigade system.
True
What are the MODERN KITCHEN BRIGADE POSITIONS?
Executive Chef
Chef de Cuisine
Sous Chef
Area Chef
Line Cooks
Expeditor
in charge of the overall management and operation and
operation of the kitchen, including the creation of the menu, ordering
and purchasing of supplies; oversees staff and reports to owners or
managers.
Executive Chef
the head of the kitchen who directly reports to the
executive chef or the owner, if the owner has the control of the kitchen
Chef de Cuisine
second in command, next to the chef de cuisine.
Sous Chef
are the chefs de partie or station chefs responsible
for a particular section in the Kitchen.
Area Chef
work together with the area chef who is assigned to a particular
station in the kitchen
Line Cooks
(aboyeur in modern days is called the wheelman, ticket man, expo -
the person who calls the tickets for the kitchen) is responsible for taking orders
from the servers and directly announces order in the kitchen
Expeditor
consists of a toque
blanch, a double-breasted jacket,
apron and necktie, which were
developed and designed out of
necessity rather than fashion.
Chef’s Uniform
During the 16th century, the height of the chef’s has
indicates the rank of the chef in the kitchen. The purpose of
the toque is to prevent hair from falling into the food being
prepared and cooked.
Toque Blanch (hat)
signifies cleanliness. It impulses
heat from from the kitchen. The thick cotton serves as
protection from the heat and spattering of boiling liquids.
the chef’s jacket is a double breasted jacket that can be
reversed that can be reserved to hide stains. Also, it
serves as the chest and stomach area’s shield against heat
and burns from splattering liquids.
Chef’s Coat
intended to prevent sweat from dipping on
the food. It is tied around the neck to soak body sweats, or it
can be untied to wipe of moisture from the face, forehead or
other parts of the body.
Neckerchief
It is a black and white checkered pants. This pattern helps
in concealing stains and soiling. nowadays, more chefs are
customizing their uniforms into denim and other patterns
for chefs’ uniform
Pants
It protects the chef from hot spills and splatter of foods
and other kitchen dangers.
Apron
should be sturdy and anti-slip. Open shoes or
shoes made of canvass are not recommended as high
chances burn and injuries may occur.
Shoes
6 Components of a Kitchen
● Delivery
● Storage
● Food Preparation
● Meal cooking
● Service
● Cleaning/Washing
