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The Kitchen BRIGADE

1. HEAD Chef

2. SECOND Chef

3. Section Chefs:

4. Kitchen porters
(Slides by Prof.ssa Tiziana S.I. SCIUTO)

1. The HEAD Chef...

(Slides by Prof.ssa Tiziana S.I. SCIUTO)

...is the MANAGER of the kitchen...

(Slides by Prof.ssa Tiziana S.I. SCIUTO)

...is responsible for all the ORDERS...

(Slides by Prof.ssa Tiziana S.I. SCIUTO)

...controls and supervises the kitchen


ORGANIZATION...

(Slides by Prof.ssa Tiziana S.I. SCIUTO)

...and discusses the MENUS.

(Slides by Prof.ssa Tiziana S.I. SCIUTO)

REVISION
COMPLETE:
The Head Chef is the _____ of the kitchen.
He or she is responsible for all the _____ , also
controlling and supervising the kitchen _____.
A Head Chef discusses the _____ as well.
(Slides by Prof.ssa Tiziana S.I. SCIUTO)

2. The SECOND Chef...

(Slides by Prof.ssa Tiziana S.I. SCIUTO)

...is the Head Chefs ASSISTANT...

(Slides by Prof.ssa Tiziana S.I. SCIUTO)

...takes RESPONSIBILITY when the


Head Chef is absent...

(Slides by Prof.ssa Tiziana S.I. SCIUTO)

...and deals with the WAITING STAFF.

(Slides by Prof.ssa Tiziana S.I. SCIUTO)

REVISION
CHOOSE:
The Second Chef is the Head Chefs/Chefs
assistant.
He or she take/takes responsibility when a/the
Head Chef is/isnt absent and deals with the
Waiting Staff two/too.

(Slides by Prof.ssa Tiziana S.I. SCIUTO)

3. The SECTION Heads...

(Slides by Prof.ssa Tiziana S.I. SCIUTO)

...ASSIST both the Head and the


Second Chefs
and
have EXPERTISE in different
areas, such as:
(Slides by Prof.ssa Tiziana S.I. SCIUTO)

a) The FISH cook...


...is in charge of
preparing and
cooking FISH and
SHELLFISH dishes.

(Slides by Prof.ssa Tiziana S.I. SCIUTO)

b) The GRILL cook...

...deals with any food


to be GRILLED.

(Slides by Prof.ssa Tiziana S.I. SCIUTO)

c) The LARDER cook...


...is responsible for the storage
and the
preparation of
COLD foods.

(Slides by Prof.ssa Tiziana S.I. SCIUTO)

d) The PASTRY cook...

...prepares CAKES, ice creams,


sweets, and fresh pasta.
(Slides by Prof.ssa Tiziana S.I. SCIUTO)

e) The ROAST cook...

...is in charge of ROASTING,


deep-frying and grilling food.
(Slides by Prof.ssa Tiziana S.I. SCIUTO)

f) The SAUCE cook...

...prepares SAUCES
and meat/fish dishes.
(Slides by Prof.ssa Tiziana S.I. SCIUTO)

g) The VEGETABLE cook...

...is responsible for first courses


and dishes based on eggs and
vegetables.
(Slides by Prof.ssa Tiziana S.I. SCIUTO)

h) The SOUP cook...

...helps the Vegetable Cook and


prepares SOUPS, stocks (with bones)
and broths (from meat).
(Slides by Prof.ssa Tiziana S.I. SCIUTO)

4. The COMMIS Chefs...

...are TRAINEE Chefs who work


under the various Section Heads.
(Slides by Prof.ssa Tiziana S.I. SCIUTO)

5. The kitchen PORTERS...

...help by doing the washing up, tiding


the counters and cleaning the floors.
(Slides by Prof.ssa Tiziana S.I. SCIUTO)

REVISION

MATCH:
who
1. The FISH COOK

what
...is in charge of...
...the preparation
of...

2. The GRILL COOK

...is responsible for...

...first courses and


dishes based on
vegetables and eggs.
...broths, soups and
stocks.

3. The LARDER COOK

...deep-fried,
roasted and grilled
foods.

4. The PASTRY COOK

...different Section
Chefs.

5. The ROAST COOK

...help(s)/assist(s)
preparing...

6. The SAUCE COOK

...prepare(s)...

7. The VEGETABLE C.

...deal(s) with...

...cold dishes.

...(*foods/dishes)

8. The SOUP COOK

...dishes, the
counters and the
floors.
...fish and shellfish
dishes.
...sauces and dishes
based on meat and
fish.

9. The COMMIS
CHEFS

...are trainee chefs who work under the...

...sweets, icecreams, fresh pasta


and cakes.

10. The KITCHEN


PORTERS

...do the washing / tiding / cleaning of the...

...all the food to be


grilled.

(Slides by Prof.ssa Tiziana S.I. SCIUTO)

PICTURE AND TEXT DISCLAIMER


All the photos and the passages contained in this presentation
have been taken from several websites and textbooks, and
then rearranged by the author of these slides.
All rights belong to their owners.

(Slides by Prof.ssa Tiziana S.I. SCIUTO)