Zyryl G.

Peping GMT1
KITCHEN STAFF

HAA February 18, 2013

The team of cooks and their assistants under the parties system is commonly called the KITCHEN BRIGADE.

DUTIES OF KITCHEN STAFF

CHEF DE CUISINE

The Chef carries the full responsibilities for his kitchen. He must be both cook and administrator, i.e. as well as being able to cook, an authority on culinary matters, he needs to be capable of quick service and maintaining discipline

SOUS CHEF

The assistant head chef understudies the Head Chef in all his duties. It is the sous chef who calls up the order from the kitchen and supervises the service. He is mainly responsible for the efficient day to day functioning of the kitchen.

CHEF DE PARTIE

For the different sections in the kitchen, there is a Chef de Parties i.e. roast cook, larder cook, etc. Each chef de party is assisted according to the production load, by one or more commis cooks; first, second, third commis and also trainees

CHEF SAUCIER (SAUCE COOK)

The sauce cook is usually the star party because it is most complex. The Chef Saucier will be Sous Chef in the making and will eventually rise to Chef de Cuisine CHEF ROTTISEUR (ROAST COOK) He is responsible for the production of all roasts and grills of meat, poultry and game, grilled and deep fried fish, deep fried vegetables, potatoes and savouries. He prepares sauces, accompaniments and garnishes for roasts and grills.

CHEF POISSONNIER (FISH COOK)

The fish cook prepares all the fish entrees and the roast cook deals with all roasts and deep fired foods. The fish prepared comes from the larder and the chef does the cooking, garnishing, saucing and the dishing of fish. CHEF POTAGER (SOUP COOK) The soup cook prepares all types of soups, and is responsible for the garnishes accompanying the soups. The Chef sometimes begins work early, the work of the potager is important as soup gives an impression of the meal to follow.

CHEF GARDE MANAGER (LARDER COOK)

The larder cook is the most spectacular and the busiest, because the work is never ending. As well as feeding the main kitchen with prepared foods for processing it has to keep the cold buffet supplied. CHEF ENTREMETTIER (VEGETABLE COOK) CHEF PATISSIER (PASTRY COOK) The vegetable cook is responsible for the production of vegetables and potatoes. The pastry cook has different status but certainly not less than the sauce cook and the larder cook. His work is specialized and he prepares hot and cold pudding, cakes, pastries, break etc. He is also responsible for special display work and the supply to the main kitchen of items of pastry.

CHEF DE BANQUET (BANQUET COOK)

The banquet chef is responsible for organizing the service, co-ordinating with the chefs de parties, the time and service, numbers for the arrival of various dishes to the service area CHEF TOURANT (RELIEF COOK) He is relief chef de parties. He takes over a section when its chef goes on leave or has and off day. Chef is usually a senior, capable commis as he has knowledge of the various sections. CHEF DE PETIT DE JEUNER (BREAKFAST COOK) He commences his duty very early. He does not rank as a chef de partie but nevertheless needs to be of good skill, within limited field. He is responsible for the complete breakfast service. CHEF COMMUNAR (STAFF COOK) KITCHEN PORTERS / COMMIS In small establishment the staff food is prepared by different chefs de parties. The head porter controls the issue and collection of laundry to the kitchen personnel that is supplied by the establishment.