Classical Brigade

In the 19th century, when labour was relatively cheap, skilled and plentiful, public demand was for
elaborate and extensive menus and in response to this Auguste Escoffier, one of the most respected
chefs of the past era, devised what is known as the PARTIE system. The number of parties required
and the number of staff in each will depend on the size of the establishment.

Chefs

In the classic partie system, chefs belong to a clear-cut hierarchy much like that of a military
organization.

Chef de Cuisine (Head Chef)

The chef de cuisine - who is frequently referred to in these pages as "the chef" - is in command of
the kitchen and is second in status only to the overall manager of the establishment. The principal
functions of the person in this position are to plan, organize, and supervise the work of the kitchens.

Sous –Chef

The sous-chef, or "under chef: is the principal assistant of the chef de cuisine. If the chef de cuisine is
considered the commander, the sous-chef is the executive officer, or second in command. In large
establishments, sous-chefs have no sectional or partie responsibility, but aid the chef in general
administration, in supervising the work of preparing food, and in overseeing its service.

Chefs de Partie

A chef de partie is a working cook in charge of clearly defined section of activity within the kitchen.
As mentioned above, a chef de partie of one of the more important sections, particularly the sauce
or the larder, may have the status and duties of a sous-chef in addition to sectional responsibilities.

Modern Kitchen Organisation

Only a large establishment needs a staff like the classical brigade just described. In fact, some large
hotels have even larger staffs, with other positions such as separate day and night sous chefs,
assistant chef, banquet chef, butcher, baker, and so on. Most modern operations, on the other hand,
are smaller than this. The size of the classical brigade may be reduced simply by combining two or
more positions where the workload allows it.

JOB DESCRIPTION OF EXECUTIVE CHEF

Job Title : Executive Chef

Responsible to : General Manager

Purpose and Scope of Job : To plan, organize, direct, co-ordinate and control the overall operation
of all the kitchens.
RESPONSIBILITIES:

1. Smooth functioning of all the kitchens under his control.

2. Checking the operations of satellite kitchens and suggesting any changes if required.

3. Preparation of menus for the hotel in consultation with F&B Manager and F&B control Dept. as
per the laid down policies and procedures of the Management.

4. To ensure that all the staff under his control is properly deployed and utilised.

5. Placement of order to various suppliers through stores and purchase department.

6. Advise the Management on the purchase of plant and equipment of the kitchen.

7. Setting the Standard Purchase Specification for the food materials in consultation with purchase
department officer and F&B Manager.

8. Quality control of fresh supplies received and for checking the supplies at unspecified intervals.

9. Standardising recipes and their enforcement.

10. Controlling wastages, pilferages and proper storages.

11. Formulation of preventive maintenance schedule in consultation with Executive Engineer.

12. Maintaining food cost as per the laid down policies.

13. To ensure that records and registers of his department are complete.

14. Setting hygienic standards and their enforcement.

15. Preparation of departmental budgets.

16. Continual assessment, training of staff and their welfare.

17. Co-ordinating with other departments.

18. To ensure upkeep of the kitchen equipment and utensils as per laid down standards.

AUTHORITY:

a) To sanction all types of leave for the staff under his control.

b) To authorize deployment of staff on overtime beyond normal, duty hours.

c) To recommend disciplinary action against defaulting employees as per standing orders.

d) Authorized to recommend purchases, condemn articles and indent material required to be used
in the kitchen.

e) Authorized to entertain commercially important guests with the prior permission of the General
Manager.

f) Authorized to check the supplies and reject those not found as per the specifications.

g) Authorized to do all risk purchases whenever a supplier fails to deliver the goods in time.
h) Authorized to report the performance of the employees working under him.

i) To recommend special awards/incentives to the really deserving staff members for exceptionally
innovative performance.

JOB DESCRIPTION OF SOUS CHEF

Job Title : Sous Chef

Responsible to : Exec. Chef or G.M./Manager where he is the department head

Nature and Scope of Job : To plan, organize, direct and control the kitchen operations.

RESPONSIBILITIES:

1. To assist the Executive Chef in his day-to-day work.

2. To directly supervise food preparation.

3. To check the food during peak hours regarding service garnishes and accompaniments.

4. To co-ordinate with Executive Chef with regard to the maintenance and upkeep of the kitchen
equipment.

5. To inform the Executive Chef about each and every detail of the kitchen.

6. To keep a strict control on pilferages and wastages.

7. To make changes from one section to another to ease the pressure in any particular section.

8. To officiate in place of Executive Chef when he is off duty.

9. To assist the Executive Chef in menu planning and costing.

10. To regularly check the fresh supplies received at the time of receiving and send a note of the
discrepancies to purchase department office through Executive Chef.

11. To ensure strict discipline in the kitchen.

12. To ensure proper communication between Executive Chef and staff.

13. To ensure strict hygienic standards in the kitchen.

14. To assist the Executive Chef in formulating preventive maintenance schedule.

15. To assist the Executive Chef in forming the training schedule.

16. To assist the Executive Chef in deployment and proper utilisation of the staff.

17. To co-ordinate with other departments as per the advice of the Executive Chef.

AUTHORITY:

a) To recommend all types of leaves in consultation with Executive Chef.

b) To authorize deployment of staff on overtime after giving proper justification in writing.

c) To recommend disciplinary action against defaulting employees in consultation with Executive
Chef.

d) Authorized to assess the performance of the staff and apprise the Executive Chef accordingly.

JOB DESCRIPTION OF CHEF-DE-PARTIE

Job Title : Chef-de-Partie

Responsible to : Exec. Chef / Sous Chef / Chef

Nature and Scope of Job : Plan and organize the preparation of food in his section.

RESPONSIBILITIES:

1. To plan and organize the actual preparation of food in his section.

2. To ensure the mise-en-place and mise-en-scene in his section.

3. To ensure strict food serving standard with regard to presentation and garnishes.

4. Preparation and dishing out a la carte orders.

5. Preparation of food for party menus.

6. To ensure proper portions as per the standard recipes.

7. To inform Chef/Sous Chef of any mechanical defect in the equipment in his section.

8. To ensure strict hygienic standards in the section.

9. To try out new dishes as per the advice of the Chef.

10. Any other job as assigned.

AUTHORITY:

a) Authorized to write requisition for raw material in the absence of Chef. However, obtaining
signature of an Executive on the requisition is a must.

b) Authorized in the absence of the Chef/Sous Chef, to receive and replace the food whenever
returned by the guest in case of complaint or otherwise.

JOB DESCRIPTION OF CHEF

Job Title : Chef

Responsible to : Exec. Chef or Sous Chef

Nature and Scope of Job : To organize, direct and coordinate in the smooth functioning of his
section.

RESPONSIBILITIES:

1. Smooth functioning of his department.

2. Deployment and proper utilization of the staff under his control.

3. Preparation of the duty roster for his staff.

4. Requisitioning the raw material for day-to-day use in his section.

5. To check and approve fresh supplies as and when deputed by the Executive Chef/Sous Chef.

6. To assist the Executive Chef in preparation of new menus.

7. To assist the Executive Chef in formulating the standard purchase specifications.

8. To ensure that all the records and consumption sheets of his section are submitted to Executive
Chef.

9. To control wastages in his section.

10. To ensure strict portion control.

11. Quality control with special attention to presentation and accompaniments.

12. Actual training of the staff by demonstrating the dishes to be prepared by them.

13. To organize the Chefs special menu of the day in consultation with Executive Chef.

14. Officiating as Sous Chef when he is off duty.

15. To ensure strict hygienic standards in his section.

16. To ensure strict discipline in the section.

17. Any other job as assigned.

AUTHORITY:

a) To recommend the indents for the raw material to be used in the section.

b) Authorized to recommend any leave for the staff under his control.

c) Authorized to recommend the disciplinary action against the defaulting employees.

d) Authorized to detain staff on overtime in absence of Executive Chef/Sous Chef.

JOB DESCRIPTION OF COMMIS-I to COMMIS-III

Job Title : Commis (I, II, III)

Responsible to : Chef

Nature and Scope of Job : To prepare the Food.

RESPONSIBILITIES:

1. Preparation of dishes as assigned to him.

2. Mise-en-scene and mise-en-place in the dept.

3. Finishing and dishing out a la carte orders.

4. Preparation of food for party menus and buffets.

5. Assisting Chef/Chef de Partie in performance of their duties.

6. Controlling the wastages.

7. Portion control as per the standard yields.

8. Informing Chef/Sous Chef of any defect in the equipment of his section.

9. Cleaning of working areas and equipment used during the preparation of dishes.

10. Ensuring strict hygienic conditions around his place of work and equipment.

11. Any other job as assigned to him.

JOB DESCRIPTION OF KITCHEN STEWARD

Job Title : Kitchen Steward

Responsible to : Executive Chef / Sous Chef

Nature and Scope of Job : To organize and control silverware, flatware, glassware, crockery, cutlery
and kitchen utensils.

RESPONSIBILITIES:

1. Control of all kitchen flatware and service dishes.

2. Control of cutlery crockery and other banquet requirements.

3. Arranging cutlery, crockery, glassware for the parties as per size of the partie.

4. Maintaining stock registers for all cutleries, crockery, glassware, silverware, kitchen utensils and
miscellaneous items and ensuring stock-taking of the items once a week.

5. Placing indents for more material as and when the par stock declines.

6. Proper deployment and utilization to utility workers under his control.

7. Preparation of duty rosters for utility workers in consultation with Executive Chef.

8. To ensure cleaning and polishing of all the equipment in the stewarding department.

9. To assist Chef in transporting various stores to maintain par stocks of perishables, non-perishables
and non-food items.

10. Enforcing strict hygienic standards in the kitchen.

11. To ensure proper and speedy cleaning and storage of all service wares in dishwashing mac
hine/manual washing area.

12. Proper and speedy cleaning and storage of all pots and pans.

13. Any other job as assigned.

AUTHORITY:

a) To recommend indents of the material required by his department.

b) To recommend leaves to Executive Chef for the staff under his control.
CO-ORDINATION OF KITCHEN WITH OTHER DEPARTMENTS
INTERDEPARTMENTAL CO-ORDINATION The various departments of a hotel are so closely
interlinked that none can do without the other. Therefore, it becomes imperative for us to
understand what communication exists between these departments so that we may practice the
same in our work experiences.

Department has to co-ordinate with the other departments as depicted in the illustration for the
following purposes:

F&B Service: There should be a very close co-ordination with this department as these are the
various F& B service outlets for which food has to be sent. This needs to be done by taking care of
their type of food, quantity of food and different food pickup times. Service outlets have to be
informed the kitchen well in advance regarding the bookings so that the kitchen personnel can
prepare the miseen-place well in advance for smooth operations.

House Keeping: This department plays a major role in keeping the various kitchen uniforms neat,
hygienic and clean at all times. Staffs on both sides have to co-ordinate to maintain high standards of
professional upkeep.

Front Office: The kitchen department receives information regarding group arrivals & departure
dates of the guests which is important and also VIP guest, his favourite food items and special
instructions for the food preparation. Everyday this department sends the house count to the
kitchen.

Sales & Marketing: The personnel in this department strike deals with various people and
organizations for corporate meetings, conventions, celebrative parties, etc. normally these parties
are routed to the Banquets department. The same is being instructed the kitchen for the
preparations of food and the pick-up time with coordination with Banquets department.

HRD: This is an important department as F&B relies here in recruiting and dismissal of skilled
manpower for running their operations smoothly with the co-ordination of executive chef. The
salaries and other benefits, training etc of the F&B staff are given by the HRD department.

Security: This department takes care of the timings of the kitchen staff. Sometimes they have to take
care of the kitchen equipment’s which are placed in various F&B outlets for food pickup.

Purchase and Stores: The co-ordination with this department is very essential for purchase of food
items with their specifications. With the help of the purchase department the access to the food
suppliers should be maintained for smooth supply of food commodities i.e. perishable and non-
perishables and also special ingredients for the special events. The store has to co-ordinate with
kitchen for the storing and issuing of food commodities round the clock.