DR.

D Y PATIL UNITECH SOCIETY’S

DR. D Y PATIL IHMCT,

TATHAWADE, PUNE 33

Kitchen Organization Structure

Kitchen Organization
Structure
 Kitchen Organization Structure

Chapter –4 Kitchen Organization Structure

Content
Kitchen Organization Structure 04 05
4.1 Classical kitchen Brigade for 5 star & 3 star hotel
4.2 Duties of various Chefs
4.3 Liaison of Kitchen with other department

Classical Kitchen Brigade

Brigade means a team of cooks with their assistant under partie system
formed by French chef Auguste Escoffier. He organized his kitchens by the
brigade system, with each section run by a chef de partie. In this system everybody
had a distinct task, which meant that no one duplicated anyone else’s work. This
system provided efficiency, economy, safety and an esprit de corps.
The staff in kitchen needs to be able to prepare, at any given moment, a wide
number of items. The size of the kitchen staff can range from one person to a large
group, classically known as the brigade. The size of kitchen staff is determined
equally by the number of meals the restaurant commonly serves and how extensive
the menu is. The number of people actually employed in a kitchen will vary greatly
from one operation to next such as breakfast, lunch, dinner, banquet etc.

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Kitchen Organization chart of a 5 star Hotel

Sauce Cook
(Le Chef Saucier Fr)

Roast Cook
(Le Rotisseur Fr)

Fish Cook
(Le Poissonnier Fr)
Grill Cook
(Le Grillardin Fr)
Vegetable Cook
(L’e entrementtier Fr)

Executive Chef Soup Cook Cold Work cook

(Chef de Cuisine Fr) (Le Potage Fr) (Le chef de froid)

Larder Cook Hors D’oeuvre Cook

Sous Chef (Le Chef Saucier Fr) (Le Chef de Froid)
(Sous Chef Fr)
Relief Cook Butcher
(Le Chef Tourant Fr) (Le Boucher)
CDP
Pastry Cook Baker Ice Cream
(Le Chef Saucier Fr) (Le Boulangere) (Le Glacier)

Indian section cook Tandoor Halwai

Hot section (Curries/Rice/Veg)

Staff Cook
Breakfast Cook

(Note: Commis, Porters, Cooks for all the sections)

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Organization chart of 3 star/ Medium hotel:

Executive Chef

Sous Chef

CDP CDP CDP CDP

Western Pastry Indian Kitchen Main Kitchen

Commis Commis Commis Commis

Apprentice Apprentice Apprentice Apprentice

2.4 Duties and Responsibilities of Various Chefs:

Executive chef: The executive chef is in charge of everything related to the kitchen, including
menu creation, staff and business management aspects. While the position requires extensive
cooking experience and often involves actively cooking, the staff of benefit, it also involves a
high level of management and business skills of the kitchen.

 The Chef carries full responsibility & supervision for his kitchen.
 The executive chef is in charge of everything related to the kitchen, including menu
creation, staff and business management aspects
 He must be both cook ad administrator
i.e. as well as being a cook, an authority on culinary matters, he needs to be capable of
ensuring quick service and maintaining discipline.
 He must have a strict sense of economy and efficiency.
 He should be fully acquainted with the prices, market trends, commodities in season and
customer requirements.
 His principle function is to plan, forecast, organise and supervise the work of the kitchen.
 He has to purchase, control cost, train and direct staff.
 He also responsible for inventory & stock control, maintain budgetary targets
 He prepares a pre-determined percentage of profit and works in accordance with the
policy of the establishment.
 He is responsible for the staffing, selection, and dismissal in consultation with the
Personnel department.
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 He prepares the duty rosters for the staff.

 He is responsible for planning the restaurant & banquet menus along with F&B manager.
 Supervision of health & safety
 The chef concerns himself with the quality of food and its presentation.
 He is the departmental head and is responsible for the entire mgmt of his department.
Sous Chef: The sous-chef de cuisine (Deputy-chef of the kitchen) is the direct assistant of the
executive chef and is second in command. He aid chef in general administration, supervising
food production and overseeing service. He may be responsible for scheduling, and filling in for
the executive chef when he or she is off-duty. The Sous Chef will also fill in for or assist the chef
de partie (line cooks) when needed.
Smaller operations may not have a sous chef, while larger operations may have multiple. In large
establishments there are number of sous chefs, especially when there are separate kitchens like
grill-rooms, specialty restaurant, banquet service, pastry, Garde monger etc.

 He is the next in superiority after the executive chef.

 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.
 He supervises the practical kitchen activities.
 Prepare & cook meal to order.
 He also does the Menu planning.
 Ordering of food and kitchen supplies
 Demonstrating cooking techniques and proper equipment
 The sous chef supervises the practical kitchen activities.
 When the chef is busy he can make adhoc staff changes during the working day to relieve
pressure.

Chef de partie: (Section Chefs)

A chef de partie, also known as a "station chef" or "line cook is in charge of a particular area
of production. For the different sections in the kitchen, there is a chef de partie, i.e. roast cook,
larder cook etc. each chef de partie is assisted according to the production load, by one or more
commis cooks; first, second, third and also trainees.
In large kitchens, each station chef might have several cooks and/or assistants. They
should have certain degree of administrative skills. They should be plan and carry out production
schedule for the section.
It is sometimes the practice, where long operating hours apply, for the working hours to
be split between the chef de partie and his first commis. Alternatively there may be two separate
and complete “brigades” rotating upon a.m. and p.m. basis. All the chef de parties may be
regarded as supervisors or foremen of their sections as well as skilled craftsmen.

Demi Chef De Partie (DCDP)

They assist chef de parties. They take charge in absence of the chef de partie. They should have a
good knowledge of the section.
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Chef Saucier (Sauce Cook)

The sauce cook is usually the star party because his job is most complex. The chef saucier will
be sous chef in the making and will eventually rise to chef de cuisine. It is here that all the sauces
for meat, poultry and entrees are prepared together with the necessary garnishes. He prepares his
own mise-en- place for many prepared must be distinctive but not over powering

Chef Rottiseur (Roast Cook)

 He is responsible for the production of all roasts, braised meat and grills of meat, poultry
and game.
 Also make deep fried dishes includes fish, vegetables, potatoes and savories.
 He prepares sauces, accompaniments and garnishes for roasts and grills.
 In large establishments, grilled items are the responsibility of the grillardin or grill cook.
It is usual for the grill cook to work under the supervision of the roast cook.

Chef Poissonniere (Fish Cook)

 The fish cook prepares all the fish entrees and the roast cook deals with all the roasts and
deep fried foods.
 The fish prepared comes from the larder and the chef does the cooking, garnishing,
saucing and the dishing of the fish.
 The repertoire of fish dishes and their accompanying sauces is very challenging and
extensive training and judgment are required from this chef.

Chef Potager (Soup Cook)

 The soup cook prepares all types of soups & stocks.
 He is responsible for preparing 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 Manger (Larder Cook)

 The larder cook is the most spectacular and the busiest, because his work is never ending.
 Besides feeding the main kitchen with prepared foods for processing, he has to keep the
cold buffet supplied.
 It is a cold section & is the storehouse of the kitchen where all perishable foods are kept.
 He has a wide range of work to do, as the larder has various subsections such as hors
d’oeuvres, a salad section and a butchery section.
 The cold buffet work, sandwiches, canapés are also his responsibility.

Chef Entremettier (Vegetable Cook)

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The vegetable cook is responsible for the production of vegetables dishes, potatoes dishes,
egg dish, farinaceous dishes

Chef Patissier (Pastry Cook)

 The pastry cook has different status but certainly not less than the sauce cook and the
larder cook. His department is generally separate from main kitchen.
 His work is specialized & he prepares hot and cold puddings, cakes, pastries, breads etc.
 He is also responsible for special display work and the supply to the main kitchen of
items of pastry.
 He is responsible for all hot and cold desserts. Which include cakes, pastry, ice cream etc.
 He also responsible for menu planning, costing, ordering.
 Research recipes concepts and develop & test new recipes.

Chef Boulangers (Baker)

 They are baker who work under the pastry chef
 Responsible for all baked products such as bread, breakfast rolls etc.

Chef de Banquet (Banquet Cook)

 In many of the large hotels with extensive banquet commitments, the brigade will have a
banquet chef and one or two commis.
 They are responsible for all food to be prepared for banquet functions & buffet in coffee
shop.
 The banquet chef is responsible for organizing the service, coordinating with the chef de
partie, the time and service area.
 He further arranges to what point the dishes are finished and make the necessary
arrangements to carry out completion at the service point.

Chef Tournant (Relief Cook)

 He is reliever chef who takes over a section when its chef goes on leave or has an off day.
 Chef is usually a senior, multi-skilled cooks, who would fit into any job in case of
emergencies.

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 his
limited field.
 He is responsible for the complete breakfast service.

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 Afterwards he has to complete his mise-en- place for the following morning.
 Sometimes he assists the soup or vegetable cook

Chef Communar (Staff Cook)

 In all establishments the staff food is prepared by different chef de partie.
 In large establishments a separate section or a separate kitchen prepares the meals.
 Staffs ordinarily prepare meals for lower or supervisory staff as the executives eat their
meals in restaurant.
 Wholesome food and inexpensive meals are prepared

Kitchen Porters / Commis

 The head porter controls the issue and collection of laundry to the kitchen personnel that
is supplied by the establishment.
 Although a lot of duties of the kitchen porter require little skill, by correct and good
training, they become most valuable members of the kitchen brigade
 An apprentice or (commis) in larger kitchens would work under a chef de partie or station
chef in order to learn the station's responsibilities and operation.

Coordination with other departments

Store
1. To receive the requisition of ingredients on daily or weekly basis.
2. Availability of particular ingredient or stock in hand.
3. To know costing for the indent.

Purchase
1. To know market value of particular ingredient.
2. Availability of specific ingredients in the market.
3. To give updates on new product in the market and their feasibility.
4. To give the purchase requirement of equipments required in the kitchen.

Accounts
1. Salaries and wages of the Employees.
2. Sales and budgets.

F&B Service
1. To prepare a la carte dishes as per the order given (KOT).
2. Planning of menus for events, festivals etc.
3. To upsell a particular dish.
4. To inform about requirement before hand.

Housekeeping
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1. To issue clean uniform.

2. To ensure periodical pest control in the kitchen.

Maintenance
1. To maintain and service electronic appliances.
2. To demonstrate working of new equipment.
3. To ensure constant electric supply, exhaust and fresh air supply.

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