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  • The Kitchen Brigade

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    Karlo baranda
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    This document discusses the organization and structure of kitchen operations. It outlines different kitchen positions and responsibilities, as well as factors that determine how a kitchen is organized such as menu, establishment type, size, and facilities. The classical kitchen brigade model is described, with positions like the executive chef, sous chef, and station chefs overseeing particular cooking areas. Standards of professionalism for kitchen workers are also presented.

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    THE-KITCHEN-BRIGADE

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    This document discusses the organization and structure of kitchen operations. It outlines different kitchen positions and responsibilities, as well as factors that determine how a kitchen is organized such as menu, establishment type, size, and facilities. The classical kitchen brigade model is described, with positions like the executive chef, sous chef, and station chefs overseeing particular cooking areas. Standards of professionalism for kitchen workers are also presented.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    9 views5 pages

    The Kitchen Brigade

    Uploaded by

    Karlo baranda
    This document discusses the organization and structure of kitchen operations. It outlines different kitchen positions and responsibilities, as well as factors that determine how a kitchen is organized such as menu, establishment type, size, and facilities. The classical kitchen brigade model is described, with positions like the executive chef, sous chef, and station chefs overseeing particular cooking areas. Standards of professionalism for kitchen workers are also presented.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    of 5

    THE KITCHEN BRIGADE

    INTRODUCTION TO KITCHEN OPERATION


    • THE ORGANIZATION AND STRUCTURE-Allocate task
    of workers and know what their responsibilities are
    • KITCHEN POSITIONS AND RESPONSIBILITIES-
    • PERSONAL APPEARANCE AND HYGIENE
    • FOOD AND KITCHEN SAFETY
    THE WAY THE KITCHEN IS ORGANIZED DEPENDS ON THE
    FOLLOWING FACTOR
    THE MENU
    THE TYPE OF ESTABLISHMENT
    MAJOR TYPES OF FOOD SERVICE ESTABLISHMENTS
    • HOTELS
    • INSTITUTIONAL KITCHEN
    • CATERING AND BANQUET OPERATION
    • FAST FOOD RESTAURANTS
    • FULL SERVICE RESTAURANTS
    THE SIZE OF OPERATION
    THE PHYSICAL FACILITIES
    THE CLASSICAL KITCHEN BRIGADE
    • EXECUTIVE CHEF- Responsible for all aspects of food
    production (PLOC)
    • SOUS CHEF –Assisting the Executive Chef and directly in
    charge of production
    • STATION CHEF –In charge of particular areas such as,
     Sauce Chef-(saucier)
     Fish Cook-(poissonier)
     Vegetable Cook (rotisseur)
     Pantry Chef (Garde Manger)
     Pastry Chef (Patissier)
    COOKS and Assistant
    STANDARDS OF PROFESSIONALISM
    • POSITIVE ATTITUDE TOWARDS THE JOB
    • STAYING POWER
    • ABILITY TO WORK WITH PEOPLE
    • A FULL RANGE OF SKILLS
    • EXPERIENCE
    • DEDICATION TO QUALITY
    • GOOD UNDERSTANDING OF THE BASIC

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