Reyna Joy S Sayon BTLED - 2A

THE 223 - Principes of Food Preparation 1

ACTIVITY 1
PROFESSIONALISM IN THE KITCHEN

1.Name key historical figures responsible for developing food service

professionalism and describe the contributions of each.

Name Country of Origin Contribution

1) Marie-Antoine Carême Paris, France He emphasized

1784-1833 presentation, sauces, and
the importance of French
cuisine, laying the
groundwork for the
codification of French
culinary structure. He
wrote several essential
works on French cuisine,
including “L’Art de la
Cuisine Française,” “Le
Pâtissier Royal
Parisien,” and “Le Maître
d’Hôtel Français,” which
are still widely used today.
Carême’s most notable
contributions is the
development of the
“mother sauces,” which
serve as the foundation for
many classic French
dishes.
2) Georges Auguste Villeneuve-Loubet, Augosto Escoffier or
Escoffier (Father of France Georges Augosto Escoffier
Modern Classical French also known as King of
Cuisine) Chefs organized what
1846-1935 today is called the
Brigade System— a
framework for hiring and
organizing restaurant
kitchen staff to maximize
efficiency. He wrote and
popularized eight
landmark books, including
his most famous, Le
Guide Culinaire which is
 still used today having
over 5000 recipes. He
abolished the system
where all food came out at
the same time and
replaced it with its
delivery in courses. He
developed canning of
tomatoes, vegetables and
other methods of food
preservation. Kitchens
became organized,
cleaner, more hygienic
and safer. He elevated
cooking to an art and a
profession that workers
could be proud of.
3) Fernand Point Louhans in Bresse in Fernand Point is best
(Godfather Of Cuisine) Saone-et-Loire, known for his Cookbook
1897-1955 Burgundy, France Ma Gastronomie a widely
used cookbook used for all
"serious chefs." Also is
known for achieving a 3
Michelin star restaurant
that highly satisfies in
experience and quality
tasting foods at his
restaurant La Pyramide.
Fernand point is best
known for being the father
of modern French Cuisine
because of the numerous
chefs he had influenced
who changed the
technique and
environment of a
restaurant and kitchen.
2. Make a diagram showing the summary of the History of Restaurant.
3. Discuss the following Modern Food Service Operations and its changes
a. Culinary Technologies

b. Consumer Concerns

c. Food Supplies
4. Create an organizational chart of the Modern Kitchen Brigade and
Dining Rome Brigade and explain the role of each person in the
organizational chart.

 Executive Chef - The head chef who coordinates the kitchen operation of
at least one (but usually more) restaurants. The title “Executive Chef” has
several interpretations depending upon the size of the operation and who
is using the title.

 Executive Sous Chef or (Second Executive Chef; literally means

Executive Sub Chief) - This person is second in command, the Executive
Chef’s right hand man. The role of the Executive Sous Chef is to assist
the Executive Chef in running the operation, and to fill in when s/he is not
available.

 Chef de Cuisine - A Chef de Cuisine is responsible for menu creation

and all things HOH (Heart of the House) and usually oversees just one
restaurant. This person creates, trains, and implements new recipes. They
are responsible for all kitchen staff, ordering, inventory, P&L meetings,
inventory, etc all in their restaurant…they are the Chef of the restaurant.
 Pastry Chef - The Pastry Chef is the dessert chef and specializes in
desserts, pastries, breads, croissants, petit fours, chocolates, gourmet ice
creams & sorbets, cakes and so on. A true Pastry Chef is knowledgeable
in all the aforementioned pastry/dessert skills.

 Garde Chef - It usually refers to the salad or pantry station in a restaurant

or in banquets and will be the position of a Garde Manger Cook. This
position takes care of salads, cold appetizers and sometimes plating
desserts.
 Banquet Chef (or Catering Chef) - As the name implies, this is the chef
who is in charge of banquets. It is a position which is used either by
independent catering companies, or it is one of the chefs hired under the
Executive Chef in large operations such as resort hotels which have
restaurants and lots of banquet/catering events.

 Sous Chef or (Under Chef; Second Chef, literally means Sub Chief) -
The Sous Chef is basically the “second in command” and assists the
Chef, Chef de Cuisine, or Executive Chef in managing a restaurant, or a
shift, especially when the Chef in charge isn’t there. But the
responsibilities of this title varies depending upon the property.

 Assistant Pastry Chef - Assists the Pastry Chef in developing menus for
pastry items. Leads and supervises subordinates in the preparation of
pastry items.

 Bakers, Pastry Cooks - Bakers, pastry-cooks and confectionery makers

make various kinds of bread, cakes, and other flour products, as well as
handmade chocolate and sugar confectionery.

 Line Cooks, Station Chefs, Chef de Partie - Responsible for a

particular area of food production in a restaurant.

 Prep Cooks - A kitchen staff member who handles prepping the

ingredients for all the dishes served at the restaurant. They ensure proper
food safety when cutting or washing any ingredients.

 Platers - Preparing meals for customers, prepping food, having a clean

kitchen, and closing the restaurant at the end of the day.
 Owner - Owners play a high-level role in running the business side of a
restaurant. They typically handle the finances, run the hiring process,
oversee payroll, approve menu changes, order equipment and monitor
the inventory-management system.

 General Manager - Responsible for improving efficiency and increasing

departmental profits while managing the company’s overall operations.
They oversee several elements in a business, including hiring staff,
operating budgets, and launching price promotions that could attract more
customers.

 Assistant Manager - Works with the store manager to organize, plan and
implement strategies. They also coordinate retail store operations and
ensure employees meet store schedules and objectives.

 Maitre d’Hotel - Maitres d'hotel oversee the service of food and

beverages to guests in restaurants and other eating places. They also
check reservations, greet guests and supervise the waiting staff.

 Executive Chef - An Executive Chef, or Head Chef, is responsible for

overseeing kitchen staff and ensuring the quality of food items. Their
duties include hiring and training staff to cook their dishes, expediting
orders to maintain a steady flow of dishes and creating dishes to add to
the menu.
 Pastry Chef - Pastry chefs create dessert menus and recipes in
restaurants, pastry shops, and patisseries. While they may work under the
supervision of an executive chef, the pastry chef is generally in charge of
their own department.

 Pastry Cook - Responsible for creating an assortment of desserts,

including pastries, cookies, and other confections.

 Assistant Chef - An Assistant Cook, or Assistant Chef ensures the

kitchen is orderly and assists Cooks to prepare and arrange food. Their
duties include cleaning the kitchen area, washing dishes and utensils and
ensuring that the Cook has everything required to run the kitchen
efficiently.

 Line Cooks - Overseeing each station in the brigade system.

 Kitchen Help - Perform various cleaning, maintenance, preparation, and

stocking duties in the kitchens of restaurants, hospitals, schools, and
nursing homes.

 Captain - This position, otherwise known as the captain, is in charge of a

particular set of tables or station. This position is sometimes called the
front waiter.

 Waiter - A Waiter/Waitress is a professional who works in restaurants,

bars, hotels and other food-serving and drinking establishments. They
greet guests, take meal orders and ensure smooth communication
between the dining area and kitchen.

 Busperson - A bus person might clear dishes between courses (the

waiter may as well), fill water glasses, and ‘buses’ tables, which means to
clear and clean tables after guests have vacated to get ready for the next
seating.

 Head Bartender - The Head Bartender (Mixologist) oversees the outlet's

bar operations and other bartenders' work to ensure that they provide
positive customer experience. He/She should also be skilled in serving
alcoholic and non-alcoholic beverages to restaurant and bar patrons.

 Bartender - A Bartender is a service professional who prepares and

serves alcoholic and non-alcoholic beverages. They can assess a
customer’s requests and like to make great recommendations.

 Cocktail Waiter - Cocktail waitresses serve alcoholic beverages and food

to nightclub and bar patrons. They may also be known as cocktail servers.

 Bar Back - A Barback is an assistant to the Bartender. They ensure

bartenders have the supplies they need to provide service to customers. A
Barback has many responsibilities like stocking, restocking and keeping
their work area clean.
5. Enumerate and explain the different Characteristics of a Professional
Chef.

1) Passion - A great chef has to be passionate about food and cooking. They
have to genuinely enjoy the whole process of procuring, preparing, cooking
and serving food and have to be able to design menus too.

2) Stamina - An essential quality of a true chef is stamina. The commercial

kitchen is a hard place to work; long hours on foot exposed to heat, grease,
high pressure and odd working hours; a chef needs stamina to remain
focused and consistently produce top quality food.

3) Leadership skills - It is the chef who is responsible for the kitchen. They
have to be able to give direction to their team and maintain an amicable
atmosphere in their kitchen. They need to guide, coach and monitor their
juniors so that the operations run smoothly.

4) Creativity - It is taken for granted that a chef will be creative. It is this

quality that actually brings in the customers. It is also what comes to aid when
there maybe some ingredient missing and a great tasting dish needs to be
produced.

5) Flexibility - No job in the kitchen should be beneath a chef. It is only a

flexible chef who can ensure that his kitchen is running smoothly, pitching in
wherever necessary be it at the range or the wash basin.

6) Organization - To run a well oiled kitchen the chef has to be organized.

Every aspect of the job has to be planned out be it the proper utilization of
staff, the traffic flow of the kitchen especially during rush hours, the kitchen
layout and the food preparation or its plating.

7) Business sense - A chef has to have a keen sense of business to run a

profitable organization. The kitchen has to not only produce tasty food, it has
to be cost effective and wastage should be minimal.

8) Multitasking - The ability to multitask comes to great use in the life of a

chef. They are overall in charge so from planning and designing menus to raw
material procurement and inventory management to ensure that the right food
goes to the right table, all the elements of a kitchen have to come together at
the right time to result in seamless satisfactory service. It is the chef’s duty to
keep tabs on all of it.

9) Commitment to quality - Every chef has to be committed to quality using

only the freshest and best quality ingredients and the best techniques to
produce tasty food of the highest grade.

10) Handle criticism - There is no guarantee that everybody will always love
the food cooked by a chef. He will sometimes face criticism and he has to be
able to handle it with equanimity, analyze the feedback and take appropriate
action on it.