UNIVERSITY OF SCIENCE AND

TECHNOLOGY OF SOUTHERN PHILIPPINES

Alubijid | Cagayan de Oro | Claveria | Jasaan | Oroquieta |
Panaon

Commercial Cooking
Student Name: Abegail B. Sabal Year & Section: BTLED HE 3D
Instructor: Robert A. Oguimas Jr. Date: March 7, 2024

ACTIVITY 3
Make Your Own Kitchen Organization and Organizational Chart

Kitchen organization is essential to ensure the smooth operation of a restaurant or any food
establishment. It involves appropriately arranging equipment, tools, supplies, and personnel to create a
functional and efficient workspace. One way of achieving this is through the use of an organizational
chart.
On the other hand, an organizational chart is a visual illustration or representation of the structure
and hierarchy of a kitchen team. It outlines the roles and responsibilities of every team member, from the
head chef down to the line cooks. By defining each person's role in the kitchen, an organizational chart
helps to streamline the kitchen's operations, promote teamwork, and prevent confusion or
misunderstandings among team members. An organizational chart also helps to ensure that every task or
responsibility is assigned to the most suitable person with the right skills and experience. This way, the
kitchen team can work more efficiently and effectively, leading to higher-quality food, faster service, and
overall customer satisfaction. Overall, kitchen organization and an organizational chart are crucial in
running a successful and profitable food establishment.

Different Roles and Responsibilities within a Kitchen

Executive Chef The head chef who oversees the entire kitchen operation, creates menus, and develops recipes.
Sous Chef The executive chef's second-in-command, who manages the kitchen staff and ensures smooth daily
operations.
Pastry Chef Oversees the pastry department and is responsible for all baked goods, desserts, and other sweet courses.
Butcher Prepares meat cuts and portions according to chef's specifications.
Sous Chef- Supervises the preparation of cold foods, appetizers, salads, and charcuterie boards.
Garde Manger
Chef de Partie Each chef de partie is responsible for a specific station within the kitchen, such as the fish station, the
(Line Cooks) vegetable station, or the grill station.
Pantry Chef Assists the chef de partie with prep work and other tasks within their assigned station.
(Commis)
Baker Works under the pastry chef and is responsible for bread production and other baking tasks.
Night Cook Responsible for preparing and cooking meals during the evening or overnight hours.
Breakfast Cook Prepares and cooks breakfast items.
Banquet Chef Oversees the preparation of food for banquets and large events.

Steward Manages the kitchen's inventory, ordering supplies, and maintaining equipment.
 UNIVERSITY OF SCIENCE AND
TECHNOLOGY OF SOUTHERN PHILIPPINES
Alubijid | Cagayan de Oro | Claveria | Jasaan | Oroquieta |
Panaon