KITCHEN ESSENTIALS &

BASIC FOOD PREPARATION

(HRM 026)
 LESSON 2

SANITATION & SAFETY

in
CULINARY OPERATIONS
  refers to handling, preparing and
storing food in a way to best reduce
the risk of individuals becoming sick
from foodborne illnesses. 
 Food safety is the protection of
consumer health and well-being by
safeguarding food from anything that
can cause harm.
R.A. 10611- FOOD SAFETY ACT
of 2013

 the implementing rules and regulations of republic

act no. 10611, “an act to strengthen the food
safety regulatory system in the country to
protect consumer health and facilitate market
access of local foods and food products, and for
other purposes” otherwise known as the “food
safety act of 2013.
 FOOD HANDLER

 those whose work involves food;

 anyone who works in a food business
where food is processed, prepared,
store, distributed, or exposed for sale;
 the role of the food handler is ensuring
the food produced is safe.
 10 PRINCIPLES OF SAFE FOOD
HANDLING & HYGIENE
1. practice proper hygiene
2. training and development
3. procure from safe sources
4. prevent contamination
5. clean and sanitize
6. food storage cleanliness/ temperature
7. control time and temperature
8. proper cooling, heating and reheating
9. cooking by appropriate temperature and procedures
10. develop HACCP program (Hazard Analysis Critical Control Point)
 LESSON 3

THE
KITCHEN ORGANIZATION
AND
LAYOUT
Topics:

C. Kitchen Organization and Lay-out

1. Functions of the Kitchen; Operating Units

2. Division of Work
3. Kitchen Organization & Lay-out
FUNCTIONS OF KITCHEN
1. Production and presentation of quality foods
using a tested recipe,
2. Preparation of menus and standard recipe
3. Mise- en- place preparation
4. Dispatching of food to food counters and dining
areas
5. Set- up display of buffet and food counters
THE SUB SECTIONS
IN THE KITCHEN
HOT KITCHEN- part of the kitchen that handles the
preparation of all hot item like stocks, soup, sauces and
main dishes.
COLD KITCHEN- cold dishes like salads and cold
cuts, canapes pates, terrines etc. are prepared. It is also in
this area that cold and fruit platters as well as garnishes
are prepared.
BUTCHERING SECTION- is the area where meat,
chicken and seafood items are portion cut in accordance
with standard sizes and weights that are indicated in
standard recipes.
PASTRY SHOP- handles preparation of bread, pastries
and baked desserts.
STEWARDING SECTION- serves as materials custodian for
the kitchen. It takes care of the storage, cleaning and preparation
kitchen tools and supplies, pots and pans and other equipment. It
also takes charge of the maintenance of cleanliness and upkeep
of the kitchen as well as the disposal of garbage.
 KITCHEN ORGANIZATION

 Among large hotels, the management of the kitchen is headed by the

Executive Chef, closely assisted by the Senior Sous Chef.

 Each Sub- section is headed by section heads as follows.

1.Chef de Partie hot kitchen

2.Chief butcher butchery section
3.Chef Garde Manger cold kitchen operations
4.Chief Steward stewarding operations
5.Pastry Chef pastry shop
THE CLASSIC KITCHEN BRIGADE POSITION
By Auguste Escoffier
 THE CLASSIC KITCHEN BRIGADE POSITION
POSITION JOB DESCRIPTION/S

Chef de cuisine (chief of the The head of the entire kitchen commonly known as the
kitchen) executive chef, and is charge of the overall
management of the kitchen operations which includes
innovating new menu items as well as planning,
costing, and supervising of staff

Sous chef (deputy chef) is the second in command

Chef de partie Each one is assigned and responsible for a specific

(station chef/ line chef/ line section in the kitchen
cook)
Demi chef Does most of the actual preparation of food in the
(assistant station chef) kitchen
 THE CLASSIC KITCHEN BRIGADE POSITION
POSITION (FRENCH) POSITION (ENGLISH) SPECIALIZATION/S
Saucier (so·syé) Saute cook sauces
Poissonier (pwa-son-nye) Fish cook fish and shell fish
Entremetier Entrée cook vegetables and egg dishes
(awn-tra-me-tye) including soups
Potager (po-ta-ji) Soup cook soup and stocks
Legumier (le-gum-ye) Vegetable cook vegetable dishes
Rotisseur (ro-ti-ser) Roaster/ Roast cook Roasting and broiling

Grillardin (gri-ar-da) Griller/ Grill cook Grilled foods

Patissier (pa-tis-ye) Pastry chef desserts and other meal-end
sweets
Confiseur (con-fi-ser) candies and petit fours  instead
of the pâtissier
 THE CLASSIC KITCHEN BRIGADE POSITION
POSITION (FRENCH) POSITION (ENGLISH) SPECIALIZATION/S

Glacier (gla-sye)  frozen and cold desserts

instead of the pâtissier
Decorateur (de-co-ra-tor) Decorator prepares show pieces and
specialty cakes instead of
the pâtissier
Boulanger (Bu-lan-zhi) Baker bread, cakes, and breakfast
pastries instead of the pâtissier
Garde Manger Pantry chef cold food, like chilled soups,
(gar-de, mon-zhi) fruit, salads, pates, caviars,
and some cold dessert;
charcuterie
Tournant (tur-no) Swing cook/ roundsman assisting other positions in
kitchen
Boucher (bu-she) Butcher butchers meats, poultry, and
sometimes fish
 THE CLASSIC KITCHEN BRIGADE POSITION
POSITION (FRENCH) POSITION (ENGLISH) SPECIALIZATION/S

Aboyeur (ab-wa-ye-r) Announcer/ Expediter takes orders from the dining

room and distributes them to
the various stations
Communard (com-mu-na-r) Staff cook prepares the meal for the
restaurant staff
Commis (co-mi) Junior cook/ Assistant cook reports directly to the chef de
partie and takes care of the
tools for the station
Apprenti (ap-on-ti) Apprentice students gaining theoretical
and practical training in the
kitchen
Garcon de cuisine (Gar-son Kitchen boy performs preparatory and
du cui-sine) auxiliary work for support
 THE CLASSIC KITCHEN BRIGADE POSITION
POSITION (FRENCH) POSITION (ENGLISH) SPECIALIZATION/S

Plongeur  (plon-jer) dishwasher or kitchen cleans dishes and utensils

porter
Marmiton (mar-mi-to) pot and pan washer; kitchen takes care of all the pots and
porter pans instead of the plongeur
 KITCHEN LAYOUT

 In designing a kitchen layout, there should be provisions or

space for the following facilities;

1. DAILY DRY STORE ROOM- In this area, dry food

stuffs are stored such as cereals, spices, herbs, tinned and
bottled food.
2. COLD ROOMS- this is the place where refrigerators,
chillers or deep freezer are placed for the storage of
perishable foods such as meat, fish, fruits, dairy products,
etc.
 KITCHEN LAYOUT

3. STILL ROOM/ PANTRY- in some food establishments a

pantry or tee- house is maintained to stocks beverages
items, like tea, coffee and juices. This area is also used for
storing bread and butter during breakfast, and snacks or
quick mea.

4. WASH- UP (Steward Section) – the wash- up area is

usually divided into pot-wash and dish- wash areas.
Created and prepared by: Christine Joy Ayos- Dequina
Hospitality & Tourism Management Department
National College of Science & Technology