Program Name : B.Sc.

H&HA
COURSE NAME : FOUNDATION COURSE IN FOOD
PRODUCTION-I
COURSE CODE : BHM111
TOPIC : KITCHEN ORGANIZATION
Facilitator : Chef Dr. Himanshu Malik

12/02/2021 DISCOVER . LEARN . EMPOWER 1

 OBJECTIVES AND OUTCOMES

Objective Outcome

The topic aims to provide The learner will be able to

knowledge of kitchen organization remember and draw organization
and working principles of various chart of various kitchens along
kitchens. with the roles and responsibilities
of various chefs.

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 CONTENT OF THE LECTURE
• Introduction to cookery, Level of skills and
experience
. • Hierarchy of Kitchen department
introduction
• Classical kitchen brigade
• Organisational structure of the kitchen
• Duties and responsibilities of various chefs
• Self Assessment
• Summary
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 INTRODUCTION TO COOKERY
Source:
https://www.allposters.com/-sp/A-cav evolved
eman-cooking-a-piece-of-meat-throw
s-a-shadow-on-the-cave-wall-showing
-New-Yorker-Cartoon-Posters_i917998
2_.html12/02/2021
• Cooking has been more of an evolution and
changes in food with times and civilisation, rather
than a discovery or an invention.
• In prehistoric times the cavemen used to eat
plants, fruits or hunt animals for food.
• The discovery of fire and evolution of agriculture
changed the way we eat food today.
• We can only guess how the first cooked food
4
 CAVE PAINTINGS

Source:
Source:
https://www.sciencephoto.com/media/392533/view/
https://www.hindustantimes.com/art-and-culture/oldest-k cave-painting-artwork
nown-cave-art-was-made-by-neanderthals-not-humans/sto
ry-1nRzMhYLN5oVUKESP1RUdM.html
12/02/2021 5
 MODERN COOKERY
• Starting from cooking the whole
animal over fire, the art of cooking has
evolved with evolution of men to the
use of food technology and creativity in
modern cookery.

• Modern cookery requires a specific set

of skills and experience to be able work
and grow in the environment of a
professional kitchen.
Source:
http://sciencemeetsfood.org/food-science-meets-cu
12/02/2021 6
linary-innovation-overview-molecular-gastronomy/
 LEVEL OF SKILLS

Source: Source:
http://blog.quikr.com/2017/01/24/7-benefits-of-home https://in.pinterest.com/pin/172473860714808647/
made-meals-not-that-we-can-count-them/
12/02/2021 7
 Cuisine Simple
Simple and minimum ingredients + Skills = Highest possible
standard dish

Cuisine Bourgeois
Complex and many ingredients + Skills = More complicated and
better quality dish

Cuisine Haute
Best possible and as many ingredients + Skills = Best quality
highly complicated classical dish
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 LEVEL OF EXPERIENCE
Skills combined with years of working in the
profession creates a level of experience

The position of a chef in kitchen depends

upon level of skill combined with level of
experience

Source:
https://www.alamy.com/stock-photo-orange-needl
12/02/2021
e-on-master-level-on-experience-levels-speedmeter 9
HIERARCHY OF KITCHEN
DEPARTMENT
Levels of Organisation Designation Skills and Experience
Executive Chef
Top level
Executive Sous Chef
Sous Chef
Chef De Partie
Middle Level
Demi Chef De Partie
Commis I
Commis II
Lower level
Commis III
Apprentice

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 • In earlier times word chef would
literally translate to chief.
• The chefs were put in category of
domestic help
• Awareness, media and professional
chef’s organizations promoted the
professional status of the chefs
• To better organise the chefs in
kitchen hierarchy chef Auguste
Escoffier introduced kitchen brigade.
Source:
https://www.nndb.com/people/545/0000
12/02/2021 96257/ 11
 CLASSICAL KITCHEN BRIGADE

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Source: Food Production Operations, P. S. Bali, page no 39
ORGANISATIONAL STRUCTURE OF THE
KITCHEN

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Source: Food Production Operations, P. S. Bali, page no 38
Organisational structure of the Kitchen

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Source: Food Production Operations, P. S. Bali, page no 41
 DUTIES AND RESPONSIBILITIES OF
EXECUTIVE CHEF
Job Title : Executive Chef
Department : Kitchen
Division : Food & Beverage
Reports to : Food & Beverage Director/ General
Source:
https://eu.clipdealer.com/vect Manager
or/media/A:40753642?

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 Executive chef is head of the kitchen and is responsible for overall
functioning of the kitchen department. Apart from being skilled and
experienced cooks they have to lead the whole kitchen team.
• Drive the vision and the goal of the company.
• Anticipate guest’s need and wishes and surpass their expectations.
• Identifies and develops new product and equipment.
• Develop and define standards for food preparation and presentation.
• Ensure coordination with external and internal customers.
• Responsible for hygiene and cleanliness of whole kitchen area.
• Analyse and monitor cost on regular basis to ensure profit.
• Prepare departmental budget.
• Ensure career development of subordinates and self via trainings.
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 DUTIES AND RESPONSIBILITIES OF
EXECUTIVE SOUS CHEF

Job Title : Executive Sous Chef

Department : Kitchen
Division : Food & Beverage
Reports to : Executive chef
Source:
https://depositphotos.com/19
252719/stock-illustration-russi
an-chef-symbol-such-logo.html

12/02/2021 17
 An executive sous chef assists the executive chef in directing and
guiding the food production team in providing a consistent standard
and quality of food.
• Coordinate with all food preparation to ensure smooth running of
operations.
• Ensure all preparations and presentations are as per the standard set
by executive chef.
• Supervise food tasting and food sampling.
• Conduct daily cleanliness check.
• Ensure availability of raw material by proper planning, requisitioning
and storage
• Maintains standards of safety, security and hygiene.
• Assists in menu planning and costing.
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 DUTIES AND RESPONSIBILITIES OF
SOUS CHEF
Job Title : Sous Chef
Department : Kitchen
Division : Food & Beverage
Reports to : Executive Sous Chef

Source:
https://www.resumeviking.co
m/samples/sous-chef/

12/02/2021 19
 A Sous chef is responsible for organizing and supervising the operation
of main kitchen as per the standards set by executive chef, he also has
to independently handle one of satellite kitchens assigned to him.
• Look after the functions of executive sous chef in his/her absence.
• Pass on the training and guidelines for operations as per standards of
the organisation.
• Approve store requisitions for assigned stations/for main kitchen in
absence of executive sous chef.
• Responsible for usage and spoilage of produced food and raw
material under him.
• Responsible for mise en place at all the stations
• Maintain all attendance records.

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DUTIES AND RESPONSIBILITIES OF
KITCHEN EXECUTIVE
Job Title : Kitchen Executive
Department : Kitchen
Division : Food & Beverage
Reports to : Sous Chef
Source :
https://depositphotos.com/ve
ctor-images/chef.html

12/02/2021 21
 A kitchen executive is responsible for maintaining the standards and
efficiency of operations kitchen areas/shift under his/her control.
• Ensure that the standards of food quality/hygiene/preparation and
presentation are followed in his/her kitchen.
• Ensure all equipment and machinery in his area is in best working
condition.
• Ensure prompt and courteous service to all the guests.
• Check quality of available raw material from time to time.
• Ensure professional set up of buffet and food display.
• Control food wastage without compromising quality.
• Checks punctuality of team members.
• Work in close coordination with food and beverage service team
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 DUTIES AND RESPONSIBILITIES OF
CHEF DE PARTIE
Job Title : Chef De Partie
Department : Kitchen
Division : Food & Beverage
Reports to : Kitchen Executive

Source:
https://www.facebook.com/wash
ingtoncentralhotel/photos/chef-d
e-partie-needed-full-or-part-time
-permanent-position-salary-nego
tiableexpe/2151611868200922/

12/02/2021 23
 A chef de partie is responsible a specific section/part of the kitchen
assigned to him/her.
• Ensure highest quality of food preparation by following standard
recipe.
• Ensure high level of hygiene standards as Hazzard Analysis Critical
Control Point (HACCP).
• Recommends changes in procedures and systems to ensure efficiency.
• Ensure proper operation, maintenance and storage of kitchen
equipment.
• Maintain and check kitchen records at all the times.
• Monitor inter-kitchen food transfer.
• Ensure following of Standard Operating Procedures (SOPs).
• Register complains regarding improper functioning of machinery or
improper employee behaviour
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 DUTIES AND RESPONSIBILITIES OF
DEMI CHEF DE PARTIE

Job Title : Demi Chef De Partie

Department : Kitchen
Division : Food & Beverage
Reports to : Chef De Partie
Source:
https://www.carousell.com.my/p
/demi-chef-and-chef-de-partie-2
59119052/

12/02/2021 25
 A demi chef de partie assists his/her supervisor in maintain the
highest standards of food quality/safety/hygiene as per HACCP in
his/her area.
• Ensure prompt and accurate service by all the staff under him.
• Monitors the accuracy of inter-kitchen transfer.
• Discuss production planning with commis under him and concerned
authorities.
• Receives daily requirement from stores and gets it checked by
supervisors.
• Promotes professionalism and team work in his subordinates.
• Attend different types of trainings and pass on the same to
subordinates.

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 DUTIES AND RESPONSIBILITIES OF
COMMIS

Job Title : Commis

Department : Kitchen
Division : Food & Beverage
Reports to : Chef de Partie/Demi Chef De Partie

Source:
https://www.pinclipart.com/
maxpin/bRmhbR/

12/02/2021 27
 • Prepare food and provide prompt and accurate service to all the
guests as directed by supervisor.
• Prepares mis en place for the operation in his area.
• Ensure hygiene and cleanliness of his/her area at all the times.
• Responsible for maintaining equipment in his/her work areain best
working condition.
• Ensures collection of all the perishables and grocery from store as
per requisition.
• Ensures timely cleaning and sanitization of all equipment and tool
in appropriate manner.
• Attend different types of trainings.

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Self Assessment
Q. Organization of kitchen is also referred to as;

• Kitchen team
• Kitchen brigade

• Kitchen brigade

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Q. Auguste Escoffier in known for introducing

• Classical kitchen brigade

• Modern kitchen brigade

• Classical kitchen brigade

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Q. Cooking has been a

• Discovery
• Evolution
• Invention

• Evolution

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Q. Growth in kitchen department is dependant upon

• Level of skills
• Level of Experience
• Both

• Both

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Q. Who is at the top of the kitchen organisation?

• Executive chef
• Executive sous chef
• Kitchen executive

• Executive chef

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Q. HACCP stands for

• Hazzard and critical control point

• Hazzard analysis critical control point

• Hazzard analysis critical control point

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Q. SOP stands for

• Systems of Procedure
• Standard of Planning
• Standard operating Procedure

• Standard operating Procedure

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This Chef independently handles the satellite kitchen assigned to him by
supervisors.

• Executive chef
• Sous chef
• Executive sous chef

• Sous chef
12/02/2021 36
Q. This chef is responsible for preparing departmental budget.

• Kitchen executive
• Executive chef

• Executive chef

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Q. Who is responsible for entire kitchen operations in absence of
executive chef?

• Kitchen executive
• Executive sous chef
• Chef de partie

• Executive cous chef

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Summary
In this lecture we learned about

• Development and evolution of cookery to modern cookery.

• Different levels of experience and skills in kitchen organisation.
• Classic and modern kitchen brigade.
• Roles and responsibilities of different chefs in kitchen.

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References
• Theory of Cookery, Krishna Arora, Frank brothers & Co., 6th edition
2008.
• Food Production Operations, Parvinder S. Bali, Oxford University
Press, 2nd edition 2014.
• Escoffier's Brigade System - The First Master Chef: Michel Roux on
Escoffier accessed at
https://www.youtube.com/watch?v=grGI_uYUCPM

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 THANK YOU
For Queries

9582240502 himanshumalik.uithm@cumail.in
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