April 7, 2023

The Kitchen Brigade

Mehernosh Dhanda

Slide: 1/18BAC 101 Culinary foundation level 1 (Theory)

April 7, 2023

Scope

1. Hierarchy in the kitchen

2. Duties of the kitchen staff

Slide: 2/18BAC 101 Culinary foundation level 1 (Theory)

April 7, 2023

Vertical Hierarchy

Chef de Cuisine/Executive Chef

Sous Chef/Deputy Kitchen Chef

Chef de Partie/Section Chef

Apprentice/ Trainee

Commis/Junior cook

Cuisinier/Cook

Plongeur/ Marmiton/Dish & Pot Washer

Slide: 3/18BAC 101 Culinary foundation level 1 (Theory)

April 7, 2023

Duties & Responsibilities

Sous chef de cuisine (Deputy kitchen chef)

• Receives orders directly from the chef de cuisine for the management of the kitchen and often represents the chef de cuisine when he or she is not present.

Chef de Cuisine

( Executive Chef )

Management of kitchen.• Planning•Organizing•Staffing•Leading•Controlling•Motivating

Slide: 4/18BAC 101 Culinary foundation level 1 (Theory)

April 7, 2023

Executive Chef

Executive Chef

ensures

Tasty, Nutritious

Food

SafeFood

Clean,Safe

Kitchen

TeamWork &

Spirit

OnTime

Service

Slide: 5/18BAC 101 Culinary foundation level 1 (Theory)

April 7, 2023

Sous chef de cuisine (Deputy kitchen chef)

• Receives orders directly from the chef de cuisine for the management of the kitchen and often represents the chef de cuisine when he or she is not present.

Sous Chef

(Deputy kitchen chef)

• Receives orders directly from the chef de cuisine for the management of the kitchen.

• Often represents the Chef de Cuisine when he or she is not present.

Slide: 6/18BAC 101 Culinary foundation level 1 (Theory)

April 7, 2023

Chef de partie

(Section chef)

• Responsible for managing a given station in the kitchen where they specialize in preparing particular dishes.

•Those that work in a lesser station are referred to as a demi chef

Slide: 7/18BAC 101 Culinary foundation level 1 (Theory)

April 7, 2023

Cuisinier

(Cook)

• Do the actual cooking in a particular section.

•Make indents/requisitions.

•Supervise activities of subordinates.

Commis

(Junior cook)

• Function under the cooks.

•Assist in the cooking & other activities in a section.

Apprenti(e)

(Apprentice)

•Students gaining practical training & work experience in the kitchen.

•Perform preparatory work and/or cleaning work.

Slide: 8/18BAC 101 Culinary foundation level 1 (Theory)

April 7, 2023

Plongeur

(Dishwasher)

• Cleans dishes and utensils and may be entrusted with basic preparatory job.

Marmiton

(Pot and pan washer)

• In larger restaurants takes care of all the pots and pans instead of the plongeur.

Slide: 9/18BAC 101 Culinary foundation level 1 (Theory)

April 7, 2023

Saucier

(Sauce maker/Sauté cook)

• Prepares sauces, warm hors d'oeuvres, completes meat dishes and in smaller restaurants may work on fish dishes and prepares sautéed items.

•This is one of the most respected positions in the kitchen brigade.

Rôtisseur

(Roast cook)

• Manages a team of cooks that roasts, broils and deep fries dishes.

Grillardin

(Grill cook)

• In a larger kitchen this person prepares the grilled foods instead of the rôtisseur.

Chef de Parties

Slide: 10/18BAC 101 Culinary foundation level 1 (Theory)

April 7, 2023

Friturier

(Fry cook)

In larger kitchens this person prepares fried foods instead of the rôtisseur.

Poissonnier

(Fish cook)

Prepares fish and seafood dishes.

Entremétier

(Entrée cook)

Prepares soups and other dishes not involving meat or fish, including vegetable dishes and egg preparations.

Slide: 11/18BAC 101 Culinary foundation level 1 (Theory)

April 7, 2023

Potager

(Soup cook)

• In larger kitchens this person reports to the entremetier and prepares the soups.

Légumier

(Vegetable cook)

• In larger kitchen this person also reports to the entremetier and prepares the vegetable dishes.

Garde manger

(Cold kitchen Chef)

• Responsible for preparation of cold hors d'oeuvres, prepares salads, organizes large buffet displays and prepares charcuterie items.

Slide: 12/18BAC 101 Culinary foundation level 1 (Theory)

April 7, 2023

Pâtissier (Pastry cook) •Prepares desserts and other meal end sweets.

•May also prepare breads, other baked items & pasta .

Confiseur • Prepares candies and petit fours in larger restaurants instead of the pâtissier.

Glacier • Prepares frozen and cold desserts in larger restaurants instead of the pâtissier.

Décorateur • Prepares show pieces and specialty cakes in larger restaurants instead of the pâtissier.

Boulanger (Baker) • Prepares bread, cakes and breakfast pastries in larger restaurants instead of the pâtissier.

Slide: 13/18BAC 101 Culinary foundation level 1 (Theory)

April 7, 2023

Boucher

(Butcher)

•Butchers meats, poultry and sometimes fish.

Tournant

( Relief Cook)

• Moves throughout kitchen assisting other positions in kitchen.

Aboyeur

(Announcer)

• Takes orders from dining room and distributes them to the various stations.

Communard

( Staff Cook)

• Prepares the meal served to the restaurant staff.

Garçon de cuisine

( Kitchen Boy)

• Performs preparatory and auxiliary work for support in larger restaurants.

Other Kitchen Positions

Slide: 14/18BAC 101 Culinary foundation level 1 (Theory)

April 7, 2023

Slide: 15/18BAC 101 Culinary foundation level 1 (Theory)

Chef de partie