hierarchy of kitchen department

Hierarchy of  kitchen:

Classical brigade:

Chef Augustus Escoffier introduced a system known as brigade in a professional kitchen. Following are the key points related to the classical brigade in a professional kitchen-

·         A professional kitchen operates with a very distinct rank just like army of soldiers , probably this is why Escoffier called it a brigade.

·         Each member of the kitchen has his/her role to play for the success of a team.

·         It was based on the various sections of the kitchen (for ex. Pastry, butchery, bakery etc.)

·         Every section was named in French.

·         Every section featured a head of department, with cooks, helpers and porters working under him/her.

Nowadays the requirements of the kitchen are different and hence the hierarchy has changed. Manpower is expensive and menus are not elaborate as in the classical cuisine.

Organizational structure of the kitchen:

Now in the hotels multi skilled manpower is created and used. The jobs and duties of the staff members vary from kitchen to kitchen, and so do the titles attached. But certain positions and titles do occur throughout the industry. Here are some of the most common positions with a general definition-

Chef de cuisine(executive chef):

position carries overall responsibility for all aspects of the kitchen like hiring, firing, cost control, meetings, budget planning, new recipe creation, purchasing etc. Also responsible for kitchen plant and machinery.

Sous chef:

They assist executive chef and acts as executive chef in his/her absence. Responsible for the sections. Acts as a liaison between executive chef and other kitchen staff.

Chef de partie:

Basically supervisors. They assist sous chefs in their job. And headed by commis.

Commis:

they are the cooks. They assist CDP’s in their job.

Chef Garde manger:

These chefs are responsible for all cold preparations like salad, sandwiches and cold cuts. They prepare cold sauces too.

Butcher chefs:

They are responsible for cutting meat, poultry and fish in desired shape by the other departments.

Pastry chefs:

They are responsible for all hot and cold desserts for ex. Cakes, breads, ice creams etc.

Boulanger:

Bakers of breads, breakfast rolls etc. And works under pastry chef.

Potagers:

Chefs responsible for all types of soup and stock preparations like consommé, cream soup, puree soup etc.

Entremetier:

A chef who is responsible for all types of vegetable preparations including potato preparations and egg preparations.

Rotisseurs:

Responsible for roasting, braising meat dishes and also responsible for deep frying.

Saucier:

He/she is responsible for all sauces and sauce related dish preparations.

Banquet chef:

They are responsible for preparation of food for the banquet functions.

Chef Tournant:

Reliever chefs who take charge in the absence of the section chefs. Usually they are multi skilled.