The Kitchen Brigade • Sebuah sistem organisasi • Dibuat oleh “Georges Auguste Escoffier”. Bukti pengaturan kuliner brigade – ber gaya kan pada akhir abad pertengahan Prancis dan Inggris (1847-1935) • Adalah suatu sistem delegasi tanggung jawab kepada individu yang berbeda yang mengkhususkan diri dalam tugas-tugas tertentu . Organization of Modern Kitchen

• The way the kitchen is organized depends on many factors: – The menu – Type of Establishment • Hotel, Institutional Kitchens, Hospitals, Catering, Quick service , etc. – Size of operation (the number of customers and the volume of food served) – Physical Facilities and Equipment Available Executive

• Chef in charge • Responsible for guest satisfaction • Ensure food quality and consistency • Responsible for all aspect of food production, including menu planning, purchasing, costing and planning work schedules.

Sous Chef

• Second in command of production and staff supervision • Aka: Executive Chef Chef de partie

• Senior Chef • Responsible for managing a specific station in the kitchen where they specialize in preparing particular dishes Demi-Chef

• Those that work in a lesser station than a chef de partie • Work for assits Chef De Partie in his duties Commis

• Junior • Also works in a particular station but reports directly to the chef de partie • Takes care of the tools in that station

Apprenti(e)

• Cook Helper • Students gaining knowledge • Usually entrusted with preparatory and/or cleaning work. Entremetier (Vegetable Sect)

• Prepares soups and other dishes not involving meat or fish • Includes vegetable and egg dishes – Head of potager and legumier Potager (Soup)

• Soup cook Legumier (Vegetable Side Dishes) • Prepares vegetable dishes or other side dishes. (Sauce Sect)

• Prepares sauces as well as warm hors d’oeuvres and works the saute.

Rotisseur

• cook • Manages team that roasts, broils, and deep fries Grillardin

• Grill Cook • In a large kitchen, this person prepares grilled foods instead of the rotisseur. Friturier

• Fry Cook • In a large kitchen, this person prepares fried foods instead of the rotisseur. Larder / Garde Manger (Cold Kitchen Sect) • Responsible for preparing cold hors d’oeuvres, salads, sandwiches, etc. • Also organizes large buffet displays and items

Boucher

• meats, poultry, and sometimes fish Poissoner

• Prepares fish and seafood dishes Patissier or Pastry

• Prepares desserts and other meal end sweets – Position is over Confiseur, Glacier, Decorateur, and Boulanger Confiseur

• Prepares candies and petits fours Glacier

• Prepares frozen and cold desserts Decorateur

• Prepares show pieces and specialty cakes Boulanger/Bakery

• Prepares bread, cakes, and breakfast pastries Cuisinier

• This position is an independent one where they usually prepare a specific dish in a station. • Prepare for convenience food kitchen Tournant

• Relief Cook or extra hand in the kitchen Aboayer/Expediter/Aboteur

• Takes orders from wait staff and passes them on to cooks • Handling by as a sous chef Dish washer

• Cleans dishes and utensils (dish washer) • Sometimes entrusted with prep work Pot washer

• Pot and pan washer • Sometimes entrusted with prep work

In Reality

• The Classical Brigade System would be replaced by grouping two jobs or more together. – One person working the grill, fryer, and broiler. • If the task is simplistic, may only require a chef, two cooks, and two assistants. Pre-test Match the title with the position description. 1. Executive Chef a. Relief Cook 2. Sous Chef b. Fish 3. Saucier c. Broiled and Deep Fried 4. Poissoner d. Pastries and Desserts 5. Rotisseur e. Takes orders from wait 6. Grillardin staff and passes them 7. Garde Manger on to cooks 8. Patissier f. Cold Foods 9. Tournant g. Second in Command 10. Expediter h. Sauces, Stews, Stocks i. Chef in charge j. Roasted and Braised Meats