CHAPTER 2

KITCHEN ORGANIZATION

The Classical Brigade

• Executive Chef - Is a manager who responsible for all aspects of food production, including menu planning, purchasing, and planning work schedule.

• Chef - Person in charge of the kitchen

• Sous Chef (soo shef)

• Directly in charge of production; assistant to the chef.

Station Chefs or Chef De Partie

• Sauce Chef/Saucier (so see ay)- prepare sauces, stews and hot hors d’ouvres and sautés foods for order.

• Fish cook/Poissonier (pwa so nyay)-prepares fish dishes

• Soup Cook/Potager (po ta zhay) – responsible for the preparation of soups and stocks

• Vegetable cook/Entremetier (awn truh met yay)-prepares vegetables, soups, starches and eggs

• Roast cook/Rotissuer (ro tee sur)-prepares roasted and braised meats and their gravies and broils meats and other items to order.

• Broiler cook/Grillardin (gree ar dan)-handles broiled items, may also prepare deep fried meats and fish

• Pantry Chef/Garde Manger (gard mawn zhay)-responsible for colds foods, including salads and dressings, paste, cold hors d’ouvres and buffet items.

• Pastry chef/Patissier (pa tees syay)-prepares pastries and desserts.

• Relief cooks/Swing cook/Tournat (toor nawn)-replaces other station heads.

• Butcher – responsible for all raw food preparation

• Demi Chef de Partie – assistant of Chef de Partie and does the job of the Chef de Partie whenever he is not around. He assists in checking the quantity of food done by the Commis I, II and III.

•  Commis I (ko mi) / 1st Cook or Senior Cook - Highly skilled cook in thesection. He constantly double check the job of the Commis II and III.

• Commis II / 2nd Cook or Junior Cook

• Skilledcooand next in line to the Commis I. He supervises the job of the Commis III.

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• Commis III / 3rd Cook or Helper

• Is the lowest position in the kitchen organizational chart. He does the basic preparation in his section and assists the Commis II I the food preparation.