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    08 Duties and Responsibilities of The Kitchen Brigade Are As Follows

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    Christine Afonso
    The hierarchy in a bakery and pastry brigade is led by the executive chef, who coordinates the kitchen staff and oversees meal preparation. Below the executive chef are the sous chef, pastry chef, and assistant pastry chef, each responsible for their respective stations. Other roles include chef de partie who oversees production, bakers who meet baked goods goals, commis who prepare items to standard, and trainees and apprentices who assist and learn.

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    08 Duties and Responsibilities of The Kitchen Brigade Are As Follows

    Uploaded by

    Christine Afonso
    463 views1 page
    The hierarchy in a bakery and pastry brigade is led by the executive chef, who coordinates the kitchen staff and oversees meal preparation. Below the executive chef are the sous chef, pastry chef, and assistant pastry chef, each responsible for their respective stations. Other roles include chef de partie who oversees production, bakers who meet baked goods goals, commis who prepare items to standard, and trainees and apprentices who assist and learn.

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    The hierarchy in a bakery and pastry brigade is led by the executive chef, who coordinates the kitchen staff and oversees meal preparation. Below the executive chef are the sous chef, pastry chef, and assistant pastry chef, each responsible for their respective stations. Other roles include chef de partie who oversees production, bakers who meet baked goods goals, commis who prepare items to standard, and trainees and apprentices who assist and learn.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    463 views1 page

    08 Duties and Responsibilities of The Kitchen Brigade Are As Follows

    Uploaded by

    Christine Afonso
    The hierarchy in a bakery and pastry brigade is led by the executive chef, who coordinates the kitchen staff and oversees meal preparation. Below the executive chef are the sous chef, pastry chef, and assistant pastry chef, each responsible for their respective stations. Other roles include chef de partie who oversees production, bakers who meet baked goods goals, commis who prepare items to standard, and trainees and apprentices who assist and learn.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    Hierarchy, duties and responsibilities of the bakery and pastry brigade are as follows:

    Executive Chef: An executive chef is the commander of the kitchen; he coordinates the kitchen
    staff and manages the preparation of meals.

     An executive chef's duties include menu planning and management responsibilities. An


    executive chef plans menus, creates daily and weekly specials, creates special menu for
    functions, and determines portions sizes. Before and during meals, an executive chef oversees
    prep work and ensures that all meals leaving the kitchen are consistent in presentation and
    quality.

     An executive chef must be active cost controlling and maintain of food cost.

     The executive chef will train and manage kitchen personnel and supervise/coordinate all
    related culinary activities.
    1. Sous Chef: A Sous Chef is the culinary chef located just below the executive or
    head chef in a kitchen's chain of command. Therefore, the Sous Chef has a vital role in any
    commercial kitchen. As second-in-command, he/she has a large amount of responsibility in the
    kitchen.

    Pastry Chef: A pastry chef, or patisserie in French, is a part of the brigade de cuisine in a large
    kitchen, and works as the station chef of the pastry station.  Most pastry chefs work under
    the supervision of an executive chef, he is responsible for finishing desserts cakes and special
    menu, but depending on the size of the bakery and pastry section, some restaurants also hire
    an executive pastry chef.
    Assistant Pastry Chef: support pastry chefs in the daily tasks of a pastry kitchen or bakery.
    Chef de partie: Pastry and bakery chef de partie works under the supervision of Pastry chef.
    Chef de partie is responsible for the production.
    Bakers: A baker's primary role is to meet the day's production goals for baked goods.
    Commis: are responsible for the daily preparation in the section and duties assigned to meet
    the set standard and qualities and work according to the menu specifications.
    Trainee: Assists as assigned by the Chef de Partie. Collects store items as required for the
    section. Cleans and maintains kitchen equipment.
    Apprentice: have the unique opportunity to learn and assist as designated.

    Bakery & pastry Art

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