Hpc1 Chapter 1 The Organization of Modern Kitchens

THE ORGANIZATION OF MODERN
KITCHENS
The Basis of Kitchen Organization
The purpose of kitchen organization is to

assign or allocate tasks so they can be done
efficiently and properly and so all workers
know what their responsibilities are. The way
a kitchen is organized depends on several
factors.
1. The Menu
The kinds of dishes to be produced

obviously determine the jobs that must be
done.
The menu is, in fact, the basis of the entire
operation. Because of its importance, we
devote a whole chapter to a study of the
menu.
2. The type of Establishment
The major types of food-service establishments are as follows:
 Hotels
 Institutional kitchens
• Schools
• Hospitals, nursing homes, and other health care institutions
• Employee lunchrooms and executive dining rooms
• Airline catering
• Military food service
• Correctional institutions
 Private clubs
 Catering and banquet services
 Fast-food restaurants
 Carry-out or take-out food facilities, including

supermarkets
 Full-service restaurants
3. The size of the Operation
The number of customers and the

volume of food served.
4. The Physical Facilities
Including the equipment in use.

The Classical Brigade
 This reorganization divided the kitchen into
departments, or stations, based on the kinds of
foods produced. A station chef was placed in
charge of each department. In a small operation,
the station chef might be the only worker in the
department. However, in a large kitchen, each
station chef might have several assistants.
 This system, with many variations, is still in use,
especially in large hotels with traditional kinds of
food service. The major positions are as follows:
 1. The chef is the person in charge of the kitchen. In large establishments, this
person has the title of executive chef. The executive chef is a manager who is
responsible for all aspects of food production, including menu planning,
purchasing, costing, planning work schedules, hiring, and training.
 2. If a food-service operation is large, with many departments (for example, a
formal dining room, a casual dining room, and a catering department), or if it has
several units in different locations, each kitchen may have a chef de cuisine. The
chef de cuisine reports to the executive chef.
 3. The sous chef (soo shef) is directly in charge of production and works as the
assistant to the executive chef or chef de cuisine. (The word sous is French for
“under.”) Because the executive chef’s responsibilities may require a great deal of
time in the office, the sous chef takes command of the actual production and the
minute-by-minute supervision of the staff.
4. The station chefs, or chefs de partie, are in charge of particular areas of production.
The following are the most important station chefs.

 • The sauce chef, or saucier (so-see-ay), prepares sauces, stews, and hot hors
d’oeuvres, and sautés foods to order. This is usually the highest position of all the
stations.
 • The fish cook, or poissonier (pwah-so-nyay), prepares fish dishes. In some kitchens,
this station is handled by the saucier.
 • The vegetable cook, or entremetier (awn-truh-met-yay), prepares vegetables,
soups, starches, and eggs. Large kitchens may divide these duties among the vegetable
cook, the fry cook, and the soup cook.
 • The roast cook, or rôtisseur (ro-tee-sur), prepares roasted and braised meats and
their gravies and broils meats and other items to order. A large kitchen may have a
separate broiler cook, or grillardin (gree-ar dan), to handle the broiled items. The broiler
cook may also prepare deep-fried meats and fish.
 The pantry chef, or garde manger (gard mawn-zhay), is responsible for cold foods,
including salads and dressings, pâtés, cold hors d’oeuvres, and buffet items.
 • The pastry chef, or pâtissier (pa-tees-syay), prepares pastries and desserts.
 • The relief cook, swing cook, or tournant (toor-nawn), replaces other station
heads.
 • The expediter, or aboyeur (ah-bwa-yer), accepts orders from waiters and passes
them on to the cooks on the line. The expediter also calls for orders to be finished
and plated at the proper time and inspects each plate before passing it to the dining
room staff. In many restaurants, this position is taken by the head chef or the sous
chef.
5. Cooks and assistants
 In each station or department help with the duties

assigned to them. For example, the assistant
vegetable cook may wash, peel, and trim
vegetables. With experience, assistants may be
promoted to station cooks and then to station
chefs.

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THE ORGANIZATION OF MODERN

The purpose of kitchen organization is to

The kinds of dishes to be produced

 Catering and banquet services

 Carry-out or take-out food facilities, including

The number of customers and the

Including the equipment in use.

The following are the most important station chefs.

 In each station or department help with the duties

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