Kitchen Staff/ Kitchen Brigade | Head Chef, Chef De Parties

This pertains to the collaborative team that operates on a shift basis under the chef de cuisine (head chef) within the kitchen.   Head Chef (CHEF DE CUISINE) The head chef primarily handles supervisory and administrative duties in larger establishments. However, in smaller establishments with fewer staff, they also engage in food preparation as needed. […]

This pertains to the collaborative team that operates on a shift basis under the chef de cuisine (head chef) within the kitchen.

 

Head Chef (CHEF DE CUISINE)

The head chef primarily handles supervisory and administrative duties in larger establishments. However, in smaller establishments with fewer staff, they also engage in food preparation as needed. The head chef reports to and collaborates with the F & B manager.

 

Functions:

  1. a) Compiling menus.
  2. b) Organizing the kitchen.
  3. c) Creating duty rosters for kitchen staff.
  4. d) Ordering food supplies as needed.
  5. e) Supervising the kitchen and staff.
  6. f) Providing advice to management on kitchen equipment and utensil purchases.
  7. g) Overseeing kitchen hygiene and sanitation.

 

Assistant Or Deputy Chef (Sous chef)

The assistant chef relieves the head chef during off-duty periods and serves as the right-hand person to the chef.

 

Functions:

  1. a) Supervising kitchen work for smooth operation.
  2. b) Collaborating with the head chef.
  3. c) Substituting for absent cooks.
  4. d) Working in various kitchen sections.

 

Chef De Parties (Head cooks)

These chefs manage individual sections of the kitchen and specialize in specific tasks.

 

Duties/Functions by Parties:

  1. Sauce party (le saucier): Prepares various stocks and sauces, as well as meat, poultry, and game dishes not roasted or grilled.
  2. Roasted party (rotisseur): Roasts and grills meat, poultry, and game, including grilled and deep-fried foods.
  3. Fish party (poissonnier): Prepares all fish dishes, fish sauces, and garnishes, as well as skins and portions fish.
  4. Vegetable party (permentier): In charge of vegetable garnishes for main dishes and prepares vegetable and potato dishes.
  5. Butcher (le boucher): Cuts meat carcasses for cooking under the supervision of the chef or sous chef.
  6. Pastry party (le patissier): Prepares desserts and pastries.
  7. Baker (le Boulanger): Bakes bread rolls, croissants, cakes, etc.
  8. Larder cook: Prepares food for cooking by other parties, including preparing poultry, meat, cleaning and filleting fish, etc. These are assistants who work with each head cook in various sections.

 

Apprentices (L’apprenti):

Individuals learning the trade who are periodically rotated through different kitchen sections to gain knowledge.

 

Aboyeur (The barker):

In charge of announcing the menu, calling out ordered dishes to cook, and alerting waiters when they are ready. Controls the hot plate during food service.

 

Kitchen Porters (les garçon de cuisine):

Responsible for general duties such as carrying food between sections, changing and washing dirty linen, and cleaning the kitchen working area.

 

Still Room Man (le garçon):

Prepares coffee, tea, breakfast foods, hot beverages, and hot chocolate ordered from the restaurant during the day.

Related Posts:

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Personnel In The Food And Beverage Area

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Methods of Cooking | Baking, Roasting & Grilling

Methods of Cooking | Stewing, Frying, Advantages of frying, Reasons for stewing

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