Organization of the Classical kitchen and the Modern Kitchen
"The purpose of kitchen organization is to assign or allocate
tasks so that they will be done efficiently and properly and so that
all workers will know their responsibilities."
Organization based upon:
- Type of establishment (hotel, institutional, caterer, fast food,
carry-out, full service)
- Size of operation (volume of food served & # of guests)
- Physical facilities (equipment)
- The Chef is the person responsible for all kitchen operations. Those
responsibilities include all aspects of food production, ordering,
supervision, menu planning, costing, scheduling, etc.
- The Sous Chef is second in command within the brigade. The Sous
Chef answers to the chef and is responsible for scheduling, fills
in for the chef, assists station chefs and in charge of all phases
Chef or Chef de Partie
- The Station Chef is assigned and charged with specific areas of
production within the kitchen.
Sauté or Sauce Chef or Saucier (so-see-ay)
- The Sauté or Saucier is responsible for all sautéed
items and sauces. The Saucier position is one of the most demanding
Fish Chef or Poissonier (pwah-so-nyay)
- The Fish Chef or Poissonier is responsible for all fish item. Those
responsibilities include butchery and related sauces. There are times
within a classic brigade that this position is combined with that
of the Saucier.
Roast Chef or Rotisseur (ro-tee-sur)
- The Roast Chef or Rotisseur is responsible for all roasted foods
and related jus or sauces.
Grill Chef or Grillardin (gree-ar-dan)
- The Grill Chef or Grillardin is responsible for all grilled and
broiled foods. This position may be combined with the duties of the
Chef of Friturier
- The Fry Chef or Friturier is responsible for all fried foods. This
position may be combined with the duties of the Rotisseur.
Chef or Entremetier (awn-truh-met-yay)
- The Vegetable Chef or Entremetier is responsible for hot appetizers,
soups, vegetables, pastas, and other starches and egg dishes.
or Tournant (toor-nawn)
- The Roundsman or Tournant is considered a swing cook in the brigade
and works as needed throughout the kitchen.
Chef or Garde Manger (gard-mawn-zhay)
- The Cold-Food Chef or Garde Manger is also known as the Pantry Chef.
The Garde manger is responsible for preparation of all cold foods,
salads, dressings, appetizers, pates, etc.
- The Butcher or Boucher is responsible for butchering meats, poultry,
and fish. The Butcher may also be responsible for breading fish and
meats as well.
Chef or Patissier (pa-tee-syay)
- The Pastry Chef is responsible for baked items, pastries and desserts.
The Pastry Chef is also responsible for overall supervision of the
baking and pastry department.
- The Confisseur prepares candies, petit fours, etc.
- The Boulanger prepares breads, rolls, and unsweetened breads.
- The Glasier prepares frozen and cold desserts.
- The Decorateur prepares showpieces and wedding cakes.
or Announcer or Aboyeur
- The Expeditor or Announcer or Abouyeur accepts the orders from dining
room and relays them to the various station chefs. The Expeditor is
the last person to see plate before leaving the kitchen. In many operations
the Expeditor is actually the Chef.
- The Communard prepares the daily meal which is served to the staff.
- The Commis or Apprentice works under a station chef in order to
learn the respective responsibilities of the brigade.