ion of kitchen

8/2/2019 ion of Kitchen

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ORGANIZATION STRUCTUREOF KITCHEN DEPARTMENT

BY:-

RAVI AHLAWAT


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Chef Agusutus Escoffier introduce a system known as birgade in

professional kitchen

Following are the key point related to the classical birgade in a professionalkitchen :-

The Traditional system was founded by Chef Agusutus Escoffier .

It was based on various sections in kitchen (for example,

Pastry, Butchery, etc.) Every section was named in French.

Every section is featured a head of department, with cook,helpers and porter under help him/ her

CLASSICAL BIRGADE


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ORGANIZATION STRUCTURE OF KITCHEN

DEPARTMENT Modern kitchen organization aim at orientation of staff in all the area of

kitchen

A business organization is defined as an arrangement of people in

jobs to accomplish the goals operation.

The jobs and duties of staff members varies from kitchen to kitchen

Here are some of the most common positions with a general definition foreeach and place in typical kitchen hierarchy


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Organizational chart of kitchen DepartmentIn large Hotel

ExecutiveChef

Exec sousChef

Pastry sousChef

Chinese sousChef

Italian sousChef

Indian sousChef

Lebanese sousChef

Staff canteenCDP

Kitchenexecutive

CDP

KitchenExecutive

CDP

Commis

KitchenExecutive

CDP

Commis

KitchenExecutive

CDP

Commis

KitchenExecutive

CDP

Commis

Apprentice

Commis

Apprentice

ApprenticeApprenticeApprentice

Commis

Apprentice


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ORGANISATION OF KITCHEN IN MEDIUM-SIZE HOTEL

EXECUTIVE

CHEF

BAKERY CHEFCONTENTINAL

CHEFINDIAN

CHEF

SOUS CHEF

BUCHARYCHEF

GARDMANGER

CHINESE CHEF

CDP-1

CDP-II

CDP-I

CDP-I

CDP-III

CDP-1

CDP-II

CDP-III

CDP-1

CDP-II

CDP-III

CDP-1

CDP-II

CDP-III

CDP-1

CDP-II

CDP-III


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Job Title - Executive Chef

Department - Kitchen Report To - F&B Manager/General

Manager

The specific responsibilities of an executive chef are to : 1- Drive the vision and the goal of the company. 2- Always lead by example, adopting a positive attitude to keep the team

sprit at its highest levels. 3- Greet with smile , colleagues and guest at any time or place within the

hotel , whether front of back of house. 4- Be committed to quality and profitability of product to ensure that guests

return and to aim to be the best hotel. 5- Identify and develop new products and equipment to enhance the

product quality. 6- Ensure the quality of food preparation and presentation as per

organizational standards. 7- Be responsible for the hygiene and cleanliness of the kitchen areas and

equipment.


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8- Ensure that menus are changed on a regular basis as per

corporate guidelines and market needs , in coordination withF&B manager/F&B director.

9- Ensure that the best quality of raw material is procuredand used in food preparation.

10- ensure storage of raw and cooked food/ raw material asper international standards.

11- Ensure department employees are fully trained throughconstant on the job-training.


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Job Title -

Department - Kitchen

Report To - Executive Chef The specific responsibilities of an executive sous chef are to:-

1-Coordinate in detail all food preparation and productions for allthe outlets , to ensure a total smooth running of the operation.

2-Ensure that all set-ups and prepared food presentations are up toagreed standards with the executive chef.

3-Fully supervise all food tasting , presentations and foodsamplings in all production phases.

4-Follow up on any issues that are delegated by the executive chef.

5-Recommend changes in menus , methods of preparation ,kitchen equipment to improve production standards and quality.


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6-Assist the executive chef in developing new cuisine

concept 7-Maintenance of standards of food quality , preparation, and

presentation.

8-Make sure all the raw material received in the hotel for

preparation is of high quality as per organizational standardsand product specifications.

9-Ensure prompt and accurate service by kitchen staff to thecustomer to achieve a high level of customer satisfaction.

10- Ensure availability of raw ingredients at all times by

proper planning and storage.


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Job Title - Pastry Chef


Report To - Executive Sous Chef The specific responsibilities of an pastry chef are to:-

1-Be responsible food preparation for all bakery and pastrystations.

2-Account for the usage and control of all foods and equipments inthe stations supervised by him\her.

3-Train staff in his\her stations on improved quality of foodproduction.

4-Attend the daily and weekly kitchen chefs meetings and the F&Bmeetings.

5-Supervise and train the chef de parties , commies andapprentices.


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Job Title - Sous Chef


Report To - Executive sous Chef The specific responsibilities of an sous chef are to:-

1-Look after the function of the executive sous chef during his\herabsence.

2-Be responsible for all food production in area assigned to him.

3-Attend the food and beverage meetings and departmentalmeetings.

4-Maintain all attendance records.

5-Be responsible for overall food cost control without affectingstandards of the hotel.


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Job Title - Kitchen Executive


Report To - Sous Chef The specific responsibilities of an kitchen executive are to:-

1-Be responsible for the organizational standards of food quality ,hygiene , preparation , and presentation in his\her kitchen.

2-Make sure all the kitchen equipment and machinery is in goodworking order at all times , in his area of work.

3-Recommend changes in systems and procedures to increaseefficiency and improve service levels.

4-Be responsible for maintaining of records in his\her area as peroperational/control requirements.

5-Check the quality and availability of raw ingredients at all timesfor smooth operation.


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6-Ensure food displays are set up and maintained

professionally as per organizational standards. 7-Be responsible for the hygiene standards of his\her kitchen

, storage areas , equipment and machinery.

8-Control food wastage , without compromising on food

quality. 9-Check attendance and punctuality of every team member.

10-Work in close coordination with F&B service team.

11-


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Job Title - Chef de Partie Department - Kitchen Report To - Kitchen Executive The specific responsibilities of an CDP are to:- 1-Ensure prompt ad accurate service by all kitchen staff under

his\her control to all the customers to achieve a high level ofcustomer satisfaction.

2-Be responsible for implementing hotel standards on food quality ,preparation and presentation in his\her section.

3-Recommend changes in menu at the time of new menu byintroducing new dishes/presentation.

4-Ensure that the hygiene and cleanliness of the kitchen area ismaintained as per kitchen standards.

5-Be responsible for controlling food wastage without compromisingon food quality.


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6-Ensure proper security ad safety of raw and cooked food , and

equipment by proper storage.7-Make sure that all the kitchen equipment is operated ,

maintained and stored properly and is safe to use.

8-Check that all the kitchen records are maintained properly at

all times.9-Ensure availability of ingredients in the kitchen at all times.

10-Discuss production planning with his/her commis , andconcerned higher kitchen authorities.

11-Register complaints regarding improper machineryfunctioning.


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Job Title -

Department - KitchenReport To - Chef de Partie

The specific responsibilities of a commis are to:- 1-Prepare food and provide prompt , courteous and accurate

service to all the customer as per organizational standard of qualityas directed.

2-Control food wastage without compromising o food quality. 3-Ensure hygiene and cleanliness of his/her area at all the times. 4-Be responsible for maintaining all kitchen equipment in his/her

area in good working condition. 5-Recommend quality status on all the products in his/her kitchen

to CDP. 6-Coordinate with other food and beverage section , engineering

,housekeeping etc. whenever required.


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