Location via proxy:   [ UP ]  
[Report a bug]   [Manage cookies]                
Scribd Logo
Upload

Welcome to Scribd!

  • 389 views

    Kitchen Brigade Chart New

    Uploaded by

    itzmeaneesh
    The document outlines the modern kitchen brigade hierarchy, headed by a corporate chef and executive chef. Below them are sous chefs who oversee various chef de partie (C.D.P.), who are each in charge of a specific area like bakery, banquets, or cold kitchen. Commis chefs of varying levels and apprentices/trainees assist the C.D.P. in each specialty kitchen area.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd

    Kitchen Brigade Chart New

    Uploaded by

    itzmeaneesh
    389 views1 page
    The document outlines the modern kitchen brigade hierarchy, headed by a corporate chef and executive chef. Below them are sous chefs who oversee various chef de partie (C.D.P.), who are each in charge of a specific area like bakery, banquets, or cold kitchen. Commis chefs of varying levels and apprentices/trainees assist the C.D.P. in each specialty kitchen area.

    Original Description:

    brigade

    Copyright

    © © All Rights Reserved

    Available Formats

    DOC, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    The document outlines the modern kitchen brigade hierarchy, headed by a corporate chef and executive chef. Below them are sous chefs who oversee various chef de partie (C.D.P.), who are each in charge of a specific area like bakery, banquets, or cold kitchen. Commis chefs of varying levels and apprentices/trainees assist the C.D.P. in each specialty kitchen area.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    389 views1 page

    Kitchen Brigade Chart New

    Uploaded by

    itzmeaneesh
    The document outlines the modern kitchen brigade hierarchy, headed by a corporate chef and executive chef. Below them are sous chefs who oversee various chef de partie (C.D.P.), who are each in charge of a specific area like bakery, banquets, or cold kitchen. Commis chefs of varying levels and apprentices/trainees assist the C.D.P. in each specialty kitchen area.

    Copyright:

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

    VIJAYALAKSHMI INSTITUTE OF HOSPITALITY SCIENCE

    KITCHEN BRIGADE/HIERARCHY (MODERN SYSTEM)


    Corporate chef
    Executive chef

    Sous chef

    *C.D.P (CHEF DE PARTIE)

    C.D.P

    C.D.P

    C.D.P

    C.D.P

    C.D.P

    (Coffee shop)

    (Chinese)

    (Bakery)

    C.D.P

    (Room service) (Cold Kitchen)

    (Banquet)

    Commis-I

    Commis-I

    Commis-I

    Commis-I

    Commis-I

    Commis-I

    Commis-II

    Commis-II

    Commis-II

    Commis-II

    Commis-II

    Commis-III

    Commis-III

    Commis-III

    Commis-III

    Commis-III

    Apprentices

    Apprentices

    Apprentices

    Apprentices

    Apprentices Apprentices

    Trainees

    Trainees

    Trainees

    COMPILED BY
    A R PILLAI

    Trainees

    Trainees

    Sous chef
    C.D.P

    C.D.P

    (Indian)

    (Pastry)

    C.D.P

    C.D.P

    (Butchery)

    (Specialty kitchen)

    Commis-I

    Commis-I

    Continental

    Commis-II

    Commis-II

    Commis-II

    Italian

    Commis-III

    Commis-III

    Commis-III

    Apprentice

    Apprentice

    Trainees

    Trainees

    Trainees

    Halwai

    Tandoor

    Commis

    Commis

    Trainees

    Trainees

    You might also like