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

Welcome to Scribd!

  • 55 views

    Kitchen Brigade

    Uploaded by

    Ven Pretty
    The document defines the roles and responsibilities of various positions within a professional kitchen brigade. The chef de cuisine manages the overall kitchen operation including menus, recipes, purchasing, and staff training. Sous-chefs assist the chef de cuisine and represent the kitchen in their absence. Other positions include sauciers, chefs de partie who manage stations, commis who assist chefs de partie, and apprentices who perform preparatory work. Additional roles include specialized cooks for items like fish, soups, vegetables, as well as bakers, butchers and dishwashers.

    Copyright:

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

    Kitchen Brigade

    Uploaded by

    Ven Pretty
    55 views2 pages
    The document defines the roles and responsibilities of various positions within a professional kitchen brigade. The chef de cuisine manages the overall kitchen operation including menus, recipes, purchasing, and staff training. Sous-chefs assist the chef de cuisine and represent the kitchen in their absence. Other positions include sauciers, chefs de partie who manage stations, commis who assist chefs de partie, and apprentices who perform preparatory work. Additional roles include specialized cooks for items like fish, soups, vegetables, as well as bakers, butchers and dishwashers.

    Original Description:

    Notes for food shap

    Original Title

    Kitchen-Brigade

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    The document defines the roles and responsibilities of various positions within a professional kitchen brigade. The chef de cuisine manages the overall kitchen operation including menus, recipes, purchasing, and staff training. Sous-chefs assist the chef de cuisine and represent the kitchen in their absence. Other positions include sauciers, chefs de partie who manage stations, commis who assist chefs de partie, and apprentices who perform preparatory work. Additional roles include specialized cooks for items like fish, soups, vegetables, as well as bakers, butchers and dishwashers.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    55 views2 pages

    Kitchen Brigade

    Uploaded by

    Ven Pretty
    The document defines the roles and responsibilities of various positions within a professional kitchen brigade. The chef de cuisine manages the overall kitchen operation including menus, recipes, purchasing, and staff training. Sous-chefs assist the chef de cuisine and represent the kitchen in their absence. Other positions include sauciers, chefs de partie who manage stations, commis who assist chefs de partie, and apprentices who perform preparatory work. Additional roles include specialized cooks for items like fish, soups, vegetables, as well as bakers, butchers and dishwashers.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Chef de cuisine 

    (kitchen chef; "chief of the kitchen")


     is responsible for overall management of kitchen; supervises staff, creates menus and new recipes
    with the assistance of the restaurant manager, makes purchases of raw food items, trains
    apprentices, and maintains a sanitary and hygienic environment for the preparation of food.

    Sous-chef de cuisine (deputy/second kitchen chef; "under-chief")


     receives orders directly from the chef de cuisine for the management of the kitchen, and often
    serves as the representative when the chef de cuisine is not present.
    Saucier (saucemaker/sauté cook)
     prepares sauces and warm hors d'oeuvres, completes meat dishes, and in smaller restaurants, may
    work on fish dishes and prepare sautéed items. This is one of the most respected positions in the
    kitchen brigade.[3]
    Chef de partie (senior chef; "chief of the group")
     is responsible for managing a given station in the kitchen, specializing in preparing particular
    dishes there. Those who work in a lesser station are commonly referred to as a demi-chef.
    Cuisinier (cook)
     is an independent position, usually preparing specific dishes in a station; may also be referred to
    as a cuisinier de partie.
    Commis (junior cook / assistant cook)
     also works in a specific station, but reports directly to the chef de partie and takes care of the
    tools for the station. A woman is a commise.
    Apprenti(e) (apprentice)
     are often students gaining theoretical and practical training in school and work experience in the
    kitchen. They perform preparatory work and/or cleaning work.
     An apprenti is a male, and apprentie female.
    Plongeur (dishwasher or kitchen porter)
     cleans dishes and utensils, and may be entrusted with basic preparatory jobs.
    Marmiton (pot and pan washer; kitchen porter)
     in larger restaurants, takes care of all the pots and pans instead of the plongeur.
    Rôtisseur (roast cook)
     manages a team of cooks that roasts, broils, and deep fries dishes.
    Grillardin (grill cook
     in larger kitchens, prepares grilled foods instead of the rôtisseur.
    Friturier (fry cook)
     in larger kitchens, prepares fried foods instead of the rôtisseur.
    Poissonnier (fish cook)
     prepares fish and seafood dishes.
    Entremétier / entremettier (entrée preparer)
     prepares soups and other dishes not involving meat or fish, including vegetable dishes and egg
    dishes.
      Originally the entremets preparer.
    Potager (soup cook)
     in larger kitchens, reports to the entremétier and prepares the soups.
    Legumier (vegetable cook)
     in larger kitchens, also reports to the entremétier and prepares the vegetable dishes.[5]

    Garde manger (pantry supervisor; "food keeper")


     is responsible for preparation of cold hors d'oeuvres, pâtés, terrines and aspics; prepares
    salads; organizes large buffet displays; and prepares charcuterie items.[3]
    Tournant (spare hand/roundsman)
     moves throughout the kitchen, assisting other positions in kitchen.
    Pâtissier (pastry cook)
     prepares desserts and other meal-end sweets, and for locations without a boulanger, also
    prepares breads and other baked items; may also prepare pasta. [4]
    Confiseur
     in larger restaurants, prepares candies and petit fours instead of the pâtissier.[5]
    Glacier

     in larger restaurants, prepares frozen and cold desserts instead of the pâtissier.[5]
    Décorateur
     in larger restaurants, prepares show pieces and specialty cakes instead of the pâtissier.[5]
    Boulanger (baker)
     in larger restaurants, prepares bread, cakes, and breakfast pastries instead of the pâtissier.[4]
    Boucher (butcher)
     butchers meats, poultry, and sometimes fish; may also be in charge of breading meat and fish
    items.[5]

    You might also like