Culinary Fundamentals With Lab: Lesson 1

Culinary
Fundamentals
with Lab
Lesson 1
In this course, students will apply or put into
practice the knowledge and techniques that they
have learned during their Kitchen Essential course,
such as knife handling skills, selection and proper
use of tools and equipment, safety, hygiene &
sanitation, basic food preparation, etc.
An emphasis will be placed on mise en place, the
management of time, ingredients and equipment,
as they prepare to start cooking, with a reflection
on the previous units to ensure a safe and sanitary
work environment.
2
Kitchen
Brigade
+ A kitchen brigade system/hierarchy is one in which each person
has a designated area to work in and each section of the kitchen
has the required number of staff to produce the food from their
section.
+ This system is based on the European brigade.
+ Georges Auguste Escoffier, “king of chefs”, created the kitchen

brigade system.
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+ Georges-Auguste Escoffier was born in Southern France in 1846.
+ He became an apprentice chef in his uncle’s restaurant Le Petite Moulin Rouge,

at the tender age of 13.
+ Before long he was offered a job in Paris and soon found himself as the chef of
the general quarters of the Army of the Rhine, at the beginning of the Franco-
Prussian War in 1870.
+ The system is attributed to Georges Auguste Escoffier, who first

instituted it in the kitchen at London's Savoy Hotel
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+ However, small restaurant establishments in the Philippines may
not use the Brigade system.
+ The kitchen in a large hotel is more likely to use this brigade

system.
+ The number of staff in each establishment will depend on the

style of service, how many chefs it will require for that service
and how much they charge for the meals.
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7
Executive Chef
The Executive chef sits at the top of the kitchen hierarchy; their role is primarily managerial. Executive chefs
tend to manage kitchens at multiple outlets and are not usually directly responsible for cooking.
Chef de Cuisine (Head Chef)

‘Head Chef’ is the translation for the French term ‘Chef de Cuisine’. The Head Chef will typically focus on
managerial duties relating to the whole kitchen. For example, they supervise and manage staff, control costs and
make purchases, and liaise with the restaurant manager and suppliers to create new menus.
Sous Chef (Deputy Chef)

The sous chef shares a lot of the same responsibilities as the head chef, however they are much more involved in
the day-to-day operations in the kitchen.
The sous chef also fills in for the head chef when they are not present.
8
Communard (staff cook) prepares the meal for the restaurant staff.
Chef de Tournant (Roundsman/Swing Cook/Relief Cook) – This person does not have a specific job,
but rather fills in as and when needed at different stations.
Chef de Partie (Station Chef)

This role is a vital part of the brigade system, but it’s split into many different roles. There is more
than one chef de partie and each one is responsible for a different section of the kitchen.
9
Specific chef de partie roles include the following:
•Sauté Chef/Saucier (Sauce chef) – This chef is responsible for sautéing foods and creating sauces
and gravies that accompany other dishes. They report directly to the head chef or sous chef.
•Boucher (Butcher Chef) – They prepare meat and poultry before they are delivered to their
respective stations.
•Poissonnier (Fish Chef) – They prepare fish and seafood. In smaller kitchens, the boucher often
takes on the role of the poisonnier.
•Rotisseur (Roast Chef) – They are responsible for roast meats and appropriate sauces.
•Friturier (Fry Chef) – This member of staff prepares, and specialises in, fried food items.
10
•Grillardin (Grill Chef) – They are the king or queen of all things grilled.
•Garde Manger (Pantry Chef) – This person is in charge of the preparation of cold dishes, such as
salads.
•Pattisier (Pastry Chef) – The master of all things pastry, baked goods, and desserts.
•Entremetier (Vegetable Chef) – They prepare vegetables, soups, starches, and eggs. In larger
kitchens, this role may split into two:
• Potager, who is in charge of making soups, and
• Legumier, who is in charge of preparing any vegetables.
11
Commis Chef (Junior Chef)
The commis chef works under the chef de partie to learn the ins and outs of a specific station. The
junior chef has usually recently completed, or is still partaking in, formal training.
Kitchen Porter
Kitchen porters assist with basic tasks in the kitchen, and are less likely to have had formal training.
Their role typically involves introductory food preparation, such as peeling potatoes, and some
cleaning duties.
Escuelerie (Dishwasher)
This person is responsible for washing anything that was used in the food preparation and cooking
process.
Aboyeur (Waiter/Waitress)
Waiters and waitresses work at the front of house and are customer-facing. They serve customers their
dishes and anything else they order. If a customer has a problem with their food, it is the role of the
waiter or waitress to report this to the kitchen
12
Thank you
3/1/20XX 13

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Culinary

+ This system is based on the European brigade.

+ Georges Auguste Escoffier, “king of chefs”, created the kitchen

+ He became an apprentice chef in his uncle’s restaurant Le Petite Moulin Rouge,

+ The system is attributed to Georges Auguste Escoffier, who first

+ The kitchen in a large hotel is more likely to use this brigade

+ The number of staff in each establishment will depend on the

Chef de Cuisine (Head Chef)

Sous Chef (Deputy Chef)

Chef de Partie (Station Chef)

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