HIERARCHY AND

KITCHEN STAFFING

Agenda

• Hierarchy in kitchenDefinitionFunctionsTechnicalityAdministrative And SocialFlow Of Work In Kitchen

HIERARCHY AND KITCHEN STAFFING Hierarchy refers to the flow of authority from top to bottom in an organization and with

respect to the kitchen.

It refers to the flow of authority commencing from executive chef and goes to the bottom i.e. Kitchen helpers.

Staffing is the actual strength of the employees working at different levels, which depends upon the various factors as: -

• The extent of the menu and the market a kitchen is serving.

• Use of prepared convenience foods.

• Types of equipments available.

• Need of skill involved at the various levels.

• The size of the establishment.

kitchen Organization :

The organization of the hotel and restaurant kitchen depends upon the:

• Size of the operation • Type of the menu• Type of the service• Type of clientele

Administrative and social• COOPERATION OF KITCHEN WITH OTHER DEPARTMENTS

Cooperation with front office

• Front office will communicate arrival and departure list which will help to forecast about the quantities to cook.

• With the association assistance of front office kitchen people promote sales by explaining the guest as to what is available and where it is available.

• Front office gives the list of V.I.P. arrivals in order to increase the reputation of the establishment.

• Cooperation with house-keeping

It is mainly for the supply of linen i.e. Aprons, kitchen towels, dusters etc and to keep the kitchen clean.

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Cooperation with f & b service

There should be a close liaison b/w f &b service and the kitchen staff because f & b personal are involved in the selling of the products made by the kitchen department.

Cooperation with maintenance

Maintenance will keep the equipment in working condition. Further this department maintains all the electrical fittings. Also they introduce as well instruct about the use of new equipment.

Cooperation with store / purchase

This department will provide all the raw materials as required by the chef. The chef must indent in time to insure that the purchase personal get sufficient time to procure the raw materials. The chef also gives purchase specification from time to time depending upon the recipe requirement.

Functions Of Each Designation

• Head Chef ( Chef de Cuisine) He person in overall control of the kitchen including staff management,

deal with suppliers, manage costs and budgets, scheduling, ordering and planning what goes on the menu.

• Executive Chef Large businesses such as hotels may have an Executive chef whose role is

very similar to the Head chef of a restaurant, but on a larger scale. They may be example for planning the menu and style of cuisine to be served.

• Sous Chef• The sous-chef de cuisine (under-chef of the kitchen) is the

assistant of the executive chef and is second in command

• Expediter (Aboyeur)The expediter takes the orders from the front of house staff and

relays them to the stations in the kitchen.

• Chef de Partie (Station Chef, Line Cook)• A chef de partie is responsible for running sections of a kitchen. In large

kitchens, each station chef might have several cooks and/or assistants and it is their job to ensure that the food goes out during service in the appropriate time.

Station chef titles which are part of the brigade system include the following:

Butcher Fish Chef Commis Kitchen assistants (aka Kitchen Porters or Kitchenhands) Dishwasher (escuelerie) Sauté Chef (Saucier) Roast Chef (Rotisseur) Pantry Chef Grill Chef

KITCHEN WORK FLOW

• Organizing the kitchen into separate areas for separate tasks lies at the heart of hygienic kitchen design.

• The exact layout depends on the size of the kitchen as well as what type of meals are to be prepared there.

• The objective is to facilitate a smooth work flow:• Delivery >> storage>> preparation>> service

• It’s all quite logical really.• Storage rooms, refrigerators and freezers should be near

delivery areas.• Vegetables and fruit should be prepared near their place of

storage, away from other food preparation areas. Be careful not to spread bacteria from any soil that might be present in the fruit and vegetables.

• Raw meat and poultry must be dealt with away from other foods.

• Organizing the kitchen in this way reduces the risk of cross-contamination of food.