Slide 2 Kitchen brigade hierarchal structure F&B4U
Executive/head chef/kitchen manager Sous chef/second chef Chef de
partie/section chef leaders/cooks Senior commis chefs/assistant
cooks Commis chefs Apprentices Slide 3 Classical kitchen brigade
structure (chef de cuisine) Head chef Sous chef (second chef) (Chef
Entremettier) Vegetable chef Commis chef Apprentices Chef
Patisserie Pastry chef) Commis chef Apprentices Chef saucier (sauce
chef) Commis chef Chef tournant Relief chef Commis chef Kitchen
porter Sous chef (second chef) Chef du garde manger (larder chef)
Commis chef Kitchen Porter Chef rotisseur (roasts chef) Commis chef
Chef rotisseur Meat chef) Commis chef Apprentices Fish poissionier
Fish chef ( Commis chef Apprentices F&B4U Slide 4 Roles of
Executive/head chef/ kitchen manager or chef de cuisine F&B4U
Kitchen Manager administrator and budget-holder responsible for the
production of all food items and the amount of actual cooking
responsible for health and safety in charge of staff recruitment
and purchasing of resources Slide 5 Roles of sous chef /second chef
F&B4U In charge of operations in the absence of the senior chef
responsible for the production of food on a daily basis Depending
on the size of operation there may be more than one sous chef Slide
6 Role of Chef du partie/ section chef leaders/cooks F&B4U
Responsible for a particular section or number of sections in the
kitchen Slide 7 Chef du partie - sections F&B4U These sections
may include: Chef saucier/rtisseur (sauce and roasts and entres)
Chef du garde-manger (larder section) Poissonnier (fish section)
Chef etremettier (vegetable section) Chef ptissier (pastry section)
Chef tournant (relief chef) Slide 8 Chefs / cooks F&B4U Key
members of the section In charge of the section when the chef du
partie is absent Generally works in the larger sections e.g.
ptissier and larder Slide 9 Commis chef/assistant cook F&B4U
Depending on the size of operation there may be one or more commis
chefs responsible for the day- to-day preparation and cooking
within the section Slide 10 Kitchen porter / sculery maid F&B4U
hired or employed for the cleaning of utensils and equipment in
some operations they may be required to do some basic food
preparation Slide 11 F&B4U Some pictures in the presentation
have been taken from the public domain via the Internet. The
presentations are used for non-profit educational purposes.
