presentation on kitchen organizational structure

1. Classical Kitchen Brigade
• The team of cooks and their assistants under the party systems is commonly called
as KITCHEN BRIGADE.
• Chef Augustus Escoffier introduced a system known as ‘brigade’ in a professional
kitchen.
• There are many jobs and responsibilities that have to be distributed to the kitchen
staff so that there is sense of accountability and ownership.
• The jobs and the duties of the staff members also vary from kitchen to kitchen, and
so do the titles attached to the jobs. But certain positions and titles do occur through
the industry.

2. Classical Kitchen Brigade for FIVE star Hotel
Classical Kitchen Brigade for THREE star Hotel

3. Duties & Responsibilities
1. Executive Chef –
Executive chef is the head of the kitchen department and he is responsible for all the activities carried in
the kitchen.
He needs to drive the vision and goal of the company.
He needs to guide or direct the food production team in providing consistent quality of food in all the
outlets, also need to maintain the standards in order to achieve the maximum level of customer
satisfaction.
Executive chef is responsible for all the planning of entire kitchen area, starting from the machinery,
equipment’s layouts, raw material, manpower etc. also he needs to plan for the kitchen designing and
layouts.

4.  He is also responsible for planning of the menu for various restaurants or outlets of his hotel.
 He needs to hire the required kitchen staff with necessary skills and education. And spread positive
attitude in them to fulfill the organizational goals.
 He is holly responsible for the hygiene and cleanliness of the entire kitchen areas, and should maintain
it properly all the time.
 He needs to schedule the organizational work and staffing according to the company standards.
He needs to coordinate with all other respective departments for better functioning of the hotel.
He needs to constantly monitor and measure the staff performance and help them to overcome with the
difficulties.

5. 2. Executive Sous Chef
 An executive sous chef is principle assistant to the executive chef. He assists the executive chef in
directing and guiding the food production team in providing consistent quality of food in hotel.
 Coordinate in detail with all the outlets to ensure total smooth running operations.
 Ensure that all set-ups and prepared food presentations are up to agreed standards with the
executive chef.
 Fully supervise all the food testing, presentations and food sampling in all the production phase.
 Conduct daily cleanliness checks with the assistant chefs and give feedback to executive chef.

6.  Fully monitor portion control in assigned kitchen area, with daily stock and product turnover, also
utilizing leftovers where and if possible.
 Ensure that all the employees in the department adhere to the organizations rules and regulations.

7. 03. Chef De Party
 Chef de party or CDP is usually a head of the particular section or area. He has to look after one
specific area or section assigned by executive chef or a sous chef. CDP will always reports to executive
or sous chef.
 Be responsible for controlling food wastage, without compromising on food quality
 Check all inter-kitchen food transfer is accurate and inform them to management
Ensure proper mise en place in his section for speedy preparations and service.
 Discuss production planning with staff working under him in his section.
 Receive daily requirements from the store room and get it checked and duly signed by his senior in the
kitchen.

8. 04. Commies & Team Members
 A commie or a team member is one who has to prepare and provide highest quality food in his respective
areas by following standards and recipes
 Prepare the entire mise en place in production sections for smooth operations and service to the customers
 Control food wastage without compromising food quality
 Ensure exact collection of perishables, grocery, and non-veg materials as per the storeroom requisition
 Maintain daily log book and registering equipment issues, and any critical information to be passed on to
next shift worker
 Ensure hygiene and proper cleanliness of his working area all the time
 Be responsible for maintaining all kitchen equipment’s in his area all the time

9. Co-ordination with Other Departments
 As we all know, kitchen is heart or center of the entire hotel operations.in order to keep all the area and
departments smooth functioning, it is very important to all of them to co-ordinate with each other in all
the possible manner.
 Everyone works as a team and hence the co-ordination of the kitchen and rest of departments in the
hotel or with people from outside of the hotel is very important.
 Thus in order to have maximum customer satisfaction kitchen needs to co-ordinates with all other
departments.
 These are directly or indirectly related with kitchen, and thus called as ‘internal customers’ and
‘external customers’.

10. INTERNAL CUSTOMERS

KITCHEN
HUMAN
RESOURCES
SECURITY
PURCHASE &
STORES
FINANCE
SALES &
MARKETING
ENGINEERING AND
MAINTAINANCE
F&B SERVICE
HOUSEKEEPING
FRONT OFFICE

11.  F&B SERVICE 1. For Service of Food & Beverage
2. Guest Communicator
3. Wine & Liquor for Cooking
4. Fruits & Vegetables for Service
5. Room Service & Guest Feedback.
 HOUSEKEEPING 1. Mainly responsible for Hygiene & Cleaning
2. Clean Uniform & Dusters
3. Pest Control & Fumigation
4. Functional Attire or Decoration
5. VIPAmenities & Supllies

12.  FRONT OFFICE 1. Guest Occupancy
2. VIP Arrival
3. Fairs & Festivals
 PURCHASE AND STORE 1. Ordering Raw Material
2. Standard Purchase Specification
 ENGINEERING AND MAINTENANCE 1. Maintenance of Equipment’s
2. Safety Instruction & Fire Fighting.
3. Routine Check up of Machinery
 HUMAN RESOURCES AND TRAINING 1. Staff Recruitment
2. Training & development
3. Employee Appraisal

13. EXTERNEL CUSTOMERS
KITCHEN
GUESTS
SUPPLIERS
LOCAL FOOD
AUTHORITIESGOVT.OFFICIALS
MEDIA

14.  GUESTS 1. Personalize Service & Customer Satisfaction
 SUPPLIERS 1. Quality & Proper material Supply.
 MEDIA 1. Promotion & Advertisement of Menu & Brand
 LOCAL FOOD AUTHORITIES 1. Food Inspections & Testing's
 GOVERNMENT OFFICIALS 1. Various Licenses