Introduction to kitchen operation, kitchen structure and brigade, roles and responsibility

1. PRINCIPLES OF FOODPRINCIPLES OF FOOD
PREPARATIONPREPARATION

2. Introduction to KitchensIntroduction to Kitchens
OperationsOperations
1. The Organization of Structure
2. Kitchen Position and Responsibilities
3. Personal Appearance and Hygiene
4. Food and Kitchen Safety

3. 1. The Organization Structure1. The Organization Structure
 The basis of Kitchen Organization
 the purpose of kitchen organization is to allocate tasks
and all workers know what their responsibilities are.

4. 1.1. The way a kitchen is organized1.1. The way a kitchen is organized
depends on several factors;depends on several factors;
i. The menu
ii. The type of establishment
 Major types of foodservice establishments are listed
as follows:
i. Hotels
ii. Institutional kitchens
iii. Catering and banquet services
iv. Fast- food restaurants
v. Full-service restaurants

5. Cont………..Cont………..
1.1. The way a kitchen is organized1.1. The way a kitchen is organized
depends on several factors;depends on several factors;
iii. The size of operation (the number of
customers)
iv. The physical facilities, including the
equipment in use.

6. 1.2. The Classical Brigade1.2. The Classical Brigade
 In a small operation, the station chef may be the
only worker in the department. But in a large
kitchen, each station chef might have several
assistants.
 This system, with many variations, still used
today, especially in large hotels with traditional
kinds of food service.
The major positions are as follows:

7. Kitchen BrigadeKitchen Brigade
C O O K A N D A S S I S T A N T S
C H E F S D E P A R T I E ( S T A T I O N C H E F S )
S O U S C H E F
T y p e t it le h e re
E X E C U T I V E C H E F

8.  3.0. Kitchen Position & Responsibilities
 (i). Executive Chef
 responsible for all aspects of food production,
including; (PLOC)
i. Planning
ii. Leading
iii. Organizing
iv. Controlling

9. (ii).The Sous chef (Soo Shef)(ii).The Sous chef (Soo Shef)
 is directly in charge of production. Because the
executive chef’ responsibilities require a great deal
of time in the office, the Sous chef takes
commands of the actual production and the
minute- by-minute supervision of the staff.

10. (iii). The station chefs (chefs de Partie)(iii). The station chefs (chefs de Partie)
 are in charge of particular areas of production.
The most important station chefs;
i. Sauce chef (saucier)
ii. Fish cook (poissonier)
iii. Vegetable cook (rotisseur)
iv. Pantry chef (garde manger)
v. Pastry chef (patissier)

11. i. Sauce chef (saucier)
Prepares sauces, stews and hot hors d’oeuvres,
and sautes foods to orders. This is usually the
highest position of all the stations.
ii. Fish cook (poissonier)
Prepares fish dish. (this station maybe handles by
the saucier in some kitchens)
iii. Vegetable cook ( entremetier)
prepares vegetables, soups, starches, and eggs.
Large kitchens may divide these duties among the
vegetables cook, the fry cook and the soup cook

12. iv. Roast cook ( rotisseur)
Prepares roasted and braised meats, their gravies
and broils meats and other items to order.
v. Pantry chef (garde manger)
is responsible for cold foods, including salads and
dressing, pates, cold hors d’oeures, and buffet
items.
vi. Pastry chef (patissier)
prepares pastries and desserts

13. (iv). Cooks and assistants(iv). Cooks and assistants
 in each station or department help with
particular duties that are assigned to them.
 for example; the assistant vegetables
cook may wash, peel, and trim vegetables.

14. 3.1. Modern Kitchen Organization3.1. Modern Kitchen Organization
 In fact, some large hotels have even larger staff
with other positions such as separate day and night
Sous chef, assistants chef, banquet chef, butcher,
baker and so on.
 Most modern operations are smaller than classical
brigade.

15. 3.2. Skill Levels3.2. Skill Levels
i.i. SupervisorySupervisory
ii. Skilled and technicalii. Skilled and technical
iii. Entry leveliii. Entry level
i. Supervisory
– The head of a food service kitchen such as executive
chef, head chef, working chef or kitchen director. They
must have management and supervisory skills as well
as a thorough knowledge of food production.
eg: organizing, ,motivate people, planning ,menus and
production procedures, controlling costs, purchasing
food supplies and equipment.

16. ii. Skilled and technical
– They must have knowledge and experience in
cooking techniques, at least for all dishes made
in their own department.
iii. Entry level
– Entry-level job in food service usually require
no particular skills or experience.

17. 3.3. Standards Of Professionalism3.3. Standards Of Professionalism
i. Positive attitude toward the job
ii. Staying power
iii. Ability to work with people
iv. A full range of skill
v. Experience
vi. Dedication to quality
vii. Good understanding of the basics

18. 4.4. Personal Appearance & HygienePersonal Appearance & Hygiene
 Maintain good health; have regular physical and dental
checkups.
 Do not handle food when ill.
 Fundamentals Good Personal hygiene;
i. Keep hair clean and neat, and contain it if necessary.
ii. Keep fingernails short and well maintained, with no polish.
iii. Keep hands away from hair and face when working with food.
iv. Do not smoke or chew gum when working with food.
v. Begin each shift in a clean, neat uniform.
vi. Do not wear the uniform to or from work or school.
vii. Store the uniform and all clothing in a clean locker.
viii. Do not wear jewelry other than a watch and/ or a plain ring, to
reduce risk of personal injury and/ or cross contamination.

19. 5. Food & Kitchen Safety5. Food & Kitchen Safety
 5.1. Food-borne illness
 An illness in human caused by the consumption of an adulterated food
product. For an official determination that an outbreak of food-borne
illness has occurred, two or more people must have become ill after
eating the same food, and the outbreak must be confirmed by health
officials.
 The source of the contamination affecting the food supply can be;
i. Chemical- insecticides & cleaning compounds.
ii. Physical- careless food handling
iii. Biological- 2 subcategories ;
– (i) intoxication- food containing poison (toxins) from
bacteria , molds & certain plants and animals ex;
mushroom, green potatoes and other plants.
– & (ii) infection- food eaten by individual contains large
numbers of living pathogens. Ex; virus, parasites, and
bacteria and etc.

20. cont…..cont…..
Preventing;Preventing;
1. Avoiding Cross contamination- personal hygiene, work area ,1. Avoiding Cross contamination- personal hygiene, work area ,
equipment & etc.equipment & etc.
2. Keeping Food Out of the Danger Zone- 5 C -60 C .2. Keeping Food Out of the Danger Zone- 5 C -60 C .
-Food can be stored at these specific temperatures;-Food can be stored at these specific temperatures;
i. Meat and poultry; 0 C to 2 Ci. Meat and poultry; 0 C to 2 C
ii. Fish and Shellfish ; -1 C to 1 Cii. Fish and Shellfish ; -1 C to 1 C
iii. Eggs; 3 C to 4 Ciii. Eggs; 3 C to 4 C
iv. Dairy Product; 2 C to 4 Civ. Dairy Product; 2 C to 4 C
3. Hold cooked or Ready- to- Serve Food Safely3. Hold cooked or Ready- to- Serve Food Safely
4. Cooling Foods Safely4. Cooling Foods Safely
5. Reheating Foods Safely5. Reheating Foods Safely
6. Thawing Frozen Foods Safely6. Thawing Frozen Foods Safely

21. 5. Food & Kitchen Safety5. Food & Kitchen Safety
 5.2. Working Safely

i. Clean up grease and other spills as they occur. use salt or
cornmeal to absorb grease, then clean the area.
 ii. Warn coworkers when are coming up behind them with
something hot or sharp.
 iii. Alert the port washer pots, pans, and handles are especially hot.
 iv Learn about first aids, CPR, and mouth-to-mouth resuscitation.
Have a well-stocked first-aid kits on hand.
 v. Handle equipment carefully, especially knives, mandolins, slices,
grinders , band saws, and other pieces of equipment with sharp
edges.
 vi. Use separate cutting boards for cooked and raw foods, and
sanitize after using.