BA Hons Hospitality Management

1
Unit 7 Week 5 Kitchen brigades and job roles
2
Food production and kitchen personnel

• The number of chefs employed in relation to the
  number of customers to be served is a ratio
  affected by the following
• Kitchen efficiency
• Overheads
• Type and complexity of the menus
• Staff capabilities
• Kitchen equipment
• Preparation and service time available
• The expectations of customers

3
The menu
Amuse bouche
Entreé
Hors duvres
Releveé
Soups
Entremets
Farinaceous
Dessert
Fish
Savoury
Friandises
Sorbet
4
The personnel
Head Chef (Executive Head Chef)
Sous Chef (Second Chef)
Chef de Partie (Section Chef)
Commis Chefs (Assistant Chefs)
Apprentice Chefs
5
The traditional partie system
Saucier (Sauce)
Boucher (Butcher)
Rôtisseur (Roast)
Pâtissier (Pastry)
Poissonnier (Fish)
Boulanger (Baker)
Lentremettier (Vegetables)
Chef Tournant (Relief)
Potager (Soups)
Chef de garde (Duty cook)
Garde-manger (Larder)
Chef de nuit (Night cook)
Chef de petit dejeuner (Breakfast cook)
Communard (Staff cook)
Grillardine/trancheur (Grill cook/carver)
Laboyeur (Caller)
6
Food production systems

• Cook to order
• Cook and hold
• Collect to order
• Cook chill
• Cook freeze
• Sous-vide