FOOD PRODUCTION

Chapter 3:

STAFFING IN THE KITCHEN

The organization of the hotel and restaurant kitchen will depend upon the size of the operation as well as the type of service and the menu. As mentioned in the previous chapter, the classical kitchen brigade was devised by Escoffier, but was designed for a large operation utilizing complex menus.

This classical brigade included a Chef (executive chef) who was responsible for all the activities in the kitchen. The second in command in the kitchen was the sous-chef (second chef/understudy chef) who was directly in charge of production. Production in the kitchen was divided into stations which were over seen by chefs de partie (section heads). These included:

1. The saucier was responsible for the sauces, stocks and stews.
2. The Garde Manger was responsible for all the cold foods including the cold meats, salads and buffet items including the non edible displays.
3. The Potager was responsible for all types of soups.
4. The Poissoner was responsible for all the fish dishes.
5. The Entremetier prepared all the vegetables, pastas and egg dishes.
6. The Rotisseur was responsible for cooking large joints of meats, poultry and roast items.
7. The Grillardin prepared the broiled items and possibly the deep fried meats and fish.
8. The Patissier would prepare the pastry and desserts.
9. The Boulanger baked all types of breads and bread rolls.
10. The Tournant acted as swing or the relief cook.

The various chefs de partie were assigned helpers, trainees or apprentices who helped carry out the work in the department. These were referred to as Commis

Larger modern kitchens still use a version of the classical brigade organization. The major change is the collapsing of positions, merging of duties and multi - skilling. In Indian set ups, there would be an Indian section which would be broken up into the Tandoor section, the Handi section and the Tava section. You will also find a Chinese section as this cuisine is very popular in India. The development of Satellite kitchens came into being with the opening of Speciality cuisines in the hotels featuring international cuisines such as Japanese, Thai and Mexican food which require specially trained staff, specialized kitchen equipment and food ingredients procured and sourced out from International markets.

The complexities involved in the staffing of a property would be in proportion to the complexity of the property itself. The number of the staff does not necessarily reflect the quality of the food served by the establishment. The one item that remains constant from the classical brigade to the modern versions is the importance of the position of the chef, whether he is a working chef or an executive chef.

The Executive Chef sets the tone and tempo of the kitchen. This individual is the administrative head of the entire kitchen. The responsibilities of the executive chef include planning, purchasing, supervision, training, preparation and service. There is truth in the statement `a well organized executive chef means a well organized kitchen’. The Executive Chef delegates responsibility and authority to subordinates, but the overall responsibility remains with him. As the technology of the 20^th Century evolves into the technocracy of the 21^st Century demand will become even greater for chefs who can function not only as skilled craftsmen but as efficient managers and administrators as well.

To qualify as an executive chef, a cook must have many talents and years of experience in food preparation and service. The chef is in effect a food production manager and purchasing agent as well as a skilled cook. To operate their kitchen at a profit, they must be well versed in the varied and detailed functions of each position and station. Few people outside the profession are fully aware of the responsibility of the executive chef. He is one of the most important administrators in the establishment with several other chefs, cooks, trainees, apprentices, commis and helpers on his team.

Here is detailed description of the Executive Chef, his duties and responsibilities:

Executive Chef, Chef de Cuisine, Head Chef and Manager of Food production are all nomenclatures of the position. He supervises and coordinates of the chefs and other members of his team, engaged in preparing and cooking foods to ensure efficient and profitable food service. He plans or participates in menu planning and utilization of food surpluses and leftovers, taking into account probable number of requests, marketing conditions, popularity of various dishes and recency of menus. He would estimate food consumption and purchases. He will requisition food ingredients and kitchen supplies. He will review menus, analyzes recipes, determines food and labor policy to control costs. He must supervise the cooking and other kitchen personnel and coordinates their assignments to insure economical and timely food production. He is also in charge of portion control, garnishing, standardising and dispensing of food orders. He hires, trains and fires employees. He will coordinate with other departments who interact with the kitchen, for example, the stores, food and beverage outlets, housekeeping and maintenance departments. In short…he is the Boss Attached is a short note that I want you to remember always….especially points number 1 & 2. Read carefully and keep it in mind…..especially if you are thinking of arguing with or crossing swords (or knives) with THE CHEF

vernon coelho

ihm mumbai