Activity 1 Sanitation and the Kitchen Brigade System

Gianne Lyrish Raco

BS Hospitality Management

1. Give at least 30 Safety, Hygiene and Sanitation practices inside the kitchen (before, during
and after food preparation)

BEFORE DURING AFTER

 Wash your hands  Using clean utensils
regularly for tasting food
 Wear single-use  Use a food
gloves thermometer to make
sure food is cooked
 Wear proper attire  Use separate cutting
board
 Remove all the  Wash fruits
accessories vegetables before
peeling
 Refrain from wearing  Do not wash meat,
nail polish poultry or eggs
 Cleaning food  Do not touch the food
preparation surface that is ready for
serving
 Use appropriate  Clean the lids on the
cleaning chemicals can goods before
opening
 Clean and sanitize  Do not reuse
cooking equipment marinades used on
before using raw food
 Provide hand sink in  Not smoking or eating
the kitchen in food preparation
and washing areas
 Hang poster of the  Designate a knife for
kitrchen premises and meat, poultry and for
the best hygiene vegetable and fruits
practices
 Using separate cloth
for cleaning and
wiping plates
 Cleaning and wiping
tables
 Clean with hot and
soapy water all the
utensils used
 Wash and sanitized
oven and sink once a
day
 Wash dish towels on
the hot cycle in
washer
 Do not leave out for
more than 2 hours
the cut fruits and
vegetable
 Ok to refrigerate
foods while they’re
still warm
 All food must be
stored atleast 6
inches off the floor
 Kitchen equipment
used to preapare
must sanitize after
using
 Remove garbage,
wash afterwards
2. What is Kitchen Brigade System?
Kitchen Brigade System is a systemof hierarchy found in restaurants and hotels
employing extensive staff, commonly reffered to as ‘Kitchen Staff”

3. Give the staff included in the Kitchen Brigade (French term/English term) and give their
responsibilities
Chef Exécutif (Executive Chef) - The executive chef is like the back-of-house CEO. This role is less
about day-to-day kitchen operations and more about strategic business decisions, like creating
the restaurant’s menu or concept.
Chef de Cuisine (Kitchen Leader) - The chef de cuisine is the manager of the kitchen who also
collaborates with the restaurant’s general manager. Unlike the executive chef, the chef de
cuisine is involved in day-to-day kitchen operations.
Sous Chef de Cuisine (Sous Chef) - commonly called the “sous chef” in English. sous chef helps
oversee the line cooks and assists with management duties. This position steps in for the chef de
cuisine when needed.
Chef de Partie (Line Cook) - The system has several types of chefs de cuisine, also known as line
cooks, that oversee each station in the brigade system. Their specific duties, and titles, depend
on their stations.
Commis Chef (Junior Chef) - In the traditional brigade system, line cooks have junior chefs
working with them. Junior chefs help execute orders at the stations to which they’re assigned.
So the commis chef to the poissonnier would help their boss prepare fish dishes, while
the commis chef to the saucier would help make sauces.
Plongeur (Dishwasher) - The dishwasher, or plongeur, is a critical kitchen job in the brigade
system. This position cleans dishes and prepares them for another round of service by drying
and organizing them.

4. Give at least 5 local and 5 international chefs (give a brief background)

LOCAL
 Robby Goco - Chef and restauranteur, since the start of his career, Goco has always been an
advocate for supporting the country by sourcing his ingredients sustainably and locally.

 Jordy Navarra – the man behind Toyo Eatery. He runs the restaurant alongside his wife, May
Navarra. Jordy has been recognized for his great leadership skills

 Thirdy Dolatre - thirdy has always had a love for cooking since he started making dishes at the
age of 7. His passion for culinary arts and love for the grind is what makes him a star chef in our
book.

 Claude Tayag - unstoppable man behind some of Philippine’s best restaurants. He is also a triple
threat in the world of art because of his work as a painter, author, and culinary expert.
  Josh Boutwood - the man in charge at Helm, The Test Kitchen, and Savage. Boutwood has also
mastered the art of social media and photography by showcasing a tasteful Instagram feed for
his list of growing followers.

INTERNATIONAL

 Wolfgang Puck - Austrian-American chef, restaurateur and actor,known for modern French
cooking in American kitchens. He famously catered for Kim Kardashian’s wedding to Chris
Humphries in 2011. 

 Jamie Oliver- British chef and restaurateur, one of the world’s most loved chefs. An active
campaigner for disadvantaged youth, has published 26 cookbooks

 Heston Blumenthal - He is a big believer in using scientific methods is in his cooking and has
been awarded honorary degrees from Reading, Bristol and London universities.

 Ferran Adria -  He closed his three Michelin star restaurant in 2011 to write culinary
encyclopedias and is also credited with creating “culinary foam” which is used by chefs around
the world.

 Marco Pierre White -  youngest chef and the first British chef to have been awarded three
Michelin stars.