The Kitchen Organization & Layout

Prepared by: Prof. Catherine Ingles-Delgado, MSIT, LPT

Learning Objectives
1. Describe and explain the
difference between the
classical kitchen brigade
and the modern kitchen
brigad e s ys tem .
2. Understand the functions of
the different positions in
the kitchen.
3. Discuss the function and
purposes of the chef
uniform.
 The Classic Kitchen Brigade

Georges-Auguste Escoffier- a legendary French chef who introduced the kitchen brigade
The kitchen brigade was influenced by his experience in the French army where he applied his experience with the
clearly defined structure and duties of a military brigade into the kitchen,
know as chef de partie system
The Classic Kitchen Brigade Positions

Chef de cuisine
Is the head of the entire kitchen of the head hancho , most commonly known as the
executive chef.
In charge of the overall management o f the kitchen operations. It includes
innovating new menu items as well as planning, purchasing, costing, and supervising
of the staff.

Sous chef
The second in command or under chef. He/she supervises and coordinates the
various station chefs ( chefs de partie ) He fills the chef de cuisine when
he/she is off. Acts as an expediter ( aboyeur ) during service (usually in training
to become head chef)
He is more hands-on and actively involved in daily kitchen operations and
receives orders directly from the chef de cuisine for the management of the
kitchen
The Classic Kitchen Brigade Positions
Chefs de partie
There is more than one chef de partie; each one is assigned and
responsible for a specific section in the kitchen. The chefs de partie
(station chefs) are responsible for a particular part of the meal where
they are specialized in or divided in the method of cooking to make
the kitchen more productive. Chefs de partie usually has several
demi-chefs (assistant station chefs) and commis (attendants)
working under them

Demi- chef
Is the assistant station chef; does most of the actual preparation of
food in the specific station assigned; may be required to assist with
cooking, preparation, and platting when station chefs are absent;
oversees all preparation, cooking, and presentation for plates
The Classic Kitchen Brigade Positions

Commis
Junior cooks; also work on a specific station under the chef de partie
and demi-chef; generally responsible for the tools used in that
station; usually in training to become a demi -chef. They are often
people who are still undertaking formal culinary training

Apprentice
Might work in a specific station; gaining experience because he
is less likely to have any formal culinary training; helps in
cleaning and work preparation, including peeling and washing
salads and sometimes washing the dishes
The Modern Kitchen Brigade Positions

Saucier (so-see-ay)
is the saute cook; makes sauces; also often regarded as the highest
respected role in the kitchen brigade system of stations

Poissonier (pwahso-nee-ay)
is the fish cook; cooks and prepares fish and shellfish dishes
from sautéing to poaching and often prepares any sauces that
need to accompany the fish, in the absence of a saucier
The Modern Kitchen Brigade Positions
Entremeteir (ontramet-ee-ay)
In charge of the entrees or “entrance” to the meal. In today’s
kitchen, entrees are considered the “main course”. This is a
combined potager and legumier , preparing vegetable dishes, soups,
and stocks

Potager (poh-ta-zhay) /soup cook

Is in charge of the soups and stocks; assistant to the saucier;
considered a lower skilled position
The Modern Kitchen Brigade Positions
Legumier
Is the vegetable chef; in charge of the gratins, pilafs, braises, and
other hot vegetable side dishes

Rotisseur (ro-tee-sur) Roast cook

Chef assigned in roasting-roasted and braised foods and any
stuffing for them
The Modern Kitchen Brigade Positions

Garde manger (guard-mon-zhay) / Pantry Chef

Is in charge of all cold foods, including salads, cold meats, pates,
terrines, sausages, hors d’oeurves , decorative carving garnishes, and
buffet items if present

Grillardin (greeyar-dan) / Broiler cook

Is the “grill man”; grills and broils food
The Modern Kitchen Brigade Positions

Patissier (pa-tees-seeay) / Pastry Chef

Is the pastry chef. Supervises the confiseur who makes petits fours (a
small fancy cakes, cookies, or confections) and candies; the glacier
who makes cold or frozen desserts; decorateur who decorates cakes
or other items; and the boulanger who bakes and makes bread, rolls,
and cakes

Friturier
Is the fry cook; prepares all fried items (basically deep frying)
The Modern Kitchen Brigade Positions

Charcutier/charcuterie
Prepares pork products, such as pate, pate en croute (pate in crust or
meat pie) rillettes, hams, sausages, or any cured meats; may
coordinate with the garde manger and deliver cured meats
THE MODERN KITCHEN BRIGADE
 Executive chef
In charge of the overall
management & operation of
the kitchen, including the
creation of menu, ordering,
and purchasing of supplies;
oversees staff & reports to
owners or managers;
sometimes handles more than
one restaurant kitchen. Some
restaurants have separate
executive chefs and chef de
cuisine
Chef de cuisine
The head of the
kitchen who
directly reports to
the executive chef
o f t h e o w n e r, i f t h e
owner has the
control of the
kitchen. There are
restaurants where
the executive chef
and chef de cuisine
is the same or only
one.
 Sous chef
Second in command, next to
the chef de cuisine. The sous
chef is in command in the
absence of the chef de
cuisine. He monitors the
quality of menu items as to
the standards of the executive
chef or chef de cuisine and
supervises the preparation,
portioning, and presentation
of the menu items.
 Area chef
Ar e t h e c h e f d e p a rt i e o r
station chefs responsible for
a particular section in the
kitchen. The line cooks and
station chefs are the same,
depending on the size of the
k i t c h e n o p e ra t i o n s . Ar e a
chefs may be assigned and
rotate in different stations
like grilling, rotisserie, frying
and other stations in the
kitchen.
 Line cooks

Work together with the area

chef who is assigned to a
particular station in the
kitchen
 Expeditor
(aboyeur)
I n m o d e r n d a ys i s c a l l e d t h e w h e e l m a n ,
ticket man, expo- the person who calls the
tickets for the kitchen. Is responsible for
taking orders from the servers & directly
announces order in the kitchen. Ensures
that there is efficient coordination
between the ordered dishes from the
dining area to the kitchen. He does the
final inspection, checking of garnishes, &
finishing touches to the dish before it is
delivered to the guests by the servers. He
makes sure that the food is served
p r o m p t l y a n d c o r r e c t l y, & i n s o m e c a s e s ,
may deliver the orders themselves.
 CHEF’s Toque Blanch
(Chef’s hat)
UNIFORM
Chef’s Coat

Neckerchief

Apron

Pants

Shoes
 Toque Blanch (Hat)
 During the 16th century, the height of the chef’s hat
indicates the rank of the chef in the kitchen.
 The purpose of the toque is to prevent hair from falling into
the food prepared and cooked
 Chef’s Coat
 The chef’s white coat signifies cleanliness.
 It repulses heat from the kitchen. The thick cotton serves as protection from
the heat and spattering of boiling liquids.
 The chef’s jacket is a double-breasted jacket that can be reversed to hide
stains. Also, it serves as the chest and stomach area’s shield against heat and
burns from splattering liquids.
 The chef’s white jacket symbolizes high regard for their profession.

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 The Neckerchief
 The neckerchief was intended to prevent sweat from dripping on
the food. It is tied around the neck to soak body sweats, or it can
untied to wipe off moisture from the face, forehead, or other parts
of the body.
 The Apron
 One of the essential parts of the chef’s uniform is the apron.
It protects the chef from hot spills and splatter of foods and
other kitchen dangers.
 An apron is not intended for wiping spills and messes; thus,
it can be useful in grabbing hot pots out of the oven.
 The Pants
 It is black and white checkered pants.
 This pattern helps in concealing stains and soiling.
 Nowadays, more chefs are customizing their uniforms
into denim and other patterns for chef’s uniforms
The Shoes
 The shoes should be sturdy and anti-slip.
 Open shoes or shoes made of canvass are not recommended
as high chances of burn and injuries may occur
THE PROFESSIONAL KITCHEN

 The commercial
kitchen/professional
kitchen serves as one of
the vital parts of the
food service
 COMPONENTS OF A KITCHEN

DELIVERY
STORAGE
FOOD PREPARATION
MEAL COOKING
SERVICE
CLEANING/WASHING
 A. DELIVERY

▪ It is essential to consider the bulk of orders

coming daily, the equipment used in the
receiving area, and the space for the carts to
move the delivered items from one place to
another.
• The location of the receiving area for delivery
must not cause distraction to the customers
and the operation of the food service facility.
▪ Cleanliness and sanitation of this area are also
vital.
It should be away from the garbage disposal unit
of the facility
This is where the food and nonfood items are received.
This space and location should be included in the plan.
B. STORAGE

Cold storage – is where Dry storage – includes all

refrigerated and frozen food items consumables and non perishable
are located items

Storage area for nonfood items –

(section for cleaning supplies,
disposable products, clean dishes
from the cleaning and washing
area)
C. FOOD PREP AREA ▪Is usually located
near the storage are
so the cooks have
easy and quick access
to the fresh dishes.
▪Sinks for washing
produce are available
in the food prep area.
▪There is also an area
2 Sections in Food Prep Area: for cutting and
1. For processing raw foods (cutting of meat, cleaning seafoods, etc.) mixing.
2. For sorting foods into batches (chopping vegetables, mixing salad
dressings, etc.)
 D. MEAL COOKING BEVERAGE SECTION
A. Hot Beverage Station
Work Station B. Cold Beverage Station Work Section
Is a working area Is when two or more
where all similar stations are
necessary tools GARDE MANGER SECTION grouped in one large area.
and equipment A. Salad station
needed to B. Cold Platter Station
C. Sandwich Station
produce a specific
type of food are
present, including SHORT ORDER SECTION
the storage. A. Broiler station
B. Griddle station
Is where the meal is cooked and C. Fry station
finished. HOT FOOD SECTION
It should be located near the A. Broiler station
service are. B. Fry Station
C. Griddle station
D. Saute station
C. Steam station
Once the spaces, working stations,
and sections are identified, the
cooking line follow.

COOKING LINE
 Is the arrangement of the kitchen equipment.
It is vital to choose an appropriate cooking line
arrangement, for it has a direct effect on the workflow

WORKFLOW
 Is an orderly movement of food an staff within the
kitchen
E. SERVICE

 This area is located at the very front of the kitchen.

 This will shorten the distance between the kitchen and
the service area for safer travel of food from the
kitchen to the guest.
 This is where the servers pick up the finished dishes.
 If the restaurant is a self-serve or a buffet-style resto,
this is where the food is displayed for the guest to
assemble their plates.
 F. CLEANING/
WASHING
 This is the area of the commercial kitchen where
sinks, ware washing machines, and drying racks can
be found.
 The three-compartment sinks are necessary for quick
and sanitary washing of the dishes.
 This area should be located near the kitchen
entrance, where the dirty dishes are dropped off, and
near the storage area so chefs have easy access to
clean dishes.
THANK YOU