2022.

2023 – TECHNOLOGY AND LIVELIHOOD

EDUCATION
LESSON : INTRODUCTION TO PROFESSIONAL
COOKERY
S.Y 2022.2023 | MALIT, F.A | GRADE 10-BR.PATERNUS - FIRST
QUARTER | MS. MARIA GONZALES

LESSON OUTLINE PROFESSIONAL

1. W
COOKERY
2. IDENTIFYING THE THREE
TYPES OF PERSUASIVE THE KITCHEN
METHODS AND FEATURES
PERSUASIVE TEXT DEPARTMENT
3. IDENTIFYING PARTS OF AN
ESSAY  Be familiar with the organizational
structure of the kitchen or the kitchen
OBJECTIVES hierarchy

 Understand the role of a kitchen staff

1. IDENTIFY THE
ORGANIZATIONAL
STRUCTURE INSIDE THE THE KITCHEN
KITCHEN;
HIERARCHY
2. IDISTINGUISH THE importance
of the role of the kitchen staff;
3. ENUMerate several duties and
THE KITCHEN
responsibilities of the kitchen staff; STAFF
4. IDENTIFy professional work habits
observed in the kitchen
Executive Chef

 Oversees all production in the kitchen

specifically…

› Quality
› Hiring
› Managing
› Controlling costs
INTRODUCTION ›
›
Meeting quotas
Coordinating departments
TO
Chef de Cuisine
 It is also known as DEPUTY CHEF
 It is also known as HEAD CHEF
 Focuses on supervising food
 Focuses on managerial duties like… production and overseas services such
as…
› Supervise staff
› Manage staff 1. Operations management
› Control costs
2. Guest satisfaction
› Make purchases
› Liaise ( COMMUNICATE )
3. Human resources
with the restaurant manager
› Liaise ( COMMUNICATE ) 4. Sales and revenue
with the supplier to create
menus 5. finances
Sous Chef

2022.2023 – TECHNOLOGY AND LIVELIHOOD

EDUCATION
LESSON : INTRODUCTION TO PROFESSIONAL
COOKERY
S.Y 2022.2023 | MALIT, F.A | GRADE 10-BR.PATERNUS - FIRST
QUARTER | MS. MARIA GONZALES

Chef de Partie
KITCHEN BRIGADE
 It is also known as STATION CHEF SYSTEM
 Vital part of the brigade system The Kitchen Brigade System

THE KITCHEN  also known as the “BRIGADE DE

CUISINE”
BRIGADE SYSTEM
 it indicates the duties and
 also known as the “BRIGADE responsibility of each station in a
DE CUISINE” kitchen.

 it indicates the duties and › everyone has a specific and useful

responsibility of each station role
in a kitchen.

› everyone has a specific and KITCHEN BRIGADE

useful role
SYSTEM :
KITCHEN STAFF
1. Entremetier  also known as the PANTRY CHEF

 also known as the ENTRÉE CHEF  in charge of preparing…

 in charge composing all… 1. cold foods

2. appetizers
1. entrees dishes 3. salads
2. meat dishes 4. sandwiches
3. vegetable dishes 5. pates
4. egg dishes
5. Boucher

 also known as the BUTCHER CHEF

2. Potager
 in charge of preparing…
 also known as the SOUP CHEF
1. meats
 in charge of composing all soup 2. fish
dishes 3. poultry
4. butcher shop
3. Legumier
6. Charcuterie
 also known as the VEGETABLE
CHEF  also known as the DELI CHEF

 in charge of composing all vegetable  in charge of preparing…

dishes
1. dressed meat
4. Garde Manger 2. dressed meat dishes

2022.2023 – TECHNOLOGY AND LIVELIHOOD

EDUCATION
LESSON : INTRODUCTION TO PROFESSIONAL
COOKERY
S.Y 2022.2023 | MALIT, F.A | GRADE 10-BR.PATERNUS - FIRST
QUARTER | MS. MARIA GONZALES

7. Rotisseur 8. Grillardin

 also known as the ROAST CHEF  also known as the GRILL CHEF

 in charge of preparing…  master of grilling

1. roast meats  prepares the meat for service

2. appropriate sauces
9. Friturier  also known as the PASTRY CHEF

 also known as the FRY CHEF  separated from the main kitchen

 specializes in preparations  in charge of preparing…

 overseeing fried food 1. hot and cold desserts

2. cakes
10. Saucier 3. pastry
4. ice creams
 also known as the SAUTE / SAUCE 5. creams
CHEF

 reports to head or sous chef 14. Boulanger

 in charge of…  also known as the BAKER

1. sautéing  in charge of preparing…

2. creating sauces
3. gravies 1. in-house breads
2. baked goods
that accompany other dishes
15. Confiseur
11. Poissonier
 also known as the
 also known as the ROAST CHEF CONFECTIONER

 in charge of preparing…  in charge of preparing…

1. fish 1. candies
2. seafood 2. petits fours

12. Ecailler 16. Chef de Tournat

 also known as the SEAFOOD CHEF  also known as the ROUNDSMAN /

SWING COOK / RELIEF COOK
 in charge of preparing oyster.
 multi-skilled
13. Patissier

2022.2023 – TECHNOLOGY AND LIVELIHOOD

EDUCATION
LESSON : INTRODUCTION TO PROFESSIONAL
COOKERY
S.Y 2022.2023 | MALIT, F.A | GRADE 10-BR.PATERNUS - FIRST
QUARTER | MS. MARIA GONZALES
16. Chef de Tournat 19. Plongeur

 fits into any job when section chefs  also known as the DISHWASHER
are not present
› the backbone of manyn kitchen
17. Communard
 in charge of cleaning…
 also known as the STAFF CHEF
1. pots
 in charge of preparing meals for
restaurant staff 2. pans

3. dishes
18. Commis Chef
4. and assists in prep before
 also known as the JUNIOR CHEF service

› entry level position

Knowing your role as :
 assisting chef de parties or any
sections chefs KITCHEN STAFF
 provides the crucial firepower behind 1. Organizational Structure
kitchen’s output 2. Contracts & Job Description
3. On-The-Job Training
4. SOPs, Policies and Procedure
KITCHEN BRIGADE 5. Daily Task Sheets, Direct Request
SYSTEM : & Observation

KITCHEN PORTERS The Kitchen Staff

1. Understand the general duties and

19. Aboyeur responsibilities as a kitchen staff

 also known as the EXPEDITER 2. Know the professional work habits

and skills of a kitchen staff
› the link between the…
Duties & Responsibilities
1. dining room
REQUIRED KNOWLEDGE & SKILLS
2. Kitchen
1. Knowledge on kitchen hygiene
3. Relaying orders and sanitation
2. Basic kitchen equipment
4. Conducting both speed knowledge
3. Basic knife techniques
5. Coordination 4. Basic Literacy ( READING &
MATH )
6. Preventing chaos
 2022.2023 – TECHNOLOGY AND LIVELIHOOD
EDUCATION
LESSON : INTRODUCTION TO PROFESSIONAL
COOKERY
S.Y 2022.2023 | MALIT, F.A | GRADE 10-BR.PATERNUS - FIRST
QUARTER | MS. MARIA GONZALES

Duties & Responsibilities 10.Help out co-workers in need

11.Be willing to assume

REQUIRED KNOWLEDGE & SKILLS
1. Ability to read accurate
measurement
2. Ability to carefully follow
instructions
3. Ability to lift items on a daily
basis
PROFESSIONAL WORK HABIT
1. Arrive early to work
2. Present yourself professionaly
and maintain appropriate
hygiene
responsibility
12.Practice FIFO ( FIRST IN,
FIRST OUT )
13.Measure your time along with
the mise en place for your shift
14.Do not throw products because
of over-preparation
15.Prepare fresh products daily
16.Stay Focused

3. Maintain work area in proper

condition

4. Maintain a positivie attitude in

the work place

5. Season food with chef’s

preference

6. Taste everything in your station

7. Always keep a sharp knife and

use your own knife

8. If you are sick, be sure to tell it

before hand

9. Be aware of the flows and

language of the kitchen