ORGANISATION

Module Code | N/HCG09

July 2019
Preface

In former times, Kitchen Organisation simply reflected on the

overall operation of running a kitchen. The kitchens back then
used to be large where it required the necessity of forming the
right brigade. The process included allocating a Chef de Partie in
each section within their area of expertise or specialisition (i.e.
sauce cook, roast cook, fish cook, vegetable cook, soup cook,
larder cook and pastry cook).

At the same time, Kitchen Organisation also underlines the

importance of understanding other factors such as:

• Type of menu and kitchen layout;

• Type and number of employees needed, and;
• Suitability of kitchen equipment/s

This in turn, will require the Chef to strategically devise an

appropriate working procedure so production in the kitchen can
be maximised and most importantly, enable a systematic and
effective workflow throughout.

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Table of Contents
Performance Objective 1.1
KITCHEN OPERATIONS
Brigade System ……………………………………………………………… 1
Kitchen Layout ……………………………………………………………… 2
Kitchen Equipment ……………………………………………………. 3
Importance of Kitchen Operations ……………………………….. 4

Performance Objective 1.2

KITCHEN ORGANISATION BRIGADE
Organisational Kitchen Brigade ………………………………………… 5
Kitchen Personnel …………………………………………………….. 9
Kitchen Personnel Qualities …………………………………………… 13

Performance Objective 1.3

KITCHEN LAYOUTS
The Kitchen Work Triangle …………………………………………. 14
Kitchen Configuration …………………………………………………… 15
Sections of Kitchen …………………………………………………… 16
Food & Beverage Outlets …………………………………………. 21 - 24

Performance Objective 1.4

KITCHEN UTENSILS AND SMALL KITCHEN EQUIPMENTS
Small Kitchen Equipment ……………………………………………… 25 - 33
Types of Materials of Equipment ……………………………………. 33 - 36
Cleaning and Storage Procedure ……………………………………. 37

Performance Objective 1.5

SMALL MACHINES
Small Machines ……………………………………………………………… 38 - 41
Cleaning and safety procedures ………………………………. 42

Performance Objective 1.6

LARGE EQUIPMENT
Uses of Large Machines ……………………………….………… 43 - 55

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 List of Figures

Figure 1.0 A sample of an organizational chart in a kitchen ……… 1

Figure 1.1 A sample of a kitchen layout ……………………………………. 2

Figure 1.2 Small and large machine …………………………………………… 3

Figure 1.3 The hierarchy of staff in a large sized kitchen …………. 6

Figure 1.4 The hierarchy of staff in a medium sized kitchen ……. 8

Figure 1.5 The kitchen work triangle ……………………………………….. 15

Figure 1.6 A sample layout of a hot and cold kitchen …………….. 17

Figure 1.7 A sample layout of a pastry kitchen ………………………. 18

Figure 1.8 A butcher and deli shop ………………………………………….. 19

Figure 1.9 A larder kitchen in a hotel ………………………………………. 20

Figure 2.0 A larder kitchen at home ………………………………………… 21

Figure 2.1 Café kitchen layout …………………………………………………. 22

Figure 2.2 Fast-food kitchen layout …………………………………………. 23

Figure 2.3 Food truck kitchen layout ……………………………………….. 24

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P.O. 1.1
KTICHEN OPERATIONS

1.1 KITCHEN OPERATIONS

The Kitchen Structure plays an important role as it helps
understand the organisational structure and system in the
kitchen. It also assists in choosing the right brigade – and
ultimately deliver food for service (with high standard quality)
on time that are produced by skilled and experienced chefs.

Kitchen Brigade

Figure 1.0: A sample of an organizational chart in a kitchen

In the catering sector, the purpose of the brigade system aims to simplify
tasks in the kitchen. As a result, it is also hoped to eliminate chaos when
workers do not have clear-cut responsibilities. However, in smaller
establishments, the responsibilities for chefs are combined (i.e.
multitasking) so skills and experience are fully utilised.

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P.O. 1.1
KTICHEN OPERATIONS

Kitchen Layout
Designing the layout of a kitchen requires appropriate planning, which in
turn, will produce great results and ensure success of the business. During
the designing process, it requires vision, creativity, knowledge and in-depth
understanding on importance of space in the kitchen (see Figure 1.1) – and
must also consider the following aspects:

• Energy efficiency
• Health, Safety and Environment (HSE)
• Appropriate size
• Ergonomics
• Equipment placements
• Good ventilation

Figure 1.1: A sample of a kitchen layout

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P.O. 1.1
KTICHEN OPERATIONS

Kitchen Equipment
Kitchen equipment are basically tools that assist in producing a meal
effectively. The size, type and amount of equipment that is needed will vary
depending on the type of menu being offered. Some equipment and
machine might also require chefs to be trained or skilled before using to
achieve the expected results.

Figure 1.2: Small and large machines

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P.O. 1.1
KTICHEN OPERATIONS

Importance of Kitchen Operations

It is crucial to understand why understanding Kitchen Operations is
important. All the above-mentioned components have its own role in
ensuring the smooth running of a kitchen operation, which is why:

1. Choosing the right brigade will help build and find the right people for
the job with specified specialisation.

2. Good qualities have also been found to reflect on how kitchen

employees work in a team thus show their competency.

3. Appropriate planning on kitchen layout can maximise productivity

and efficiency.

4. Appropriate planning can also affect the sense of safety and mood
in the kitchen.

5. Utilising and understanding all kitchen equipment (types and sizes)

can aid in food production and ultimately achieve great results
and success.

6. Chefs must also be knowledgeable and experienced when it

comes to knowing how to use the equipment or machines.

KITCHEN ORGANISATION 2019