CHAPTER 3

HIERARCHY OF KITCHEN
DEPARTMENT
 CONTENTS
• A. Classical Brigade
• B. Modern staffing in various category hotels
• C. Roles of Executive Chef
• D. Duties and responsibilities of various chefs
• E. Co-operation with other departments
 LEARNING OBJECTIVES
At the end of this lesson, students should be
able to show an understanding of the following:
• Importance of the kitchen department & the
role it plays
• Know the classical brigade of the kitchen
• Know about the various personnel in the
kitchen & their duties & responsibilities
• WHAT IS A CHEF?

• NEED OF ORGANISATION CHART ?

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 WHAT IS A CHEF ?

• FRENCH FOR CHIEF

• EDUCATED
• DIFFERENT FROM COOK
• KITCHEN MANAGERS

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NEED FOR ORGANISATIONAL CHART

• LARGE KITCHEN OPERATIONS

• MODERNISATION AND MACHINERY
• MANY OUTLETS IN ONE HOTEL
• SKILLED AND MULTISKILLED STAFF

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 CLASSICAL KITCHEN BRIGADE
• FOUNDED BY CHEF AUGUSTUS ESCOFFIER
• THE TEAM IS LEAD BY EXECUTIVE CHEF
• BASED ON VARIOUS SECTIONS OF THE KITCHEN
• EACH SECTION HAD A TEAM AND A LEADER
• UNDER COOKS FEATURE DISHWASHERS

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 Executive-
Chef
Chief
Steward Pastry Sous Chef

Exec Sous Chef

Production Supervisor
Kitchen Executive

CDP
Contract Staff

Commis

Apprentice

Staff
Chinese Indian Lebanese
Canteen Italian
Sous Chef Sous Chef Sous Chef
CDP Sous
Veg Prep
Lounge Halwai Coffee Shop Banquet
Chef Commis
Sous Chef CDP Sous Chef Sous Chef
Commis
Kitchen Kitchen Kitchen Kitchen
Executive Executive Executive Executive
CDP Apprentic
Commis CDP CDP
Apprentice CDP CDP CDP e
CDP
Commis Garde
Commis Commis Manger Butchery
Commis Commis
Commis Commis Sous Chef CDP
(1)
Apprentice Apprentic CDP
e Apprentice Apprentic Commis Apprentic Apprentic
e e e

Commis
Apprentice
Apprentic
e Kitchen Artist
CDP

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 VARIOUS POSITIONS IN KITCHENS
•CHEF DE CUSINE- Executive chef or Head Chef
•EXECUTIVE SOUS CHEF- Under Executive Chef
•SOUS CHEF- Under chef
•DEPARTMENT CHEFS- Pastry chef, outlet chef
•CHEF DE PARTIE- Supervisor
•DEMI CHEF DE PARTIE- Upcoming supervisor
•COMMIS- Frontline cooks
•APPRENTICE- Trainees

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SPECIALISED POSITIONS IN KITCHENS
•BOULANGER ( BAKERY CHEF )
• POTAGER ( SOUP CHEF )
• ENTREMETIER ( VEGETABLE CHEF )
• ROTISSEUR ( ROAST CHEF )
• SAUCIER ( SAUCE CHEF )
• TOURNANT (RELIEVER CHEF )
•POISSONNIER
•GRILLARDIN
•CHEF DE PETIT DE JEUNER
•PATISSEUR 10
DUTIES & RESPONSIBILITIES OF
VARIOUS CHEFS
JOB TITLE : EXECUTIVE CHEF
REPORTS TO : F&B MGR/ GM
• HAVE TO DO ALL THE PLANNING & EXECUTION OF MENUS.
• APART FROM BEING SKILLED THEY HAVE TO LEAD THE TEAM NOT BY
AUTHORITY BUT BY INSPIRATION.
• HAVE TO BE MENTORS, LEADERS & COUNSELLERS.
• GUIDE TEAM TO PROVIDE QUALITY CONSISTENTLY TO ACHIEVE THE
GUEST SATISFACTION .
• DRIVE THE VISION & GOAL OF THE COMPANY.
• IDENTIFY & DEVELOP NEW PRODUCTS & EQUIPMENTS TO ENHANCE THE
PRODUCT QUALITY
• ENSURE AVAILABILITY OF STOCK
• RECOMMEND MENU PRICING
JOB TITLE : EXE. SOUS CHEF
REPORTS TO : EXECUTIVE CHEF
• COORDINATE WITH ALL THE OUTLETS FOR PROPER
FUNCTIONING.
• FULLY CONTROL PORTION CONTROL
• FULLY SUPERVISE ALL FOOD TASTING, PRESENTATION
• CONDUCT DAILY CLEANLINESS CHECKS
• RECOMMEND CHANGES IN MENU
• ASSIST IN MENU PLANNING & COSSTING
 JOB TITLE : SOUS CHEF
REPORTS TO : EXE SOUS CHEF
• LOOK AFTER THE OPERATIONS IN THE ABSENCE OF EXE
SOUS CHEF
• TRAIN STAFF
• APPROVE REQUISITIONS FROM STORES
• RESPONSIBLE FOR ALL FOOD PRODUCTION IN AREA
ASSIGNED TO HIM
• BE RESPONSIBLE FOR OVERALL FOOD COST CONTROL
WITHOUT AFFECTING STANDARDS
• ACCOUNTABLE FOR THE USAGE AND SPOILAGE OF FOOD
STUFF IN HIS ASSIGNED AREA.
• MAINTAIN ATTENDANCE RECORD.
JOB TITLE : KITCHEN EXECUTIVE
REPORTS TO : SOUS CHEF

• MAKE SURE ALL THE EQUIPMENTS ARE IN ORDER

• RECOMMEND CHANGES IN SYSTEM TO INCREASE
EFFICIENCY
• RESPONSIBLE FOR MAINTAINING RECORDS IN HIS/
HER ASSIGNED AREA
• RESPONSIBLE FOR THE HYGIENE
• COORDINATES WITH HR IN CASE ANY TEAM MEMBER
IS SICK
• ASSIST SOUS CHEF WITH ON THE JOB TRAINING FOR
THE EMPLOYEES
JOB TITLE : CHEF DE PARTIE
REPORTS TO : KITCHEN EXECUTIVE
• ENSURE PROMPT & ACCURATE SERVICE
• BE RESPONSIBLE FOR IMPLEMENTING SOP’s
• ENSURES THAT KITCHEN IS IN HYGENIC CONDITION
• RESPONSIBLE FOR CONTROLLING FOOD WASTAGE
• ENSURE PROPER MISE EN PLACE IN HIS/HER SECTION
JOB TITLE : DEMI CHEF DE PARTIE
REPORTS TO : CHEF DE PARTIE

• ASSISTS HIS/HER SUPERVISOR IN MAINTAINING THE

STANDARD OF QUALITY IN FOOD PREPARATION.
• ENSURE PROMPT & ACCURATE SERVICE
• PROVIDE ASSISTANCE TO ALL SUBORDINATES &
PEERS.
• HE IS RESPONSIBLE FOR A PARTICULAR SECTION IN
HIS/HER KITCHEN
JOB TITLLE : COMMIS
REPORTS TO : CDP/DCDP
• STRICTLY FOLLOW SOP’S
• CONTROL FOOD WASTE
• PREPARE ALL MISE EN PLACE
• ENSURE HYGIENE & CLEANLINESS
• ASSIST CDP/DCDP IN FOLLOWING STANDARDS ON
QUALITY, PREPARATION, & PRESETATION.
• ENSURE TIMELY CLEANING /SANITIZATION OF ALL
EQUIPMENTS.
• ATTEND SKILLED RELATED TRAINING TO ENHANCE
HIS/HER SKILLS
 COOPERATION WITH OTHER DEPT
• FRONT OFFICE
• HOUSEKEEPING
• F&B SERVICE
• MAINTENANCE
• STORE & PURCHASE
 IMPORTANT QUESTIONS
1. Explain duties & responsibilities of Exe Chef. And
draw the organizational chart of 5 star hotel.
2. Write the job description of Sous Chef of a 5 star
hotel. “Cooperation & coordination with other
departments of hotels is prime concern for the
CDC.” Comment.
3. Draw the kitchen organization chart of a large
hotel & explain the duties & responsibilities of
an Exe. Chef.
THANK YOU

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