TDC 103 KITCHEN ORGANIZATION chapter2

TDC 103 : KITCHEN ORGANIZATION ( chapter 2)

😊↠2.1 A short history of modern food service 

Firstly, Marie Antoine Careme is a founder of “haute cuisine” (1784-1833) also known as the “chef of kings and the king of chefs.”

By the age of 21 he was chef de cuisine to Talleyrand.

He also served as head chef to the  George IV of England, Emperor Alexander I of Russia, and Baron James de Rothschild. 

He wrote several cookbook , which has hundreds of recipes, menus, history of French cookery, instructions for organizing kitchens, and of course, instructions for monumental architectural constructions of food for pieces montees.

sadly,he died at the age of 48.

Secondly, Georges Auguste Escoffier is a modernize “haute cuisine” by Careme and he also practiced and introduced the kitchen brigade system - chef de partie.(1847-1935).

Escoffier was called "the emperor of chefs" and“emperor of the world’s kitchens” by Emperor William II of Germany. 

 He modernized the elaborate haute cuisine created by Marie-Antoine Carême, and introduce the ‘brigade de cuisine,’ system of kitchen organization.
Escoffier was chef at the Carlton Hotel in London, the Grande National Hotel in Lucerne, Switzerland, the Grand Hotel in Monte Carlo, the Savoy in London and the Ritz hotels in Paris and New York City.

He has book which is 'Guide culinaire' and 'Ma Cuisine.'

Ma cuisine 

Guide culinaire 

2.2 KITCHEN BRIGADE – HIERARCHY IN CLASSICAL KITCHEN

Partie system👇👇👇

🍦Everyone responsibility 

🍦Prevent duplication of task -  it's the same as not doing double work, like currypuff. The curry fillings we get it from Indian kitchens, while the currypuff's pastry are obtained from pastry kitchens.

🍦Hierarchy from top to bottom- every position should start from the bottom to get more experience.

🍦Employment prospect

🍦Differ in term of function / size / organization structure

🍜🍔🍕🍗🍞🍟🍠🍡🍚🍛🍚🍘🍢🍣🍤🍦🍧🍩🍪🍫🍵🍳🍲🍱🍰🍯🍮🍭🍷🎂🍵

😀2.2.1 Kitchen organization chart

KITCHEN BRIGADE – HIERARCHY IN CLASSICAL KITCHEN

1) Executive chef -A professional cook who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term chef de cuisine, the director or head of a kitchen.

2) Executive sous chef-The second in command in a kitchen.The sous-chef holds much responsibility in the kitchen, which can eventually lead to promotion to becoming the executive chef.

3)Pastry chef- skilled in making pastry

4)Baker- making and selling bread and cakes.

5) Butcher- a person who is cutting up meat or other ingredients

6) Sous chef-   second command in the kitchen

7)Garde Manger-a cook who specializes in the preparation of cold foods such as meats, fish, and salads

8)Chef de partie- In most kitchens,the chef de partie is the only worker in that department.

9)Night cook- The Night Cook serving the midnight meals and breakfast, such as hot rolls and biscuits, and washing pots and pans at times, also, maintaining the galley.

10) Breakfast cook- prepare breakfast food

11) pantry- a room that kept ingredients and it is near to kitchen.

12)commis - its like junior chef

13) Chef steward-

14)Steward- Basic maintenance and cleanliness of the kitchen and dining area is the responsibility of the steward, who works under the supervision of the head chef or restaurant manager.

15) Banquet Chef- The banquet chef typically handles everything from planning the banquet menu to serve the foods.

2.2.2 KITCHEN BRIGADE – BASIC KITCHEN ORGNIZATION

1) Chef d'cuisine- similar to head chef
2) Sous chef- Assistant to executive chef
3) Chef d'partie- section chef  ( supervise kitchen & arranging worker's leave and salary)
4)Demi chef-  assistant to section chef
5)commis- prepare ingredients
6) kitchen helper/ apprentice - prepare ingredients such as stock,cutting, and so on.

2.2.3 KITCHEN BRIGADE – MODERN KITCHEN

2.3 ROLES OF EXECUTIVE CHEF

Arranging every business in the kitchen including menu creation, staffing and business aspects. Need to have an extensive experience. Major function of executive chef is planning,organizing,leading,controlling.

2.4 DUTIES AND RESPONSIBILITIES OF VARIOUS CHEFS

• Saucier - The highest position and prepare sauce,stock.
• Poissonier- Serve fish dishes 
• Entremetier-(un-tre-me-tier) responsible to prepares soups and other dishes not involving meat or fish, including vegetable dishes and egg dishes.
• Rotisseur- prepare deep fry meat and fish 
• Garde manger- ( cold kitchen) such as meats, fish, and salads.
• Patissier- pastry and dessert

2.5 KITCHEN ENVIRONMENT

HAUTE CUISINE- prepare food in elegant manner,it is the finest food and prepared perfectly. 

NOUVELLE CUISINE- "new cuisine" in 1970. Served small portions,light and fresh.

FUSION CUISINE- combine ingredients & technique from various cultures. Such as western and asian ingredients & technique.

HappyBellyWithSajidah 😊