KITCHEN ORGANIZATION

KITCHEN ORGANIZATION 

STAFF AND RESPONSIBILITIES

            The staff categories and duties defined in the partie system described in this chapter were developed in the past and survive today only in a few larger hotels and restaurants. Even in these few places, they have been radically revised. Nevertheless, the partie system operated by Escoffier has so affected present - day chefs that a detailed discussion is valuable; it remains an integral part of the culinary craft's tradition and illustrates the enduring principles involved in detaining task grouping. It can also serve as a starting point for meaningful future reorganization.

            The basis of the old partie system and its modern counterparts is the degree of specialization that must exist among an establishment's cooks. In a large foodservice establishment, the operation as a whole runs more smoothly when each person has clearly defined tasks to perform and when these are all coordinated by a supervisor.

Chefs

In the classic partie system, chefs belong to a clear-cut hierarchy much like that of a military organization.

Chef de Cuisine (Head Chef)

The chef de cuisine - who is frequently referred to in these pages as "the chef" - is in command of the kitchen and is second in status only to the overall manager of the establishment.

The chef de cuisine bears major responsibility for staff selection and dismissal, in conjunction with the personnel department. Because of the complexity of the operation, it is essential to help subordinates develop their skills and art to the fullest extent possible.

            The executive responsibilities of the chef de cuisine can be considered under the principal headings of;

            Food and food costs (through menu planning and ordering)

            Kitchen staff

            Kitchen plant and equipment

            All three must be coordinated to produce good food efficiently and economically.

 Sous - Chef

            The sous-chef, or "under chef:, is the principal assistant of the chef de cuisine. If the chef de cuisine is considered the commander, the sous-chef is the executive officer, or second in command. In large establishments, sous-chefs have no sectional or partie responsibility, but aid the chef in general administration, in supervising the work of preparing food, and in overseeing its service. Where a very large kitchen preparing food, and in overseeing its service. Where a very large kitchen operation is involved, there may be more than one sous-chef.

Chefs de Partie

            A chef de partie is a working cook in charge of clearly defined section of activity within the kitchen. As mentioned above, a chef de partie of one of the more important sections, particularly the sauce or the larder, may have the status and duties of a sous-chef in addition to sectional responsibilities.

            The work of the various parties differs in type and magnitude, but there are certain features common to each. All chefs de partie may be regarded as supervisors or foremen of their sections as well as being skillful in their particular areas of cookery. They must, for example, plan and organize their work and staff; normally, they must also prepare daily requisitions for supplies, which usually require review and approval by the chef de cuisine or the appropriate sous-chef. To accomplish these tasks, the chef de partie needs only the menu as a blueprint, and then estimates of the number of customers and of the likely demand for the various items. Once the supplies have been ordered, the chef de partie will allocate the work to be done; subordinates include a commis (assistant), and one or more apprentices. Though much of this work may fall into a pattern or regular routine, it still remains necessary for a chef de partie to cultivate some qualities of a supervisor in order to plan and organize the pratical work of the section successfully. This responsibility and task varies in difficulty, of course, according to the size of the particular partie.

            The principal chefs de partie are as follows:

            Chef Saucier (Sauce cook). Even if the role does not involve doubling as a sous-chef, the chef saucier is still regarded as only slightly lower in status- and is rivaled among chefs de parties only by the chef garde -manger (larder cook) and perhaps by the chef pattissier ( pastry cook). The reason for the chef saucier's importance is that the duties to be fulfilled are very complex and play a vital role in meeting the requirements of the menu.

            The required work comprises cooking, garnishing, and dishing all meat, poultry, and game dishes, with the exception of those that are simply grilled or roasted (these are cooked by the chef rotisseur).

            Chef Garde-manger (Larder Cook). The chef garde-manger is in charge of the larder, the place where the raw materials of cookery are prepared and dressed. The general work of the garde-manger can be divided into two parts: the items for which the garde-manger is solely responsible: and the items the garde-manger produces to be cooked and worked on by other parties.

            The garde-manger's own dishes include those commonly found on a cold table - for example, cold cuts and cold fish dishes. Sandwiches, too, are the responsibility of the garde-manger, except for some of the specialty hot or toasted sandwiches such as club sandwiches (ordinarily dealt with by the chef rotisseur). The salad maker, who is responsible for the preparatory work and assembling of salads, usually works in the garde-manger's section. Salad dressings and other dressings and sauces for cold foods are also undertaken by the chef garde-manger.

            Chef Potager (Soup Cook). Reviewing the remaining parties in a sequence similar to that of the courses on a menu brings forward first the chef potager. This chef de partie is responsible for preparing all soups for the establishment and for making all accompanying garnishes. Because of the chef potager prepares for the earliest course of lunch and dinner, the job's hours sometimes begin (and end) a little earlier than do those of the other cooks.

            Chef Poissonnier (Fish Cook). The chef poissonnier is responsible for most of the cooking, garnishing, and sauce-making for the fish courses of a menu, including freshwater fish, saltwater fish, and shellfish such as crabs, crayfish, shrimps, scallops, lobsters, and mussels. However, there are exceptions: deep -fried fish are normally handled separately by an assistant cook; fish grilling may be done by the grill cook or by a subordinate in that section; and raw oysters are ordinarily served direct from either the fishmonger or the garde-manger (only when cooked are they dished direct from the chef poissonniers corner).

            Chef Rôtisseur (Roast Cook). The work of the rôtisseurs partie has changed more, perhaps, than that of any other section. Roasting with a spit over an open fire has largely been replaced by oven roasting, which is virtually the same as baking. Spit roasting has recently been revived with special electrical heating equipment, but its use is normally limited to certain appropriate foodstuffs, such as chicken.

            Larger establishments may have additional specialists in this partie. For example, a chef trancheur (carver) may be under the control of the rotisseur. The trancheur normally is skilled only in carving, not in cooking, and may operate at the hot service counter behind the scenes, at a buffet table in the dining room, or by patrolling the restaurant with a heated cart. In some establishments, the work of the grill cook is simply undertaken by a subordinate of the chef rotisseur. A separate grillardin (grill cook), if needed, may deal with savories and combine the functions of the grillardin with those of the savourier (savoury cook) The grillardin, therefore, is a semiskilled specialty cook or assistant rather than a full chef de partie of experience. The specific skill required is to be able to deal with traditional charcoal grills, or more modern grills using electricity or gas, with care, experience, and judgment.

            Chef Entremetteur (Vegetable, Egg, and Noodle Cook). The entremetteur in the kitchen brigade is concerned mainly with cooking vegetables, but also with preparing eggs (especially omelets), pasta, rice and other starchy dishes.

Chef Patissier (Pastry cook). The chef patissier is responsible for all hot and cold sweets such as pastry pudding, and ice cream. The work of this section is normally separated from the main body of the kitchen, and its area is self-sufficient - with its own cold storage, specialist machinery, equipment for making ice cream, and days operate their own bakery with a full-time Boulanger (baker). Where baking is normally restricted to a limited quantity of bread and rolls, the work is likely to be in the hands of one of the chef pattissier's subordinates.

            Chef Tournant (Relief Cook): The chef tournant is simply the chef de partie's replacement - for any partie- when the latter is away on business, for training, or on vacation. Some chefs de partie choose an experienced commis (assistant ) for this position, because this person has fresh memories of all the parties gained during apprenticeship.

            Chef de Garde (Duty Cook) The term chef de garde means simply the "chef on guard"- that is, the duty cook in charge when the chef de cuisine and most of the kitchen staff are off-duty. This happens in the late evening after dinner or during the between-meal break in establishments in which the split-shift system is practiced. During the period of duty, the chef de garde remains behind with a small number of assistants to continue any work that cannot be delayed until the remainder of the staff returns to work

Chef de Nuit (Night-Duty cook) The chef de nuit is similarly a chef whose duty is to take over when the main kitchen staff has gone.

            Chef des Banquets (Banquet Chef) In the largest establishment's, completely separate arrangements may be provided for banquets and meals for special functions, with the chef des banquets in charge. The chef des banquets' responsibility includes overseeing the assembly and service of the banquet, but not necessarily all of the cooking.

            Breakfast Cook. The traditional chefs de partie normally appear with their commis in time to prepare lunch. The cooking and service of breakfast in hotels is commonly entrusted to a specialty cook whose range is limited to the needs of breakfast. This person does not rank as a full chef de partie but nevertheless needs to possess good skills within the limited field.

            Chef Communar (Staff Cook) In many small establishments, food for the hotel and restaurant staff is prepared by the same chefs de partie who cook for customers. But in larger houses, a separate section of the kitchen, or even a completely separate kitchen, may be allocated for producing staff meals. Either way, ;the chef communar, operating under the chef de cuisine, is in charge.

            STAFF

            Working under the direction of the various chefs are a number of subordinate personnel of different types.

Cooking Artisans

            Commis (Assistants). The chef of each partie is assisted by one or more trained cooks who have not yet reached full chef status. These assistants or commis have presumably completed their apprenticeship training, but are still in the process of gaining experience before taking full partie responsibilities. Nevertheless, the first commis, as the senior assistant in each section is called, should be capable of taking charge when the section's chef de partie is off. As second in command, the first commis should take considerable responsibility under the partie chef even when the latter is there.

            Apprentices. Each partie has apprentices or trainees who, while learning, are also helping in the practical day-to-day of food preparation and cookery.

            Noncooking Kitchen Staff

·        Secretaire de Cuisine (Kitchen Clerk).

·        Assembleur (Expediter).

·        Econome (Storekeeper).          

·        Cold and Perishable Storage Attendant.           

·        Kitchen Porters.          

·        Scullery Person:           

·        Kitchen Hands