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KITCHEN ORGANIZATION

The Classical Brigade


• Relief cooks/Swing cook/Tournat (toor nawn)-
• Executive Chef - Is a manager who responsible
replaces other station heads.
for all aspects of food production, including
menu planning, purchasing, and planning work • Butcher – responsible for all raw food
schedule. preparation
• Chef - Person in charge of the kitchen • Demi Chef de Partie – assistant of Chef de
Partie and does the job of the Chef de Partie
• Sous Chef (soo shef)
whenever he is not around. He assists in
-Directly in charge of production; assistant to checking the quantity of food done by the
the chef. Commis I, II and III.

Station Chefs or Chef De Partie •  Commis I (ko mi) / 1st Cook or Senior Cook -
Highly skilled cook in thesection. He constantly
• Sauce Chef/Saucier (so see ay)- prepare sauces, double check the job of the Commis II and III.
stews and hot hors d’ouvres and sautés foods
for order. • Commis II / 2nd Cook or Junior Cook

• Fish cook/Poissonier (pwa so nyay)-prepares • Skilledcooand next in line to the Commis I. He


fish dishes supervises the job of the Commis III.

• Soup Cook/Potager (po ta zhay) – responsible • Commis III / 3rd Cook or Helper
for the preparation of soups and stocks
• Is the lowest position in the kitchen
• Vegetable cook/Entremetier (awn truh met organizational chart. He does the basic
yay)-prepares vegetables, soups, starches and preparation in his section and assists the
eggs Commis II I the food preparation.

• Roast cook/Rotissuer (ro tee sur)-prepares


roasted and braised meats and their gravies and
broils meats and other items to order.

• Broiler cook/Grillardin (gree ar dan)-handles


broiled items, may also prepare deep fried
meats and fish

• Pantry Chef/Garde Manger (gard mawn zhay)-


responsible for colds foods, including salads and
dressings, paste, cold hors d’ouvres and buffet
items.

• Pastry chef/Patissier (pa tees syay)-prepares


pastries and desserts.

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