KITCHEN

ESSENTIALS AND
FOOD
PREPARATION 1
12th Century of Kitchen, Dover
Castle, English Heritage
A Franklin Stove (1795)
Metropolitan Museum
The Oberlin Stove (1834) Philo
Stewart
Gas Stoves, Windsor, (1851)
Copeman Electric Stove (1912)
Kitchen in 1960’s
Contemporary Kitchen in
Geneva
U-SHAPE AND ISLAND LAYOUT-
“THE SOCIAL KITCHEN LAYOUT”
L-SHAPE AND ISLAND LAYOUT- “
THE FLEXIBLE LAYOUT”
G-SHAPED LAYOUT –”THE
SPACE-SAVER LAYOUT”
• Receiving Area
• Storage Area
• Preparation Area
• Cooking Area
• Auxiliary Area
• Areas for Administrative Staff
• Rest Room Area

Kitchen Areas
Organizational Chart of a Kitchen
• Chef/Executive chef/Chef de Cuisine- responsible for all
kitchen operations
• Sous Chef- second in command, may be responsible for
scheduling, assists station chefs as necessary, answers to the
chef
• Sauté chef- responsible for all sautéed items and their sauces
Fish chef- responsible for fish items and their sauces
Roast chef- responsible for all roasted food
Grill chef- responsible for all grilled foods
Fry chef- responsible for all fried food
Vegetable chef- responsible for hot appetizers, maybe
combined with soups, vegetables, pastas and starches
Roundsman- tournant/ swing cook as needed
Cold-foods chef- garde manger/pantry- salads,cold appetizers,
fruits
The Kitchen Brigade
(Escoffier)
Butcher- butchering meats, poultry, fish occasionally
Pastry chef- responsible for baked items, desserts and pastries
Confiseur- prepares candies and petites four
Boulanger- breads and rolls
Glacier- frozen and cold desserts
Decorateur- showpieces and special cakes
Expediter-accepts orders from dining room and relays them to
the various chef
Communard- prepared the meal served to staff
Commis- assistant/ trainee

The Kitchen Brigade

• MaÎtre D’ Hôtel- dining room manager, holds
responsibility for the front-of-the-house, trains all service
personnel, oversees wine selection, works with chef to
determine the menu and organizes the seating
throughout service

• Wine Steward- responsible for all aspects of wine

service, including purchasing wines, preparing wine list,
assisting guests in wine selection and proper wine
service

The Dining Room Brigade

Head Waiter- generally in charge of the service of the entire dining
room

Captain- deals most directly with the guests once they are seated,
explains the menu, answers any questions and takes order

Front Waiter- ensures that table is set for each course, that food is
properly delivered, and that guests needs are promptly and
courteously met.

Back Waiter- first position assigned to new dining workers, clears

plates in between courses.