Lecture 2 - The Kitchen Organization and Lay out

In the classic Kitchen Brigade, he/she is the assistant station chef

• Demi Chef

• Chef de partie

• Sous Chef

• Commis

In the classic Kitchen Brigade, he/she is the second in command or the under chef

• Chef de cuisine

• Sous Chef

• Demi Chef

• Chef de partie

1. The one who makes sauces; also often regarded as the highest respected role in the kitchen brigade system of stations

 

• Rotisseur

• 1. Poissonier

• 1. Saucier

• 1. Entremeteir

1. The vegetable chef; in charge of the gratins, pilafs, braises, and other hot vegetable side dishes

 

• 1. Legumier

• 1. Poissonier

• 1. Saucier

• 1. Entremeteir

1. The chef who grills and broils food.

• Rotisseur

• Grillardin

• Patissier

• Friturier

Head of the kitchen who directly reports to the executive chef or to the owner if the owner has the control of the kitchen.

• Area chefs

• Executive chef

• Sous chef

• Chef de cuisine

Second in command, he/she monitors the quality of menu items as to the standards of the executive chef or chef de cuisine, and supervises the preparation, portioning, and presentation of the menu items

• Area chefs

• Executive chef

• Sous chef

• Chef de cuisine

This is where the food and nonfood items are received

(a)  

This area is located at the very front of the kitchen

(a)  

The Legendary French chef who introduced the kitchen brigade.

• Georg-Auguste Escoffier

• George-August Escoffier

• George-August Ecoffier

• George-Auguste Escoffier