Kitchen Organization

The purpose of this kitchen is to wash, peel, sanitize and cut all raw products, to increase the hygienic and sanitary standards in the kitchen.

• Commisary Kitchen

• Cold Kitchen / Pantry Kitchen

• Main Kitchen

• Room Service Kitchen

it produces all cold food items such as salads, dressings, cold platters, terrines, pates, sushi, sashimi, cheese, fruit, etc.

• Commisary Kitchen

• Cold Kitchen / Pantry Kitchen

• Main Kitchen

• Room Service Kitchen

Kitchen in charge of producing hot dishes for the various outlets, as well as the hot basic sauces for all operations.

• Commisary Kitchen

• Cold Kitchen / Pantry Kitchen

• Main Kitchen

• Room Service Kitchen

Food is provided from the individual restaurant kitchens, usually the coffee shop for room service.

• Commisary Kitchen

• Cold Kitchen / Pantry Kitchen

• Main Kitchen

• Room Service Kitchen

Also called the garde manger Kitchen.

• Commisary Kitchen

• Cold Kitchen / Pantry Kitchen

• Main Kitchen

• Room Service Kitchen

Assumes the responsibility for processing and portioning all meat, fish, and seafood items In a small operation where there is no butchery section.

• Commisary Kitchen

• Cold Kitchen / Pantry Kitchen

• Main Kitchen

• Banquet Kitchen

A finishing kitchen where food for functions and events are made.

• Commisary Kitchen

• Cold Kitchen / Pantry Kitchen

• Main Kitchen

• Banquet Kitchen

Small hotels without a staff canteen kitchen is supported by what kitchen?

• Commisary Kitchen

• Restaurant kitchen

• Main Kitchen

• Banquet Kitchen

This kitchen is in charge of producing all types of cold, warm and frozen desserts, as well as pralines, cookies, sugar work, marzipan work etc. for the restaurants, banquet, deli and guest room amenities.

• Pantry Kitchen

• Restaurant kitchen

• Pastry Kitchen

• Banquet Kitchen

Kitchen Organization

g

f

e

d

c

b

a

Apprentice

Outlet sous Chef

Executive Chef

Demi Chef de Partie

Chef De Partie

Commis 1 - 3

Executive sous Chef