Resolving conflicts between front and back

• communication

• leadership

• time management

• creativity

Food prep tasks

• marinating, portioning (back of house)

• baking, frying (front of house)

• serving, cleaning (dining area)

• garnishing, plating (kitchen)

Bartender

• and serves drinks (front of house)

• prepares food in the kitchen

• manages the restaurant's finances

• cleans the dining area

Expediter

• coordinates orders between kitchen and servers

• manages the restaurant's finances

• prepares food in the kitchen

• serves customers at the table

fine dining

• a casual dining experience with fast service and affordable prices.

• a formal, high-end, and full-service restaurant experience centered on exceptional food quality, impeccable and attentive service, and a luxurious, sophisticated atmosphere.

• a buffet-style restaurant where customers serve themselves.

• a food truck offering gourmet street food in a relaxed setting.

Pastry chef responsibilities

• preparing savory dishes

• creating desserts and baked goods (back of house)

• managing restaurant staff

• serving beverages

Adapting brigade roles in small kitchens

• may perform multiple roles, less specialization

• requires more staff for specialization

• is only effective in large kitchens

• eliminates the need for teamwork

Kitchen brigade structure

• system with defined roles

• a type of cooking technique

• a method for cleaning kitchens

• a style of kitchen decoration

Open kitchen concept

• allows guests to see food preparation (blends front and back of house)

• provides a private dining experience

• features a closed-off cooking area

• limits guest interaction with the kitchen staff

Front of house vs. back of house

• interaction vs. food preparation

• customer service vs. inventory management

• marketing vs. accounting

• cleaning vs. cooking