1. Kitchen Organization Chart
PRINCE SANSOYA

2. CLASSIC KITCHEN BRIGADE

3. Kitchen Organisation Chart
• Hierarchy of kitchen•
• Classical brigade:
• Chef Augustus Escoffier introduced a system known as brigade in a
professional kitchen. Following are the key points related to the classical
brigade in a professional kitchen-
• · A professional kitchen operates with a very distinct rank just like army
of soldiers , probably this is why Escoffier called it a brigade.
• · Each member of the kitchen has his/her role to play for the success
of a team.
• · It was based on the various sections of the kitchen (for ex. Pastry,
butchery, bakery etc.)
• · Every section was named in French.
• · Every section featured a head of department, with cooks, helpers and
porters working under him/her.
• Nowadays the requirements of the kitchen are different and hence the
hierarchy has changed. Manpower is expensive and menus are not
elaborate as in the classical cuisine.

4. STAFF BRIGADE OF KITCHEN
• Kitchen Organization Structure
• Kitchen Organization Structure refers to the flow of authority from top to
bottom within a hotel or food service establishment and in respect to the
kitchen. It also refers to the flow of authority commencing from the
executive chef and to the bottom. Kitchen Organization Structure refers not
only assigning the positions but also full-filling them with the suitable
employees. Kitchen Organization Structure also tells us the actual strength
of the employees working at different levels.
• Staff Brigade of kitchen: (IN ENGLISH WORDS)
• Executive Chef
the head honcho, or executive chef, in charge of the entire kitchen
(basically the general)
Souse Chef
the under-chef, second in command. Supervises and coordinates the
various station chefs (chef de parties). Second in command when the chef
de cuisine is absent. Also acts as an expediter (aboyeur) during service
(usually in training to become head chef)

5. • Chef-de-Parties
• various station chefs which have responsibility for a certain part of meal,
which are divided according to the ingredients they specialize in, or the
method of cooking. A chef de partie usually has several demi-chefs
(assistant station chefs) and commis (attendants) working under them.

6. Kitchen Organization Chart
• Demy Chef-de-Parties
• assistant station chef. Does most of the actual preparation of the
food in the specific station they are assigned, as supervised by the
station chef (chef do partie). In charge of the station if the station
chef is absent.
• Commis-I/II/III
• attendants assigned to a particular station and given the grunt
work, or lower-skill work. Usually in training to become a demi-
chef.
• Apprentices
• lowest man on the totem pole and given the heavy lifting work
while studying the culinary arts and in training to become a commis
and then move up from there. Works through all the various
stations in order to become prepared to move up.

7. Duties and Responsibilities of Chefs
Executive chef:
• Drive the goal and the vision of the of the company
• Reflect the company’s philosophy by providing the highest
standard of personalized and attentive but discrete service in a
professional and friendly manner, which exemplifies the best
hospitality.
• Always lead by example, adopting a positive attitude to keep
the team spirit at its highest level.
• Greet with a smile, colleagues and guests at any time or place
within the hotel, whether front or back of the house.
• Anticipate guest’s needs and wishes and surpass their
expectations.
• Look continuously for ways to achieve the hotel’s strategic
vision and goals by working as a team and being a team player.
•

8. Executive sous chef:
• Coordinate in detail all food production and preparations for all the outlets,
to ensure a total smooth running of the operation.
• Ensure that all set-ups and prepared food presentations are up to agreed
standards with the executive chef.
• Fully monitor portion control in assigned kitchen area and that par stocks
are kept at a minimum with daily stock and production turnover, utilising
leftovers where and if possible. Fully supervise all food tasting and food
samplings in all production phases.
• Conduct daily cleanliness checks with the assistant chief steward with
feedback to the executive chef with corrective actions to be taken.
• Follow up on any issues that are delegated by the executive chef.
• Recommend changes in menus, method of preparation, kitchen/service
equipment or staff to improve production standards and quality.

9. Sous chef:
• Look after the functions of executive sous chef during
his/her absence.
• Train staff on improved work procedures, quality food
production, economical usage of food material and the
attractive presentation of food items.
• Approve requisitions from stores for stations assigned
and in the executive sous chef’s absence for the entire
main kitchen.
• Be responsible for all food production in area assigned
to him.
• Be responsible for overall food cost control without
affecting standards and specifications as laid out by top
management.

10. Pastry chef:
• Be responsible for the mise-en-place and food
preparation for all bakery and pastry stations.
• Account for the usage, consumption and control of all
foods and equipments in the stations supervised by
him/her.
• Train staff in his/her stations on improved work
procedures, quality food production, the economical
usage of food material, and the attractive presentation
of food items.
• Supervise and train the CDP’s , commis and apprentices
and to review staff working in his/her department.

11. Chef de partie:
• Ensure prompt and accurate service by all kitchen
staff under his/her control, to all the customers to
achieve a high level of customer satisfaction.
• Be responsible for implementing hotel standards on
food quality, preparation and presentation in his/her
section or shift.
• Recommend changes in systems and procedures to
increase efficiency and improve service levels.
• Recommend changes at the time of preparation of
new menu by introducing new dishes or presentation.

12. Commies:
• Prepare food and provide prompt, courteous and accurate service
to all the customers as per organisational standard of quality, as
directed.
• Control food wastage without compromising on food quality.
• Prepare all mise-en-place in production sections for smooth
kitchen operation, as directed.
• Ensure hygiene and cleanliness of his/her area at all times.
• Assist chef de partie in implementing and following organisational
standards on food quality, preparation and presentation.
• Be responsible for maintaining all kitchen equipment s in his/her in
good working conditions
• Take responsibility for adherence to all organisational policies and
procedures.
• Maintain complete hygiene in his/her work area and adhere to the
HACCP standards.

13. Thank you