KITCHEN ORGANIZATION & DUTIES AND RESPONSIBILITES

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.

Organizational structure of the kitchen:

Now in the hotels multi skilled manpower is created and used. The jobs and duties of the staff members vary from kitchen to kitchen, and so do the titles attached. But certain positions and titles do occur throughout the industry. Here are some of the most common positions with a general definition-

Chef de cuisine (executive chef):

position carries overall responsibility for all aspects of the kitchen like hiring, firing, cost control, meetings, budget planning, new recipe creation, purchasing etc. Also responsible for kitchen plant and machinery.

Sous chef:

They assist the executive chef and act as executive chef in his/her absence. Responsible for the sections. Acts as a liaison between executive chef and other kitchen staff.

Chef de partie:

Basically supervisors. They assist sous chefs in their job. And headed by commis.

Commis:

They are the cooks. They assist CDP’s in their job.

Chef Garde manger:

These chefs are responsible for all cold preparations like salad, sandwiches and cold cuts. They prepare cold sauces too.

Butcher chefs:

They are responsible for cutting meat, poultry and fish in desired shape by the other departments.

Pastry chefs:

They are responsible for all hot and cold desserts for ex. Cakes, bread, ice cream etc.

Boulanger:

Bakers of bread, breakfast rolls etc. And works under a pastry chef.

Potagers:

Chefs are responsible for all types of soup and stock preparations like consommé, cream soup, puree soup etc.

Entremetier:

A chef who is responsible for all types of vegetable preparations including potato preparations and egg preparations.

Rotisseurs:

Responsible for roasting, braising meat dishes and also responsible for deep frying.

Saucier:

He/she is responsible for all sauces and sauce-related dish preparations.

Banquet chef:

They are responsible for the preparation of food for the banquet functions.

Chef Tournant:

Reliever chefs who take charge in the absence of the section chefs. Usually, they are multi skilled.

Duties and Responsibilities of Chefs

Duties and responsibilities of chefs:

Executive chef:

1. Ø  Drive the goal and the vision of the of the company

Ø  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.
Ø  Always lead by example, adopting a positive attitude to keep the team spirit at its highest level.
Ø  Greet with a smile, colleagues and guests at any time or place within the hotel, whether front or back of the house.
Ø  Anticipate guest’s needs and wishes and surpass their expectations.
Ø  Look continuously for ways to achieve the hotel’s strategic vision and goals by working as a team and being a team player.
Ø  Be proactive in developing oneself by taking advantage of all learning opportunities, and by striving to achieve the goals of one’s personal career development plan and personal mission statements.
Ø  Be committed to quality and profitability of product to ensure that guests return and to aim to be the best hotel or outlet.
Ø  Identify and develop new products and equipments to enhance the product quality.
Ø  Develop and define the quality standards of food preparation and presentation.
Ø  Define the organisation of work within the department including assignments, time schedules and vacation of staff.
Ø  Ensure the quality of food preparation and presentation as per organisational standards.
Ø  Ensure availability of stock and raw ingredients by proper planning and coordination with purchase and stores.
Ø  Coordinate with engineering department to carry out preventive maintenance programme in the kitchen.
Ø  Establish the recipes and methods of preparation, inform the f&b director/f&b manager of significant change in prices affecting the preparation of menu items.
Ø  Recommend the menu pricing in coordination with the f&b director/f&b manager/f&b controller/banquet manager.
Ø  Be responsible for hygiene and cleanliness of the kitchen area, equipments and staff.
Ø  Ensure compliance with company and hotel policies department employees.
Ø  Constantly monitor the key performance indicators for department and take appropriate actions.
Ø  Analyse and monitor costs to ensure high profitability on a regular basis and initiate corrective actions whenever required.
Ø  Ensure that menus are changed on a regular basis as per corporate guidelines and market needs, in coordination with f&b director/f&b manager.
Ø  Ensure that the best quality of material is procured and used in food preparations.
Ø  Prepare capital and operational budget in order to achieve desired profitability.
Ø  Ensure storage of raw and cooked food/raw material as per international standards.
Ø  Keep oneself updated with market knowledge and trends by conducting regular market surveys in coordination with purchase department.
Ø  Ensure department employees are fully trained through continuous on the job training.
Ø  Attend behavioural and vocational training in own and related work areas to enhance skills and develop multi-functionality.
Ø  Ensure practice of hygiene and safety precautions as well as compliance with hotel and company policies by the kitchen staff through training.
Ø  Provide career development and succession planning for subordinates through training.

Executive sous chef:
Ø  Coordinate in detail all food production and preparations for all the outlets, to ensure a total smooth running of the operation.
Ø  Ensure that all set-ups and prepared food presentations are up to agreed standards with the executive chef.
Ø  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.
Ø  Fully supervise all food tasting and food samplings in all production phases.
Ø  Conduct daily cleanliness checks with the assistant chief steward with feedback to the executive chef with corrective actions to be taken.
Ø  Follow up on any issues that are delegated by the executive chef.
Ø  Recommend changes in menus, method of preparation, kitchen/service equipment or staff to improve production standards and quality.
Ø  Assist the executive chef in developing new cuisine concepts.
Ø  Ensure implementation and maintenance of standards of food quality, preparation, and presentation.
Ø  Assist in menu planning and costing.
Ø  Ensure good physical upkeep, condition of equipments and utensils in all the kitchens and coordinate with engineering department for repairs and maintenance.
Ø  Ensure organization of work within all kitchen sections including assignments time schedules, and vacations as per organizational standards.
Ø  Make sure all the raw material received in the hotel, for preparation is of high quality, as per organizational standards and product specifications.
Ø  Recommend changes in systems and procedures to increase efficiency and improve service quality.
Ø  Ensure prompt and accurate service by kitchen staff to the entire customer, to achieve a high quality of customer satisfaction.
Ø  Be responsible for maintaining international standards of safety, security , hygiene and cleanliness in all food preparation and storage areas.
Ø  See that all the employees in the department adhere to the organization's rules and regulations.
Ø  Ensure availability of raw ingredients at all times, by proper planning, requisitioning and storage.

Sous chef:

Ø  Look after the functions of executive sous chef during his/her absence.
Ø  Train staff on improved work procedures, quality food production, economical usage of food material and the attractive presentation of food items.
Ø  Approve requisitions from stores for stations assigned and in the executive sous chef’s absence for the entire main kitchen.
Ø  Be responsible for all food production in area assigned to him.
Ø  Be responsible for overall food cost control without affecting standards and specifications as laid out by top management.
Ø  Account for the usage, consumption, spoilage and control of food stuff produced or stored under his/her supervision.
Ø  Be responsible for the preparation of mise-en-place at all stations.
Ø  Attend the food and beverage meetings and departmental meetings.
Ø  Maintain all attendance records.

Pastry chef:

1. Ø  Be responsible for the mise-en-place and food preparation for all bakery and pastry stations.

Ø  Account for the usage, consumption and control of all foods and equipment's in the stations supervised by him/her.
Ø  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.
Ø  Supervise and train the CDP’s , commis and apprentices and to review staff working in his/her department.
Ø  Initiate performance reviews of staff working in his/her department.
Ø  Attend the daily and weekly kitchen chef’s meetings and the F&B meetings.
Ø  Approve requisitions from stores for materials required in his/her stations.
Ø  Recommend schedule changes and changes in personnel for adequate manning of all stations.

Chef de partie:

Ø            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.
Ø  Be responsible for implementing hotel standards on food quality, preparation and presentation in his/her section or shift.
Ø  Recommend changes in systems and procedures to increase efficiency and improve service levels.
Ø  Recommend changes at the time of preparation of new menu by introducing new dishes or presentation.
Ø  Ensure that the hygiene and cleanliness of the kitchen area is maintained as per pre determined standards.
Ø  Be responsible for controlling food wastage without compromising on food quality.
Ø  Ensure proper security and safety of raw and cooked food and equipment by proper storage.
Ø  Make sure that all the kitchen equipment are operated, maintained and stored properly and safe to use.
Ø  Ensure that all the kitchen records are maintained properly at all times.
Ø  Ensure that organizational policies and standards are adhered to by all in the department.
Ø  Ensure availability of ingredients in the kitchen, at all times, in order to provide a prompt service.
Ø  Control food wastage without compromising   on food quality.
Ø  Check that inter-kitchen food transfers are accurate and conform to hotel policy.
Ø  Ensure proper mise-en-place in his/her production sections for speedy preparation and service.
Ø  Make sure that hygiene and cleanliness of the kitchen area/equipment is maintained as per predetermined HACCP standards.
Ø  Discuss production planning with his/her commis and concerned higher kitchen authorities.
Ø  Ensure par level of dry stores and perishables are maintained on daily basis and also ensure of correct store requisition.
Ø  Receive daily requirements from store room and get it checked and duly signed by his/her senior kitchen executive.
Ø  Register complaints regarding improper machinery functioning or employee’s ill behaviour towards his her kitchen executive.
Ø  Ensure excellent relations and professionalism amongst all staff in his/her kitchen and with related departments.
Ø  Maintain appropriate and professional communication with all the team members at all given times.

Commies:

• Prepare food and provide prompt, courteous and accurate service to all the customers as per organizational standard of quality, as directed. 
•  Control food wastage without compromising 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 organizational 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 organizational policies and procedures.
• Maintain complete hygiene in his/her work area and adhere to the HACCP standards.
• Ensure exact collection of perishables, grocery and meat/fish items as per the store room requisition.
• Ensure timely cleaning and sensitization of all the equipment and tools in an appropriate hygienic manner.
•   Recommend daily requirement from store room to the demi chef de partie.
•  Coordinate with other food and beverage sections, engineering and housekeeping etc. Whenever required.
• Attend behavioral, vocational and skill-related training, to enhance his/her skills and develop multi-functionality.