STAFFING IN THE KITCHEN

The organization of the hotel and restaurant kitchen will depend upon the size of the
operation as well as the type of service and the menu. As mentioned in the previous chapter,
the classical kitchen brigade was devised by Escoffier, but was designed for a large
operation utilizing complex menus.

This classical brigade included a Chef (executive chef) who was responsible for all the
activities in the kitchen. The second in command in the kitchen was the sous-chef (second
chef/understudy chef) who was directly in charge of production. Production in the kitchen
was divided into stations which were over seen by chefs de partie (section heads). These
included:

1. The saucier was responsible for the sauces, stocks and stews.
2. The Garde Manger was responsible for all the cold foods including the cold meats, salads
and buffet items including the non edible displays.
3. The Potager was responsible for all types of soups.
4. The Poissoner was responsible for all the fish dishes.
5. The Entremetier prepared all the vegetables, pastas and egg dishes.
6. The Rotisseur was responsible for cooking large joints of meats, poultry and roast items.
7. The Grillardin prepared the broiled items and possibly the deep fried meats and fish.
8. The Patissier would prepare the pastry and desserts.
9. The Boulanger baked all types of breads and bread rolls.
10. The Tournant acted as swing or the relief cook.

The various chefs de partie were assigned helpers, trainees or apprentices who helped carry
out the work in the department. These were referred to as Commis

The complexities involved in the staffing of a property would be in proportion to the

complexity of the property itself. The number of the staff does not necessarily reflect the
quality of the food served by the establishment. The one item that remains constant from the
classical brigade to the modern versions is the importance of the position of the chef,
whether he is a working chef or an executive chef.

The Executive Chef sets the tone and tempo of the kitchen. This individual is the
administrative head of the entire kitchen. The responsibilities of the executive chef include
planning, purchasing, supervision, training, preparation and service. There is truth in the
statement `a well organized executive chef means a well organized kitchen’. The Executive
Chef delegates responsibility and authority to subordinates, but the overall responsibility
remains with him. As the technology of the 20 th Century evolves into the technocracy of the
21st Century demand will become even greater for chefs who can function not only as
skilled craftsmen but as efficient managers and administrators as well.
To qualify as an executive chef, a cook must have many talents and years of experience in
food preparation and service. The chef is in effect a food production manager and
purchasing agent as well as a skilled cook. To operate their kitchen at a profit, they must be
well versed in the varied and detailed functions of each position and station. Few people
outside the profession are fully aware of the responsibility of the executive chef. He is one
of the most important administrators in the establishment with several other chefs, cooks,
trainees, apprentices, commis and helpers on his team.

Duties and Responsibilities of various Kitchen designations.

RESPONSIBILITIES OF THE EXECUTIVE CHEF

Under limited supervision, oversees food and pastry production for all food outlets and
banquet functions. Develops menus, food purchase specifications, and recipes. Directly
supervises all production and pastry staff. Maintains highest professional food quality and
sanitation standards. Other areas of responsibility include:

1. Hires, trains and supervises the work of food and pastry production staff.
2. Plans menus for all food service locations considering customer base, popularity of
various dishes, holidays, costs, and a wide variety of other factors.
3. Schedules and coordinates the work of chefs, commies, and other kitchen employees
to ensure that food preparation is economical and technically correct.
4. Conducts regular physical inventories of food supplies, and assesses projected needs;
orders all food and supplies for catering operations.
5. Ensures that high standards of sanitation and cleanliness are maintained throughout
the kitchen areas at all times.
6. Establishes controls to minimize food and supply waste and theft.
7. Safeguards all food preparation employees by implementing training to increase their
knowledge about safety, sanitation, and accident prevention principles.
8. Develops and tests recipes and techniques for food preparation and presentation
which help to ensure consistent high quality and to minimize food costs; exercises
portion control over all items served and assists in establishing menu selling prices.
9. Prepares necessary data for the budget in area of responsibility; projects annual food
and labor costs and monitors actual financial results; takes corrective action where
necessary to help ensure that financial goals are met.
10. Consults with catering staff about food production aspects of special events being
planned.
11. Cooks or directly supervises the cooking of items that require skillful preparation.
12. Evaluates food products to ensure that quality standards are consistently attained.
13. Performs miscellaneous job-related duties as assigned.
 14. Supports and participates in hotel activities, such as environmental committees, cost
savings etc, which may serve to better our operations or the efficiency of the
company.

PROFILE OF A SOUS CHEF

The Sous Chef is the next person under the Executive Sous Chef, and is primary in charge
of one grouping in the Kitchen. He may be in charge of a complete Restaurant, a Production
kitchen, a Night shift operation or a Morning shift operation. The Sous Chef is a person who
has the ability to demonstrate, check and correct any preparation that is going out to be
served to a guest, very much involved with the daily operations in the Kitchens. The Sous
Chef is to also share the vision of the property and would be hired on the basis of being able
to contribute to the goals of the production team. A rapport with the Executive Chef and
Executive Sous Chef would be essential.

MAIN RESPONSIBILITIES

1.      Control of all production of foodstuffs in the kitchen, their quality, requisitions, storage,
usage, and rotation,
2.      The practical training of all staff under them in the section, including for new menu items,
3.      The schedules, annual leaves and other staff entitlements such as staff meals,
4.      To help in the daily receiving of the food items into the receiving,
5.      Notification to the Executive Chef when supplies are not adequate or are not of the
desired quality.
6.      Daily checking of mis-en-place, spoilage and wastage and production controls,
7.      To participate in the creation of new menu items, the trials and training of these items and
the successful implementation onto our menus of these items,
8.      Checking for the correct recipe card usage and format recipe cards,
9.      To delegate the daily duties for the sections and to give the daily briefing,
10.  To control the costs of the sections, making sure the correct foods are used for the correct
job,
11.  To check on machine usage, cleanliness, and the safety aspects in the kitchen,
12.  For the hygiene of the kitchen, and the closing down duties,
13.  For the direct supervision of the chef de parties and their immediate area,
14.  For the personal hygiene and uniform wearing of the staff,
15.  To be able to substitute for the Executive Sous chef in his absence,
16.  To actively involve themselves in guest contact, suggesting, and interacting, solving
problems and in general creating a very friendly, but professional atmosphere,
17.  To handle the interaction between Kitchen and Restaurant staff, settling any disputes
quickly and quietly, that may arise from time to time,
18.  To ensure timely and quality service of our menu items according to service specifications
and guest expectations,
19.  To ensure that all food display areas, such as buffets and cake displays are kept in prime
condition at all times, according to our Standard and Procedures,
20.  To support and participate in hotel activities, such as environmental committees, cost
savings etc, which may serve to better our operations or the efficiency of the company,

PROFILE OF A SENIOR CHEF DE PARTIE / CHEF DE PARTIE / DCDP

The Chef de Partie is the main person in charge of a particular section in the kitchen. They
report directly to the Sous Chef and are responsible for all the workers in their own section.
Their main responsibility is for the production of food items, their quality and the quantity,
and the successful operation of their own part of the kitchen operation whether it is the
Butchery, Bakery, Pastry, Garde Manger, Hot Kitchen and so on. This is the most senior
rank and file position, and the goal of a Chef de Partie would be to work towards an
Executive position within the operation.

MAIN RESPONSIBILITIES

1.      Production of all items from their particular area, with the correct recipe card and
procedure, correct quantity and of good quality,
2.      To suggest and trial new menu items, participating in the creation of items for our guests,
3.      To maintain the hygiene in their area, and for machine cleanliness,
4.      For the schedules, discipline and personal hygiene of their staff,
5.      For the requisitioning, rotation, storage and correct usage of all foodstuffs,
6.      For the implementation of new menu items and to help develop future ideas,
7.      To control the wastage and the costs of their section, and to meet budget specifications,
8.      To have direct supervision of all cooks in the section,
9.      For the practical training of all staff in the section, and to participate in the theory training
given,
10.  To show full support to the Senior Kitchen staff, the goals and ideals of the operation,
working continually towards the betterment of our guest expectations,
11.  To help handle the interaction between Kitchen and Restaurant staff, settling any disputes
quickly and quietly, that may arise from time to time,
12.  In the absence of Senior Chefs, ensuring timely and quality service of our menu items
according to service specifications and guest expectations,
13.  To ensure that all food display areas, such as buffets and cake displays are kept in prime
condition at all times, according to our Standard and Procedures,
14.  To support and participate in hotel activities, such as environmental committees, cost
savings etc, which may serve to better our operations or the efficiency of the company,

PROFILE OF A SENIOR COMMIS

Commis I’s are the main "backbone" of the Kitchen. They are qualified and experienced to a
good degree, but need more seniority before moving into the Chef De Partie position. They
can be general cooks, or specializing in one area such as Bakery, Pastry, Butchery or Garde
Manger. Their responsibilities are already getting more as they produce all the Food items in
the Kitchen. Good Commis I’s can give your Kitchen a very good name in Food, as these
cooks handle most of the practical work.

MAIN RESPONSIBILITIES

1.      All the Production of the Food items in their Section, following the Recipe cards and
Quality specifications,
2.      To Requisition and make sure the Section has adequate food stocks,
3.      To make sure that the correct quantities are made with the correct Items, and that costs are
kept low and within Budget,
4.      To take direct Control of the Commis II, Commis III's and Trainees in their section,
5.      To keep to the Standards of Hygiene, Safety and Sanitation as specified,
6.      To Train all the under Staff in the Section,
7.      To work according to the Standards and Procedures of the Kitchen,
8.      To carry out their designated duties to the best of their abilities,
9.      To be honest and diligent in their work, showing dependability and enthusiasm for the
team,

RESPONSIBILITIES OF COMMIS II AND COMMIS III

The Commis are an important part of the Kitchen brigade, as they backup the Senior
Commis and are very much the workers in the kitchen. Commis are newly qualified (having
completed an apprenticeship or Catering college training), with some working for a few
years and other just starting out in the profession, but all are learning the skills required to
become a professional chef. They will be asked to improve themselves by attending Hotel
and Kitchen training courses, and their goal is to thoroughly learn the basic of their jobs.
 They are to work to pass proficiency and skills tests to work towards promotion towards a
more senior position.

MAIN RESPONSIBILITIES

1.      The correct production of all foodstuffs, following the recipe cards, production procedures
and proper hygiene practices, according to the instructions of the senior kitchen staff,
2.      To help in the control of all food items in storage and rotation,
3.      To ensure the section is kept hygienic and clean,
4.      To follow the Standards and Procedures for the kitchen,
5.      To carry out their designated duties to the best of their abilities,
6.      To be honest and diligent in their work, showing dependability and enthusiasm for the
team,

PROFILE OF A TRAINEE COMMIS, APPRENTICE OR KITCHEN TRAINEE

The Trainees of the kitchen are assigned to any section and rotated around to get experience.
They will follow a formatted training plan to learn the basics of their craft in the number of
sections available in our establishment. It will be our responsibility to give a good basic
training to these people. They do a lot of the hard manual work that is associated with the
Kitchen and their main responsibility is to do what is asked for by the Senior Staff, and to
learn their jobs quickly and properly. The way the trainees are taught now, will be the way
they work for the rest of their working life. Bad habits are hard to break.

MAIN RESPONSIBILITIES

1.      To follow the Standards and procedures of the Kitchen,

2.      To learn their jobs well and thoroughly,
3.      To keep to the hygiene and sanitation practices,
4.      To attend all the Training classes for Kitchen Staff,
5.      To be interested and want to learn their new trade and to improve themselves,
6.      To show enthusiasm and ambition to become an integral part of the kitchen team, along
with the skills and proficiency required, fulfilling his commitments to the brigade.
STANDARDS OF PROFESSIONALISM

What does it take to be a good chef?

Three aspects are important to survive being a Chef. One is Knowledge, the second is skill,
but most importantly one needs a correct Attitude. The first two are easily achieveable but
the emphasis of food service education is on learning, attitudes which are more important
because a good attitude will help you not only to learn skills but to also persevere and to
overcome various hurdles you will face in your careers. Gaining Knowledge is an ongoing
process which never ends.

A good chef follows an unwritten code of behavior and set of attitudes we call
professionalism. Let us now examine some of the qualities a good chef must possess.

Positive attitude towards the job

In order to be a professional chef, you must like your job and want to do it well. Being
serious about your job does not mean you can’t enjoy it. But the enjoyment comes from the
satisfaction of doing a job well and making everything run smoothly.
Every experienced chef knows the stimulation of the rush, when the adrenaline starts to
flow! When it gets to the busiest part of the evening and the orders come rushing in and you
can hardly keep track and when every second counts, then there is real excitement in the air.
But this excitement comes only when you work for it.
A cook with a positive attitude works quickly, efficiently, neatly and safely. Professionals
have pride in their work and want to make sure that the work is something to be proud of.

Staying Power
Work in the kitchen requires physical and mental stamina, good health and a willingness to
work hard. Undoubtedly, it is hard work. The pressure can be intense, the hours long and the
work grueling. The hours of work are anti social. You may be working evenings and
weekends when everyone else is relaxing and enjoying him or herself. And the work can be
monotonous. You might think it real drudgery when you have to hand shape three dozen
dinner rolls for your
class, but wait till you get to the industry and you are required to clean 60 kgs ofshrimp or to
peel 50 kgs of potatoes!

Ability to work with people

Few of you will work in an establishment that is so small that you are the only person on the
staff! Kitchen work requires teamwork and it is essential to be able to work well as part of a
team and to cooperate with your fellow workers. You can’t afford to let ego problems and
petty jealousy as well as departmental rivalries and personal problems get in the way of
doing a good job. In earlier days, many chefs were known for their temper tantrums.
Fortunately, self control is more valued these days.
Eagerness to Learn
There is more to learn about cooking than you will learn in a lifetime. The greatest chefs in
the world are the first to admit that they have more to learn, and they keep working,
experimenting and studying.
Our industry is changing so rapidly that we must be open to new ideas. No matter how good
your techniques are, you may always learn an even better way.

Experience
There is no substitute for years of experience. Studying theoretic inputs from books in the
college is essential to start you off. But if you want to be an accomplished chef, you need
practice, practice and more practice.

Dedication to Quality
There is good food and there is bad food and very often we end up paying more for the bad
food! Whether you work in a fancy restaurant, a 5 star hotel or an industrial canteen, you
can do your job well or you can do it not so well. It is up to you. The choice is yours. High
quality doesn’t necessarily mean high price. It costs less to cook French beans properly than
to overcook them! In order to produce quality food, you must want to. It is not enough
merely to know how.

Good Understanding of the Basics

Experimentation and innovation in cooking are the order of the day. Brilliant chefs breaking
boundaries, utilizing unheard of before ingredients, inventing dishes that would be unique
and strange of a couple of years ago. There seems to be no limit to what can be tried.

However, the same chefs who are so revolutionary, are the first to insist that a proper
understanding of the basics is very essential. In order to innovate, you must know where to
start.