BLOCK 1 : INTRODUCTION TO HOTEL KITCHEN
Unit 1 Introduction to Culinary Journey
Culinary History, Evolution in cooking, History of modern
food service, Origin of classical and modern cuisine,
Crème, Escoffier – Father of sauce, Modern technology,
Development of new equipment's, Cooking in twentieth
and twenty first century, New emphasis on ingredients,
International influence, Importance of cooking
Unit 2 Kitchen Organization
Introduction to Kitchen Organization, Kitchen Brigade,
Layout of Kitchen, Sections of Kitchen
Unit 3 Qualities of Kitchen Staff
Introduction, Duties Of Kitchen Staff, Personal Hygiene
Of Kitchen Staff, Co-Ordination Of Kitchen With Other
Departments
Unit 4 Kitchen Equipment
Introduction, Types of Kitchen Equipment, Large
Equipment, Mechanical Equipment, Small Equipment,
Sanitation and Safety precautions in Kitchen, Care and
maintenance of Equipment

UNIT 02: Kitchen Organization

UNIT STRUCTURE

2.0 Learning Objectives
2.1 Introduction to Kitchen Organization
2.2 Kitchen Brigade
2.3 Layout of Kitchen
2.4 Sections of Kitchen
2.5 Let Us Sum Up
2.6 Answers for Check Your Progress
2.7 Glossary
2.8 Assignment
2.9 Activity

2.0 LEARNING OBJECTIVES :
In this unit, we have discussed the hierarchy of the kitchen as well as the
differences between small and large kitchen.
After working through this unit, you should be able to :
• Understand the hierarchy of the kitchen.
• Understand the difference between the small and large kitchens
• Understand different areas of kitchen.
2.1 INTRODUCTION TO KITCHEN ORGANIZATION :
There is a wide difference between a commercial kitchen and the regular
household kitchen. Thus, this section will consist of the most important thing that
is the organization of the commercial kitchen. Actually the kitchen is the wider
area subdivided into various section where different activities are conducted so
as to make the deal faster and the customer gets a service within no time or within
the stipulated period. It is hence required by us to know how the kitchen functions
and how many people are working into it. The sections are divided into
departments like soups, sauces, Garde–manger, roast, bakery etc. Each headed
with the chef de parties and the chefs working under them according to the
standard guidelines.
Kitchen Organization :
The organization of kitchens will vary, mainly due to the size and the type
of the establishment. Organization depends on five factors
• The menu determines the tasks. So, organization is based on the menu.

• Type of establishment

• Size of operation

• Physical facilities

• Human resources available

Obviously, where a kitchen has many Chefs preparing for banquets for up
to 1000 people and a lunch and dinner service for 300–400 customers with a la
carte menu, the organisation will be quite different from a small restaurant doing
thirty table d'hôte lunches or a hospital diet kitchen preparing diets. Even when
there are two kitchens of a similar nature, the internal organisation may vary, as
each Chef de Cuisine will have his own way of running his kitchen. It has been
found most satisfactory in organising the work of a kitchen to divide it into
"Parties' or "corners". The parties system was perfected by Escoffier and it was
the result of studying about the food production and the recipes allocating tasks
to different specialists to help produce the more complex dishes regularly,
efficiently and swiftly. The kitchen was divided into sections, each one of which
was responsible for a particular contribution to the entire food production system.
In this kind of kitchen Escoffier organised, the parties system reached the height
of complexity because the end products had to be of the highest finish and yet
be completed to order in rapid sequence for a substantial number of customers.
A set pattern was made. The latest trend is to go with the size of operation. Volume
of production determines how many staff are required to perform the job. In small
organisations, one staff member can combine several jobs, e.g. curry making and
tandoori dishes. The principles of kitchen organisation represent a standard
practice though there are no set rules for deciding how many sections and how
many staff a particular kitchen requires. Each catering establishment has different
factors to be taken into consideration such as extent of menu, number of persons
to be served and management policy. The latest trend is to go with the size of
operation. Volume of production determines how many staff is required to
perform the job. In small organisations, one staff member can combine several
jobs, for example, curry making and tandoori dishes. The number of staff in a
section is determined by the amount of work to be done. and importance of the
contribution of the section to the menus and the skill of work. The base of
different kitchen organisations is taken from the Traditional Kitchen Organisation
that was pioneered by Auguste Escoffier, the instigator of the partie or corner
system. He had many sections such as grill, roast, vegetable, fish, sauce, soup,
larder patisserie etc. As everything was done manually it was necessary but now
the sections have become fewer} because of labour–saving machines, convenience
foods and combined catering equipment (microwave cum convection ovens etc.)
and the changing of public taste, which seeks simpler menus and meals
2.2 KITCHEN BRIGADE :
Under this system, each position has a station and defined responsibilities.
In smaller operations, the classic system is generally abbreviated and responsibilities
are organised to make the best use of workspace and talents. A shortage of skilled
personnel has also made modifications in the brigade system necessary. The
introduction of new equipment has helped to alleviate some of the problems
associated with smaller kitchen staffs.
The chef is responsible for all kitchen operations, including ordering,
supervision of all stations and development of menu items. He or she also may
be known as the chef de cuisine or executive chef. The sous chef is second in
command, answers to the chef, may be responsible for scheduling, fills in for the
chef and assists the station chefs (or line cooks) as necessary. The range of positions in a classic brigade also includes
the following :
The sauté chef/ saucier is responsible for all sautéed items and their sauces.
This position is often considered the most demanding, responsible and glamorous
on the line.
The fish chef /poissonier is responsible for fish items, often including fish
butchering and their sauces. This position is sometimes combined with the saucier
position.
The roast chef/ rôtisseur is responsible for all roasted foods and related jus
or other sauces.
The grill chef /grillardin is responsible for all grilled foods. This position
may be combined with that of rotisserie.
The fry chef /friturier is responsible for all fried foods. This position may
be combined with the rotisserie position.
The vegetable chef /entremetier is responsible for hot appetizers and
frequently has responsibility for soups, vegetables and pastas and other starches.
In a full, traditional brigade system, soups are prepared by the soup station or
potager, vegetables by the legumier. This station may also be responsible for egg
dishes.
Larder Cook/Chef : The Larder cook is responsible for the Garde Manger
and Butchery work.
Pastry Cook/Chef : The Pastry cook prepares various cakes, biscuits, tarts,
breads, icings etc.
Indian Cook/Chef : The Indian cook/chef deals with the hot section
preparation, which includes dal, rice, curries, vegetables etc. The other cooks deal
with the preparation of sweet dishes.
Relief Cook/Chef : The Relief cook fills up the position where required
during any absenteeism or leaves taken by the respective cooks of parties or other
cooks.
Commis 1, 2, 3 : The commis do the actual cooking. They are also
responsible for the pre–preparation (mise–en–place) process.
Staff Cook : The Staff cook is responsible for the preparation of food for
all the staff. He prepares the food with the help of other commis and the food
is prepared in bulk.

 2.3 LAYOUT OF KITCHEN :
The heart of every F & B out lets is the kitchen. Here raw ingredients are
processed, i.e. washed, peeled, cut and cooked for food service. For smooth
operation, proper planning and designing of kitchen is an important task.
Normally planning and designing of the kitchen is done by most qualified and
experience chef. It is necessary to have a good design of the kitchen to meet the
technical demands. There should be exhaust hood, ovens, boiling tables, steamers,
working tables for vegetable and non–veg raw materials, pan fryers, refrigerator/
cold room, griller, separate area for sweet preparation, garde manger, pantry area
etc. the kitchen should always be equipped with proper water supply and sanitary
arrangements. Ideally kitchen should be plan on the basis of the menu
not only planning as well for purchasing equipment

2.4 SECTIONS OF KITCHEN :
1. Sauce Section :
The sauce section is responsible for providing all meat, poultry, game and
offal dishes with the exception of those that are plain roasted or grilled. All the
meat dishes are cooked and garnished.
The partie will also provide all basic and finished sauces served hot, they
are normally required by the various partie in the kitchen. Normally, one first
commences early duty to cover the preparation and cooking of dishes as 'Plat de
Jour' as these often require a cooking time of 3–4 hours. Braising, boiling, peeling
is also done in this section. Mise–en–place for a banquet is also done here. The
chef saucier does important work as he assembles the dishes, which have an
impact on the customers. The sauce needs to be kept at an appropriate
temperature, which ranges between temperatures 0–4 degree Celsius. The
dressings required for salads are prepared by this section. They include vinaigrette
and mayonnaise based dressings. Care should be taken that the sauces are "kleen
wrapped" to avoid skin formation on the surface.
2. Roast Section :
The roast section is responsible for providing all roast dishes of meat,
poultry and game. It is responsible for all grill dishes of meat, chicken, offals
and fish and this duty is often delegated to the grill cook. The section is also
responsible for the preparation of the number of dishes and the deep–frying of
food items. It also prepares and finishes any savories that are required.
3. Fish Section :
This section is responsible for the provision of all fish dishes with the
exception of those that are plain grilled or deep–fried. The cleaning, descaling,
filleting crumbling is done by the fishmonger in larder.
Generally as a larger selection of fish are offered, an extensive mise–en–
place is required.
At each service period, the following basic sauces are made ready for
service : béchamel, white wine sauce, fish veloute, hollandaise and melted butter.
Further, a number of garnishes are prepared in advance to part cooked stage. By
this arrangement, a variety of fish dishes particularly the poached and meuniere
types can be done. Grilling is done by the grill cook or commis eggs forms an
important part of the work in this section, particularly omelettes of various types,
e.g. plain, garnished, stuffed and flat round omelettes. Italian pastas as well as
noodles are also prepared in this section. Items like spaghetti, macaroni
4.Vegetable Section :
An entremets course in French was the responsibility of the entremets of
vegetables, who skill fully prepare and cook vegetables, which could be served
as a separate course. An entremets was originally something sent to the table
between the courses in France.
During the period before service, each day various quantities of vegetables
are prepared, cooked, refreshed and placed into refrigerator. Semi–skilled workers
do peeling, cleaning and trimming. Limited quantities of certain potato dishes are
cooked and finished to varying degrees, kept ready when service begins.
Vegetable garnishes are prepared here and given to other sections. The cooking
of and rice may be sent to other sections for garnishes.
The mise–en–place is carried out according to menu requirements. By this
method, the vegetable cook and senior commis are able to cope with the finishing
and serving of a vast amount of different dishes. Management of cooking
vegetable well for large numbers calls for particular knowledge, skill and
judgment and should never be entrusted to an unskilled and disinterested cook.
5.Soup Section :
It is the responsibility of this section to
prepare soups such as consommés, creams,
veloutes, purees, broths, bisques and many special
international soups. All basic stocks are also
prepared here. The cold soups are prepared and
passed to the larder for service. The garnishes
come from the larder and vegetable section.

2.5 LET US SUM UP :
In this unit we :
• Understood the hierarchy of the kitchen because of which the students
comes to know the organization structure according to the size of organization
• Understood the difference between the small and large kitchen
• This unit helps to understand different areas of kitchen in which the
students come to know about the key role of each department in the hotel.

2.7 GLOSSARY :
1. Executive chef : Head chef of the kitchen.
2. Garde manger section : Section of a kitchen where all salad preparations,
juices, cold cuts and salad dressings are prepared.
3. Chef de partie : He is responsible for the section of a kitchen. Every
cuisine have its own chef de partie.
4. Larder section : A separate section of kitchen where all cold cuts,
sandwiches, shakes and cutting is done.

2.8 ASSIGNMENT :
Explain duties and responsibility of an executive chef.

2.9 ACTIVITY :
Prepare a chart paper showing different section of kitchen.