THE STAFF IN THE KITCHEN

WORK CHART OF A FUNCTIONAL KITCHEN

 

CHIEF COOK

 

Sous-chefs & Assistants

Assistant Assist an і

BAKER BUTCHER

 

CHEFS DE PARTIE

 

 

 

Roast Sauce Vegetable Breakfast Kitchen

Cleark

Cook Cook Cook Cook

Fish Soup Larder Staff

Cook Cook Cook Cook

Commis and kitchen porters

 

The preparation of food is a highly specialized function. It implies quite a number of operations. Our main concern here is the Staff, whose duties are outlined below.

The Chef supervises all kitchen work and is ultimately responsible for it. In many places the chef does the purchasing. He is helped by a variable number of assistants, depending on the Importance of the kitchen work.

A Chef must be:

• a man of experience, very skilled in his trade,

• a leader in control of a highly trained staff with the right equipment,

• a manager, able to make the most of circumstances, and both cost and quality-conscious, doing his best to keep costs down while upholding the good name of the establishment.

 

 

The Cooks are in charge of the cooking proper, each in his own department. The sauce-cook attends to the preparation of sauces and entrees; poultry also comes within his province. The soup-cook, deals with soup. Next come the fish-cook, the vegetable-cook, the baker, and last not least, the pastry-cook and glacier. The breakfast cook is obviously in charge of all breakfasts, while the staff cook is responsible for all staff food..

All of them «dish up» the food before sending it up to the service area; they know that a palatable dash must first be pleasant to the eye.

The Commins and Kitchen hands help in the preparation of dishes and do most of the preparations washing, trimming, picking, peeling, scraping, ect. They even sweep and swill the floors, and they are always kept busy one way or another.