HMC 1 – Kitchen Essentials and Basic Food Preparation

First Semester 2021 – 2022

Lesson 2: The Kitchen Organization and Layout

The kitchen layout and equipment can be described as the body of the kitchen, and what gives
life to it are the people working inside – sometimes called the kitchen brigade.

Learning Objectives:
At the end of the lesson, the student should be able to…
1. Describe and explain the difference between the classical kitchen brigade and the modern
kitchen brigade system;
2. Understand the functions of the different positions in the kitchen; and
3. Discuss the function and purposes of the chef uniform.

Kitchen Organization
The figure below illustrates the classic kitchen organizational chart in large-scale hotels and
restaurants. Some positions may not be applicable in smaller scale hotel and restaurant operations.
Understanding the organizational chart can guide you in creating organizational system that will best
suit the type of operation.

The Classic Kitchen Brigade

 Introduced by the legendary French chef, Georges-Auguste Escoffier.
 The kitchen brigade was influenced by Escoffier’s experience in the French army.
 Escoffier applied his experience with the clearly defined structure and duties of a military brigade
into the kitchen, known as the chef de partie system.
 The kitchen brigade was introduced to form an organizational hierarchy of authority, responsibility,
and function for professional kitchens.
 This system has strict chain of command based on rank.
 This is to ensure that every cook had a clear purpose and the kitchen could work to maximum
efficiency.
 The idea was to assign specific tasks to avoid duplication of effort and to help facilitate
communication between the various staff members.

Mrs. Chicky P. Natad

 HMC 1 – Kitchen Essentials and Basic Food Preparation
First Semester 2021 – 2022

The Classic Kitchen Brigade Positions

The following are the basic hierarchy of a classic kitchen brigade system:

 Chef de cuisine – is the head of the entire kitchen or the head honcho, most commonly known as
the executive chef, and is in charge of the overall management of the kitchen operations. It
includes innovating new menu items as well as planning, purchasing, costing, and supervising of
the staff.

 Sous chef – is the second in command or the under chef. She/he supervises and coordinates the
various station chefs (chefs de partie). The sous chef fills in for the chef de cuisine when he/she is
off. She/he also acts as an expediter (aboyeur) during service (usually in training to become head
chef). The sous chef is more hands-on and actively involved in daily kitchen operations and
receives orders directly from the chef de cuisine for the management of the kitchen.

 Chefs de partie – There is more one chef de partie; each one is assigned and responsible for a
specific section in the kitchen. The chefs de partie (station chefs) are responsible for a particular
part of the meal where they are specialized in or divided into the method of cooking to make the
kitchen more productive. Chefs de partie usually has several demi-chefs (assistant station chefs)
and commis (attendants) working under them.

 Demi-chef – is the assistant station chef; does most of the actual preparation of food in the
specific station he/she is assigned; may be required to assist with cooking, preparation, and
plating when station chefs are absent; oversees all preparation, cooking, and presentations for
plates.

Mrs. Chicky P. Natad

 HMC 1 – Kitchen Essentials and Basic Food Preparation
First Semester 2021 – 2022

 Commis – are junior cooks; also work on a specific station under the chef de partie and demi-
chef; generally responsible for the tools used in that station; usually in training to become a
demi-chef. They are often people who are still undertaking formal culinary training.

 Apprentice – might work in a specific station; gaining experience because he/she is less likely to
have any formal culinary training; helps in cleaning and work preparation, including peeling and
washing salads and sometimes washing the dishes.

In modern commercial kitchens, having all positions stated below is not necessary, but some of
the following stations listed are still seen, in whole or combined, with other stations:

 Saucier – is the sauté cook; makes sauces; also often regarded as the highest respected role
in the kitchen brigade system of stations

 Poissonier – is the fish cook; cooks and prepares fish and shellfish dishes from saut éing to
poaching and often prepares any sauces that need to accompany the fish, in the absence of a
saucier.

 Entremeteir – in charge of the entrees or “entrance” to the meal. In today’s kitchen, entrees
are considered the “main course”. This is a combined potager and legumier, preparing
vegetable dishes, soups, and stocks.

 Potager – is in charge of the soups and stocks; assistant to the saucier; considered a lower-
skilled position

 Legumier – is the vegetable chef; in charge of the gratins, pilafs, braises, and other hot
vegetable side dishes.

 Rotisseur – chef assigned in roasting-roasted and braised foods and any stuffing for them.

 Garde manger – is in charge of all cold foods, including salads, cold meats, pates, terrines,
sausages, hors d’oeurves, decorative carving garnishes, and buffet items, if present

 Grillardin – is the “grill man”; grills and broils food

 Patissier – is the pastry chef. The patissier also supervises the confiseur, who makes petits
fours (small fancy cakes, cookies, or confections) and candies; the glacier, who makes cold or
frozen desserts (today this would be someone who makes ice cream and other frozen

Mrs. Chicky P. Natad

 HMC 1 – Kitchen Essentials and Basic Food Preparation
First Semester 2021 – 2022

desserts, and perhaps also makes ice sculptures); the decorateur, who decorates cakes or
other items; and the boulanger, who bakes and makes bread, rolls, and cakes.

 Friturier – is the fry cook; prepares all fried items (basically-deep frying)
 Boucher – is in charge of meat butchery, and poultry and fish treatment; may prepare these
and then give them to the garden manager for distribution to the various station chefs

 Charcutier – prepares pork products, such as pâté, pâté en croute (pate in crust or meat pie),
rillettes, hams, sausages, or any cured meats; may coordinate with the garde manger and
deliver cured meats

The title “chef” during the earliest time means “chief” in the classic brigade system. They are
those who are in charge of the kitchen or specific station in the kitchen whether the head chef, under
chef, or station chefs. Nowadays, cooks, even those without experience, who are in charge of a kitchen,
can be called “chef” only by completing culinary schools.

The Modern Kitchen Brigade

In today’s modern kitchen, positions listed in the classic brigade system are rarely used. The
classic kitchen brigade system still exists in large cruise liners or places where large food volume is
produced. But with the radical changes in equipment, the presence of modern and advanced kitchen
appliances, and the changes in how food is fabricated and prepared, some of the positions stated above
are no longer needed. These changes resulted in the consolidation of employee responsibilities and even
staff reduction.

Mrs. Chicky P. Natad

 HMC 1 – Kitchen Essentials and Basic Food Preparation
First Semester 2021 – 2022

The Modern Kitchen Brigade Positions

 Executive chef – in charge of the overall management and operation of the kitchen, including the
creation of the menu, ordering, and purchasing of supplies; oversees staff and reports to owners
or managers; sometimes handles more than one restaurant kitchen. Some restaurants have
separate executive chefs and chef de cuisine.

 Chef de cuisine – the head of the kitchen who directly reports to the executive chef or the
owner, if the owner has the control of the kitchen. There are restaurants where the executive
chef and chef de cuisine is the same or only one.

 Sous chef – second in command, next to the chef de cuisine. The sous chef is in command in the
absence of the chef de cuisine. He/She monitors the quality of the menu items as to the
standards of the executive chef or chef de cuisine and supervises the preparation, portioning,
and presentation of the menu items.

 Area chefs – similar to the classical kitchen brigade, the area chefs are the chefs de partie or
station chefs are the same, depending section in the kitchen. The line cookes and stations chefs
are the same, depending on the size of the kitchen operations. Area chefs may be assigned and
rotate in different stations like grilling, rotisserie, frying, and other stations in the kitchen.

 Line cooks – work together with the area chef who is assigned to a particular station in the
kitchen.

 Expeditor – (aboyeur in modern days is called the wheelman, ticket man, expo – the person who
calls the tickets for the kitchen) is responsible for taking orders from the servers and directly
announces order in the kitchen. Expeditor ensures that there is efficient coordination between
the ordered dishes from the dining area to the kitchen. He/She does the final inspection,
checking of garnishes and finishing touches to the dish before it is delivered to the guests by the
servers. He/She makes sure that the food is served promptly and correctly, and in some cases,
may deliver the orders themselves.

The Chef’s Uniform

A Brief History of Chef’s Uniforms

The chef uniform consists of a toque blanch, double-breasted
jacket, apron, and necktie, which were developed and designed out of
necessity rather than fashion (as it is today). Each component of the chef’s
uniform has its specific purpose.

Mrs. Chicky P. Natad

 HMC 1 – Kitchen Essentials and Basic Food Preparation
First Semester 2021 – 2022

Toque Blanch (Hat)

During the 16th century, the height of the chef’s hat indicates the rank of
the chef in the kitchen. The purpose of the toque is to prevent hair from
falling into the food being prepare and cooked.

Chef’s Coat
The chef’s white coat signifies cleanliness. It repulses heat from the kitchen.
The thick cotton serves as protection from the heat and spattering of boiling liquids.
The chef’s jacket is a double-breasted jacket that can be reversed to hide stains.
Also, it serves as the chest and stomach area’s shield against heat and burns from
splattering liquids. The chef’s white jacket symbolizes high regard for their
profession.

The Neckerchief
The neckerchief was intended to prevent sweat from dripping on the
food. It is tied around the neck to soak body sweats, or it can be untied to wipe
off moisture from the face, forehead, or other parts of the body.

The Pants
It is a black and white checkered pants. This pattern helps in concealing
stains and soiling. Nowadays, more chefs are customizing their uniforms into
denim and other patterns for chef’s uniforms.

The Apron
One of the essential parts of the chef’s
uniform is the apron. It protects the chef from hot
spills and splatter of foods and other kitchen dangers.
An apron is not intended for wiping spills and
messes; thus, it can be useful in grabbing hot pots
out of the oven.

Shoes

Mrs. Chicky P. Natad

 HMC 1 – Kitchen Essentials and Basic Food Preparation
First Semester 2021 – 2022

The shoes should be sturdy and anti-slip. Open shoes or shoes made of canvass are not
recommended as high chances burn and injuries may occur.

Remember:
Only wear your chef uniform in the kitchen to prevent germs and
bacteria from contaminating it.

The Professional Kitchen

 Aside from the kitchen brigade, the commercial kitchen (or more generally, the professional
kitchen), also serves as one of the vital parts of the food service facility.
 This is where the food is prepared, cooked, and plated. Equipment for cooking and facilities for
washing, storage, utensils, and dishes are all here.
 Equipment should be appropriate to the size and needs of the kitchen.
 An unplanned kitchen can create chaos and accidents, as it is where people work with flames
and knives.
 A well-planned professional kitchen will ensure that there is a system for a smooth flow of work.
 Creating a workflow pattern can optimize performance and efficiency in the process where the
chefs, cooks, and staff can move around safely and efficiently.
 The kitchen layout and design must meet both the needs of people (personnel and customers).
 The efficiency of the kitchen production process, including the right equipment are crucial to
ensure dynamic and ideal restaurant operations.

The following are the factors that need to be considered in planning a kitchen layout and design:
Components of a Kitchen
 Delivery
 Storage
 Food Preparation
 Meal Cooking
 Service
 Cleaning/Washing

Delivery

Mrs. Chicky P. Natad

 HMC 1 – Kitchen Essentials and Basic Food Preparation
First Semester 2021 – 2022

 This is where the food and nonfood items are received.

 This space and location should be included in the plan.
 It is essential to consider the bulk of orders coming daily, the equipment used in the receiving
area, and the space for the carts to move the delivered items from once place to another.
 The location of the receiving area for delivery must not cause distraction to the customers and
the operation of the food service facility.
 Cleanliness and sanitation of this area are also vital. It should be away from the garbage disposal
unit of the facility.

Storage
 There are three types of storage areas; a cold storage area, a dry storage area, and a storage area
for nonfood items.
 The cold storage area is where refrigerated and frozen food items are located, while the dry
storage area includes all consumable and nonperishable items.
 On the other hand, a storage area for nonfood items can be divided into sections.
 There can be a section for cleaning supplies, a section for disposable products, and a section for
clean dishes from the cleaning and washing area.
 In storing, always remember that cleaning and sanitation chemicals cannot be stored with food
items or above food equipment, utensils, dishes, or disposables to avoid cross-contamination.

Food Preparation
 The food preparation area is usually located near the storage area so the cooks have easy and
quick access to the fresh dishes.
 Sinks for washing produce are available in the food preparation area.
 There is also an area for cutting and mixing. The food preparation area has two sections: one
section for processing raw foods (cutting of meat, cleaning seafood, etc.) and one section for
sorting foods into batches (chopping vegetables, mixing salad dressing, etc.).

Meal Cooking
 The cooking area is where the meal is cooked and finished.
 It should be located near the service area.
 Like the food preparation area, the cooking area can be broken down into different work
stations.

A work station is a working area where all necessary tools and equipment needed to produce a
specific type of food are present, including the storage. All required tools and equipment, workspace,
and power sources are available in the work station. With this, employees do not have to leave the
station to prevent cross-contamination, fatigue, and accident in the kitchen.

Mrs. Chicky P. Natad

 HMC 1 – Kitchen Essentials and Basic Food Preparation
First Semester 2021 – 2022

Example of a work station:

Grilled burgers are made in the grilling station. Tongs and other necessary tools needed for
grilling are present in the station, including all ingredients for that specific menu item.

Work section is when two or more similar stations are grouped in one large working area.

Example of work section:

Kitchen Section Kitchen Stations
Beverage Section Hot Beverage Station
Cold Beverage Station
Garden Manger Section Salad Station
Cold Platter Station
Sandwich Station
Short Order Section Broiler Station
Griddle Station
Fry Station
Hot Food Section Broiler Station
Fry Station Griddle Station
Sauté Station
Dry Heat Station
Steam Station

Once the spaces, working stations, and sections are identified, the cooking line will follow. The
cooking line is the arrangement of the kitchen equipment. Every food service facility is unique. The
owner, together with the chef, must carefully select the best cooking line arrangement that will suit the
specific needs of the food service facility. It is vital to choose an appropriate cooking line arrangement,
for it has a direct effect on the workflow. A workflow is an orderly movement of food and staff within
the kitchen.

Service
 This area is located at the very front of the kitchen.
 This will shorten the distance between the kitchen and the service area for safer travel of food
from the kitchen to the guest.
 This is where the servers pick up the finished dishes.
 If the restaurant is a self-serve or a buffet-style restaurant, this is where the food is displayed for
the guests to assemble their plates.

Cleaning/Washing

Mrs. Chicky P. Natad

 HMC 1 – Kitchen Essentials and Basic Food Preparation
First Semester 2021 – 2022

 This is the area of the commercial kitchen where sinks, ware washing machines, and drying racks
can be found.
 Three-compartment sinks are necessary for quick and sanitary washing of the dishes.
 This area should be located near the kitchen entrance, where the dirty dishes are dropped off,
and near storage area so chefs have easy access to clean dishes.

10

Mrs. Chicky P. Natad