Culinary Arts. Background Developed by Escoffier Streamlines and simplifies work in hotel kitchens Eliminates chaos and duplication of effort Each position.

Culinary Arts

Developed by EscoffierStreamlines and simplifies work in hotel

kitchensEliminates chaos and duplication of effortEach position has a station and defined

tasks.

Responsible for all kitchen operationsOrderingSupervision of all stationsDevelopment of menu itemsa.k.a.– “chef de cuisine” or executive chef

2nd in commandAnswers to chefResponsible for schedulingFills in for chefAssists the station chefs as neededSmaller operation may not have a sous

chef

A.K.A. “line cooks” and include: Saucier – saute, station Poissonier – fish station Rôtisseur – roast station Grillardin – grill station Friturier – fry station Entremetier – vegetable station Tournant – roundsman Garde-manger – pantry chef Boucher – butcher Pâtissier – pastry chef

Saute stationResponsible for all sauteed items and

saucesConsidered the most demanding,

responsible, and glamorous on the line

Fish stationResponsible for fish itemsIncludes butcheringTheir saucesSometimes combined with saucier position

Roast stationResponsible for all roasted foods and

related jus or other sauces.

Grill stationResponsible for all grilled foodsMay be combined with Rôtisseur

Responsible for all fried foodsMay be combined with Rôtisseur

Responsible for hot appetizersFrequently does the soups and

vegetables, starches and pastasMay also do egg dishesIn a fully traditional brigade system:

Potager – soup station Legumier - vegetables

Roundsmana.k.a. – swing cookWorks as needed throughout kitchen

Pantry chefConsidered separate category of kitchen

workCold food preparations

Salads Cold appetizers Pâtes

ButcherButchers meats, poultry, and occasionally

fishMay bread meat and fish itemsOften considered part of garde-manger

Pastry chefResponsible for baked items, pastries and

dessertsOften supervises separate kitchen area or

separate shop in larger operationsAreas of specialization:

Confiseur – prepares candies, petits fours Boulanger – prepares non-sweetened doughs Glacier prepares frozen and cold desserts Cecorateur – prepares show pieces and special cakes

Aboyeur – expediter or announcer:accepts orders from dining room and

relays to various stations chefs Is last person to see plate before it leaves kitchen. This could also be the sous chef or kitchen steward

Communard – cooks for the staff Assistant – works under a chef de partie to learn the

station and its responsibilities

“Front of the House”Chain of command:

Maître d’hôtel – dining room manager, host or hostess

Chef de vin or sommelier – wine steward Chef de salle – head waiter Chef d’etage - captain Chef de rang – front waiter Demi-chef de rang or commis de rang – back waiter

or busboy

Dining room manager, host, or hostessMost responsible for front-of-the-house

operationTrains all service personnelOversees wine selectionWorks with chef to determine the menuOrganizes seating throughout service

Wine stewardResponsible for all aspects of restaurant

wine service Includes:

Purchasing wines Preparing a wine list Assisting guests in wine selection Serving wine properly

Ma be assumed by the Maître d’hôtel

Head waiterIn charge of service for entire dining roomPosition is often included in either captain

or maître d’hôtel

CaptainDeals directly with guests once seatedExplains menuAnswers any questionTakes orderDoes tableside food preparationIf no captain responsibilities fall to front

waiter

Front waiterAssures table is properly set for each

courseFood is properly delivered to tableSees that needs of guests are promptly

and courteously met.

Back waiter or busboyNormally first position assisgned to new

dining room workersClears plates between coursesFills water glasses, bread basketsAssists the front waiter and/or captain as

needed.

Brigade systems used in both kitchen and dining rooms have clearly defined jobs.

Having clearly defined job descriptions keeps a restaurant organized.

A good manager creates an environment where everyone feels they have a distinct and measurable contribution to make within the organization.

Recruitment and retention of employees is easier with proper management.