{"id":620,"date":"2020-01-18T10:31:38","date_gmt":"2020-01-18T10:31:38","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=620"},"modified":"2020-01-18T12:06:38","modified_gmt":"2020-01-18T12:06:38","slug":"elementor-620","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-foundation-1\/elementor-620\/","title":{"rendered":"HIERARCHY OF KITCHEN AND STAFF DUTIES"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"620\" class=\"elementor elementor-620\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-32116f0 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"32116f0\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-198cc61\" data-id=\"198cc61\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-5bf8728 elementor-widget elementor-widget-image\" data-id=\"5bf8728\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"566\" height=\"792\" src=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/01\/KITCHEN-ORGANISATION.jpg\" class=\"attachment-large size-large wp-image-621\" alt=\"\" srcset=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/01\/KITCHEN-ORGANISATION.jpg 566w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/01\/KITCHEN-ORGANISATION-214x300.jpg 214w\" sizes=\"(max-width: 566px) 100vw, 566px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-ca748dc elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"ca748dc\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-d2e1e60\" data-id=\"d2e1e60\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-566d620 elementor-widget elementor-widget-text-editor\" data-id=\"566d620\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h1><strong><u>CHEF DE CUISINE (EXECUTIVE CHEF)<\/u><\/strong><\/h1><p>\u00a0<\/p><p>The\u00a0<strong>Chef de Cuisine<\/strong>\u00a0in the large establishment is much more a departmental manager than a working craftsman. He is selected for his organizing and executive abilities than for his culinary skill.\u00a0\u00a0Though it is obvious that he should have such skill and a large appreciation of fine cookery.\u00a0\u00a0His prime function is to plan, organize and supervise the work of the kitchen.<\/p><p>He prepares the menus for the management in accordance with the costing and catering policies laid down.\u00a0\u00a0He has full responsibility for\u00a0staff, selection and policy\u00a0or major responsibility for staff, selection and dismissal in conjunction with the personnel department.<\/p><p>He will also be concerned with the\u00a0planning and equipment\u00a0of his kitchen. Thus, the executive responsibilities of the Chef de Cuisine can be considered under the principal head of.<\/p><ul><li>Food and food costs (through menu planning &amp; ordering)<\/li><li>Kitchen Staff<\/li><li>Kitchen plant and equipment<\/li><\/ul><p>Under his control, all three activities must be coordinated to produce goods efficiently and economically.\u00a0\u00a0His status is normally second only to the manager and he will expect complete control of his department.<\/p><p>In addition to the crafts skill and technical knowledge acquired as a result of an apprenticeship, technical training, and experience, the Chefs de Cuisine must additionally acquire managerial qualities and administrative knowledge particularly in regard to the organization of work,\u00a0\u00a0control of staff, the efficient use of machinery, costing and food control.\u00a0\u00a0He must be aware of modern development in manufacturing and processing food for his kitchen. Present trends indicate that the Chef must increasingly concern himself not only with cookery but with the quality of the food and\u00a0art of food presentation.\u00a0\u00a0In the widest sense.\u00a0\u00a0This calls for a degree of the\u00a0merchandising skill\u00a0and on occasion\u00a0showmanship.\u00a0Hygiene is of top importance in the kitchen and there is hardly a better beginning than with the Chef\u2019s own person.<\/p><p>A Chef de Cuisine must have knowledge of French, Current Affairs, commodities and tools\u00a0of his trade.<\/p><ul><li>Responsible for the overall smooth functioning of food production areas.<br \/>\u2022 Compiling of new menus.<br \/>\u2022 To advice on the purchase of equipment and raw materials.<br \/>\u2022 Responsible for planning events.<br \/>\u2022 Good interpersonal skills to interact with customers, clients, and guest.<br \/>\u2022 Planning, Coordinating, Budgeting, Controlling<\/li><\/ul><h2><strong><u>DUTIES AND RESPONSIBILITIES OF SOUS CHEF<\/u><\/strong><\/h2><ul><li>Supervises kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards, and procedures.<\/li><li>Assists Executive Chef with all kitchen operations.<\/li><li>Performs all duties of kitchen managers and associates as necessary.<\/li><li>Recognizes superior quality products, presentations and flavor.<\/li><li>Maintains purchasing, receiving and food storage standards.<\/li><li>Ensures compliance with food handling and sanitation standards.<\/li><li>Calculates accurate theoretical and weighted food costs.<\/li><li>Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.<\/li><li>Coordinates banquet production with Banquet Chef.<\/li><li>Supports procedures for food &amp; beverage portion and waste controls.<\/li><li>Assists in maintaining associate cafeteria operation and food quality standards.<\/li><li>Follows proper handling and right temperature of all food products.<\/li><li>Knows and implements Hotel Hygiene Standards.<\/li><li>Helps the Executive Chef Research and test new food products in conjunction with company initiatives.<\/li><li>Assists the Executive Chef with maintaining all standard recipes.<\/li><li>Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods, and unique tastes.<\/li><li>Operates and maintains all department equipment and reports malfunctions.<\/li><li>Assists with an effective kitchen equipment repair and maintenance program.<\/li><li>Orders associate uniforms according to budget and ensure uniforms are properly inventoried and maintained.<\/li><li>Purchases appropriate supplies and manage inventories according to budget<\/li><li>Reviews staffing levels to ensure that guest service, operational needs, and financial objectives are met.<\/li><li>Interacts with guests\/customers, community, Company representatives, vendors, and local education systems as needed.<\/li><li>Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.<\/li><li>Effectively investigates reports and follows-up on associate accidents<\/li><\/ul><h3><strong><u>DUTIES AND RESPONSIBILITIES\u00a0OF DEMI CHEF DE PARTIE<\/u><\/strong><\/h3><ul><li>Cooking and presentation as per the standardized recipes<\/li><li>Allocation of work<\/li><li>Checking mis-en-place on quality and quantity<\/li><li>Control wastage<\/li><li>Maintain quality<\/li><li>Innovate new dishes<\/li><li>Maintain discipline and grooming of staff<\/li><li>To Maintain Hygiene and sanitation<\/li><li>Portion control<\/li><li>Storage of food and provisions<\/li><li>Raw material quality check<\/li><li>Allot duties to commis<\/li><li>Control over production and wastage.<\/li><li>Assist in implementing TBEM processes<\/li><li>Adhering to HACCP<\/li><li>Enabling and adherence of the principles and work practices detailed under HACCP System in the department viz., Food Safety, Hygiene and Cleanliness, Health, Storage etc as applicable to the area of your workplace.<\/li><\/ul><h3><strong>Responsibilities of Other Chefs<\/strong><\/h3><ul><li>Smooth functioning of their areas.<br \/>\u2022 Maintaining Food cost and Quality<\/li><\/ul><h3><strong>CHEF GARDE MANGER\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/strong><\/h3><p>The Chef Grade Manger is in charge of the larder.\u00a0\u00a0The larder is not only a place where food is steamed but also a place where the raw materials of cookery are prepared and dressed.<\/p><p>In larger establishments larder work may be broken into sections and in one or two instances, it is possible that the sub-sections may have independence of the Chef Garde Manger, i.e. Boucher might by directly controlled by the Chef De Cuisine or Sous Chef.<\/p><p>This is rarely true in smaller establishments, the sub-sections within the Grade Manger will both indicate the wide range of this Chef de Parties duties and explain why he enjoys a status in the Kitchen brigade comparable to that of the Chef Saucier.<\/p><p>The Chef Grade Manger is normally accommodated adjoining the main kitchen but will have its own cooking facilities.\u00a0\u00a0According to the size of the establishment, its sub-section too will be separate to a greater or smaller extent.\u00a0\u00a0This also incorporates\u00a0<u>Hors d\u2019oeuvres section\u00a0<\/u>and a salad room, sometimes a fruit room where such items as melons, grapefruit, fruit salad etc. are prepared.\u00a0\u00a0There is a great deal of work organization and careful distribution of work to be carried out.\u00a0\u00a0Chef Grade Manger caters to such dishes as those commonly found on a cold table, and comprises not only of\u00a0<u>cold dishes<\/u>\u00a0and\u00a0<u>salads.\u00a0Sandwiches<\/u>\u00a0are his responsibility with the exception of sale of the hot or toasted sandwiches such as club sandwiches (Chef Rotisseur).\u00a0\u00a0Mayonnaise, vinaigrette sauce, and other dressings and sauces for cold food are made by Chef Grade Manger.\u00a0\u00a0Various sections looked after by Chef Grade Manger are as follows:<\/p><p><strong><u>JOB DESCRIPTION OF CHEF GARDE MANGER<\/u><\/strong><\/p><ul><li>Performs all duties of Culinary and related kitchen area associates to train new associates and step in and assist during high demand times.<\/li><li>Supervises daily shift operations and oversees production and preparation of culinary items.<\/li><li>Opens and closes kitchen shifts and ensures completion of assigned duties.<\/li><li>Maintains food handling and sanitation standards.<\/li><li>Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.<\/li><li>Assists with developing menus and promotions.<\/li><li>Operates all department equipment as necessary and reports malfunctions.<\/li><li>Purchases appropriate supplies and manages food and supply inventories according to budget.<\/li><li>Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.<\/li><li>Understands and implements Marriott\u2019s 30 Point Safety Standards.<\/li><li>Develops railroad-cleaning schedules for associates; ensures associates follow cleaning schedules and keep their work areas clean and sanitary.<\/li><li>Ensures all associates have proper supplies, equipment and uniforms.<\/li><li>Communicates areas in need of attention to staff and follows up to ensure follow through.<\/li><li>Helps train associates in safety procedures and supervises their ability to execute departmental and hotel emergency procedures.<\/li><li>Participates as needed in the investigation of associate accidents.<\/li><li>Understands and complies with loss prevention policies and procedures.<\/li><\/ul><p><strong>Other<\/strong><\/p><ul><li>Performs other duties as assigned to meet business needs.<\/li><li><strong><u>BOUCHERIE<\/u><\/strong>(Butcher Shop):<\/li><\/ul><p>Boucherie in hotel differs in many important regards from that of retail trade.\u00a0\u00a0It includes the dissecting of quarters of beef and careasses of lamb etc.\u00a0\u00a0It will also include the dressing of meat either for joints such as contre filet or small cuts like noisette, cotelettes or tournedos etc.<\/p><p>\u00a0<\/p><h3>\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong><u>CHARCUTIER (Pork Butcher and Sauage maker):<\/u><\/strong><\/h3><p>\u00a0<\/p><p>Charcutier involves Pork butcher, the preparation of Pork products and sausage, etc.\u00a0\u00a0He is also responsible for the\u00a0<u>rendering<\/u>\u00a0and\u00a0<u>clarifying<\/u>\u00a0of dripping.\u00a0\u00a0Again, the extent to which the Charcutier work is separated from the staff of the Grade Manger depends on the volume of work.<\/p><p>\u00a0<\/p><h3>\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong><u>VOLAILLEUR (Poulterer):<\/u><\/strong><\/h3><p>\u00a0<\/p><p>Where there is an extremely large establishment, the Poulterer who is responsible for the plucking cleaning and dressing not only of the poultry, but game birds, hares and rabbits may be separated from the fish monger and the larder proper.<\/p><p>\u00a0<\/p><h3>\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong><u>POISSONER (Fishmonger<\/u><\/strong><strong>):<\/strong><\/h3><p>\u00a0<\/p><p>The hotel fish monger prepares fish not in the style of the tradesman, in retail trade for he must have the raw materials ready for the immediate attention of the appropriate Chef, either for the Chef Piossoner or in some instances for cold dishes for Chef Grade Manger.<\/p><p>A wide range of products of sea, river and lake will normally come to him for treatment which includes skinning, illeting and portioning.\u00a0\u00a0Fish, such as eel, osysters, lobsters and ernbs will demand his attention as well as the ordinary range of river, sea and shell fish.<\/p><p>\u00a0<\/p><h3>\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong><u>HORD D\u2019OEUVRIER (Hors d\u2019 ocuvre cook)\u00a0<\/u><\/strong>:<\/h3><p>\u00a0<\/p><p>Where work justifies it, the preparation of Hors d\u2019 oeuvre of all kinds is organized separately.\u00a0\u00a0The dishes for this section can be great and involve the regular preparation of commodities e.g. preparation of dressings, varieties of vegetables salads (Potato, Russian), varieties of meat and fish dishes found on the Hors d\u2019 oeuvries is often entrusted not only to a Chef Horss d\u2019 oeuvrier and assistant of Chef Grade Manger but to semi-skilled hands, often women workers trained only in assembling prepared material and in decorating dishes.<\/p><p>\u00a0<\/p><h3>\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong><u>SLADIER (Salad Maker):<\/u><\/strong><\/h3><p>\u00a0<\/p><p>The person responsible for the preparatory work and assembling of salads usually works in the Grade Manger.<\/p><p>\u00a0<\/p><h3><strong><u>\u00a0CHEF DE NUIT<\/u><\/strong><\/h3><p>\u00a0<\/p><p>Night duty cook is a chef whose main duties are to take over when the main kitchen staff leave.A separate Chef de Nuit may be retained in the Grade Manger but normally one person suffices. Night duty cook does not necessarily remain on duty throughout te night but only until such time, the late meals have ceased.<\/p><p>The duties of Chef de Nuit are sometimes carried out by a Sous Chef.\u00a0\u00a0The Sous Chef doing this is present for the service of dinner but not lunch and is responsible for all the work when the normal brigade has gone off duty.\u00a0\u00a0This system is used in 75% of places where late service is given.\u00a0\u00a0Sous Chef must make sure that he has all the necessary facilities and that the correct mis-en-place is left by Chef de Partie before they go off duty.<\/p><h3><strong><u>CHEF POTAGER (Soup Cook)<\/u><\/strong><\/h3><p>\u00a0<\/p><p>The Chef\u2019s importance within kitchen is also supported by the fact that the repertory of soups including consomme, cremes and veloutes, purees, broth\u2019s bisques and many speciality and nation favouring essences and garnished in hundreds of ways, besides all basic stocks are prepared by him.<\/p><p>Chef portager can be supplied by other parties with some of the garnishes required.\u00a0\u00a0For example, he receives material not only from the Grade Manger but for consomm\u00e9 celestine, receive pancakes from the Chef Entremetier.\u00a0\u00a0He receives stocks from the Chef poissonier for fish and other ordinary tools, particularly producing vegetables of wide variety of shapes and sizes.\u00a0\u00a0Like all cooks, a cultivated palate is an importance requirement for adjustment.<\/p><p>\u00a0<\/p><h3><strong><u>CHEF SAUCIER (Sauce Cook)<\/u><\/strong><\/h3><p>\u00a0<\/p><p>He prepares all fundamental sauces i.e. Bechamel, tomato sauce, veloute.\u00a0\u00a0He prepares all light and heavy entrees for example volauvent (light entr\u00e9e).\u00a0\u00a0Heavy entr\u00e9e (Steaks) i.e. meat, poultry and game dishes which are not roasted or grilled.<\/p><p>It is difficult to differentiate between the duties of Chef Saucier and that of Chef Rotisseur.\u00a0\u00a0The Saucier prepares the peolage stews braised, boiled and sauted dishes which approximates a roasting process.<\/p><p>He is considered to be the senior Chef de Partie and normally takes over the responsibility of the Sous Chef when absent.\u00a0\u00a0He requires knowledge because his work covers an extensive variety of dishes and specialty sauces.<\/p><p>\u00a0<\/p><h3><strong><u>CHEF COMMUNAR<\/u><\/strong><strong>\u00a0(Staff\/Cafeteria Cook)<\/strong><\/h3><p>\u00a0<\/p><p>The staff cook provides the meals for the employees who use the staff room for the wage-earning staff and includes uniformed and maintenance staff, chambermaids, waiters, lower grade clerical staff, etc.\u00a0\u00a0Catering of this nature should be influenced by nutritional factors.<\/p><p>\u00a0<\/p><h3><strong><u>\u00a0CHEF ENTREMTIER<\/u><\/strong><strong>\u00a0(Vegetable Cook)<\/strong><\/h3><p>\u00a0<\/p><p>The Entremet course is, on the modern menu, the sweet, which is the responsibility to the Chef Patissier and not the Chef Entremetier.\u00a0\u00a0Traditionally, an important Entremet course on traditional menu in France was however the\u00a0<u>entremet de legumes<\/u>\u00a0when skillfully prepared and cooked vegetables were presented on a dish apart.\u00a0\u00a0An entremet was originally something sent to the table between the courses and this practice still sarvives in France as far as vegetables are concerned.<\/p><p>The Entremetier therefore is concerned mainly with the following things:<\/p><ul><li>All vegetables dishes<\/li><li>All patato dishes other than deep fried<\/li><li>All egg dishes<\/li><li>All farinaceous dishes<\/li><\/ul><p><strong>N.B.: In some circumstances, it is not possible to employ a Chef Potager, therefore, Chef Entremetier prepares all soups.<\/strong><\/p><h3><strong><u>CHEF ROTISSEUR<\/u><\/strong><\/h3><p>\u00a0<\/p><p>This is a very responsible sercion, Finest roast cooks are English as roasting has always been renowned in England as a specialization.\u00a0\u00a0Roasts are very popular.\u00a0\u00a0This partie is responsible for deep \u2013 frying of foods of all kinds, including fried potatces and the Rotisseur may have an assistant le friturier (Frying cook) for the task.<\/p><p>Chef Rotisseur is responsible for savouries such as Welsh Rarebit and for Hot Sandwiches (Club Sandwich types).\u00a0\u00a0This corner is also occupied with the preparation of stock for gravies which accompany the roasts and other dishes.<\/p><p>Foods to be roasted cover a wide range of poultry, game and meat include the baking or pies, the joints poultry and game to be cooked by the Rotisseur are given the basic preparatory treatment (plucking, preparation etc.) for the oven in the larder by the butcher or poulterer.\u00a0\u00a0Sometimes commis from the roast corner may help the larder for clearing the trussing of poultry of dissection trimming and trying of joints of butcher\u2019s meat.\u00a0\u00a0The roast corner is located in the main stove section and all the necessary cooking apparatus for roasting, for deep frying for finishing of savouries under the salamander are grouped together and make this section of the hottest. Some dishes are identical basically, but different methods of handling are employed therefore they are sometimes done by Rotisseur and sometimes by the saucier.<\/p><p>In short, the duties of roast cook are:<\/p><ul><li>Responsible for\u00a0<u>roasting poultry and game feathered and furred.<\/u><\/li><li>Responsible for all\u00a0<u>deep-fried dishes,<\/u>Pommes frites, pont- neuf, etc.<\/li><li>Responsbile for all deep-fried\u00a0<u>fish<\/u><\/li><li><u>Mis-en-place<\/u>. if separate grilled pommes pailles mut be prepared by Rotisseur.\u00a0\u00a0These are used as a garnish on certain grills.<\/li><li><u>Savouries<\/u>. Oyster rolled in bacon grilled on skewer, Welsh rarebit.<\/li><\/ul><p>Certain types of savouries, scotch wood cock, scrambled eggs, are prepared by entremetier but it is completed and served at the last minute by the Rotisseur.<\/p><p>\u00a0<\/p><h3><strong><u>TRANCHEUR<\/u><\/strong><strong>\u00a0(Craver)<\/strong><\/h3><p>\u00a0<\/p><p>Chef Trancheur or carver may be under the control of the Rotisseur.\u00a0\u00a0Trancheur is killed only in carving not in cooking.\u00a0\u00a0He may operate only behind the scenes at the hotel service counter or may alternatively stationed in the dining room and patrol the restaurant with a heated voiture (trolley).<\/p><p>\u00a0<\/p><h3>(<strong><u>CHEF GRILLARDIN<\/u><\/strong><strong>\u00a0Grill Cook\/<u>CHEF SAVOURIER<\/u>\u00a0(Savoury Cook)<\/strong><\/h3><p>\u00a0<\/p><p>The work of the grill cook is simply undertaken by a subordinate of the Chef Rotisseur.<\/p><p>Where a separate grillardin is set he might deal with the savouries &amp; combine the functions of grillardin with that of Savourier (Savoury Cook).<\/p><p>The grill cook is a semi-skilled speciality cook, his duties relative to those of other chefs are narrow but deal with grilling, using charcoal or more modern grills using electricity or gas.\u00a0\u00a0Experience and judgement is required for this job.<\/p><p>\u00a0<\/p><h3><strong><u>CHEF POISSONIER<\/u><\/strong><strong>\u00a0(Fish Cook)<\/strong><\/h3><p>\u00a0<\/p><p>The Chef Poissonier is responsible for the cooking, garnishing and sauce making for the fish courses with the exception of deep fried fish, the grilled of fish possible by done by the grill cook.<\/p><p>Cleaning including scaling, skinning, fileting portioning and bread crumbing are the responsibility of the Chefs Grade Manger.\u00a0\u00a0The subordinate engaged in egg and crumbing is called in French the Panadier.<\/p><p>This chef is responsible for the cooking, garnishing, sauce maiking and the dishing of fish.\u00a0\u00a0Fish featuring fresh water fish, sea water fish, shell like crab, crayfish, shrimps, lobster and mussels.<\/p><p>Oysters are ordinarily served either direct from fishmonger or a convenient cool place.\u00a0\u00a0If they are cooked, they are dished out direct from Chef Poissonier.<\/p><p>Methods of cooking fish include poaching, a\u2019la menuiere, en poele and elaborate dressings are done by Chef Poissonier.<\/p><p>Veloute de poisson is a fundamental sauce produced only by Poissonier made froma roux and a fond de poisson. Poissonier is responsible for making stock and then veloute, the fish bones are supplied by the Grade Manger.<\/p><p>He stores the sauces properly which are made in advance as precautions against food poisonisng.\u00a0\u00a0The Reportoire of fish dishes and their accompanying sauces requires great experience training and judgement from this Chef de Partie.<\/p><p>\u00a0<\/p><h3><strong><u>CHEF DE BANQUETS<\/u><\/strong><strong>\u00a0(Banquet Chef)<\/strong><\/h3><p>\u00a0<\/p><p>In large establishments completely separate arrangements may be provided if not for the complete cooking of banquet and function meals at least for their assembling and service.\u00a0The Chef given responsibility for special service of banquet may be known as Chef de Banquets.<\/p><p>\u00a0<\/p><h3><strong><u>CHEF PATISSIER\u00a0<\/u><\/strong><\/h3><p>\u00a0<\/p><p>The Chef Patissier has a different status but certainly not less than the Chef Saucier and the Chef Garde Manger.\u00a0\u00a0\u00a0The work of this department is normally separated from the main kitchen and is self contained in the matter of cold stage, machinery and equipment for making ices and with its own baking and cooking facilities.<\/p><p>Chef Patissier is responsible for all hot and cold sweets, lunches, dinners and functions and for pastries served at tea time or other occasions.\u00a0\u00a0He is also responsible for the making of pastes like short and puff pastry, frying batters, making noodles and Italian pastas for supply to other corners of the Kitchen.<\/p><p>Sorbets and water ice-like items are made in pastry section.\u00a0\u00a0The service of ices and these sweets which are based upon ice cream are prepared and assembled in Patisserie.\u00a0\u00a0They include the sweet \u2018omelette au surprise\u2019 and \u2018souffle surprise\u2019, \u2018peach melba\u2019, \u2018Poire Helene\u2019, dipped fruits, etc.<\/p><p>\u00a0The art of pastry includes work like colored sugars to make flower baskets and similar decorative center pleces, work with fondant and icing sugar, gum pastes, fashioning of praline into boxes and decorative objects containing chocolates.<\/p><p>The work of the Patissier has always been highlighted by the beauty of the cold sweets, ices and their accompaniments.\u00a0\u00a0Chef Patissier requires great skill, imagination and experience.\u00a0\u00a0In bag establishments semi, skilled assistants will prepare fresh fruit salads for service not only at lunch and dinner but also at breakfast.\u00a0\u00a0The Chef Patissier is therefore like the Grade Manger, something like a Chef de Cuisine of a specialty kitchen and in addition to his own skills must coordinate and organize the work of a number of subordinates.<\/p><ul><li><strong><u>BOULANGERS<\/u><\/strong>(Baker):- He is baker working under Chef Pattisier.\u00a0\u00a0He is responsible for all baked items bread rolls, breads, breakfast rolls like croissant, brioches etc.<\/li><li><strong>GLACIER:<\/strong>(He would be responsible for making various kinds of ices such as bombes, biscuits, glaces and many varieties of ice cream.\u00a0\u00a0HE is one of the assistants of Chef Patissier.<\/li><\/ul><h3><strong><u>COMMIS<\/u><\/strong><\/h3><p>\u00a0<\/p><p>Dependent on the Partie concerned the sectional Chef will be assisted by one or more trained cooks who have not yet reached full chef status.\u00a0\u00a0These assistants or commis should have completed their apprenticeship or training but will still be getting experience before taking full Partie responsibility.\u00a0\u00a0The first commis as the senior of the assistants is called, should can take charge, when the Chef de Partie is off, and as second in command takes a considerable responsibility under his chef.<strong><u>\u00a0<\/u><\/strong><\/p><p>\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-dbf4c18 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"dbf4c18\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-8cfa570\" data-id=\"8cfa570\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-7e00d75 elementor-widget elementor-widget-text-editor\" data-id=\"7e00d75\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h1 style=\"text-align: center;\"><span style=\"color: #ff0000;\">PREVIOUS TOPIC<\/span><\/h1><h1 style=\"text-align: center;\"><a href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-foundation-1\/sugar\/\"><span style=\"color: #ff0000;\">&lt;SUGAR&gt;<\/span><\/a><\/h1>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-998cef9\" data-id=\"998cef9\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-db9bf0f elementor-widget elementor-widget-text-editor\" data-id=\"db9bf0f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h1 style=\"text-align: center;\"><span style=\"color: #ff0000;\">NEXT TOPIC<\/span><\/h1><h2 style=\"text-align: center;\"><a href=\"https:\/\/ihmnotessite.com\/index.php\/elementor-615\/\"><span style=\"color: #ff0000;\">&lt;INTRODUCTION TO COOKERY AND ITS ORIGIN&gt;<\/span><\/a><\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>CHEF DE CUISINE (EXECUTIVE CHEF) \u00a0 The\u00a0Chef de Cuisine\u00a0in the large establishment is much more a departmental manager than a working craftsman. He is selected for his organizing and executive abilities than for his culinary skill.\u00a0\u00a0Though it is obvious that he should have such skill and a large appreciation of fine cookery.\u00a0\u00a0His prime function is [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":221,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","footnotes":""},"class_list":["post-620","page","type-page","status-publish","hentry","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>HIERARCHY OF KITCHEN AND STAFF DUTIES - IHMNOTESSITE<\/title>\n<meta name=\"description\" content=\"1. ChefThe chef is the person in charge of the kitchen. In large establishments, this person has the title of executive chef. The executive chef is a manager who is responsible for all aspects of food production, including menu planning, purchasing, costing, planning work schedules, hiring, and training.2. Chef De CuisineIf a foodservice operation is large, with many departments (for example, a formal dining room, a casual dining room, and a catering department), or if it has several units in different locations, each kitchen may have a chef de cuisine. Thechef de cuisine reports to the executive chef.3. Sous ChefThe sous chef (soo shef) is directly in charge of production and works as the assistant to the executive chef or chef de cuisine.(The word \u201csous\u201d is French for \u201cunder.\u201d) Because the executive chef\u2019s responsibilities may require a great deal of time in the office, the sous chef takes command of the actual production and the minute-by-minute supervision of the staff.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-foundation-1\/elementor-620\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"HIERARCHY OF KITCHEN AND STAFF DUTIES - IHMNOTESSITE\" \/>\n<meta property=\"og:description\" content=\"1. ChefThe chef is the person in charge of the kitchen. In large establishments, this person has the title of executive chef. The executive chef is a manager who is responsible for all aspects of food production, including menu planning, purchasing, costing, planning work schedules, hiring, and training.2. Chef De CuisineIf a foodservice operation is large, with many departments (for example, a formal dining room, a casual dining room, and a catering department), or if it has several units in different locations, each kitchen may have a chef de cuisine. Thechef de cuisine reports to the executive chef.3. Sous ChefThe sous chef (soo shef) is directly in charge of production and works as the assistant to the executive chef or chef de cuisine.(The word \u201csous\u201d is French for \u201cunder.\u201d) Because the executive chef\u2019s responsibilities may require a great deal of time in the office, the sous chef takes command of the actual production and the minute-by-minute supervision of the staff.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-foundation-1\/elementor-620\/\" \/>\n<meta property=\"og:site_name\" content=\"IHMNOTESSITE\" \/>\n<meta property=\"article:modified_time\" content=\"2020-01-18T12:06:38+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/01\/KITCHEN-ORGANISATION.jpg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"16 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-foundation-1\/elementor-620\/\",\"url\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-foundation-1\/elementor-620\/\",\"name\":\"HIERARCHY OF KITCHEN AND STAFF DUTIES - IHMNOTESSITE\",\"isPartOf\":{\"@id\":\"https:\/\/ihmnotessite.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-foundation-1\/elementor-620\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-foundation-1\/elementor-620\/#primaryimage\"},\"thumbnailUrl\":\"http:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/01\/KITCHEN-ORGANISATION.jpg\",\"datePublished\":\"2020-01-18T10:31:38+00:00\",\"dateModified\":\"2020-01-18T12:06:38+00:00\",\"description\":\"1. 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Sous ChefThe sous chef (soo shef) is directly in charge of production and works as the assistant to the executive chef or chef de cuisine.(The word \u201csous\u201d is French for \u201cunder.\u201d) Because the executive chef\u2019s responsibilities may require a great deal of time in the office, the sous chef takes command of the actual production and the minute-by-minute supervision of the staff.","og_url":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-foundation-1\/elementor-620\/","og_site_name":"IHMNOTESSITE","article_modified_time":"2020-01-18T12:06:38+00:00","og_image":[{"url":"http:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/01\/KITCHEN-ORGANISATION.jpg","type":"","width":"","height":""}],"twitter_card":"summary_large_image","twitter_misc":{"Estimated reading time":"16 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-foundation-1\/elementor-620\/","url":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-foundation-1\/elementor-620\/","name":"HIERARCHY OF KITCHEN AND STAFF DUTIES - IHMNOTESSITE","isPartOf":{"@id":"https:\/\/ihmnotessite.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-foundation-1\/elementor-620\/#primaryimage"},"image":{"@id":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-foundation-1\/elementor-620\/#primaryimage"},"thumbnailUrl":"http:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/01\/KITCHEN-ORGANISATION.jpg","datePublished":"2020-01-18T10:31:38+00:00","dateModified":"2020-01-18T12:06:38+00:00","description":"1. ChefThe chef is the person in charge of the kitchen. In large establishments, this person has the title of executive chef. The executive chef is a manager who is responsible for all aspects of food production, including menu planning, purchasing, costing, planning work schedules, hiring, and training.2. Chef De CuisineIf a foodservice operation is large, with many departments (for example, a formal dining room, a casual dining room, and a catering department), or if it has several units in different locations, each kitchen may have a chef de cuisine. Thechef de cuisine reports to the executive chef.3. 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