HOW LONG IT TAKE TO BECOME EXECUTIVE CHEF IN KITCHEN BRIGADE?

 HOW LONG IT TAKE TO BECOME EXECUTIVE CHEF IN KITCHEN BRIGADE?

The team of cooks, assistant cooks working together under partie system in kitchen to prepare food and materials for customer service in hygienic manner is known as kitchen brigade. Chef Augustus Escoffier introduced a system known as 'brigade' in a commercial kitchen.

It is called brigade because the professional kitchen operates with very distinct rank, file and hierarchy just like army of soldiers in battlefield. Each member of kitchen brigade has his own role to play for success of the team which developed accountability and ownership . Similarly , Every section was named in French.


                  CHEF DE CUISINES

                                  |

                         SOUS CHEF

                                  |

                      CHEF DE PARTIE

                                  |

                   DEMI CHEF DE PARTIE

                                  |

                           COMMIS-1

                                  |

                           COMMIS-2

                                   |

                            COMMIS-3

                                   |

                          APPRENTICE

An apprentice is a person who wishes to make his career in the professional kitchen as a chef . An apprentice joins organization at lowest level of kitchen and has no skill , experience. Only few apprentice becomes chef as apart from skill, experience, it requires passion.

                          After completing apprentice program one is employed as commis. Based on the need of organization commis is restricted to one area .there by, specialising in particular area . It was done on past but now labour is expensive and multi skilling has become first choice.

The next level of promotion is demi Demi chef de partie i.e half chef de partie. He is supervised by chef de partie. With the promotion,another set of responsibilities is added along with cooking. It takes minimum 3 years depending on work ,skill , experience to become chef de partie from commis.

The next hierarchical grid is sous chef. He is leading a team of CDP, DCDP, COMMIS, apprentice . He reports to chef de cuisine and is overall incharge of kitchen. A person would become excecutive sous chef in 10 years time and become executive chef in another 2/3 years.

In classical kitchen brigade many positions were created to let people remain in organization. The classical menu were elaborate and it was very difficult for everyone to become executive chef as promotion depend upon time one had spent in organization.

However , modern staffing focuses on multi skilling and money is not only motivating factor for young chefs ; it's the growth and development that the industry offers. The modern trend is to hire educated persons so graduation is a least requirement for some organizations. 

ORGANIZATION CHART OF KITCHEN 


                              Executive chef

                                         |

                              Executive sous chef

                                          |

 1. Larder/Garde manger 

 2. saucier,Rotisserie,Grillandin,poissonaire

 3. Entremetier ,potager, legumer

 4. Patisserie (pastry and Bakery) 


                    These 4 are different section under Executive sous chef and performs each of their function separately .

Along each 4 sub division there are -

   

   Sous chef 

         |

Chef de partie

         |

Demi chef de partie

         |

   Commis -I

         |

   Commis -II

         |

   Commis -III

         |

    Apprentice

This whole is organization chart of kitchen i.e structure of our kitchen which shows authority and responsibility along with hierarchy level. This is how our kitchen operates. It shows organization structure, unty of command and helps to maintain effective communication along with correct reporting system.



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