Workstations and Kitchen Brigade

Published on December 2016 | Categories: Documents | Downloads: 48 | Comments: 0 | Views: 252
of 6
Download PDF   Embed   Report

positions in the kitchen

Comments

Content

Kitchen Essentials:
Kitchen Brigade &
Work Stations

© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF)
and published by Pearson Education, Inc. All rights reserved.

Workstations
2

A workstation is a work area in the kitchen dedicated to a particular
task.




Workstations using the same or similar equipment for related tasks
are grouped together into a work section.
Good kitchen design maximizes the flow of goods and staff from
one area to the next and within each area itself.

4.1

Chapter 4 | Kitchen Essentials: Part 1—Professionalism

Kitchen Brigade
3



System developed by Auguste Escoffier





Based off experience in French Army
Divided into hierarchy of authority, responsibility, and function.

A kitchen-brigade system is a method for staffing a kitchen
so that each worker is assigned a set of specific tasks.




Cooking method
Equipment
Types of food being produced

Kitchen Organizational Chart

Dining Room Brigade
4



Dining Room Brigade
 Led

by the dining room manager (maître d) who
generally trains all service personnel, oversees wine
selections, works with the chef to develop the menu,
organizes the seating chart, seats the guests
 Wine steward
 Headwaiter
 Captains
 Front waiter
 Back waiter

Section 4.1 Summary
5



Professionalism means being courteous, honest, and
responsible in one’s dealings with customers and coworkers. It
also indicates that a person is maintaining standards for his or
her work and behavior.



Professional culinarians have knowledge, skill, taste, judgment,
dedication, pride, respect, and a sense of personal responsibility.



A kitchen brigade is a system of staffing a kitchen so that each
worker is assigned a set of specific tasks.



A traditional dining-room brigade is led by the dining room
manager (maître d’) who generally trains all service personnel,
oversees wine selections, works with the chef to develop the
menu, organizes the seating chart, and seats the guests.

4.1

Chapter 4 | Kitchen Essentials: Part 1—Professionalism

4.1 Assignment
6



Review section 4.1 (pg 216-231) in your Foundations of
Restaurant Management Level 1 textbook

To turn in next class period:




Complete Review Questions #2,3,4,5,7,8 on page 232
AND
Critical Thinking (pg 233) CHOOSE ONE: #2 OR #3

Sponsor Documents

Or use your account on DocShare.tips

Hide

Forgot your password?

Or register your new account on DocShare.tips

Hide

Lost your password? Please enter your email address. You will receive a link to create a new password.

Back to log-in

Close