4860473
Description
Mind Map by Laura Braconi, updated more than 1 year ago
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Created by Laura Braconi
about 8 years ago
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THE KITCHEN BRIGADE
- 1-EXECUTIVE CHEF:
- HE IS THE MANAGER OF THE WHOLE KITCHEN
- HE IS THE MANAGER OF THE WHOLE KITCHEN
- 2- CHEF DE CUISINE/HEAD CHEF
- SUPERVISES THE ORGANISATION OF THE
WHOLE KITCHEN, PLANS THE MENUS AND
GUARANTEES THE HACCP RULES ARE
FOLLOWED. SUPERVISES THE PURCHASE OF
FOOD, ASSIGNS TASKS TO THE SECTION
COOKS
- SUPERVISES THE ORGANISATION OF THE
WHOLE KITCHEN, PLANS THE MENUS AND
GUARANTEES THE HACCP RULES ARE
FOLLOWED. SUPERVISES THE PURCHASE OF
FOOD, ASSIGNS TASKS TO THE SECTION
COOKS
- 3- SOUS CHEF/UNDER CHEF
- HELPS THE HEAD CHEF AND SUBSTITUTES HIM WHEN HE
IS OFF DUTY
- HELPS THE HEAD CHEF AND SUBSTITUTES HIM WHEN HE
IS OFF DUTY
- 4- CHEFS DE PARTIE/ SECTION
COOKS
- 5- LARDER COOK: IS RESPOSIBLE FOR THE LARDER,
PREPARES COLD DISHES (ESPECIALLY STARTERS).
PREPARES THE MEALS FOR THE STAFF
- 6- SAUCE COOK:PREPARES THE
SUCES AND FISH DISHES
- 7- VEGETABLE COOK: PREPARES FIRST
COURSES AND VEGETABLE-BASED
DISHES
- 8- PASTRY COOK/CHEF PATISSIER:
IS RESPONSIBLE FOR CAKES, ICE
CREAMS AND DESSERTS, HE ALSO
MAKES FRESH PASTA AND BREAD
- 9- RELIEF COOK: HE RELIEVES
THE VARIOUS COOKS WHEN
THEY ARE OFF DUTY
- 10- COMMIS DE CUISINE:THEY
ASSIST THE SECTION COOKS IN
THEIR JOB. THEY ARE THERE
TO HELP, LEARN AND WATCH.
- 5- LARDER COOK: IS RESPOSIBLE FOR THE LARDER,
PREPARES COLD DISHES (ESPECIALLY STARTERS).
PREPARES THE MEALS FOR THE STAFF
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