THE KITCHEN BRIGADE

1-EXECUTIVE CHEF:
1. HE IS THE MANAGER OF THE WHOLE KITCHEN
2- CHEF DE CUISINE/HEAD CHEF
1. 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
1. HELPS THE HEAD CHEF AND SUBSTITUTES HIM WHEN HE IS OFF DUTY
4- CHEFS DE PARTIE/ SECTION COOKS
1. 5- LARDER COOK: IS RESPOSIBLE FOR THE LARDER, PREPARES COLD DISHES (ESPECIALLY STARTERS). PREPARES THE MEALS FOR THE STAFF
2. 6- SAUCE COOK:PREPARES THE SUCES AND FISH DISHES
3. 7- VEGETABLE COOK: PREPARES FIRST COURSES AND VEGETABLE-BASED DISHES
4. 8- PASTRY COOK/CHEF PATISSIER: IS RESPONSIBLE FOR CAKES, ICE CREAMS AND DESSERTS, HE ALSO MAKES FRESH PASTA AND BREAD
5. 9- RELIEF COOK: HE RELIEVES THE VARIOUS COOKS WHEN THEY ARE OFF DUTY
6. 10- COMMIS DE CUISINE:THEY ASSIST THE SECTION COOKS IN THEIR JOB. THEY ARE THERE TO HELP, LEARN AND WATCH.

Resource summary

	Created by Laura Braconi almost 10 years ago