Just how do they do it in a Professional Kitchen?
I’ve been in kitchens of all sizes, from the ultra small to the very large. Something all the successful kitchens had in common was a system. The smaller kitchen systems were not as entailed as those larger, mega-kitchens, but the system served to organize the flow and get the meals out in a timely and professional manner.
Most of these kitchens utilized a process modeled on the “Kitchen Brigade System” developed in the 19th century by the French chef, Escoffier. When I was working on a NATO base in Afghanistan we operated with a fairly classic brigade system. Today in Bethel my system is not quite so elaborate, but both my staff and number of meals served per day are substantially less. But no matter, without a system that organizes the workflow my cooks and food service workers would have a much harder time getting the job done.
My sons, Scott and Patrick are currently learning the Kitchen Brigade System at the California Culinary Institute in San Francisco, CA. This system streamlines kitchen duties, helps to avoid duplication of efforts and keeps everybody on task. This is the primary reason that professional kitchens are able to serve perfectly prepared without missing a beat. Just like I am not currently using a complete, formal Brigade System at Café YK, if you understand it, and apply the principles, you’ll at least know what it takes to get the job done. Take a look at the job descriptions below and determine which parts of the system you can adapt for use in your kitchen.
The Chef
The Chef is like the director of the orchestra -- the person in charge of the kitchen. Like the director, a Chef conducts the cadence of the kitchen domain. He/She is responsible for of kitchen operations. From ordering food, developing menus, hiring staff to creating menus and specialty dishes, the Chef is the person with ultimate oversight in the kitchen. More than just a moniker of respect, the term Chef is a title earned by experience, knowledge, skills, training and reputation. Other titles for the Chef in your kitchen may be Chef de Cuisine or Executive Chef.
Sous Chef
The Sous Chef is the second in charge, or first assistant. The sous chef’s major responsibility is to execute the Chef’s direction, ensuring that the end result is in accordance with menu and recipe. This is the person who oversees the process so that everything comes together as expected and at the precise time.
Chef de Partie or Line Cooks
Under the Chef and Sous Chef there may be several other cooks and chefs who have specific responsibilities. These other positions are may be highly specialized, or a particular Chef de Partie or line cook may cover multiple stations depending on the size of your operation.
The sauté chef is often the hardest station, responsible for making sauces, stews and sautéed dishes.
The rotisseur, or Roast Cook, cooks roasts, braised dishes and broiled meats and the sauces that go with them.
The poissonier or fish cook takes care of all fish dishes.
The friturier or Fry Cook handles all fried foods.
The entremetier or Vegetable Cook is usually in charge of vegetable dishes, pastas and even hot appetizers.
The chef de garde manger or Pantry Manager prepares the cold foods, such as cold appetizers. salads, cheeses, and sandwiches.
The Pastry Chef has one of the most delightful jobs, creating all of baked goods and desserts.
Jobs in the kitchen can be combined in any way that makes sense, and gets the job done.
In Afghanistan we had separate butchery, bakery, and cold kitchens, two head (sous) chefs, several lead cooks, line cooks, assistant cooks, and fry cooks, and more, each with their own area of responsibility. Of course we were serving up to 15,000 meals a day. With 16 employees and much lower volume my system is not as detailed, I have a system nonetheless. Using various adaptations of the Kitchen Brigade system has made me a better Chef and can help you in transforming your kitchen more efficient and professional operation.
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