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    Topic 11 (Kitchen Brigade & Liaison With Other Departments)

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    babu197
    The document discusses the kitchen brigade system and its liaison with other hotel departments. It begins by explaining the classical kitchen brigade system developed by Georges Auguste Escoffier, which establishes a hierarchy of positions from the head chef down to apprentices. It then notes that modern brigades have fewer specialized sections due to technology. The document outlines how the kitchen coordinates with other departments like F&B service, housekeeping, front office, and purchasing to ensure smooth food preparation and delivery. Close communication is needed regarding guest counts, bookings, and supply of ingredients. The kitchen's liaison with these departments is vital for running hotel food service operations efficiently.

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    Topic 11 (Kitchen Brigade & Liaison With Other Departments)

    Uploaded by

    babu197
    1K views3 pages
    The document discusses the kitchen brigade system and its liaison with other hotel departments. It begins by explaining the classical kitchen brigade system developed by Georges Auguste Escoffier, which establishes a hierarchy of positions from the head chef down to apprentices. It then notes that modern brigades have fewer specialized sections due to technology. The document outlines how the kitchen coordinates with other departments like F&B service, housekeeping, front office, and purchasing to ensure smooth food preparation and delivery. Close communication is needed regarding guest counts, bookings, and supply of ingredients. The kitchen's liaison with these departments is vital for running hotel food service operations efficiently.

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    Topic 11(Kitchen Brigade & Liaison With Other Departments)

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    The document discusses the kitchen brigade system and its liaison with other hotel departments. It begins by explaining the classical kitchen brigade system developed by Georges Auguste Escoffier, which establishes a hierarchy of positions from the head chef down to apprentices. It then notes that modern brigades have fewer specialized sections due to technology. The document outlines how the kitchen coordinates with other departments like F&B service, housekeeping, front office, and purchasing to ensure smooth food preparation and delivery. Close communication is needed regarding guest counts, bookings, and supply of ingredients. The kitchen's liaison with these departments is vital for running hotel food service operations efficiently.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    1K views3 pages

    Topic 11 (Kitchen Brigade & Liaison With Other Departments)

    Uploaded by

    babu197
    The document discusses the kitchen brigade system and its liaison with other hotel departments. It begins by explaining the classical kitchen brigade system developed by Georges Auguste Escoffier, which establishes a hierarchy of positions from the head chef down to apprentices. It then notes that modern brigades have fewer specialized sections due to technology. The document outlines how the kitchen coordinates with other departments like F&B service, housekeeping, front office, and purchasing to ensure smooth food preparation and delivery. Close communication is needed regarding guest counts, bookings, and supply of ingredients. The kitchen's liaison with these departments is vital for running hotel food service operations efficiently.

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    Unit: 4

    Topic Title: Kitchen Brigade & Liaison with other


    departments
    Topic Objective:

    Able to know about various position levels of kitchen.


    Understand about the liaison with other departments of a hotel.

    INTRODUCTION TO KITCHEN BRIGADE


    This is a system of hierarchy found in restaurants and hotels employing
    extensive staff, commonly referred to as "kitchen staff" in English-speaking
    countries.
    The concept was developed by Georges Auguste Escoffier. This structured team
    system delegate responsibilities to different individuals who specialize in certain
    tasks.
    The number of staff in a section is determined by the amount of work to be
    done and importance of the contribution of the section to the menus and the
    skill of work. The classical kitchen brigade had many sections such as grill, roast,
    vegetable, fish, sauce, soup, larder, patisserie, etc. As everything was done manually it
    was necessary but now the sections become fewer, because of labour saving
    machines, convenient foods and combined catering equipment (microwave cum
    convection ovens etc), and the changing of public taste, which seeks simpler

    CLASSICAL KITCHEN BRIGADE OR PARTIE SYSTEM

    S ( oc
    uh
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    h d e ef
    (
    s
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    n e d )
    c
    h
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    H
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    c
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    CHEF DE CUISINE- EXECUTIVE CHEF
    SOUS CHEF

    CHEF DE PARTIE

    DEMI CHEF DE PARTIE


    COMMIS I

    COMMIS II

    MODREN KITCHEN BRIGADE

    COMMIS III

    APPRENTICE/ TRAINEE

    LIASION OF KITCHEN WITH OTHER DEPARTMENTS


    INTERDEPARTMENTAL CO-ORDINATION
    The various departments of a hotel are so closely interlinked that none can do
    without the other. Therefore it becomes imperative for us to understand what
    communication exists between these departments so that we may practice the
    same in our work experiences.
    Department has to co-ordinate with the other departments as depicted in the
    illustration for the following purposes:
    F&B Service: There should be a very close co-ordination with this department
    as these are the various F& B service outlets for which food has to be sent. This
    needs to be done by taking care of their type of food, quantity of food and different
    food pickup times. Service outlets have to be informing the kitchen well in advance
    regarding the bookings so that the kitchen personnel can prepare the mise-en-place
    well in advance for smooth operations.
    House Keeping: This department plays a major role in keeping the various
    kitchen uniforms neat, hygienic and clean at all times. Staffs on both sides have to
    co-ordinate to maintain high standards of professional upkeep.
    Front Office: The kitchen department receive information regarding group
    arrivalsHRD:
    & departure
    dates
    of the department
    guests which
    important
    and in
    also
    VIP guest,
    his
    This is an
    important
    asisF&B
    relies here
    recruiting
    and
    favourite food
    itemsmanpower
    and special
    foroperations
    the food preparation.
    Everyday
    dismissal
    of skilled
    forinstructions
    running their
    smoothly with
    the co-this
    department
    the house
    count
    to theand
    kitchen.
    ordination
    ofsends
    executive
    chef. The
    salaries
    other benefits, training etc of the F&B
    staff are given by the HRD department.
    Sales & Marketing: The personnel in this department strike deals with various
    peopleSecurity:
    and organizations
    for corporate
    meetings,
    conventions,
    parties,
    This department
    takes care
    of the timings
    of thecelebrative
    kitchen staff.
    etc.
    normally
    these
    parties
    arecare
    routed
    to the
    Banquets
    department.
    same isin
    Sometimes
    they
    have
    to take
    of the
    kitchen
    equipments
    which The
    are placed
    being
    instructed
    thefor
    kitchen
    for the preparations of food and the pick-up time with
    various
    F&B outlets
    food pickup.

    LIASION OF KITCHEN WITH OTHER DEPARTMENTS

    Purchase and Stores: The co-ordination with this department is very essential
    for purchase of food items with their specifications. With the help of the purchase
    department the access to the food suppliers should be maintained for smooth
    supply of food commodities i.e. perishable and non-perishables and also special
    ingredients for the special events.

    Questions:
    1.) Classify kitchen brigade?
    2.) Explain about liaison of kitchen with other departments?

    Food for the body is not enough. There must be

    food for the soul Dorothy Day (American Lady


    Journalist & Social Activist)

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