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    Activity 1 Sanitation and The Kitchen Brigade System

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    Gianne Lozano
    The document discusses sanitation practices in a kitchen and defines the kitchen brigade system. It provides a list of over 30 sanitation practices that should be followed before, during, and after food preparation. The kitchen brigade system is defined as a hierarchy found in professional kitchens with specific roles such as executive chef, sous chef, line cooks, and dishwashers. These roles and their responsibilities are outlined. Finally, the document lists 5 local and 5 international chefs, providing a brief background on each.

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    Activity 1 Sanitation and The Kitchen Brigade System

    Uploaded by

    Gianne Lozano
    94 views4 pages
    The document discusses sanitation practices in a kitchen and defines the kitchen brigade system. It provides a list of over 30 sanitation practices that should be followed before, during, and after food preparation. The kitchen brigade system is defined as a hierarchy found in professional kitchens with specific roles such as executive chef, sous chef, line cooks, and dishwashers. These roles and their responsibilities are outlined. Finally, the document lists 5 local and 5 international chefs, providing a brief background on each.

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    Activity 1 Sanitation and the Kitchen Brigade System

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    The document discusses sanitation practices in a kitchen and defines the kitchen brigade system. It provides a list of over 30 sanitation practices that should be followed before, during, and after food preparation. The kitchen brigade system is defined as a hierarchy found in professional kitchens with specific roles such as executive chef, sous chef, line cooks, and dishwashers. These roles and their responsibilities are outlined. Finally, the document lists 5 local and 5 international chefs, providing a brief background on each.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    94 views4 pages

    Activity 1 Sanitation and The Kitchen Brigade System

    Uploaded by

    Gianne Lozano
    The document discusses sanitation practices in a kitchen and defines the kitchen brigade system. It provides a list of over 30 sanitation practices that should be followed before, during, and after food preparation. The kitchen brigade system is defined as a hierarchy found in professional kitchens with specific roles such as executive chef, sous chef, line cooks, and dishwashers. These roles and their responsibilities are outlined. Finally, the document lists 5 local and 5 international chefs, providing a brief background on each.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4

    Activity 1 Sanitation and the Kitchen Brigade System

    Gianne Lyrish Raco


    BS Hospitality Management

    1. Give at least 30 Safety, Hygiene and Sanitation practices inside the kitchen (before, during
    and after food preparation)

    BEFORE DURING AFTER


     Wash your hands  Using clean utensils  Using separate cloth
    regularly for tasting food for cleaning and
    wiping plates
     Wear single-use  Use a food  Cleaning and wiping
    gloves thermometer to make tables
    sure food is cooked
     Wear proper attire  Use separate cutting  Clean with hot and
    board soapy water all the
    utensils used
     Remove all the  Wash fruits  Wash and sanitized
    accessories vegetables before oven and sink once a
    peeling day
     Refrain from wearing  Do not wash meat,  Wash dish towels on
    nail polish poultry or eggs the hot cycle in
    washer
     Cleaning food  Do not touch the food  Do not leave out for
    preparation surface that is ready for more than 2 hours
    serving the cut fruits and
    vegetable
     Use appropriate  Clean the lids on the  Ok to refrigerate
    cleaning chemicals can goods before foods while they’re
    opening still warm
     Clean and sanitize  Do not reuse  All food must be
    cooking equipment marinades used on stored atleast 6
    before using raw food inches off the floor
     Provide hand sink in  Not smoking or eating  Kitchen equipment
    the kitchen in food preparation used to preapare
    and washing areas must sanitize after
    using
     Hang poster of the  Designate a knife for  Remove garbage,
    kitrchen premises and meat, poultry and for wash afterwards
    the best hygiene vegetable and fruits
    practices
    2. What is Kitchen Brigade System?
    Kitchen Brigade System is a systemof hierarchy found in restaurants and hotels
    employing extensive staff, commonly reffered to as ‘Kitchen Staff”

    3. Give the staff included in the Kitchen Brigade (French term/English term) and give their
    responsibilities
    Chef Exécutif (Executive Chef) - The executive chef is like the back-of-house CEO. This role is less
    about day-to-day kitchen operations and more about strategic business decisions, like creating
    the restaurant’s menu or concept.
    Chef de Cuisine (Kitchen Leader) - The chef de cuisine is the manager of the kitchen who also
    collaborates with the restaurant’s general manager. Unlike the executive chef, the chef de
    cuisine is involved in day-to-day kitchen operations.
    Sous Chef de Cuisine (Sous Chef) - commonly called the “sous chef” in English. sous chef helps
    oversee the line cooks and assists with management duties. This position steps in for the chef de
    cuisine when needed.
    Chef de Partie (Line Cook) - The system has several types of chefs de cuisine, also known as line
    cooks, that oversee each station in the brigade system. Their specific duties, and titles, depend
    on their stations.
    Commis Chef (Junior Chef) - In the traditional brigade system, line cooks have junior chefs
    working with them. Junior chefs help execute orders at the stations to which they’re assigned.
    So the commis chef to the poissonnier would help their boss prepare fish dishes, while
    the commis chef to the saucier would help make sauces.
    Plongeur (Dishwasher) - The dishwasher, or plongeur, is a critical kitchen job in the brigade
    system. This position cleans dishes and prepares them for another round of service by drying
    and organizing them.

    4. Give at least 5 local and 5 international chefs (give a brief background)


    LOCAL
     Robby Goco - Chef and restauranteur, since the start of his career, Goco has always been an
    advocate for supporting the country by sourcing his ingredients sustainably and locally.

     Jordy Navarra – the man behind Toyo Eatery. He runs the restaurant alongside his wife, May
    Navarra. Jordy has been recognized for his great leadership skills

     Thirdy Dolatre - thirdy has always had a love for cooking since he started making dishes at the
    age of 7. His passion for culinary arts and love for the grind is what makes him a star chef in our
    book.

     Claude Tayag - unstoppable man behind some of Philippine’s best restaurants. He is also a triple
    threat in the world of art because of his work as a painter, author, and culinary expert.
     Josh Boutwood - the man in charge at Helm, The Test Kitchen, and Savage. Boutwood has also
    mastered the art of social media and photography by showcasing a tasteful Instagram feed for
    his list of growing followers.

    INTERNATIONAL

     Wolfgang Puck - Austrian-American chef, restaurateur and actor,known for modern French
    cooking in American kitchens. He famously catered for Kim Kardashian’s wedding to Chris
    Humphries in 2011. 

     Jamie Oliver- British chef and restaurateur, one of the world’s most loved chefs. An active
    campaigner for disadvantaged youth, has published 26 cookbooks

     Heston Blumenthal - He is a big believer in using scientific methods is in his cooking and has
    been awarded honorary degrees from Reading, Bristol and London universities.

     Ferran Adria -  He closed his three Michelin star restaurant in 2011 to write culinary
    encyclopedias and is also credited with creating “culinary foam” which is used by chefs around
    the world.

     Marco Pierre White -  youngest chef and the first British chef to have been awarded three
    Michelin stars. 

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