Foundation

Course in Culinary
Chef Swapnil.
1. Layout of Kitchen

●1.5 Kitchen Organization & Management

●1.6 Basic kitchen layout and design
●1.7 Equipment and tools used in kitchen.
●1.8 Fuels used in the kitchen.

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Organization and ● Objective: To provide
Management effective strategies for
organizing and managing a
kitchen for better efficiency
and functionality.

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What is Kitchen Organization?

Kitchen Organization refers to the flow of authority from top to

bottom within a hotel or food service establishment and in
respect to the kitchen. It also refers to the flow of authority
commencing from the executive chef and to the bottom.
Kitchen Organization Structure refers not only assigning the
positions but also full-filling them with the suitable employees.
Kitchen Organization Structure also tells us the actual
strength of the employees working at different levels.

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Management?
Kitchen management encompasses the organization, supervision, and control
of all aspects of kitchen operations. This includes everything from ensuring the
efficient flow of work and maintaining high standards of hygiene to managing staff
and controlling costs. Effective kitchen management is crucial in both residential
and commercial kitchens to ensure smooth operations, high-quality food
production, and overall success.

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BASIS OF KITCHEN ORGANIZATION

The purpose of kitchen organization is to assign or allocate tasks so

they can be done efficiently and properly and so all workers know what
their responsibilities are. The way a kitchen is organized depends on
several factors.
1. The menu.
The kinds of dishes to be produced obviously determine the jobs that
need to be done. The menu is, in fact, the basis of the entire operation.
Because of its importance, we devote a whole chapter to a study of the
menu ..

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2. The type of establishment.
The major types of food service establishments are as follows:
• Hotels
• Institutional kitchens
Schools
Hospitals, nursing homes, and other health-care institutions
Employee lunchrooms
Airline catering
Military food service
Correctional institutions
• Catering and banquet services
• Fast-food restaurants
• Carry-out or take-out food facilities
• Full-service restaurants
3. The size of the operation (the number of customers and the volume of
food served).
4. The physical facilities, including the equipment in use.

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Introduction:
Hierarchy refers to the flow of authority from top to bottom in an organization and with respect to the
kitchen. It refers to the flow of authority commencing from executive chef and goes to the bottom i.e.
Kitchen helpers. Kitchen staffing refers to not only assigning the positions but also filling them with the
suitable manpower. Staffing is the actual strength of the employees working at different levels, which
depends upon the various factors as: -
The extent of the menu and the market a kitchen is serving.

• Use of prepared convenience foods.

• Types of equipment available.

• Need of skill involved at the various levels.

• The size of the establishment.

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Kitchen Organisation :

The organization of the hotel and restaurant kitchen depends upon

the:

• Size of the operation

• Type of the menu
• Type of the service
• Type of clientele

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CLASSICAL KITCHEN BRIGADE

● Chef Augusts Escoffier gave the concept of classical brigade, which

means the actual work force requirement of any particular
establishment.
● He divided whole of the kitchen into parties / corners and the
system is still followed in the organizations.
● Purpose of classical brigade is to fix the duties and responsibilities
and fix the area of work by party / corner we mean grill party, roast
party, vegetarian party etc.
● It was the time when few machines were available so more need
was there to know about the manpower requirements.

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Role and Duties of the Executive Chef

1) Planning menu:
he has to take into consideration all the factors which influence the planning of menus and
the chef has to take a critical note of all the activities which are important in the menu
planning. Care should be taken of various things such as eating trends, raw materials
availability and variety of the meals.

2) Forecasting:
before indenting and buying, the chef must be able to produce the accurate estimates of
the volume of production. He must consider the following points:

a) Previous year’s sales during the same time period.

b) Sales forecast from f & b service departments.

c) Volumes of daily enquiries for the parties.

d) Chef’s own experience. 15

3) Purchase:
the food cost will go up if the purchasing is not done in an optimum manner. Excessive raw materials results in pilferages whereas shortage of raw materials results in the loss of business and decreases the no. Of clientele.

4) Planning work schedule:

it is the duty of the executive chef to ensure that the schedule of work is planned in such a way that enough work forces are available all the time. So, the work schedule should be properly planned in order to ensure manpower availability during the peak season and festival time.

5) Staff hiring:
although the final decision rests with the personnel manager but the details of the staff hiring are given by the executive chef because he is the one who is actually taking part in the day-to-day operation.

6) Training:
the chef will give the demonstration of the new dishes which he wants to introduce in the menu. So, its duty to plan the training program’s not only for the new comers but also for the existing staff.

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Supervision of the staff: it is the duty of the chef to delegate the authority amongst the various chefs
working under him to ensure that the staff is performing duties as per his expectation.

8) He is responsible for the overall working of the kitchen.

9) He is one who is responsible for maintaining close liaison with the other departments to ensure the
balance in the operations.

10) He represents his team to the management. So, it is his duty to convey the feelings of the staff
members under him to the top management and hence ensure a good employer-employee relationship.

11) He presides over the departmental meetings from the kitchen side.

12) He is responsible for the aesthetic upkeep of the kitchen department.

13) He is responsible for organizing festivals in the organization.

14) He is responsible for ensuring a proper pest control procedure to be followed during a given time
period.

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Duties and responsibilities of various chefs

• SOUS CHEF:
He is the right hand of the executive chef and is generally responsible for the day to day functioning of the
kitchen. His duties are almost same as that of the executive chef. He supervises the practical activities of the
kitchen. He is answerable to the executive chef regarding the daily activities. In the large organization the no.
Of sous chef can vary depending upon separate kitchen for separate restaurant.
• CHEF DE PARTIE (CDP):
For different section in the kitchen, there are different CDP’s who generally work with the help of the different
apprentices and commis. Various cdp’s and their duties are as follows:

ROAST COOK / CHEF RÔTISSEUR: He is responsible for the preparation of all the roast and grill items. This
section also contains the deep frying section and also prepares accompaniments, sauces and garnishes for
roast and grills.

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FISH COOK / CHEF POISSONNIER: Except for the deep fried and grilled fish all the fish
preparation are prepared here along with the accompaniments, sauces and
garnishes. So a thorough knowledge of various recipes and their accompaniments is
a must in this department.

• GRILL COOK / CHEF GRILLARDIN: He is the in-charge of grilling of various dishes.

Sometimes these chefs work under roast section.

• VEGETABLE COOK / CHEF ENTREMETTIER: All the vegetable and potato other than
deep fried prepared here under this section

SOUP COOK / CHEF POTAGE: These sections prepare all the soups and their
accompaniments and the garnishes are also prepared by this chef. Great care should
be taken because it gives the impression about the meals which are to be followed.
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LARDER COOK / CHEF GARDE MANGER: It is the cold section of the kitchen which is generally
concerned with the pre-preparation of the food which is cooked by other department. This includes the
preparation of game, poultry, and fish. Cleaning and portioning of meat is also done in this section. Also,
this department is responsible for the preparation of hors de oeuvres, salads, canapés, sandwiches and
butchery section etc. So, the work of this department is unending and continuous throughout the
operations.

• INDIAN SECTION COOK: This department is responsible for the preparation of all Indian dishes given
in menu, which include tandoor, halwai, curry, rice, vegetables etc.

• PASTRY COOK /CHEF PATISSEUR: His work is specialized and all the continental sweets, pastries
and bakery product prepared by the pastry section.

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• RELIEF COOK / CHEF TOURANT: He is a relief cook takes over a section when a particular
CDP goes on leave or has an off day. He is generally a senior chef who is all rounder. He has
got knowledge of all the departments

• BREAKFAST COOK / CHEF DE PETIT DE JEUNER: His duty starts very early. He is
responsible for complete breakfast service after his work, he prepare mise-en-place with the
next cook.

• STAFFS COOK: He generally prepare for the staff.

• COMMIS: This people help in doing mise-en-place.

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Inter-departmental Cooperation and Coordination

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 Understanding Effective
Kitchen Layouts and To explore different types of
Essential Design Elements kitchen layouts, key design
elements, and tips for
effective kitchen design.

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What Information is Must?
● What types of meals will be offered?
● How many guest or staff included?
● What time the meals will be served?
● Extent of beverage requirement?
● Is it open for special occasions?
● Floor space?
● Services provided?
● Ventilations?
● Drainage ?
● Water supply? and so on

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Basis Kitchen Design Principles

Understanding the basic principles of kitchen layout will help take

much of the mystery out of the design process. The most basic layout
principle is the work triangle. The work triangle is the line drawn
from each of the three primary workstations in the kitchen – the food
storage area, the cooking area, and the clean-up area. By
drawing a line between each of these areas in your plan, you can see
the distance you’ll walk to move to and from each area.
The sum of the ideal work triangle is supposed to be between 15 and
22 feet, putting each of the three appliances within two or three steps
of one another. The three primary kitchen workstations that create the
work triangle are:
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● Food storage – Your refrigerator and pantry are the major items
here. Cabinetry, like lazy susan or swing-out pantry units, add
function and convenience. Options like wine racks, spice racks, and
rollout trays help to organize your groceries.
● The preparation/cooking station – Your range, oven,
microwave, and smaller appliances are found in this area. Counter
space is important in this section. Conserve space by moving
appliances off the counter with appliance garage cabinets and
space-saving ideas like towel rods and pot lid racks.
● The clean-up station – Everyone’s least favorite activity is one of
the kitchen’s most important – clean up. This area is home to the
sink, waste disposal, and dishwasher. Cabinetry for this station is
designed to organize with the trash bin cabinet and rollout tray 27
Your kitchen is probably more than just a place to cook and eat.
You may choose to include a breakfast bar, desk, bookshelves,
a computer station, a TV or whatever in your kitchen.
Triangle reloaded
The work triangle, however, is experiencing a remodel of its
own. The work triangle was designed for an age when there
was only one cook, and only three appliances (fridge, stove,
sink).

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Here are a few top
tips:
● No leg of the triangle
is supposed to be
less than 4 feet or
more than 9 feet
● There should be no
human traffic flow
cutting through the
triangle.
● Place the microwave
near the refrigerator
for convenience

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The layout of Commercial Kitchen

A successful commercial kitchen layout is easy to use, meets the

restaurant’s needs, and enables your service staff to deliver an
amazing restaurant experience. Whether you’re building a restaurant
from scratch, or have (literally) hit a wall with your current design and
need to renovate.

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5 Types of commercial kitchen layouts

Now that you understand the components of a functional commercial

kitchen, and have thought about elements such as safety and
ergonomics, it’s time to start designing your restaurant’s kitchen. Take
inspiration from these five popular commercial kitchen layouts.
Commercial kitchen layout types
● Assembly line layout
● Island layout
● Zone-style layout
● Galley layout
● Open kitchen layout

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1. Assembly line layout

● The assembly line configuration consists of a central row or island

that starts with food prep and ends with a completed item that is
ready to be taken to be served.
● This commercial kitchen layout facilitates the production of lots of
the same type of dish over and over again. The assembly line works
best with multiple cooks who are each responsible for one part of
the food production process.
● The assembly line layout is best for fast food restaurants or
restaurants with limited menus that have similar preparation styles,
like pizza parlors or build-your-own bowl restaurants.

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2. Island layout

● The island commercial kitchen layout starts with the ring layout and
adds a central preparation or cooking station. For example, a
kitchen may have storage units, washing stations, and food prep
counters along its perimeter, and cooking equipment in its center.
● With a central “command center” or pass-through point for all
meals, the island configuration facilitates staff communication and
executive chef supervision.
Which restaurant-types is the island kitchen layout best for?
● The island setup is best for restaurants with ample kitchen space to
ensure that the island doesn’t create an obstacle for the BOH team.

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3. Zone-style layout

● The station layout creates separate zones for each type of activity that goes on
in the kitchen or for each kind of dish that is prepared in it. For example, a
restaurant could have a soup and salad station, meat station, frying station, and
baking station.
The benefits of the galley layout
● If your kitchen is large enough to have a ring layout with empty space in the
center, you can have multiple cooks in the kitchen and they can easily rotate to
work multiple stations at once. In a very small space, like a food truck, the
galley kitchen is the only option space allows.
Which restaurant-types is the galley kitchen layout best for?
● The ring and galley configurations are best for tight spaces with some staff,
such as food trucks.
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5. Open kitchen layout

● An open kitchen layout lets customers see the action that usually
takes place behind the scenes. Any commercial kitchen layout can
be turned into an open kitchen by taking down a wall.
● To ensure guest safety, it’s best to keep hot cooking appliances as
far away from customers as possible. A glass partition between the
service area and guest seating is a smart choice to protect the food
from unexpected sneezes or coughs.

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The benefits of the open kitchen layout
● The open kitchen is great for entertaining guests. An open kitchen is
also a good opportunity to maximize a small space. You can create
a chef’s table seating by placing bar stools in the kitchen.
Which restaurant-types is the open kitchen layout best for?
● Open layout kitchens are typically seen at high-end restaurants or
restaurants with small commercial spaces. Watching the cooks
prepare dishes becomes an integral part of the dining experience.

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The 5 components of a commercial kitchen

● Storage
● washing station
● Food preparation
● Cooking station
● Service area

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