Kitchen Practical
Acknowledgements
We owe many thanks to a great many people who helped and supported us during the writing
of this assignment.
Our deepest thanks to the Guide of the project for guiding and correcting various documents
of ours with attention and care. He has taken pain to go through the project and make
necessary correction as and when needed.
We would also thank our Institution and my faculty members without whom this project
would have been a distant reality. We also extend our heartfelt thanks to our family and well
wishers.
1
, Kitchen Practical
Introduction
In the middle age, the cooking styles and methods was not so much healthy, instead it was
heavy and too much spiced. In the 20 th century, Auguste Escoffier, the father of gastronomy
cuisine, brought the matriartial cuisine to gastronomy cuisine.
The Kitchen Brigade Organisational Chart
F&B DIRECTOR
EXECUTIVE
CHEF
SOUS CHEF
CHEF CHEF SENIOR COOKS
SAUCIER TOURNANT COOKS
CHEF SENIOR COOKS COOKS
ENTREMETIER
CHEF LARDER SENIOR COOKS COOKS
CHEF BUTCHER SENIOR BUTCHERS BUTCHERS
CHIEF POISSONIER SENIOR COOKS COOKS
CHIEF STEWARD SENIOR STEWARD STEWARD
PASRTRY CHEF SENIOR COOKS PASRTRY COOK
BAKERY CHEF SENIOR BAKER BAKER
2
, Kitchen Practical
The Executive Chef is the one who is responsible for all kitchen decision and reports
to the F&B director.
The Sous Chef is the one who is the assistant of the executive chef. He usually does
the roaster of kitchen staff and checked by the executive chef.
The Chef Saucier is responsible to make all sauces and is helped by the Chef
Tournant, Senior Cook and Cook. The Chef Tournant also replaces absentees in the
kitchen.
The Chef Entremetier is responsible for all vegetables for cooking.
The Chef Gard Manger (Larder) is responsible for all hot and cold starters.
The Chief Butcher is responsible for all meat, chicken for further production.
The Chief Poissonier is responsible for all seafoods.
The Pastry Chef is responsible for all pastries.
The Bakery Chef is responsible for all bakes.
The Chef Tenue/ The Chef Grooming
The chef grooming is very important for the chef safety and for the safety of the guest.
Tenue Diagram.
3
, Kitchen Practical
TOQUE
TOUR DE COU
VEST
TORCHON
TABLIER
PIED DE POUL TROUSERS
CHAUSSURE
S
The Toque is worn to present hair from falling in the food while cooking.
The Tour de Cour is to prevent sweats to fall in the food while production.
The Vest is made with thick cotton material to protect the chef from excessive heat 60
degrees Celsius and cold in the cold room.
The Tablei is worn to prevent sauces, hot oil from falling in the chef body.
The Torchon is to hold hot materials such as hot pans, hot plates from salaman.
The Pied de Poul trousers is worn because it the traditional one worn at the hotel
school.
The Chef Shoes are protective shoes to prevent slippery and falling in the kitchen.
Behaviour of a Chef
First, the chef needs to be punctual in his work. For example a chef cannot be late in his work
for breakfast. The guest will be unhappy with the late food coming to his table.
On the first day of the kitchen practical class one of a student came late in the class and it
disturbed the whole class. Punctuality is the first thing in kitchen.
4
Acknowledgements
We owe many thanks to a great many people who helped and supported us during the writing
of this assignment.
Our deepest thanks to the Guide of the project for guiding and correcting various documents
of ours with attention and care. He has taken pain to go through the project and make
necessary correction as and when needed.
We would also thank our Institution and my faculty members without whom this project
would have been a distant reality. We also extend our heartfelt thanks to our family and well
wishers.
1
, Kitchen Practical
Introduction
In the middle age, the cooking styles and methods was not so much healthy, instead it was
heavy and too much spiced. In the 20 th century, Auguste Escoffier, the father of gastronomy
cuisine, brought the matriartial cuisine to gastronomy cuisine.
The Kitchen Brigade Organisational Chart
F&B DIRECTOR
EXECUTIVE
CHEF
SOUS CHEF
CHEF CHEF SENIOR COOKS
SAUCIER TOURNANT COOKS
CHEF SENIOR COOKS COOKS
ENTREMETIER
CHEF LARDER SENIOR COOKS COOKS
CHEF BUTCHER SENIOR BUTCHERS BUTCHERS
CHIEF POISSONIER SENIOR COOKS COOKS
CHIEF STEWARD SENIOR STEWARD STEWARD
PASRTRY CHEF SENIOR COOKS PASRTRY COOK
BAKERY CHEF SENIOR BAKER BAKER
2
, Kitchen Practical
The Executive Chef is the one who is responsible for all kitchen decision and reports
to the F&B director.
The Sous Chef is the one who is the assistant of the executive chef. He usually does
the roaster of kitchen staff and checked by the executive chef.
The Chef Saucier is responsible to make all sauces and is helped by the Chef
Tournant, Senior Cook and Cook. The Chef Tournant also replaces absentees in the
kitchen.
The Chef Entremetier is responsible for all vegetables for cooking.
The Chef Gard Manger (Larder) is responsible for all hot and cold starters.
The Chief Butcher is responsible for all meat, chicken for further production.
The Chief Poissonier is responsible for all seafoods.
The Pastry Chef is responsible for all pastries.
The Bakery Chef is responsible for all bakes.
The Chef Tenue/ The Chef Grooming
The chef grooming is very important for the chef safety and for the safety of the guest.
Tenue Diagram.
3
, Kitchen Practical
TOQUE
TOUR DE COU
VEST
TORCHON
TABLIER
PIED DE POUL TROUSERS
CHAUSSURE
S
The Toque is worn to present hair from falling in the food while cooking.
The Tour de Cour is to prevent sweats to fall in the food while production.
The Vest is made with thick cotton material to protect the chef from excessive heat 60
degrees Celsius and cold in the cold room.
The Tablei is worn to prevent sauces, hot oil from falling in the chef body.
The Torchon is to hold hot materials such as hot pans, hot plates from salaman.
The Pied de Poul trousers is worn because it the traditional one worn at the hotel
school.
The Chef Shoes are protective shoes to prevent slippery and falling in the kitchen.
Behaviour of a Chef
First, the chef needs to be punctual in his work. For example a chef cannot be late in his work
for breakfast. The guest will be unhappy with the late food coming to his table.
On the first day of the kitchen practical class one of a student came late in the class and it
disturbed the whole class. Punctuality is the first thing in kitchen.
4
