Amazing Food

The food is amazing because there is a thousand character in food preparation.

 Let see who prepare food in professional environment....

The Organization of Kitchen

In order that a trade kitchen is operated efficiently, it is necessary to have a planned, controlled and coordinated system.The organization will vary from one establishment to another according, e.g. size of operation, style of service, number of meals served per meal, range and type of menus and etc.However, where traditional system exist culinary clearly defined areas of work. The purpose of creating specialized department is to make efficient use of labor and equipment by ensuring that the work load is evenly spread. In additional members off staff may become highly by working in a specialist department. 

Description of Brigade Titles                 

Executive Chef

This is the highest level possible. The executive chefs is in charge of the kitchens or large establishments. He has the overall responsibility for the preparation and service of food accordance with the standard and practises of the company or facility. He plans menus, meet with management and department heads and coordinates all function. 

Sous Chef

The Sous chef is the principle assistant of the executive chef. In a large operation the sous chef will assist the executive chef in general administration and supervision and will implement every order given. In preparation for this position, the sous chef must have the same professional background and the sous chef but not necessary the same numbers of years of experience. In middle sized operation this position is held by the saucier in addition to his regular duties. This individual is sometimes responsible for training beginners. 

Chef de Partie

Chef de Partie may be described as technical section supervisor. The directly supervise staff, equipment and the processing of raw materials in specialized area of food production. In addition to supervisory skills, the chef de partie must have acquired a high level of expertise in culinary skills and knowledge. This is essential as he or shes actively involved in the preparation of food for the table and practical training staff.

Saucier: The Sauce Cook

Responsible for all roasting, braising, brown and white sauce, fond the cuisine and etc. In a middle size operation the saucier is also the sous chef.

Rotissuer: Roasting Cook

Responsible for all meat preparation that is made to order ( a la minute ). Also responsible for all items that are deep fried, shallow fried, sauteed, or boiled.

Potager: Soup Cook

Responsible for all soups, both cold and hot, plus garnishes, stocks, etc. In smaller brigades, this position is filled by the entermetier.

Entremetier: Vegetable Cook

In the beginning of this century the entremitier's duty was to prepare the entremes or sweet dishes in addition to the vegetable. Today, the sole duty is to prepare all garnishes such as farineux, potatoes, vegetables, egg dishes, etc. In smaller brigades the entremetier also prepares soups.

Poissonnier: Seafood Cook

The duty of this staff member is to prepare all seafood dishes, mouses, souffles, etc. He also prepares the fish for cold display or for hors d' oeuvre and then sends them to the Garde Manger for final decoration.

Garde Manger: Cold Cook

www.gardemanger.com

In the early days the duty of the Garde Manger was to prepare meats and to protect them and all the cold food from deterioration, spoilage, vermin, etc.

Today Garde Manger is responsible for cold hors d'oeuvres, cold plates, salads, buffets, ice and vegetables carving, tallow and butter sculpturing, etc.

Patissier: Pastry Cook

The Patissier is expected to prepare all desserts, both hot and cold, ice and cakes for both daily use and for special occasion.

Boulanger: Baker

The Boulanger prepare all the baked items that are not desserts, such as bread, rolls, Danish, croissant, etc.

Tournant: Round Cook

The Tournament must be the most versatile cook in the kitchen because the duty is to replace every member of the brigade who may be absent from each station.

Boucher: Butcher

The Boucher is responsible for cutting, boning and otherwise caring for and preparing meats for cooking.

In addition to the position listed, there are the commis, apprentices, and unskilled personnel such as dish and pot washers, silver cleaners, store workers, kitchen porters, etc.

Amazing Chef: Our Mother

But remember the most amazing person near to us is our mother who can manage all this alone..... This amazing person is the top chef in my heart......