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

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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)