TABLE OF CONTENT

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ACKNOWLEDGEMENT INTRODUCTION DEFINITION OF COMMERCIAL,NON-COMMERCIAL AND INSTITUTIONAL THE KITCHEN BRIGADE DIFFERENTIATE CLASSICAL KITCHEN BRIGADE AND MODERN KITCHEN BRIGADE WHO IS ESCOFFIER??? THE JOBS SPECIFICATION OF THE MAJOR POSITION CONCLUSION REFERENCES

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ACKNOWLEDGEMENT

First of all, I would like to say Alhamdulillah, for giving me the strength and health to do this assignment until it was done. Not forgotten thanking to my parents for providing everything, such as their advise, which is the most needed for this assignment. Internet, computers and all that as my source to complete this assignment. They also supported me and encouraged me to complete this task so that I will not procrastinate in doing it.

Then I would like to thank my lecturer, Madam Maisara binti Zainal Abidin for guiding me throughout this assignment. Last but not least, my friends who were doing this assignment with me and sharing our ideas. They were helpful that when we combined and discussed together, we had this task done.

INTRODUCTION

Becoming a chef is a career-long process. Cooking is a dynamic proffesion-one that provides some of the greatest challenges as well as some of the greatest rewards. There is always another level of perfection to achieve and another skill to master. The basic lessons of cooking are the same whether one prepares food for paying guests or ones family and friends. Cooking is not always a precise art, but a good grasp of the basics gives the chef or student the ability not only to apply the technique, but also to learn the standards of quality so that they begin to develop a sense of how cooking works.

DEFINITION OF COMMERCIAL,NONCOMMERCIAL AND INSTITUTIONAL

COMMERCIAL
DEFINATION : refer to the activities of business, industry and trade. Commercial is the broader term, covering all the activities and relationship of industry and trade. In derogatory sense it may mean such a preoccupation with the affairs of commerce as result in difference to consideration other than wealth. EXAMPLE : hotels, motels, resorts.

NON-COMMERCIAL
DEFINATION : refers to an activity or entity that does not some sence involve commerce, at least relative to similar activities that have a commercial objective or emphasis. EXAMPLE : prisons, hospitals, schools.

INSTITUTIONAL
DEFINATION : Relating to, formulated by, or managed by an institution. Government often implement institutional programs such as subsidized housing and welfare programs for underprivileged citizens. Higher educational facilities also offer institutional programs such as grants, scholarships, and work study option for students. Anything institutional will consist of certain rules and regulations that must be abided by in order to participate in the program. EXAMPLE : university

THE KITCHEN BRIGADE

Within the culinary industry, the brigade system provides a method of organization in the kitchen. Each worker has a specific food preparation or cleaning duty in a specific location. The concept is designed to enable kitchens to run more efficiently and provide better service.

History
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Georges Auguste Escoffier is generally accredited with establishing the brigade system. After serving in the French army, he brought his experience with military hierarchy to the kitchen of the Savoy Hotel in the late 1800s.

Function
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The brigade system's function is to provide streamlined operations in the kitchen. When utilized correctly, it prevents chaos from developing in the kitchen as well as forestalls the possible duplication of dishes.

Effects
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When utilizing the brigade system, each person in the kitchen focuses on a single task, which, in theory, ensures the task will be completed efficiently and in a timely manner.

Features
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According to the French model, there are dozens of possible positions within the brigade system. Among these are the head chef, a saute cook, a butcher, a pantry chef and a pastry cook.

Considerations
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All types of restaurants and hotel kitchens are capable of utilizing the brigade system. Its structure is capable of being adapted to whatever size staff is available, from large facilities to small operations.

DIFFERENTIATE CLASSICAL KITCHEN BRIGADE AND MODERN KITCHEN BRIGADE

CLASSICAL KITCHEN BRIGADE y y y y y y y y y y y y y y y y Chef de cuisine Sous chef Chef saucier Chef Entremetier Chef Rottiseur Chef Poisonier Chef Pattier Chef Tourant Chef Grillardin Chef de banquet Chef Petite de jeuner Chef Communar Chef Garde manger Chef de froid Chef le boucher Chef hors doeuvier y y y y y y y y
MODERN KITCHEN BRIGADE

Chef de Cuisine Sous chef Chef de partie Commis 1 Commis 2 Commis 3 Apprentice Porters

WHO IS ESCOFFIER???

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Auguste Escoffier 1846-1935 worked with uncle in Nice at age 13 1890 with Ritz opened the Savoy in London stayed until 1898 moved to the Carlton Hotel - one of the most famous in Europe Emperor William II called him the Emperor of chefs Chevailer of Legion of Honour 1920 and Officer of the Legion in 1928 retired in 1921 at 74 (worked for 62 years) wrote Le Guide culinaire and several others added principle of task organization to that of kitchen layout death : 12 February 1935, at age 88 in Monte carlo, a few days after the death of his wife.

THE JOBS SPECIFICATION OF THE MAJOR POSITION

CHEF - a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.

EXECUTIVE CHEF - the main chef in charge of a large restaurant, with many other chefs reporting to him or her. Highest level possible. Usually with diploma or certificate, often more time spent doing organization and paperwork than actually cooking. Coordinates all kitchen functions.

CHEF DE CUISINE - (kitchen chef; literally "chief of kitchen") is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food.

SOUS CHEF - (deputy kitchen chef; literally "sub-chief") receives orders directly from the chef de cuisine for the management of the kitchen, and often serves as the representative when the chef de cuisine is not present. Second in Command. Responsible for the physical operation of the kitchen, including supervision as well as preparation.

STATION CHEF - are the ones in charge of particular areas of production

SAUCIER - (sauce maker/saut cook) prepares sauces and warm hors doeuvres, completes meat dishes, and in smaller restaurants, may work on fish dishes and prepare sauted items. This is one of the most respected positions in the kitchen brigade, usually ranking just below the chef and sous-chef.

POISSONIER - (fish cook) prepares fish and seafood dishes.

ENTREMETIER - (entre preparer) prepares soups and other dishes not involving meat or fish, including vegetable dishes and egg dishes.

ROTISSIEUR (roast cook) manages a team of cooks that roasts, broils, and deep fries dishes.

GRILLARDIN - (grill cook) in larger kitchens, prepares grilled foods instead of the rtisseur.

GARDE MANGER - (pantry supervisor; literally "food keeper") is responsible for preparation of cold hors doeuvres, prepares salads, organizes large buffet displays, and prepares charcuterie items.

PATISSIER - (pastry cook) prepares desserts and other meal-end sweets, and for locations without a boulanger, also prepares breads and other baked items; may also prepare pasta for the restaurant.

TOURNANT - (spare hand/rounds man) moves throughout the kitchen, assisting other positions in kitchen.

EXPEDITER / ABOYEUR - (announcer) takes orders from the dining room and distributes them to the various stations; may also be performed by the sous-chef de partie.

COOK - A person who prepares food for eating

COMMIS - works in a specific station, but reports directly to the chef de partie and takes care of the tools for the station. assistants to the chefs de partie. Usually journeyman cooks.

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CONCLUSION

From this assignment, I had learned more about the introduction for the Theory of Food. I also get the information about the kitchen brigade, Escoffier and the jobs specification of the major position. Many different between classical kitchen brigade with modern kitchen brigade. Thanks to all my friends because do this assignment together.

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REFERENCES
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http://dictionary.reference.com/browse/commercial http://en.wikipedia.org/wiki/Non-commercial http://en.wikipedia.org/wiki/Brigade_de_cuisine http://members.shaw.ca/gwall/kmgt275/brigade.htm#obj3 http://www.food-dictionary.com/definition/executive-chef.html http://www.food-dictionary.com/definition/cook.html http://www.food-dictionary.com/definition/Escoffier.html http://en.wikipedia.org/wiki/Escoffier http://www.ehow.com/facts_5731029_kitchen-brigadesystem_.html?ref=Track2&utm_source=ask

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http://www.thatquiz.org/tq/previewtest?L/F/E/D/35121281030392 http://kitchenmanagement.blogspot.com/2011/03/modern-kitchen-brigade.html http://kitchenmanagement.blogspot.com/2011/03/classical-kitchen-brigade.html

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