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The kitchen brigade creates a chain of
leadership and responsibility.
The professional kitchen is organized
into workstations to keep similar jobs
and food products together.
The staffi ng and number of stations is
determined by the menu and size of the
business.
Cross training teaches staff to do more
than one job in the kitchen. This gives
the chef fl exibility in assigning tasks.
The kitchen brigade relies on other
departments in a foodservice operation,
like stewarding and dining room staff.
Chefs use technology and prepared food
products to save labor and reduce kitchen
staff.
Write your answers on a separate sheet of paper.
1. Why did chefs use the military as a
model for organizing the work in their
kitchens?
2. What station takes charge of the kitchen
in the absence of the chef?
3. List three responsibilities the saucier has.
4. Which station in the traditional brigade
would perform the following tasks?
A. Poach salmon fi lets.
B. Portion a loin into steaks.
C. Bake rye bread.
D. Clarify a broth for soup.
E. Cook dauphine potatoes.
F. Fill cream puffs with whipped
cream.
5. The _____ chef coordinates the operation
of restaurants and departments at hotels
and resorts.
6. What is an advantage of cross training?
7. True or false. The stewarding department
purchases, receives, and stores food and
supplies for the operation.
8. Why is timing between the kitchen staff
and servers important?
9. List four prepared food products that
decrease labor in the kitchen.
1. Compose. Some employees resist cross
training. Write a persuasive paper to
explain how cross training benefi ts them.
2. Consider. Managing labor cost is one
of a chef’s most important responsibili-
ties. If a chef based his staffi ng decisions
only on saving labor cost, how might this
impact his operation?
3. Assess. Identify equipment and food
products that save labor hours in your
kitchen at home.
Key Points
Thinking like a Chef
In Review