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Kitchen Brigade

Kitchen Brigade. The who’s who and what they do. Bellwork. How many different job titles are there in a restaurant? What do each of them do? Write down as many job titles as you can think of. Be prepared to share. Objectives. Identify Front and Back of the House positions

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Kitchen Brigade

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  1. Kitchen Brigade The who’s who and what they do

  2. Bellwork • How many different job titles are there in a restaurant? What do each of them do? Write down as many job titles as you can think of. Be prepared to share

  3. Objectives • Identify Front and Back of the House positions • Explain inter-relationships and workflow between dining room and kitchen operations.

  4. America’s Restaurants • Watch the video. During the write down: • 3 interesting facts • https://www.youtube.com/watch?v=u0d__zzILxg&feature=related&safety_mode=true&persist_safety_mode=1

  5. Terminology • Front of the house – refers to the dining and service area of a restaurant or business • Back of the house – The kitchen and areas hidden from guests in the dining areas (storage, office, dish room, etc.)

  6. General Manager • Is responsible for the day to day operation of the restaurant should be knowledgeable of all positions. http://www.foodandbeverageunderground.com/images/RestaurantManagerGroup.jpg&imgrefurl

  7. Host/Hostess • Greets and seats guests, must be knowledgeable of the floor plan of the restaurant. http://images.forbes.com/media/2011/05/17/0517_lowest-paying-hostess_485x340.jpg&imgrefurl

  8. Bus Person • Is responsible for the clearing and cleaning of tables after guests are finished dining. http://www.digital-2000.com/products/Bus-Person,-Dishwasher,-and-Janitor-Safety.html

  9. Server • Works directly with guests to take orders, and ensure that guests are enjoying their dining experience, must be knowledgeable of the menu. http://jobsinkansascityarea.com/633/services-jobs/8530/working-banquets.html

  10. Cashier • Takes guest payments at restaurants where the servers don’t handle monies. • Guest relations representative

  11. Bartender • Located behind the bar serving cocktails, beer, and wine, must be knowledgeable of liquor legislation regulations and the menu.

  12. Food Runner • Delivers food to guests, must be knowledgeable of table numbers and menu. http://www.chefseattle.com/images/article/231-waitress-restaurant.jpg&imgrefurl

  13. Expeditor • Coordinates timing of food coming out of the kitchen to ensure that food is being served properly and in a timely manner. http://www.hospitalityplus.us/training/expeditor-training/

  14. Group Discussion #1Customer Service • Think about a time when you have had great customer service. What happened to make it great? • Just the opposite! When have you had a bad experience? What made it that way? BE PREPARED TO SHARE

  15. Brigade • What is a brigade? • A group of workers , such as the staff of a restaurant, assigned a specific set of tasks. • https://www.youtube.com/watch?v=hWVHUzNv40k

  16. Kitchen Manager/Chef • Oversees the day to day food production: This includes: • Hiring/firing of kitchen staff • Ordering & receiving product • Food prep • Menu development • Meal service execution

  17. Sous Chef • Chef’s right hand • Assists in the management responsibilities of the kitchen, specifically: • Oversee food prep • Organizes the kitchen

  18. Line/Station Cook • Actively makes meals for service at a particular station • Positions may vary, but include grill, salad, desserts, appetizer, utility, etc.

  19. Prep Cook • Cook that is off the main line of service preparing back-up food for when the line runs out. • Often an entry level cook position

  20. Dishwasher • Responsible for washing all dishes in the restaurant – both FOH and BOH • Often gather dishes from the cook line, and sometimes from the dining room

  21. BOH • https://www.cteonline.org/resources/view/19305

  22. Write on your Slates • After the job description is read aloud discuss with your group the job title.

  23. Job title? • I work directly with guests to take orders, and ensure that guests are enjoying their dining experience, I must be knowledgeable of the menu. What is my job title?

  24. Server Property of CTE Joint Venture

  25. Job title? • I am responsible for the sanitation of all plateware and cooking tools. What is my job title?

  26. Dishwasher Property of CTE Joint Venture

  27. Job title? • I use skills like chopping, reading recipes, and equipment knowledge throughout the night to help back-up my team. What is my job title?

  28. Prep Cook Property of CTE Joint Venture

  29. Job title? • I am the first person a guest would see when they come into the restaurant. What is my job title?

  30. Host/Hostess Property of CTE Joint Venture

  31. Job title? • I must work directly with the service manager and the service staff so they know what the evenings specials and kitchen challenges might be. What is my job title?

  32. Kitchen Manager/Chef Property of CTE Joint Venture

  33. Job title? • I coordinate timing of the food coming out of the kitchen to ensure that food is being served properly and in a timely manner. What is my job title?

  34. Expeditor Property of CTE Joint Venture

  35. Job title? • I am responsible for the day to day operation of the restaurant should be knowledgeable of all positions in the front of the house. What is my job title?

  36. General Manager Property of CTE Joint Venture

  37. Job title? • I cook throughout most of the shift at a station that specializes in one thing or another so every plate that gets ordered by a guest is consistent. What is my job title?

  38. Line/Station Cook Property of CTE Joint Venture

  39. Closure • Flow & Communication are KEY: From the server to the host to the kitchen everyone must communicate! • Which position do you see as the most important? Why? • Write your answer with at least 4 sentences as your ticket out the door.

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