The Culinary Arts & Management

Back of the House Functions & Back of the House Staff

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Key Terms
Back-of-the-house (BOH) Executive Chef Sous-Chef Kitchen Manager Steward Dishwasher Chef Cook Expediter
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Back-of-the-House
The back-of-the-house (BOH) is the area in a hospitality business that guests usually do not see. It is also called the heart-of-the-house. In a Restaurant these areas include the:
Kitchen Receiving Area Storage Area Business Offices

Back-of-the-House
The back-of-the-house employees include all employees whose work does not directly involve interaction with guest The back-of-the-house is responsible for the following seven functions:
Food Production Purchasing and Receiving Marketing and Sales Human Resources Accounting Security Engineering and Maintenance
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The Kitchen
The kitchen is the center of all food preparation and production. In the kitchen, food and other items are received, stored, prepared, and plated for service. Dishes and other items are cleaned and stored in the kitchen.

Back-of-the-House Staff
The back-of-the-house staff consists of:
o Managers o Cleaning Staff o Food Production Staff

The cleaning staff is responsible for cleaning and maintaining plateware, flatware, glassware, and utensils.

Managers
There are two general areas that need to be managed in the kitchen:
Menus Operations

The menu area includes everything involved in planning menus, developing standardized recipes, and creating new recipes

Managers
The operations area includes:
Kitchen safety and sanitation Hiring, training, and supervising all BOH staff Food Quality Food Quantity Coordination with Front-of-the-House Cost Controls

Executive Chef
The executive chef is the top manager in a restaurant or hotel kitchen. Many executive chefs participate in designing the menu, developing the look of the dining room, and designing the layout of the kitchen. Some executive chefs coach the staff so that they can correctly answer questions about the menu

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Sous-Chef
The sous-chef is the second-in-command in the kitchen. The sous-chef has similar training but less experience than the executive chef. The primary responsibility of the sous-chef is to make sure that the food is prepared, portioned, garnished, and presented according to the chefs wishes.

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Kitchen Manager
In a chain restaurant, the person responsible for the menu is the corporate executive chef. The corporate chef is responsible for the menu development for all the units of the chain. As a result, chain restaurants do not have executive chefs.

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Steward
Every restaurant must have clean glassware, silverware, and plate ware. The people who take care of this area are the steward and the dishwashing crew. The steward supervises the dishwashing, pot washing, and cleanup. The dishwasher has the responsibility of operating the dishwashing machine. The dishwasher also hand washes large items like pots and heavily soiled items in large sinks called pot sinks.
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Food Preparers
Food preparers include chefs, cooks, and expediters. The exact titles and organization of the kitchen vary from restaurant to restaurant.

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Chefs
A chef is a professional cook. To become a chef requires a considerable amount of training and experience. The traditional titles and responsibilities of chefs in fine-dining and hotel and kitchens were developed by the great French chef, Auguste Escoffier (18461935). Auguste Escoffier organized the kitchen into stations and created specific positions with specific tasks at each station. Escoffiers system for organizing the kitchen is called the kitchen brigade.
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Kitchen Brigade
Title In English Station Chefs Saute Chef Fish Chef Roast Chef Title In French Chefs de Partie Saucier Poissonier Rtisseur Sauteed items and their sauces Fish dishes and their sauces Roasted foods and their sauces Tasks

Grill Chef
Fry Chef Vegetable Chef

Grillardin
Friturier Entremetier

Grilled foods
Fried foods Hot appetizers, soups, vegetables, starches, pastas, eggs Cold foods, such as salads, cold appetizers, pates, salad dressing, sandwiches

Pantry Chef

Garde Manager

Pastry Chef
Baker Butcher Swing Cook

Ptissier
Boulanger Boucher Tournant

Baked items, pastries, desserts

Breads, rolls Butcher meats, poultry Works where needed

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Cooks
A cook is a person who prepares food for eating Casual restaurants usually have one or more cooks who prepare the meals These cooks may be called: Line Cooks Station Cooks Short-Order Cooks These cooks are often organized into three groups: Hot Food Cooks Cold Food Cooks Prep Cooks
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Qualities of a Good Line Cook

Efficient: A good line cook works quickly and efficiently to provide the quantity of products needed to keep up with our volume of business. Organized and Focused: A good line cook stays focused on one or two tasks at a time and completes those tasks before moving on to something else. Attention to Cleanliness and Sanitation: Much of a line cooks job is involved with maintaining standards of cleanliness in the kitchen. A good line cook must be aware of our cleaning and sanitation standards and must maintain them consistently. Team Player: A good line cook is always aware of whats going on in the kitchen and is ready and willing to help others get the job done.
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Personnel Sanitation Standards

Personal cleanliness and hygiene is the responsibility of every employee at the restaurant. Not complying with these standards could compromise the safety of our foodservice establishment. Everyone in the restaurant handles food and interacts with customers. Thats why it is so important that every employee follows a high standard of personal hygiene.

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Hand Washing Steps

Step 1. Step 2. Step 3. Step 4. Step 5. Wet your hands with running water as hot as you can comfortably stand (at least 100F [38C]). Apply soap. Apply enough soap to build up a good lather Vigorously scrub hands and arms for at least twenty seconds. Lather well beyond the wrists, including exposed portions of the arms. Clean under fingernails and between fingers. Rinse thoroughly under running water. Turn off the faucet using a single-use paper towel, if available. Dry hands and arms. Use single-use paper towels or a warm-air hand dryer. Never use aprons or wiping cloths to dry hands after washing.

Step 6.

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Checking in Products Temperature

Product Fresh meat

Proper Temperature
41 F or lower (5C or lower ) 41 F or lower (5C or lower ) 41 F or lower (5C or lower ) 45 F or lower (7C or lower ) 41 F or lower (5C or lower ) 6 to 10 F (6C to 10C )

Fresh poultry
Fresh fish Fresh lobster, shrimp and shellfish Milk and milk products Ice cream Whole eggs Liquid eggs

45 F or lower (7C or lower )

Mfg. Recommendation

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Measure
Basic Measures
3 teaspoons 8 tablespoons 16 tablespoons 1 cup 1 pint 1 quart = 1 tablespoon = cup = 1 cup = = 2 cups = 4 cups = = = = = 4 oz 8 oz 8 oz

16 oz
32 oz 64 oz 128 oz 16 oz

gallon
1 gallon 1 pound

= 8 cups
= 16 cups =

=
=

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Type of Cutting
Dicing: Cut the item into lengthwise slices of the desired thickness. Stack the slices and cut into cubes the desires size (small, medium , large). Chopping: Trim the root and stem ends off the vegetable (peel if necessary). Slice or chop the vegetables at regular intervals into roughly the same sized pieces. Mincing: Gather herbs, garlic, etc., into a pile on the cutting surface and position the knife above the pile. Keeping the tip of the knife on the cutting surface, raise and lower the knifes heel firmly and quickly to chop item to desired fineness.

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Type of Cutting
Shredding/ Chiffonade: Roll leaves of greens or herbs into cylinders. Make fine, parallel cuts. Julienne: Trim vegetables so the sides are straight. Slice vegetables lengthwise. Stack slices, aligning edges, and make parallel cuts of the same thickness through the stack.

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Plate Presentation
Dish type and size Portion size Garnish Layout Balance Serviceability

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Recipes
When preparing recipes, you need to know the units of measure used for ingredient portions. Weight units are Kg. and Grm. and are measured using a scale. Volume units are cups, tablespoons, teaspoons, etc. and are measured using cups and spoons. Quantity (each) is the number of items as in the number of bags, cans, boxes, patties, etc. that are in the recipe.

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Expediter
Most casual, fine-dining, and hotel restaurants have an expediter The expediter is the member of the culinary staff who gets the orders from the servers, gives them to the station chefs or line cooks They then check the orders before they are picked up

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THE END

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