TLE

kitchen zone

specific area for tasks like food prep, cooking, or cleaning to keep the kitchen organized, efficient, and safe.

Hot Kitchen

This area is where food is cooked using heat through methods such as grilling, baking, frying, and boiling. It contains major cooking equipment like stoves, ovens, and fryers, and is essential for preparing hot meals.

Cold Kitchen

This zone is used for preparing cold dishes such as salads, desserts, and cold appetizers. It is kept at a lower temperature to maintain freshness and food safety, especially for items that do not require cooking.

Preparation Zone

This is the area where ingredients are chopped, sliced, mixed, and assembled before cooking. It includes worktables, cutting boards, and basic tools to prepare raw materials efficiently and hygienically.

Cleaning Zone

This zone is designated for washing and sanitizing kitchen tools, utensils, and equipment. It includes sinks, dishwashers, and drying racks to ensure cleanliness and prevent contamination.

Storage Zone

This area is used to store dry goods, refrigerated items, and frozen food. It includes shelves, refrigerators, and freezers to keep ingredients organized, safe, and within proper temperature guidelines.

found in Cold Kitchen

Preparing salads, cold appetizers, dressings, sandwiches, and desserts

found in Hot Kitchen

Cooking food using heat (grilling, frying, boiling, baking)

Kitchen Brigade System

A structured hierarchy in restaurant and hotel kitchens that clearly defines each staff member’s role, ensuring smooth, efficient, and well-organized kitchen operations.

Executive Chef (Chef de Cuisine)

The head of the kitchen responsible for overall kitchen management, including menu planning, supervising staff, ensuring food quality, and maintaining kitchen standards.

Sous Chef

The second-in-command in the kitchen who assists the Executive Chef in managing daily operations, supervising staff, and ensuring smooth kitchen workflow.

Chef de Partie (Station Chef)

In charge of a specific section of the kitchen (e.g., grill, pastry, or sauce), ensuring food is prepared efficiently and up to standard in their assigned area.

Commis Chef

An entry-level chef who works under the Chef de Partie, assisting with basic tasks and learning kitchen operations.

Pastry Chef (Pâtissier)

Specializes in creating pastries, desserts, and baked goods, ensuring quality and presentation of sweet dishes.

Garde Manger

Responsible for preparing and presenting cold dishes such as salads, appetizers, and cold meats, ensuring freshness and proper storage.

Saucier

Specializes in making sauces, soups, and sautéed dishes, adding flavor and depth to the menu.

Poissonnier

Responsible for preparing, cooking, and presenting fish and seafood dishes, ensuring proper technique and freshness.

Kitchen Porter

Assists with basic food prep and keeps the kitchen clean and organized.

kitchen station

a specific area within a professional kitchen set up to handle particular tasks or types of food preparation.

Occupational Safety and Health (OSH)

refers to the policies, procedures, and practices aimed at protecting the safety, health, and welfare of workers in their workplace. It involves identifying, evaluating, and controlling hazards to prevent work-related injuries, illnesses, and accidents.