kitsin isinsyal

cycene (cy’chene)

old english word where “kitchen” originates from

kitchen

a cooking place or a place where food was prepared.

kitchen

providing permanent provisions for cooking.

kitchen

room or space with facilities for cooking; a place for preparing meals

essential

something necessary, indispensable

pantry area

food storage space, canned goods, refrigerator.

storage area

appliances, utensils, cookware.

sink area

cleaning area

preparation area

ideally a large counter space to work on.

cooking area

stove and oven

pantry area

storage area

sink area

preparation area

cooking area

main parts of the kitchen

work triangle

a no-fail solution to efficient kitchens

work triangle

developed in the 1940's to examine the efficiency between the three major kitchen appliances: the refrigerator, sink, and stove.

work triangle

a great tool to use when planning your kitchen layout

Executive Chef

the person in charge of the kitchen.

Sous Chef (soo shef)

directly in charge of production and works as the assistant to the executive chef or chef de cuisine.

Station Chefs, or Chefs de Partie

in charge of particular areas of production.

Sauce Chef or Saucier

Fish Cook or Poissonier

Vegetable Cook or Entremetier

Roast Cook or Rôtisseur

Pantry Chef or Garde Manger

Pastry Chef or Pâtissier

Relief Cook or swing cook or Chef de Tournant

the most important station chefs

Sauce Chef or Saucier

prepares sauces, stews, and hot hors d'oeuvres, and sautés foods to order. This is usually the highest position of all the stations.

Fish Cook or Poissonier

prepares fish dishes. In some kitchens, this station is handled by the saucier.

Vegetable Cook or Entremetier

prepares vegetables, soups, starches, and eggs. Large kitchens may divide these duties among the vegetable cook, the fry cook, and the soup cook.

Roast Cook or Rôtisseur

prepares roasted and braised meats and their gravies and broils meats and other items to order. A large kitchen may have a separate broiler cook, to handle the broiled items.

broiler cook

may also prepare deep-fried meats and fish.

Pantry Chef or Garde Manger

is responsible for cold foods, including salads and dressings, pâtés, cold hors d'oeuvres, and buffet items.

Pastry Chef or Pâtissier

prepares pastries and desserts.

Relief Cook or swing cook or Chef de Tournant

replaces other station heads

food Production department

among one of the major departments of the hotel.

Hotel Food production and sub-departments the hotel kitchen of

headed by Executive Chef.

Main Kitchen

Pantry

Bakery & Confectionery

Butchery 

Banquet Kitchen

Chefs area 

Garde Manager

Commissary

Sub departments of Food Production

Main Kitchen

the large kitchen area where food is prepared for different restaurants or F&B service outlets.

Pantry

Most of the orders from the pantry section, such as tea/coffee, sandwiches, salads, raitas, etc. are serviced.

Bakery & Confectionery

All bakery items like cakes, pastries, chocolates, Muffins are made in this section.

Butchery 

It is a section where all the raw meat supplies such as chicken, mutton, fish, prawns, lobsters, etc are received and cleaned, properly wrapped for further storage.

Banquet Kitchen

Bulk cooking for function happens at this section

Chefs area

Executive chef sits here and a lot of planning takes place inside this area

Garde Manager

It is also known as salad house our Factory outlet for salad preparation in bulk. Here cold salads are prepared for Banquet parties and coffee shop buffet.

Commissary