Question

Who among the following is responsible for planning, organising and controlling the kitchen operations?

• A. Kitchen Steward
• B. Chef-de-parties
• C. Deputy Chef
• D. Chef-de-cuisine

Hint:

Remember the kitchen hierarchy (brigade system) from top to bottom: 1. Chef de Cuisine / Executive Chef (Overall Boss) 2. Sous-Chef (Deputy/Second-in-command) 3. Chef de Partie (Station Chefs) 4. Commis Chef (Junior Chefs)

Answer 1

The Correct Option is D

Step 1: Understanding the Concept:
The question asks to identify the highest-ranking position in a professional kitchen, responsible for overall management. This relates to the classic kitchen brigade system.
Step 2: Detailed Explanation:


(1) Kitchen Steward: The Chief Steward is responsible for sanitation, maintenance, and inventory of equipment and supplies, i.e., the non-cooking aspects of the kitchen.
(2) Chef-de-parties: Also known as a station chef or line cook, they are in charge of a particular section of production in the kitchen (e.g., Saucier for sauces, Grillardin for grilling).
(3) Deputy Chef (Sous-Chef): The Sous-Chef is the second-in-command in the kitchen, right below the head chef. They supervise the staff and act as the head chef in their absence.
(4) Chef-de-cuisine (Executive Chef): This is the head chef, the person in charge of the entire kitchen. They are responsible for all aspects of the kitchen's operations, including menu creation, management of staff, ordering and purchasing, costing, and ensuring quality. The functions of planning, organizing, and controlling are their primary responsibilities.
Step 3: Final Answer:
The Chef-de-cuisine, or Executive Chef, is responsible for the overall management and control of the kitchen operations.