The Food Service Industry

History of modern food service.

 Quantity cookery has existed for a thousand of years, as long as there have been large groups of people to feed, such as armies. But modern food service began at the time of the French Revolution in 1789.

Marie Antoine Careme was the founder of "Haute cuisine". ( June 8, 1784 - January 12, 1833 )

Georges Auguste Escoffier

- modernize "Haute Cuisine" by Careme
- kitchen brigade system: chef de partie
- ( October 28, 1846 - February 12, 1935 )

Kitchen Organization Chart.

• The role of Executive Chef is Incharge of everything in the kitchen including menu creation, personnel management and business aspect duties and responsibilities of Chef.

• Executive Sous Chef is takes charge of kitchen in absence of Executive Chef also known as deputy chef or second chef.

• A Sous chef is a position in the classical sauces, the saucier prepared stews and sautes food to order.

• Chef de Partie control the section of kitchen ,his responsibility ensure prompt service by all kitchen staff under his control.

• Commis Chef is the basic chef in large kitchen.

• The poissonnier commonly referred as the fish chef and responsible for the preparation of all fish dishes in the kitchen.

• The entermetier or known as the vegetable chef is responsible for hot appetizer and frequently has responsibility for soups, vegetable and pasta.

• Rotisserie is responsible for managing a given station in the kitchen, specializing in the preparation of meat, but not limited to roasted, broiled and braised.

• Garde manger were experienced in choosing preparing and presenting cold foods, such as salads, cold soups, meat and cheese.

• Pastry chef responsible to preparing a wide variety of goods such as cakes, cookies, pies and bread