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  • Organization Chart of Hotel Kitchen

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    karan
    2K views3 pages
    The document provides organization charts for the kitchen, front office, and bar departments of a hotel. The kitchen chart shows the hierarchy from chef down to apprentices and outlines the responsibilities of different chef positions like sauce chef, soup chef, and bakery chef. The front office chart lists the manager and different agent roles. The bar chart depicts the management structure from bar manager to bartenders and bar boys.

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    The document provides organization charts for the kitchen, front office, and bar departments of a hotel. The kitchen chart shows the hierarchy from chef down to apprentices and outlines the responsibilities of different chef positions like sauce chef, soup chef, and bakery chef. The front office chart lists the manager and different agent roles. The bar chart depicts the management structure from bar manager to bartenders and bar boys.

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    © All Rights Reserved
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    Download as docx, pdf, or txt
    2K views3 pages

    Organization Chart of Hotel Kitchen

    Uploaded by

    karan
    The document provides organization charts for the kitchen, front office, and bar departments of a hotel. The kitchen chart shows the hierarchy from chef down to apprentices and outlines the responsibilities of different chef positions like sauce chef, soup chef, and bakery chef. The front office chart lists the manager and different agent roles. The bar chart depicts the management structure from bar manager to bartenders and bar boys.

    Copyright:

    © All Rights Reserved
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    of 3

    ORGANIZATION CHART OF HOTEL KITCHEN

    Chef de Parties

    Sous chef

    Chef de Saucier Chef de Patisseries Chef de parties Chef de Rottisieur Chef de Garde Manger

    Demi Chef de Saucier Demi Chef de Patisseries Demi Chef de Parties Demi Chef de Rottisieur Demi chef de Grade manger

    Commis I Commis I Commis I CommisI Commis I

    Commis II Commis II Commis II CommisII Commis II

    Commis III CommisIII Commis III CommisIII Commis III

    Apprentice Apprentice Apprentice Apprentice Apprentice

    Sauce chef (saucier)


    - Prepare all meat dish (boiled, stew, braised etc. except roast & grill with its sauce other accompaniment.
    - For e.g. Lamb stew with mixed garden salad, mushroom sliver skin onion & croutons.
    ii)Soup chef(potager)
    - Prepare all hot cold soup with some accompaniment & garnish (crouton, chopped parsley etc.)
    - consommé, gazpacho, vichyssoise, melon ball & jelly soup etc.
    iii) Roast chef (rôtisseur)
    -Prepare all roast & grilled meat item including game.
    -Prepare all grilled & deep-fry vegetable, like eggplant, tomato, okra, mushroom.
    - Accompaniment for roast.
    iv) Vegetable chef (entremettier)
    - All types of farinaceous items rice, potatoes, pasta dishes.
    - He doesn’t prepare anything that deep fry.
    - He prepares all types of egg dishes.
    -
    v) Cold chef (Garde manger/ larder)
    - A person who works in the cold section called larder.
    - Prepare hors d’ oeuvre , dressing, sandwiches, canapé, cold meat platter, display etc.
    - Butcher/ butcher under the supervision of larder chef.
    -
    vi) Chef bakery (patisserie/ Boulanger)
    - Prepare all sweets & dessert.
    - Baked products such as bread, roll, pizza, croissant, pastries.
    - Glacier chef is chief assistant of patisserie chef.
    -
    -
    vii) Relief chef (Tournant)
    - A versatile person who can handle most section in his / her absent

    viii) Staff cook(communard)


    - Responsible for preparing staff cook.
    viii) Fish chef (poissonier) is responsible for fish items, often including fish butcher.

    commis
    • Actual preparation of food items. (Accompaniment, garnish).
    • Carry out mise en place.
    • Keep work area clean and hygienic.
    • Coordinate with all colleagues, section and coworker in the kitchen.
    • Follow the instruction of their senior.
    Report to CDP, DCDP.

    ORGANIZATION CHART OF FRONT OFFICE

    GENERAL MANAGER

    ASSISTANTMANAGER

    FRONT OFFICE MANAGER NIGHT AUDITOR

    FRONT DESK AGENT RESERVATION AGENT SWITCHBOARD OPERATION FRONT OFFICE CASIER UNIFORMED SERVICE CONCIERGR

    Operational Structure of Front Office-


    The structure of the front office department may vary according to administrative policies, physical size and business
    of the hotel. There could be a Front office Manager in the upper hierarchy of the front office department, a front office
    manager directs and control a large group of subordinate employees, working in various sections of the front office
    department. The departmental structure of the front office may vary from one hotel to another hotel, therefore, there is
    not any universally acceptable structure of hierarchy.
    ORGANIZATION CHART OF BAR

    BAR MANAGER

    ASSISTANT BAR MANAGER

    1ST BARTENDER

    BARTENDER

    ASSISTANT BARTENDER

    BAR BOY BAR WAITER

    Bar manager supervises head bartender and head hostess (bar captain). Head bartender and his assistant supervise the
    bartender who is in charge of preparing drinks which ordered by guests. Head Bartender and bartenders are
    responsible for the quality of the drinks ordered by guests. Hotel hostess (bar captain) supervise the waiter who is
    responsible for serving guests. Those who are under the supervision of head hostess is responsible for creating
    a pleasant atmosphere for guests. Bar manager must be able to establish good teamwork between head bartender and
    head hostess

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