back of the house functions back of the house staff n.
Skip this Video
Download Presentation
Back-of-the-House Functions & Back-of-the-House Staff

Loading in 2 Seconds...

play fullscreen
1 / 26

Back-of-the-House Functions & Back-of-the-House Staff - PowerPoint PPT Presentation

  • Uploaded on

Back-of-the-House Functions & Back-of-the-House Staff. Key Terms. Back-of-the-house (BOH) Executive Chef Sous-Chef Kitchen Manager Steward Dishwasher Chef Cook Expediter. Back-of-the-House.

I am the owner, or an agent authorized to act on behalf of the owner, of the copyrighted work described.
Download Presentation

PowerPoint Slideshow about 'Back-of-the-House Functions & Back-of-the-House Staff' - caldwell-flores

Download Now An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.

- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript
key terms
Key Terms
  • Back-of-the-house (BOH)
  • Executive Chef
  • Sous-Chef
  • Kitchen Manager
  • Steward
  • Dishwasher
  • Chef
  • Cook
  • Expediter
back of the house
  • The back-of-the-house (BOH) is the area in a hospitality business that guests usually do not see.
  • It is also called the heart-of-the-house.
  • In a restaurant these areas include the:
    • Kitchen
    • Receiving Area
    • Storage Area
    • Business Offices
back of the house1
  • The back-of-the-house employees include all employees whose work does not directly involve interaction with guest.
back of the house2
  • The back-of-the-house is responsible for the following seven functions:
    • Food Production
    • Purchasing and Receiving
    • Marketing and Sales
    • Human Resources
    • Accounting
    • Security
    • Engineering and Maintenance
the kitchen
The Kitchen
  • The kitchen is the center of all food preparation and production.
  • In the kitchen, food and other items are received, stored, prepared, and plated for service.
  • Dishes and other items are cleaned and stored in the kitchen.
back of the house staff
Back-of-the-House Staff
  • The back-of-the-house staff consists of:
    • Managers
    • Cleaning Staff
    • Food Production Staff
  • The cleaning staff is responsible for cleaning and maintaining plateware, flatware, glassware, and utensils.
  • There are two general areas that need to be managed in the kitchen:
    • Menus
    • Operations
  • The menu area includes everything involved in planning menus, developing standardized recipes, and creating new recipes
  • The operations area includes:
    • Kitchen safety and sanitation
    • Hiring, training, and supervising all BOH staff
    • Food Quality
    • Food Quantity
    • Coordination with Front-of-the-House
    • Cost Controls
  • In an independent restaurant, the executive chef is the manager that is usually responsible for both the menu and the operations area.
  • The executive chef may have an assistant, called the sous-chef.
  • A unit is a chain restaurant usually has a kitchen manager.
executive chef
Executive Chef
  • The executive chef is the top manager in a restaurant or hotel kitchen.
  • Many executive chefs participate in designing the menu, developing the look of the dining room, and designing the layout of the kitchen.
  • Some executive chefs coach the staff so that they can correctly answer questions about the menu
executive chef1
Executive Chef
  • The responsibilities of an executive chef include:
    • Coordinate kitchen activities
    • Direct the kitchen staff’s training and work
    • Plan menus
    • Create recipes
    • Set and enforce nutrition requirements
    • Set and enforce safety and sanitation standards
    • Participate in the preparation and presentation of menu items
    • Ensure that quality standards are maintained
    • Purchase food items and equipment
sous chef
  • The sous-chef is the second-in-command in the kitchen.
  • The sous-chef has similar training but less experience than the executive chef.
  • The primary responsibility of the sous-chef is to make sure that the food is prepared, portioned, garnished, and presented according to the chef’s wishes.
sous chef1
  • When the executive chef is absent, the sous-chef takes over the responsibilities.
  • The sous-chef often serves as the expeditor or announcer who accepts the orders from the dining room staff.
kitchen manager
Kitchen Manager
  • In a chain restaurant, the person responsible for the menu is the corporate executive chef.
  • The corporate chef is responsible for the menu development for all the units of the chain.
  • As a result, chain restaurants do not have executive chefs.
kitchen manager1
Kitchen Manager
  • Each restaurant will have a kitchen manager.
  • A kitchen manager is the top manager in the kitchen of a unit of a chain restaurant.
  • The manager may be called the kitchen professional or the culinary manager.
  • Every restaurant must have clean glassware, silverware, and plateware.
  • The people who take care of this area are the steward and the dishwashing crew.
  • The steward supervises the dishwashing, pot washing, and cleanup.
  • The dishwasher has the responsibility of operating the dishwashing machine.
  • The dishwasher also hand washes large items like pots and heavily soiled items in large sinks called pot sinks.
food preparers
Food Preparers
  • Food preparers include chefs, cooks, and expediters.
  • The exact titles and organization of the kitchen vary from restaurant to restaurant.
  • A chef is a professional cook.
  • To become a chef requires a considerable amount of training and experience.
  • The traditional titles and responsibilities of chefs in fine-dining and hotel and kitchens were developed by the great French chef, Auguste Escoffier (1846-1935).
  • Auguste Escoffier organized the kitchen into stations and created specific positions with specific tasks at each station.
  • Escoffier’s system for organizing the kitchen is called the kitchen brigade.
  • A cook is a person who prepares food for eating
  • Casual restaurants usually have one or more cooks who prepare the meals
  • These cooks may be called:
    • Line Cooks
    • Station Cooks
    • Short-Order Cooks
  • These cooks are often organized into three groups:
    • Hot Food Cooks
    • Cold Food Cooks
    • Prep Cooks
  • Most casual, fine-dining, and hotel restaurants have an expediter
  • The expediter is the member of the culinary staff who gets the orders from the servers, gives them to the station chefs or line cooks
  • They then check the orders before they are picked up
the end