Organizational Structure Of The Kitchen
• ORGANIZATIONAL STRUCTURE OF THE KITCHEN Modern kitchen organizations aim at orienting staff in all the areas of the kitchen, so that a multi-skilled workforce is created. A business organization is defined as an arrangement of people in jobs to accomplish the goals of the operation. The organizational structure of the kitchen reflects the needs of the operation, the job functions, and the various goals. The jobs and duties of staff members also vary from kitchen to kitchen, and so do the titles attached to the jobs. But certain positions and titles do occur throughout the industry. Here are some of the most common positions with a general definition for each and a place in the typical kitchen hierarchy. Chef De Cuisines (Executive Chefs or Head Chefs) This position carries overall responsibility for all aspects of production, for the quality of the products served, for hiring and managing the kitchen staff, for controlling costs and meeting budgets, and for coordinating wi...