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08-26-2009, 04:54 PM
| | Registered User Culinary Experience: Culinary Student | | Join Date: Aug 2009
Posts: 3
| |  Management Structure??
What is the Management Structure in a commercial kitchen. Please elaborate. Ive looked up "Management Structure" so many times! its like people are saying it without knowing the meaning. |
08-26-2009, 05:41 PM
| | Registered User Culinary Experience: Host | | Join Date: Sep 2008 Location: Porterville, CA
Posts: 353
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That, IMHO, depends on the specific "commercial kitchen" in question.
If your question is more "general" in nature, I'd say the most common structure would be "Line & Staff" with the "Staff" portion de-emphasized, actually more similar to a "Line" structure.
Look at the terminology:
* Kitchen Brigade
* Chef (chief)
* Sous Chef (under chief)
* Station(s)
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Last edited by PeteMcCracken; 08-26-2009 at 05:44 PM.
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08-26-2009, 11:16 PM
| | Registered User Culinary Experience: Line Cook | | Join Date: Aug 2008 Location: Rhode Island
Posts: 48
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It depends on which kitchen and just how many people are working in it.
Average sized kitchens have 3 tiers of management, generally a Chef, a Sous Chef, and Cooks. Some places change the names of the positions to things such as Kitchen Manager, Line Chef, or 1st Line Cook.
Larger places such as Hotels might have a full brigade, in the sense of the Kitchen is broken down by station and department with each aspect having it's own Chef.
It all depends on the capacity of an establishment and how many people they can employ. It seems the more people in a kitchen the more tiers of management, and subsequently more Chefs. |
08-29-2009, 12:07 AM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Oct 2005 Location: Vancouver, Canada
Posts: 1,529
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"Commercial kitchen" is pretty vague. Please elaborate.
Yours,
Foodpump
--yes, the same one on the "other" Chef's website..... |
08-29-2009, 04:28 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Oct 2007 Location: Eureka, CA
Posts: 817
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Looks like homework to me
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You should have been here when the shiitake hit the flan! |
08-29-2009, 10:26 PM
| | Registered User Culinary Experience: Culinary Student | | Join Date: Aug 2009
Posts: 3
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Quote:
Originally Posted by Just Jim  Looks like homework to me | ........................
help or don't help! no smartasses -.- |
08-29-2009, 10:36 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Oct 2005 Location: Vancouver, Canada
Posts: 1,529
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Beg your pardon?
Smartass?
Look, "commercial kitchen" can mean a hot dog stand, or a 20,000 person capacity banquet facility, or it can mean anything inbetween.
Everyone on this site, and the other site has patiently explained to you what you need to know.
The advice is free, but a "thank you" would be in order. |
08-29-2009, 11:36 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Oct 2007 Location: Eureka, CA
Posts: 817
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Quote:
Originally Posted by bluva ........................
help or don't help! no smartasses -.- | Just what I thought.
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You should have been here when the shiitake hit the flan! |
08-30-2009, 06:05 PM
| | Registered User Culinary Experience: Culinary Student | | Join Date: Aug 2009
Posts: 3
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Quote:
Originally Posted by foodpump Beg your pardon?
Smartass?
Look, "commercial kitchen" can mean a hot dog stand, or a 20,000 person capacity banquet facility, or it can mean anything inbetween.
Everyone on this site, and the other site has patiently explained to you what you need to know.
The advice is free, but a "thank you" would be in order. | this is my first thread on this site. 2 i believe on the other. how is everyone patiently explaining something to me? what imma do is go to local restaurants and ask them. does it matter if it sounds like hw or not? Im asking you for help. tell me how can i say thank you to that? |
08-30-2009, 06:37 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Oct 2007 Location: Eureka, CA
Posts: 817
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First, you list yourself as a culinary student and are posting in the Professional section.
Second Students conducting research, Please read...
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You should have been here when the shiitake hit the flan! |
08-30-2009, 06:43 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Oct 2005 Location: Vancouver, Canada
Posts: 1,529
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Both Pete and Chefofthefuture have replied to your question. Another poster on the other site did as well. Although you say you are in a culinary school, I suspect that Jim was correct in his assumption. In any case your anger is showing....
When you recieve answers to questions you ask on forums, the normal thing to do is to show gratitude. Correct me if I'm wrong, but I don't believe you have shown this.
We have explained to you why President Obama can not save the hospitality industry, why the hospitality industy pays so little, why educational "degrees" in manual trades are--to say the least--suspect, and last but not least: When you ask negative questions such as "Do your feet hurt? or "Do you work long hours? ", Do NOT complain that the answers you recieved are not to your liking.
The posters at the other site would really like for you to respond.... |
08-30-2009, 08:09 PM
| | Registered User Culinary Experience: Host | | Join Date: Sep 2008 Location: Porterville, CA
Posts: 353
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Here's a link to "Management Organizationsl Structures" that might answer your question: Organizational Structure
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Chef/Owner
Le Bistro
33 W. Putnam Ave.
Porterville, CA 93257
559-783-8151 |
08-31-2009, 03:48 AM
|  | ChefTalk Supporter Culinary Experience: Restaurant Manager | | Join Date: May 2009 Location: Washington State
Posts: 89
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You guys are too nice.
Props. | |
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