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Management Structure??

post #1 of 13
8/26/09 at 2:54pm
Thread Starter 
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.
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post #2 of 13
8/26/09 at 3:41pm
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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post #3 of 13
8/26/09 at 9:16pm
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.
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post #4 of 13
8/28/09 at 10:07pm
"Commercial kitchen" is pretty vague. Please elaborate.

Yours,
Foodpump

--yes, the same one on the "other" Chef's website.....
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post #5 of 13
8/29/09 at 2:28pm
Looks like homework to me
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post #6 of 13
8/29/09 at 8:26pm
Thread Starter 
........................
help or don't help! no smartasses -.-
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post #7 of 13
8/29/09 at 8:36pm
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.
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post #8 of 13
8/29/09 at 9:36pm
Just what I thought.
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post #9 of 13
8/30/09 at 4:05pm
Thread Starter 
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?
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post #10 of 13
8/30/09 at 4:37pm
First, you list yourself as a culinary student and are posting in the Professional section.
Second http://www.cheftalk.com/forums/culin...ease-read.html
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post #11 of 13
8/30/09 at 4:43pm
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....
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post #12 of 13
8/30/09 at 6:09pm
Here's a link to "Management Organizationsl Structures" that might answer your question: Organizational Structure
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post #13 of 13
8/31/09 at 1:48am
You guys are too nice.
Props.
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