What is hot kitchen?
What is hot kitchen?
Hot Kitchen is part of the commercial kitchen where raw materials are prepared and cook, whether fried, baked, boiled or steamed. The term Hot Kitchen is used to differ to Cold Kitchen, or garde manger which is a cool, well-ventilated area. In this part, Chef or deputy chefs carry out their business.
3 things about Hot kitchen in the restaurants, hotels
Hot kitchen hierarchy (Bridgade de cuisine)
When fine dining restaurants and fine hotels became popular in the end of the 19th century, commercial kitchens had to catch up with the trend. The term “brigade de cuisine” was born, which is a friendly way of saying “kitchen staff”.
There is an order in the kitchen in which each person has their own title and their own job in the kitchen. The term “employee” doesn’t really do justice to the kitchen brigade. Some people are trained and become a successful chef (chef de cuisine), while others may simply learn how to create salads.
1.Chef (Chief of the kitchen – Chef de cuisine)
The very top of the kitchen management structure. Only the largest establishments have an executive chef, and it is primarily a management role; executive chefs are often responsible for the operation of multiple outlets, and thus they do very little actual cooking!
In the hot kitchen, chef de cuisine (French term for head chef) is a person who controls the whole kitchen. He manages all the chef parties and control kitchen costs. Similar to the CEO of a corporation, the head chef will often leave the most daily work for the lower hierarchy staff, such as deputy chefs.
2.Deputy chef (Second chef – sous chef de cuisine)
This role will often overlap with the cook, but the second chef or sous chef will tend to become more actively participate in the kitchen’s daily activities. The sous chef will also fill in for the head chef when they leave, as well as chef parties when needed. Some smaller kitchens may not even have a sous chef, while larger operations may have more than one – there are also a few variations that can be placed before the title to further define the hierarchy; executive, junior or senior.
3.Hot kitchen’s Rotisseur chef
Rotisseur chef is in charge of cooking dishes referring to meat. They will cook all red and white meat using a variety of cooking methods. A rotisseur skilled in processing protein products and should fully understand the best way to prepare certain cuts to draw maximum flavor. They may also be use their ultimate knife skills carve meat, sometimes both.
4.Hot kitchen’s Entremetier chef
A entremetier or entrée preparer is responsible for preparing dishes not involving meat or seafood, including egg-based dishes and vegetables.