Restaurant Team Management

Restaurant Team Management – keeping the kitchen and front office together

Management is a concept and term that is used and implemented in almost every industry in this growing world. The food industry, also known as the Culinary Industry is one of the fastest growing industries of the twenty first century. Catering to billions each year, it includes restaurants, pubs, bars, brasseries, cafes, patisseries and fast food chains.

Management in the restaurant industry, is a term that broadly unites the two separate but dependent sectors essential for running a restaurant, they are- The kitchen and the front house. Headed by the head- sommelier, who ideally has a complete understanding of the list of wine, food menus, and beverage items at all times and the general manager with their team of commis waiters, (also known as a commis de rang) and waiters are solely responsible for the overall experience of the restaurant. From the linen and the crockery of the restaurant or hotel or cafe or patisserie, taking the deliveries each day, to handling the reservations or the wine pairing, etc, the front house does it all.

But most importantly, what is to be noted, is that they are the communication channel between the kitchen and the costumers who come to the restaurant. The kitchen, run by the head chef and his brigade is generally divided into sections. Ranging from the cold larder (cold starters), hot larder (hot starters), ganish, meat and fish, sauce, and the patisserie, each headed by a chef de partie, also known as the line cook or station chef. In large kitchens, station chefs usually get help from a demi-chef de partie, commis or trainee chef. One of the main responsibilities of the Station or line cook is to help the sous chef and head chef to develop new dishes and menus.

As mentioned earlier, the management in the culinary industry is as critical as management in any other industry.

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