Restaurant Brigade (Kitchen brigade).. stuff I keep imagining..

 Ahoyhoy..

After watching a load of Kitchen Nightmares years ago.. and more recently, watching The Bear and Food Wars.. that SAME thought keeps coming back to me.

It annoys me why front of House is called 'chef' in the Bear.. and at other times it annoyed me why is the head front of house doesn't have a regiment.. like the back of house (kitchen).. so without further ado.. here is my thoughts on that..

Kitchen/Back of House

Head Chef         'Chef'
Sous Chef          'Sous' (Soo)
Sauce Chef        'Saucier' (Saucy-er.. sauces, soups and slow braising meat)
Carvery Chef     ' Carver' (aka 'Rôtisseur') 
Pastry Chef         'Patisserie'
Buffet Chef        'Buffet' (aka Garde manger, cold meats etc) 
Commis Chef    'Commis' (lowest rank Chef, general dogs body for chopping veg etc)

Table/Front of House

Head Front of House                   'House'
Manager of Front of House         'Front'
Concierge of Front of House      ' Concierge'
1st Head Server                            'Room'
1st Bus (plate clearer)                   'Bus'  (note only 1st Bus outranks all the other servers except 1st.)
All servers.
All bus.

Support Staff

1st Kitchen Porter    'KP'    (washes all dishes and manages all other support staff)
Garde Porter            'Porter' (moves heavy items, and washes the most dirty vegetables)
All porters.

For Table.. House, Front and Conseriege take bookings. Each can be 'greeter' at the front house podium. However, House is responsible for front and back coordination.Front is responsible for checking tallies, and financial matters.. ensuring checks are put out, collected and paid, handling the till. Concierge is responsible for ensuring the happiness of patrons.

Room aides House with food updates on all the servers.Room aides Front with check updates on all the servers. Room aides Concierge with updates on the happiness of guests.

Bus reports to Room on the progress of clearing plates.

Porters give a cursory clean to the kitchen for an hour after service is finished.. proper cleaning is done twice a week by the chefs. Every night after service.. Carver and Porter go through the kitchen throwing out any OFF items, anything over 24 hours old gets tossed, and it gets marked who made it and so who wasted the money. Porter reports this waste to Front the next morning.

Bus (1st Bus) bus staff and House are responsible for a clean front of house. After service every night, the front of house is scrubbed and sterilized. By the next day.. This gives the chemicals time to both work and strong smell to dissipate. Scent that would ruin the food. Not to mention.. front of house should be the dirtiest, with all the coming and going of guests.