Sample pages (PDF) click here<\/a> (random selection)<\/p>\n <\/p>\n
<\/p>\n
File format:<\/strong> available as PDF<\/strong> <\/em>or DOCX<\/strong> <\/em>– (When you choose the DOCX version, the PDF is included automatically at no extra cost)<\/em><\/p>\nNote:<\/strong> The DOCX file is optimised for Word on the desktop<\/strong><\/em>. In Google Docs or Office Online, the layout may appear differently. For the original presentation, please use the PDF version.<\/p>\nFile size:<\/strong> PDF ~2,8 MB, DOCX ~2,9 MB<\/p>\nPage count:<\/strong> 32 pages<\/p>\nCompatibility:<\/strong> All PCs, tablets, mobile phones and devices that can read PDF and\/or DOCX files<\/p>\nCopy protection:<\/strong> None<\/p>\nPublication date:<\/strong> January 2026<\/p>\n <\/p>\n
Index<\/h3>\n
1. Index
\n2. Short Profiles for BOH (Back of House)
\nKitchen Positions
\nSummary in Brief
\n3. The Kitchen
\nBasic Size vs Fully Fledged
\nThe Two Species of Professional Kitchens
\nThe Small Basic Kitchen
\nThe Fully Fledged Kitchen
\nStaff in your Kitchen
\nEstimated Staff Requirements
\nThe Core of the Kitchen
\nDifferent Operations \u2013 Different Kitchens
\n4. Organisational Chart \u201cOrgChart\u201d
\nWhy an OrgChart Is So Valuable
\nTypes of F&B Operations
\n5. Profiles
\nChef de Partie, Station Chef
\nP\u00e2tissier, Pastry Chef
\nGarde Manger, Cold Kitchen
\nStation Chefs and their Stations (Parties)
\nSaucier, Sauce Chef
\nPoissonnier, Fish Chef
\nEntremetier, Vegetable Chef
\nR\u00f4tisseur, Roast Chef
\nPotager, Soup Chef
\nPizzaiolo, Pizza Chef
\nBoucher, Butcher
\nBoulanger, Baker
\nChief Steard, Stewarding Supervisor
\nDemi Chef de Partie, Junior Chef
\nCommis de Partie, Line Cook
\nApprentice, Kitchen Apprentice
\nKitchen Porter, Steward, Dishwasher
\n6. Possible positions for Gastronomie
\n7. Biographical Note
\nWalter Sperger, F&B Consultant and Author<\/p>\n","protected":false},"excerpt":{"rendered":"
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