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...Hierarchy area of department and kitchen staffing refers to the flow authority from top bottom in an organization with respect it commencing executive chef goes i e not only assigning positions but also filling them suitable manpower is actual strength employees working at different levels which depends upon various factors as extent menu market a serving use prepared convenience foods types equipments available need skill involved size establishment organisation hotel restaurant operation type service clientele classical brigade auguste escoffieur gave concept means work force requirement any particular he divided whole into parties corners system followed organizations purpose fix duties responsibilities by party corner we mean grill roast vegetarian etc was time when few machines were so more there know about requirements de cuisine second sous partie page commis ii iii apprentices helpers trainees modern hotels present scenario have cdp s under who specialized field roles planning ...