Food production

Internal Customers Internal customers are the most important people with whom chefs deal on a daily basis and without whom their existence is almost negligible. The kitchen prepares food for the entire staff in the cafeteria and healthy and nutritious food is a great motivating factor for the entire team. Sometimes in cafeteria, chefs also celebrate the festivals with special food for the employees. Food and Beverage Service  It is a most common sight to see the kitchen staff arguing with service people and vice versa. The age old animosity between the two departments results from the fact that both do not appreciate each other's job. However, in spite of such differences, they are completely interdependent and cannot do without each other.  The kitchen depends on the service for the following things. 1. Service operates sales in various outlets. It takes the food order and serves it to the guest. 2. Service acts as a bridge between the guest and the chef and helps to communicate r

 COORDINATION OF KITCHEN WITH OTHER DEPARTMENTS As we all know, the kitchen is the heart of the hotel operations; but its mere existence is meaningless if it does not have good people who serve the food and more so when there are no customers who will eat the food. Also, chefs will not be able to cook until they have the ingredients, so it will be right to say that suppliers too are an integral part of kitchen operations.  Everyone works as a team and so the coordination of the kitchen with rest of the departments in the hotel or with people outside the hotel is of utmost importance. The people outside the hotel, who directly or indirectly influence the business, are called 'external customers' and the departments inside the hotel are referred to as 'internal customers'. External Customers Usually the executive chef and the executive sous chef deal with the external customers and it is very important for the chefs to keep them happy. We are not only talking about guests

 Safety Instructions Regarding Knives  There are many safety instructions which one must follow, to ensure longevity of the knives and to prevent any accident. 1. Always handle knives carefully, especially when cleaning and sharpening. 2. Never leave knives in a sink of water. This is bad for the blade and presents a safety hazard to anyone who puts his/her hands into the water. Always clean and wipe the knives dry before storing in a knife box. A knife box has a magnetic strip inside, on which the knives can be stuck and the same can be locked to ensure that there is control on the knives, as most of the knives are very expensive. 3. As a general rule, hold the knife away from the body. 4. When carrying a knife in the kitchen, make sure the blade faces downward to avoid injury to self or to others.  5. When cleaning a knife ensure that the cutting blade is facing away from your wiping hand. Always focus when handling your utensils. 6. Do not attempt to catch a falling knife. Let it fa

 IDENTIFICATION OF KNIVES AND HOW TO SHARPEN THEM The importance of knives to a chef cannot be overstated. It is the most important piece of equipment in the kitchen, Knives come in various shapes and sizes and each is meant for species through some knives can be used as multi-purpose knives. Let us now familiarize ourselves with different parts of a knife  Blade  The blade is usually made up of a metal compound called high carbon stainless Steel. It combines the property of carbon of being sharpened easily and the non-corrosive Properties of steel Tip  The tip of the knife is the pointed edge where the knife blade ends. The tip generally is used for scoring patterns and working with meats or carving.   Spine  The spine of the knife is the topmost, thick edge of the knife, which gives strength to the knife. Bolsters  In some knives there is a collar known as a bolster, at the point where the blade meets the handle. It reinforces the structure of a knife. Cutting Edge  The cutting edge

 PERSONAL HYGIENE AND ITS IMPORTANCE IN THE KITCHEN As a food handler, one must ensure that the food provided to the customer is free of all of the above mentioned contaminants. Food handlers should remember that customers place great trust in them, and that carelessness on their part could make customers ill, or at times even lead to death.  Our normal body temperature, which is around 37°C, is favourable for bacteria to dwell and grow. This is probably the source of most cases of food poisoning Personal hygiene should be important to everyone but to a food handler, it is of paramount importance.  The food handler has a moral and legal responsibility of having good standards of personal hygiene. The bacteria on the human body are usually found on hands, ears, nose, mouth, throat, hair, and groin.  One must wash hands after touching these areas, otherwise the pathogen will enter into the food and then with favourable conditions the bacteria will grow and multiply and will cause the ri

 Organization of Satellite Kitchen Satellite kitchen is the kitchen adjacent to the restaurant serving specialty dishes and managed by the chef de partie. A hotel may have many restaurants each specializing in different cuisines and operating during lunch and dinner hours or only during dinner.  The satellite kitchens are managed by chefs de partie and commis independently under the direction of the sous chef/chef de cuisine. For example, a hotel with an Indian restaurant will be supported by an Indian kitchen located next to the restaurant. The operation of the Indian kitchen is managed by the chef de partie. He prepares indent for daily operations according to the volume forecast and gets approval from the chef de cuisine.  The Indian kitchen may be divided as given below, which may vary depending on the category of dishes offered and the work load.  Tandoor section prepares all types of tandoori preparations, including Indian bread, kebabs, tikkas, and tandoori chicken Non-vegetaria

DUTIES AND RESPOSIBILITIES OF COMMIS  A commis has to prepare and provide the highest quality food in his/her area following standard recipes, and high level of hygiene standards maintained as per h HACCP standards, in order to maximize guest satisfaction and optimum profitability in an atmosphere of high individual morale. The specific responsibilities of a commis are to by 1. Prepare food and provide prompt, courteous, and accurate service to all the customers as per organizational standard of quality, as directed. 2. Control food wastage without compromising on food quality.  3. Prepare all mise en place in production sections for smooth kitchen operation, as directed.  4. Ensure hygiene and cleanliness of his/her area at all the times. 5. Assist chef de partie in implementing and following organizational standards on food quality, preparation, and presentation  6. Be responsible for maintaining all kitchen equipment in his/her area in good working condition 7. Take responsibility f

DUTIES OF DEMI CHEF DE PARTIE  A demi chef de partie assists his/her superior in maintaining the highest standard of qual ity in food preparation by following standard recipes and high level of hygiene standards maintained as per the HACCP standards in his/her area, in order to maximize guest satisfaction and profitability in an atmosphere of high employee morale. The specific responsibilities of a demi chef de partie are to:  1. Ensure prompt and accurate service by all kitchen staff under his/her control, to the entire guests to achieve high level of customer satisfaction 2. Assist the chef de partie in implementing standards set by executive chef on food quality, preparation, and presentation in his/her section  3. Assist the chef de partie to define the organization of work within his/her kitchen department including assignments, time schedules, and vacations  4. Control food wastage without compromising on food quality 5. Make sure that all the kitchen equipment is operated, maint

DUTIES OF CHEF de PARTIE A chef de partie assists his/her superior in maintaining the  highest standard of quality infood preparation by following standard recipes and high level of hygiene standards main tained as per the hazard analysis and critical control points (HACCP) standards in his/her area, in order to maximize guest satisfaction and profitability in an atmosphere of high employee morale. The specific responsibilities of a chef de partie are to: 1. Ensure prompt and accurate service by all kitchen staff under his/her control, to all the customers to achieve a high level of customer satisfaction. 2. Be responsible for implementing hotel standards on food quality, preparation, and     presentation in his/her section/shift. 3. Recommend changes in systems and procedures to increase efficiency and improve service levels. 4. Recommend changes in menu at the time of new menu by introducing presentation  5. Ensure that the hygiene and cleanliness of the kitchen area is maintained as

DUTIES OF KITCHEN EXECUTIVE A kitchen executive ensures that the food production team provides a consistent quality of F&B in the area/shift under his/her control, as per the corporate preset international standards, in order to maximize guest satisfaction and organizational profitability in an atmosphere of high employee morale. The specific responsibilities of a kitchen executive are to: 1. Ensure adherence to organizational standards of food quality, hygiene, preparation, and presentation in his/her kitchen.  2. Make sure all the kitchen equipment and machinery is in good working order at all times, in his/her area of work.  3. Recommend changes in systems and procedures to increase efficiency and improve      service levels 4. Ensure prompt, courteous, and accurate service to all the guests to achieve high level of guest satisfaction  5. Be responsible for maintaining of records/documentation in his/her area as per operational/control requirements. 6. Check the quality and avai

 DUTIES AND RESPOSIBILITIES OF PASTRY CHEF The pastry chef has to organize, develop, and supervise the pastry shop including stations such as bakery, pastry, and confectionery. The specific responsibilities of a pastry chef are to: 1. Be responsible for the mise en place and food preparation for all bakery and pastry stations. 2.Account for the usage, consumption, and control of all foods and equipments in the stations supervised by him/her.  3. Train staff in his/her stations on improved work procedures, quality food production. the economical usage of food materials, and the attractive presentation of food items.  4. Supervise and train the chef de parties, commis, and apprentices, and to review staff working in his/her department. 5.Initiate performance reviews of staff working in his/her department.  6. Attend the daily and weekly kitchen chef's meetings and the F&B meetings.  7. Approve requisitions from stores for materials required in his/her stations. 8. Recommend sched

DUTIES AND RESPOSIBILITIES OF SOUS CHEF  A sous chef has to organize, develop, and supervise the food production in the main kitchen as per standards and recipes developed by the executive chef and to handle independently one of the satellite kitchens assigned to him/her. The specific responsibilities of a sous chef are to: 1. Look after the function of the executive sous chef during his/her absence.  2. Train staff on improved work procedures, quality food production, economical usage of food                   materials, and the attractive presentation of food items. 3. Approve requisitions from stores for stations assigned and in the executive sous chef's absence for          the entire main kitchen. 4. Be responsible for all food production in area assigned to him.  5. Be responsible for overall food cost control without affecting standards and specifications as laid          out by top management.  6. Account for the usage, consumption, spoilage, and control of food stuff produ

DUTIES AND RESPOSIBILITES OF EXCUTIVE SOUS CHEF  An executive sous chef assists the executive chef in directing and guiding the food production team in providing a consistent quality of food and beverage in all outlets, as per international standards, in order to achieve the maximum level of guest satisfaction and organizational profitability in an atmosphere of high employee morale. The specific responsibilities of an executive sous chef are to: 1. Coordinate in detail all food preparation and productions for all the outlets, to ensure a total smooth running of the operation.  2. Ensure that all set-ups and prepared food presentations are up to agreed standards with the executive chef. 3. Filly monitor portion control in assigned kitchen area and that par stocks are kept at a minimum with daily stock and product turnover, utilizing leftovers where and if possible. 4. Fully supervise all food tasting, presentations, and food samplings in all production  5. Conduct daily cleanliness che

 DUTIES AND RESPONSIBILITIES OF EXCUTIVE CHEFS Let us discuss the job responsibilities of each of these positions, which will make us clearer of the kitchen department. Let us first start with the job responsibilities of an                                          The executive chefs are the head of the kitchens and they do all the planning and execution of the menus.They have to enact many roles in the kitchen and apart from being skilled cooks, they have to lead the team not by authority, but by inspiring them. They have to be mentors, leaders, and counsellors.  They have to know the skills of handling volatile teams, as there are always petty issues between the kitchen staff themselves and also with the service teams. The animosity between the food and beverage (F&B) service and the cooks is not hidden from any professional working in the hotels and in spite of trainings and team building exercises, neither of the teams appreciates or is empathetic towards the other. The executi

 • ORGANIZATIONAL STRUCTURE OF THE KITCHEN Modern kitchen organizations aim at orienting staff in all the areas of the kitchen, so that a multi-skilled workforce is created. A business organization is defined as an arrangement of people in jobs to accomplish the goals of the operation. The organizational structure of the kitchen reflects the needs of the operation, the job functions, and the various goals. The jobs and duties of staff members also vary from kitchen to kitchen, and so do the titles attached to the jobs. But certain positions and titles do occur throughout the industry. Here are some of the most common positions with a general definition for each and a place in the typical kitchen hierarchy. Chef De Cuisines (Executive Chefs or Head Chefs)  This position carries overall responsibility for all aspects of production, for the quality of the products served, for hiring and managing the kitchen staff, for controlling costs and meeting budgets, and for coordinating with depart