WHAT IS Organization of Satellite Kitchen??

 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-vegetarian gravies and masalas section is responsible for the preparation of all kinds of non vegetarian gravies and masalas.

 Vegetarian gravies and masalas section prepares all types of vegetarian gravies and masalas

• Rice is responsible for the preparation of all kinds of pulao and biryani

 • South Indian dishes section prepares south Indian dishes offered in the menu and south Indian meals

 Mithai section is responsible for the preparation of all kinds of Indian sweets .

Basic pastes and gravies required for the preparation of Indian delicacies such as ginger-garlic
paste (gg paste), onion paste, red chilli paste, cashew paste, makhani gravy, palak gravy, white gravy, yellow gravy, brown gravy, and so on, are prepared either in the main kitchen in bulk or in the satellite kitchen once a week and stored.

 Tandoor marination for tandoori dishes is done in the Indian kitchen.

Mithai section is a specialist section and is headed by an experienced person with an extensive knowledge of various types of Indian sweets.

 Some hotels have exclusive Jain kitchens to prepare vegetarian dishes which are free from garlic,

onions, and other such ingredients that are not consumed by Jains or other guests with such tastes.
Similarly, a restaurant serving Chinese dishes will have a Chinese kitchen providing dishes mentioned in menu card. This kitchen may be divided into various sections, such as:

• Larder section to prepare various cuts of chicken, meat, fish, and marinades 

Stock and soup section prepares all kinds of stocks and soups 

Rice and noodle section prepares all types of rice and noodle dishes

Stir-fry section is responsible for all kinds of stir-fry Chinese dishes 

Vegetable section is responsible for making all kinds of vegetable preparations

Non-vegetarian section makes non-vegetarian dishes other than the ones made by stir-fry method.

 Chinese cuisine demands fine preparation skills and their mise en place trays in the kitchen tell the amount of patience and labour that have gone into its making. More time is required for preparation and less for actual cooking in Chinese cooking.

All sections of Chinese kitchen are managed by the commis and they work under the supervision of the chef de partie A multi-cuisine restaurant will have multi-cuisine kitchen with Indian, Chinese, and continental sections, each operated by the experienced commis under the supervision of the chef de partie.


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