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WHAT IS THE DUTIES OF CHEF DE PARTIE??

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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 ar...
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WHICH IS THE EQUIPMENT USED IN THE KITCHENS???

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 EQUIPMENT USED IN THE KITCHENS A professional kitchen set-up can be very confusing for beginners, At times it looks like a science laboratory where people are performing experiments. It looks so because the sparkling kitchens are adorned with sophisticated machines and equipment. Chefs use equipment and utensils in the kitchen to cook meals. Equipment can be further classified as the following Capital Equipment These are also known as large equipment or fixed equipment and they include ovens, gas ranges, and grillers. This equipment is usually fixed and inventoried. Inventory is a procedure followed to audit the physical presence of the equipment. The capital expenditure would depreciate over the period of time and hence it would include items that are expensive to buy. The inventories can be done quarterly or annually depending on a hotel's policy.  Operational Equipment These are used directly to operate the basic jobs in cooking and all the utensils, moulds, knives, etc. a...
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WHAT IS THE DUTIES AND RESPOSIBILITIES OF SOUS CHEF ??

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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        ...
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