KITCHEN OPERATION Management
(RECORD WORK) SYLLABUS....for Annamalai University (Students)
UNIT – I
Principles & function of catering management. Principles of management; Discipline, Unitary direction, function of catering management; planning; organizing, Direction, coordinating, controlling, Evaluating. Organization Structure
UNIT – II
Designing kitchens; Designing for safety. Layout of kitchens, work centre in the kitchen layout; Storage in kitchens, Maintenance of kitchens, sample layout plans. Storage spaces – location of storage spaces. Types of storages, planning storage spaces.
UNIT – III
Classification of equipment’s – order of use, mode of operation. Selection of equipments – size and type of the establishment, menu usage, utility of design; price; use of installation, maintenance of operation. Equipment Design, Installation of operation, design, installation, operation. Purchasing equipment-purchase procedure purchasing methods, purchasing decisions payment for equipment. Fire prevention, method of extinguishing fire.
UNIT – IV
Menu planning – Planning menus; writing menus; type of menus; construction of menus, menu display. Food production system, Food production process. Effect of preparation of cooking methods some large quantity cooking techniques. Effective us of leftovers; Holding techniques.
UNIT – V
Hygiene and sanitation – environment hygiene and sanitation, Hygiene in food handling, personal hygiene. Safety – Accident from structural inadequacies, Accidents from improper placement of equipment in spaces accident due to nature and behaviour of people at work accidents from improper selection; installation, maintenance and storage of equipment. Safety procedure, safety training enforcement of safety, some useful safety devices. Legal responsibilities of food service manager.
P.G. Diploma in Hotel Management
Exercise No – 1
Layout of Kitchen & Organization
The organization of kitchens will vary, mainly due to the size and the type of the establishment. Obviously, where a kitchen has hundred chefs preparing for banquets for up to 1000 people and a lunch and dinner service for 300-400customers with a la carte menu, the organisation will be quite different from a small restaurant doing thirty table d’hote lunches or a hospital diet kitchen preparing diets.
Even when there are two kitchens of a similar nature, the internal organisation may vary as each chef de cuisine will have his own way of running his kitchen. It has been found most satisfactory in organizing the work of a kitchen to divide it into “parties’ or “corners”.
The parties system was perfected by Escoffier and it was the result of studying about the food production and the recipes allocating tasks to different specialists so as to help produce the more complex dishes regularly, efficiently and swiftly. The kitchen was divided into sections, each one of which was responsible for a particular contribution to the entire food production system.
In the kind of kitchen Escoffier organized, the parties system reached the height of complexity because the end-products had to be of the highest finish and yet be completed to order in rapid sequence for a substantial number of customers. A set pattern was made.
Basically the principles of kitchen organization represent a standard practice though there are no set rules for deciding how many sections and how many staff a particular kitchen requires. Each catering establishment has different factors to be taken into consideration such as extent of menu. Number of persons to be served and management policy.
A large kitchen, which caters for a large number, will halve more sections than a smaller kitchen catering for lesser numbers.
The number of staff in a section is determined by the amount of work to be done and importance of the contribution of the section to the menus and the skill of work. The base of different kitchen organizations is taken from the Traditional Kitchen Organisation that was pioneered by Auguste Escoffier, the instigator of the partie or corner sustem. He had many sections such as grill, roast, vegetable, fish, sauce, soup, larder patisseur , etc. As everything was done manually it was necessary but now the sections have become fewer, because of labour-saving machines, convenience foods and combined catering equipment( microwave cum convection ovens, etc.) , and the changing of public taste, which seeks simpler menus and meals.
Latest trends are that the kitchen organizations vary with almost every establishment. In former times there were specialized large staffs called brigades. The various sections were being clubbed together to suit the establishments.
Many Kitchens use fresh food, ready to cook and sometimes ready to serve. This speeds the preparation and cooking times. The Kitchens new establishments employ less cooks.
KITCHEN STAFF
The team of cooks and their assistants under the partie system is commonly called the KITCHEN BRIGADE.
Specialists head the parties and with their assistants help produce complex dishes with great speed and efficiency. All the heads of the parties come under the control of the chef de cuisine ( Head ) aided by one or more sous Chef. In small establishments, head of the larder or sauce section acts as sous chef. The organisaation of various kitchens under partie system is as illustrated on page 248.
KITCHEN OPERATION
LARDER
The word larder has in professional kitchens a much wider significance. The larder is not simply a place where food is stored but a place where the raw materials for cooking are prepared and dressed. In large establishments, the work is further broken into sections.
FUNCTIONS OF LARDER DEPARTMENT
The larder is a room set aside for the storage of perishable foods, both raw and cooked, where food as meat, fish, poultry and game are prepared and made ready for cooking. In this department too, all cold items found on the menu, such as hors d’oeuvres, cold dish or meat dishes, cold salads, etc. are prepared and dressed. For these functions to be effective, it is essential that:
1. The room be separate from the kitchen situated in a cool place. At the same time, it must be close to the kitchen to avoid undue running about between the two departments which are closely interrelated.
2. It should be suitably lighted, well-ventilated and sufficiently open to allow the staff to perform their duties in a clean and efficient manner.
3. It must be equipped with the necessary fittings, plant, machinery and tools in accordance with the volume, and or quality of the trade of the catering establishment in which it is situated.
Breakdown of Work
Work is broken down into various fields such as salads, poultry, cold buffer, hors d’ oeuvres, mousses, cold cuts , sandwiches, etc.
The butcher receives directions from the larker chef according to the commitments of the business. The butchery prepares various joints in advance according to the menu requirements. Each day certain quantities of meat are trimmed to the first stage, (removal of excess fat, skin and other inedible parts). The butchery caries out further preparations to certain meat items, i.e. boning and trimming to bring it to the stage for final cutting and trimming.
Each day a pre-arranged amount of meat is cut and trimmed to the final stages against the menu requirements. Usually in catering establishments with an extensive banqueting service, it will mean that the butcher will have a considerable amount of preparations in the stages mentioned above. By this method the section at all times is able to meet the requirements of the kitchen.
In the larger kitchens, the larder section includes fishmonger, who will trim and prepare the dish ready for service and delivery.
The chicken is dressed, trussed or cut according to requirements of the menu. Quenelle mixtures are also prepared here. Charcutiery (port section) pork products and sausages are prepared. Rendering of dripping is also done here.
All cold buffets, including afternoon receptions are prepared in the larder. Chef de Froid controls the cold buffer section. An important part of the larder duties is the rapid supply of various prepared foods to the kitchen at all times especially during service periods. Salads are prepared and assembled in this section. Hors d’ oeuvres are also made and trolley is replenished by the hors d’oeuvriere. Decorative cit vegetables are prepared and they are used for decorating revieres.
Larder Control
If this department is to be run efficiently and economically, it is essential that chef larder manager should exercise the strictest possible control over the foodstuff received and stored in the department. This involves:
1. Checking the quality and quantity of all goods delivered to the larder.
2. Ensuring that all foodstuffs are stored at the required temperature and they can be easily checked.
3. That the food is protected from contamination by vermin.
4. That portion control is rigidly carried out., e.g. given weieght of meat, or fish or vegetables, etc. should always produce the required nimber of portions of steaks, fish fillets, salads or hors d’oeuvres.
5. That stocks of food are regularly turned over.
6. That food is not overstocked.
7. That daily stock sheet kept by each should be submitted to the chief larder manager at the end of the day to enable him to write out his orders for the following day.
8. Obviously every effort must be made to maintain highest possible standard of hygiene, to prevent any deterioration in the food under his control. Every precaution should be taken to discourage pilferage.
The Larder Chef, at a ser time each day, notifies the Chef, of stocks, of cooked or raw materials remaining.
Sauce Section
The sauce section is responsible for providing all meat, poultry, game and offal dishes with the exception of those that are plain roasted or grilled. All the meat dishes are cooked and garnished.
The partie will also provide all basic and finished sauces served hot, that are normally required by the various parties in the kitchen. Normally, one first commences early duty to cover the preparations and cooking of dishes as “Plat de Jour” as these often require a cooking time of 3-4 hours. Braising, boiling, peeling is also done in this section.
Similar to the fish partie an extensive part of the dishes are cooked, and a variety of cooked garnishes are also prepared. Miseen-place for banquets is also done here. The Chef Saucier does important work as he assembles dishes which have an impact on the customers.
Roast Section
The roast Section is responsible for providing all roast dishes of meat, poultry and game. It is responsible for all grilled dishes of meat, chicken, offals and dish, and this duty is often delegated to the grill cook. The section is also responsible for ht preparationof a number of dishes sand the deep frying of the food items. It also prepares and finishes any savouries that are required.
Fish Section
This section is responsible for the provision of all fish dishes with the exception of those that are plain grilled or deep fried. The cleaning, descaling, filleting, crumbling is done by the fishmonger in larder.
Generally as a larger selection of fish are offered, an extensive mise-en-place is required.
At each service period, the following basic sauces are made ready for service: béchamel, white wine sauce, fish veloute, hollandaise and melted butter. Further, a number of garnishes are prepared in advance to a part cooked stage. By this arrangement, a variety of fish dishes particularly the poached and meuniere types can he done. Grilling is done by the grill cook or commis.
Vegetable Section
An entrement course in France France
During the period before service, each day various quantities of vegetables are prepared, cooked, refreshed and placed into refrigerator. Peeling, cleaning and trimming are done by semi-skilled workers. Limited quantities of certain potato dishes are cooked and finished to varying degree, kept ready when service begins. Vegetable garnishes are prepared here and given to other sections.
The cooking of eggs form an important part of the work in this section. Particularly omelettes of various types, e.g. Plain, garnished, stuffed and flat round omelettes.
Italian pastas but not noodles are also prepared in this section. Items like spaghetti, macaroni, rice may be sent to other sections for garnishes
The mise-en-place is carried out according to menu requirements. By this method, the vegetable cook and senior commis are able to cope with the finishing and serving of a vast amount of different dishes.
Management of cooking vegetables well for large numbers calls for particular knowledge, skill and judgement ans should never be entrusted to an unskilled and disinterested cook.
Soup Section
It is the responsibility of this section to prepare soups such as consommés, creams, veloutes, purees, broths, bisques and many special international soups. All basic stocks are also prepared here. The cold soups are prepared and passed to the larder for service. The garnishes come from the larder and vegetable section.
Indian Section
This section is responsible for the preparation of all Indian dishes. The work is subdivided into subsection such as: Indian (bread and rice, pulaos , biryanis, chappaties, puries, bhaturas, etc.), Tandoor (seekh kababs, tandoor chicken, boti kababs),Indian sweets (jalebis, rasgullas, rabri, etc.)
Each day a variety of dishes are prepared according to menu requirements.
Pastry Section
The work of this section is normally separated from the main kitchen and is self-contained in the matter of cold storage. The function of this section is to prepares hot and cold sweets, for lunches, dinners and pastries for tea-time and other occasions. It also 0prepares pastes like short and puff pastry, frying batters for making noodles for supply to other corners of the kitchen.
Sorbets and water-ice like items are made in pastry section. The service of ices and those sweets which are based upon ice-cream are prepared and assembled in Patisserie. They also include the sweet omelette au surprise and soufflé surprise, melbas ,etc.
The art of pastry includes work like coloured sugars to make flower baskets and similar decorative center pieces, work with fondant and icing sugar, gum pastes, fashioning of praline into decorative objects.
Where hotels operate a bakery section, the responsibility is carried out by the master baker.
Normally one commis will commence early duty each day to provide the mise-en-place required by the various sections.
The section needs workers with skill, imagination and experience.
PASTRY MISE-EN-PLACE
In common with the Larder and Kitchen Departments, the successful running of the pastry department depends on adequate mise-en-place.
Mise-en-place must not be confused with stores, even though stores are, in fact, a form of mise-en-place in that they are ordered in advance and are, in face, preparation department. To the production department, mise-en-place is the only method of preparing ahead, as the preparation of mincemeat and Christmas puddings is done in this manner , it is usual to make the pudding early in November.
Briefly the following is the mise-en-place for kitchen and larder; it is only mentioned to prove the important of mise-en-place. (These department swill explain more fully in their own lectures on the subject,)
Kitchen – Stocks , sauces, béchamel, vegetables.
Larder – Joints of meat, poultry, fish ,meat for pies, pudding ,etc. In common with the Larder, the pastry is also a supplying department and the mise-en-place for these other departments must be taken into account.
Tartlet cases, bouche’es, Nouilles, pie and pudding covering , etc.
The following is a list of the most essential pastry preparations:
Pastes – Short, sweet, puff (left at four turns), brioche, ate a’crepe.
Creams – Butter-cream, frangipane, crème patissier , creamed rice.
The above should always be available and dept in the refrigerator but not a freezing point: 400 is cold enough. Pastes become very difficult to manipulate if they are frozen.
The butter-cream is used for various gateaux, creamed rice for Condes, baked rice pudding(a’ la carte).
The pancake batter is also for a’ al carte service.
Cream Patissier has many uses, being a quick source of sweet soufflés and weakened down for trifles , sauces , etc.
It is an advantage to have a supply of cream caramels for they are in constant demand as a’ la carte-sweets.
Coryotes of fruits are used in the main meals and the mise-en-place must include figs and prunes as they are in constant demand at breakfast. Naturally, Tinned fruit should be used only when fruits are out of season.
Genoise, Swiss Rolls, finger biscuits, meringues, vacherins are essential mise-en-place for the easy preparation for gateaux, trifles, meringue, Chantilly or glace, Charlotte Russe, etc.
Pastries can either be partly prepared in the form of frangipane tartlets, barquettes, etc. or the tartlet cases lined with paste and finished the following day, in the same method as such things as vol-au-vent, bouche, fleurtons,etc.
Dry petit fours in the form of macaroons, langues des chats, etc. as also pastilles de menthe, fudge, coconut kisses are easily stored, leaving only the fondant and sugar dipped varieties to be completed on the day of use.
If ice creams in their many forms are made on the premises, they should be made in advance; this includes bombes, Biscuit glace, soufflés, glace, Sorbets are not suitable as mise-en-place.
EXERCISE NO - 2
EQUIPMENTS
Kitchen equipment is expensive and to justify the expense it is essential that maximum use is make of it.
This can be done only if the equipment works efficiently and this depends upon care and maintenance. The type of fuel to be used is an important factor. Though solid fuel and oil both have their place under certain circumstance, for professional cookery the choice lies between electricity and gas. In India
The routine use, care and cleaning of all items of equipment are important and this should be appreciated and understood.
When selection equipment, capacity, trade name, good quality, simple design and ease to clean should be the criteria. The purpose and price is also considered.
Kitchen equipment may be divided into three categories:
1. Large equipment:
Ranges, steamers, boiling pans, fish fryers, sinks and tables.
2. Mechanical equipment:
Peelers, mincers, mixers, refrigerators, dishwashers.
3. Utensils and small equipment:
Posts, pans, whisks, bowls, spoons, palate, knives, graters.
(See diagrams at the end of this chapter pages 270-274.)
LARGE EQUIPMENT
Stoves
A large variety of stoves is available fired by gas, electricity, solid fuel or oil.
Solid tops should be washed clean, or wiped clean with a cleaning pad. When cool the stove can be more thoroughly cleaned by washing and using and abrasive such as emery-paper. After any kind of cleaning, a slid top should always be lightly greased.
On the open type of stove, all the bars and racks should be removed, immersed in hot water with a detergent, scrubbed clean, dried and put back in place on the stove.
All gas jets should then be lit to check that none are blocked.
All enamel parts of the stove should be cleaned while warm with hot detergent water, rinsed and dried.
The insides of ovens and oven racks should be cleaned while slightly warm, using detergent water and a mild abrasive. In cases of extreme dirt or grease being stuck on to the stove or oven, a caustic jelly may be used, but thorough rinsing must take place afterwards.
Oven doors should not be slammed as this is liable to cause damage.
The unnecessary lighting or the lighting of ovens too early can cause wastage of fuel, which is a waste of money.
STEAMERS
Steaming ovens that work from a main steam supply need little maintenance. The door controls should be greased occasionally. The steamer trays and runners should be washed in hot detergent water.
This type of equipment is usually fitted with a gauge which registers steam pressure (½ lb. per. square inch.) , also an overflow valve which gives a warning whistle, if the pressure reaches danger point. These should be periodically checked by a qualified engineer to ensure that they are working correctly. A constant supply of water should be maintained in the generating tank.
Steamer trays and the inside of the steamer should be cleaned with detergent water and rinsed.
BOILING PANS / STEAM-JACKET KETTLE
Many types are available in different metals and various sizes (10, 15,20and 40 litres or more capacity).
They may be heated by gas, electricity or steam from the main supply. As they are used for cooking large quantities of food, it is important that they do not allow the food to burn.
It is for this reason that the steam-jacket type (double walled) boiler is most suitable.
Many of these boilers are fitted with a tilting device to facilitate the emptying of the contents.
After use, the pan and lid should be thoroughly washed with a mild detergent solution and then rinses well. Any moving parts should be greased occasionally and checked to see that they are in good working order.
If gas fired the gas jets and pilot should be inspected to ensure correct working. If a pressure gauge and safety valve are fitted, these should be checked to see that they are wording correctly.
DEEP FAT FRYERS / FRITURES
These are among the items of equipment that are commonly used in catering establishments.
An unskilled or careless worker can cause money to be lost by food or fat being spoilt through misuse of the friture.
Modern fryers are heated by gas or electricity. Most incorporate a thermostatic control in order to save fuel and prevent overheating. A fairly recent development is the “cool zone”.
This is where the heating elements are at the sides of the fire but the lower part is kept at a reduced temperature. This stops particles that may fall off the food being fried from dropping of the friture, burning and so spoiling other foods cooked. This form of heating also saves fat. Frying baskets can also be used.
Deep fat fryers should be cleaned daily after use by:
1. Turning off the heat and allowing the fat to cool.
2. Draining off and straining the fat.
3. Closing the stopcock, filling the fryer with hot water containing detergent and boiling for 10-15 minutes.
4. Draining off the detergent water, refilling with clean plus vinegar and water, and reboiling for 10-15 minutes.
5. Draining off the water, drying the fryer, closing the stopcock and refill with clean fat.
HOT CUPBOARDS AND BAIN-MARIE
Hot cupboards (commonly referred to in the trade as the hot plates) are used for heating plates and serving dishes and for keeping food hot. Care should be taken to see that the amount of heat fed into the hot cupboards and a thermostat is necessary in maintaining this.
Hot cupboards may be heated by gas, electricity or steam. The doors should slide easily and essential greasing may be necessary. The tops of most cupboards are used as serving counters and should be heated to a higher temperature than the inside.
These tops are usually made of stainless steel and should be cleaned thoroughly after each service. (method as for cleaning stainless steel.)
Bain-marie in this case are open wall s of water used for keeping foods hot and are available in a many designs, some of which are incorporated into the hot cupboards, some in serving counters, and there is a type which is fitted at the end of the cooking range.
They may be heated by steam, gas or electricity, and sufficient heat to boil the water in the bain-marie should be available.
Care should be taken to see that a bain-marie is never allowed to burn dry when the heat is turned on.
After use, the heat must be turned off, the water drained away and the bain-marie cleaned thoroughly inside and outside with hot detergent water, rinsed and dried. And drain off tap should then be checked for any blockage and then closed.
GRILLS AND SALAMANDERS
The salamander, heated from above, probably causes more wastage of fuel than any other item of kitchen equipment , through being allowed to burn unnecessarily for long unused periods. Most salamanders have more than one set of heating elements or jets, and it is not always necessary to have them all turned on.
Salamanders are heated by gas or electricity or a combination of the two.
Bars and draining trays should be cleaned regularly with hot water containing grease solvent such as soda. After rinsing thoroughly, they should be replaced and the salamander lit for a few minutes to dry the bars.
For an UNDER FRIED GRILL to work effectively, it must be capable of cooking food quickly and it should reach a high temperature (within 15-20 minutes) after lighting and the heat should be turned off immediately after use. When the bars are cool, they should be removed and washed in hot water containing a grease solvent, thoroughly rinsed and dried, and replaced upon the grill.
Care should be taken with the fire-bricks if they are used for lining the grill as they are easily broken.
CONTACT GRILLS
These are sometimes referred to as a double-sided or infra-grills having two heated surfaces facing each other.
These grills are electrically heated and are capable of cooking certain foods very quickly. The electricity should be turned off after use. When the grill is cool, the cooking surface should be cleaned with a stiff wire-brush. These surfaces are then wiped clean with a damp cloth and lightly oiled to prevent rusting.
FRY PLATES, GRIDDLE PLATES
These are solid metal plates heated from below. They are used for cooking individual portions of meat, eggs, bacons, etc. They can be heated to a high temperature and are suitable for rapid and continuous cooking. When cooking is commenced , a light film of oil should be applied to the food and the griddle plate. After use, the heat should be turned off and the plate scraped clean, allowed to cool and left lightly oiled.
SINKS
Different materials are used for sinks according to the purpose for which they are intended:
1. Heavy galvanized iron for heavy pot wash.
2. Teak or other hard wood for glass or china wash. (If hard wood sinks are left unused for long periods of time, they should be filled with cold water to prevent shrinkage of the timber.)
3. Stainless steel for general purposes.
4. Glazed earthenware for general light purposes.
5. Sinks, drainers, waste and overflow outlets should be cleaned with a suitable abrasive power cleaner, thoroughly rinsed with plenty of clean water and left to dry.
TABLES
WOODEN tables should be scrubbed clean with hot soda water, rinsed and wiped dry as soon as possible to prevent warping.
FORMICA or STAINLESS STEEL topped tables should be washed with hot detergent water, rinsed with hot water and dried.
MARBLE SLABS should be scrubbed with hot water and rinsed. All excess moisture should be removed with a dry cloth.
No cutting or chopping should be allowed on table-tops; chopping boards must be used.
Hot pans must not be placed upon tables, triangles must be used to protect the table-tops.
The legs and racks or shelves of tables are cleaned with hot detergent water and then dried. Wooden table legs require scrubbing.
BUTCHER’S BLOCK
A scraper should be used to keep the block clean. After scraping, the block should be sprinkled with a few handfuls of common salt in order to absorb any moisture which may have penetrated during the day.
Do not use water or liquids for cleaning unless absolutely necessary as water will be absorbed into the woods and may cause swelling.
STORAGE RACKS
All types of racks should be emptied and scrubbed or washed periodically.
MACHANICAL EQUIPMENT
When a new item of equipment is installed, it should be tested by a qualified fitter before being used by the catering staff.
The manufacture’s instructions must be displayed in a prominent place near the machine. The manufacture’s advice regarding servicing should be followed and a record book kept showing when and what maintenance the machine is receiving.
Before cleaning, the machine should be switched off and the plug removed from the socket.
POTATO PEELERS
1. Potatoes should be free of earth and stones before loading into the machine, otherwise damage to the machine will result.
2. Before any potatoes are loaded, the water spray should be turned on and the abrasive plates set in motion.
3. The interior should be cleaned daily and the abrasive plate removed to ensure that small particles are not lodged below.
4. The peel trap should be emptied as frequently as required.
5. The waste outlet should be kept free from obstructions.
REFRIGERATORS
In order to maintain a refrigerator at peak efficiently, the following points should be observed:
1. Defrost weekly. The control should be turned to defrost the racks should be emptied and racks and interior surfaces washed, rinsed and dried. If the refrigerator is not defrosted regularly, excess frost accumulates on the cooling system, acts as an insulator and causes the refrigerator motor to work longer than is necessary, thus shortening the life of the components.
2. The door or doors should be kept closed as much as possible. If too much warm air is allowed to enter the refrigerator plant, it overworks and excess frost can accumulate on the cooling system.
3. Food should be stored sensibly and in such a way that the cold air can circulate all around. Excessive packing of food into a refrigerator should be avoided.
4. A qualified engineer should be called in at the first of any defect in the machinery operating a refrigerator.
FOOD MIXER
This is an important labour-saving, electrically operated piece of equipment used for many purposes, for example, mixing pastry, cakes, mashing potatoes, beating egg whites, mayonnaise, cream, mincing or chopping meat and vegetables.
1. It should be lubricated frequently in accordance with manufacturer’s instructions.
2. The motor should not be overloaded. Overloading can be caused by an obstruction to the rotary components. For example, if dried bread is being passed through the mincer attachment without sufficient care, the rotary cog can become so clogged with bread that it is unable to move. If the motor is allowed to run, damage can be caused to the machine.
3. All the components as well as the main machine should be thoroughly washed and dried. Care should be taken to see that no rust occurs on any part. The mincer attachment knife and plates will rust if not given sufficient care.
Mechanical equipments are slicer, grinder, bowl cutter, food processor, etc.
FOOD SLICERS AND CHOPPERS
Food slicers available are both manually and electrically operated. They are labour-saving devices which can be dangerous if not operated with care. Because of this, the working instructions should be placed in a prominent position near the machine.
1. Care should be taken that no material likely to damage the blades is included in the food to be sliced and chopped. If a piece os bone comes into contact with the cutting blade, severe damage will result.
2. Each section that comes into contact with food, should be cleaned carefully and dried after use.
3. The blade or blades should be sharpened regularly.
4. Moving parts should be lubricated, but oil must not be allowed to come into contact with any food.
5. Extra care must be taken when blades are expected.
CHOPPER (HAND OR ELECTRIC)
The manual type should be washed and dried after use. Care should be taken with the interior blades; they should be cleaned with a folded cloth.
The electric chopper should be thoroughly cleaned and dried after use, particular attention being paid to those parts which come into contact with food. Care should be taken that no obstruction prevents the motor from operating at its normal speed. Moving parts should be lubricated regularly in accordance with the manufacturer’s instructions.
MASHER (HAND OR ELECTRIC)
The hand type should be washed immediately after use, then rinsed and dried.
The electric masher should have the removable sections and the main machine washed and dried after use, extra care being taken over those parts which come into contact with food.
Lubrication as for all electrical appliances.
EXERCISE - 3
MENU PLANNING
A menu is a list of prepared dishes, which are available to a customer. There are many hard and fast rules in the gastronomic laws which must be observed if one is to obtain success, for a badly complied menu will spoil the complete meal.
To be able to compose a lunch, dinner or supper, menu is an art in itself and the composing of an elaborate dinner needs acre in selection of the various courses so that each dish harmonizes with the other.
The chef should try to compile menus with new dishes from time to time and see the likes and taste of the customers visiting the catering establishment. The recipes should be standardized so that the costing of the dishes could be accurate.
COST CONTROL
Whatever the size of the establishment that is operated, the basic management essential from the cost control point of view is to know first how much money has been received and second how much it has cost to take that money. The caterer must learn how to understand this and be able to interpret the results so that adjustments can be made where and when necessary. This is very important for the financial success of a catering establishment.
The cost of meals fall naturally into three distinct sections, the first being the cost of the food and second the cost of the overheads, which include fuel , light, heat, water, staff uniforms and laundry, social security payments, superannuation contributions, printing and stationery, cleaning materials, advertising, telephones and postage, stationery, cleaning materials, advertising , telephones and postage, flowers, etc. licences, maintenance, contracts, replacement of crockery and cutlery, linen, utensils, repairs in general, insurance, and finally rent rates and interest on capital outlay. ‘The third section is labour, the salaries and wages. The relationship between these classes of costs is always a matter of interest, which varies considerably from one type of catering establishment to another, the overheads, etc. usually being greater than the bare cost of food.
The problem of any management control system is to make sure that a pre-determined food and wage cost percentage has been decided. This figure will take in all aspects of expenses. The final trading results will show that a correct return has been made. To obtain this the following information should be studied:
1. All purchases must be controlled.
2. Details of all merchandise received must be recorded , as and when issued.
3. Any over-production of food must be checked and of course reused in the best and most economical way.
4. Production- ingredients and amounts.
5. Check of sales with direct numbers catered for.
6. An efficient system of cash control.
7. Sales of any kind checked with cash receipts.
8. A record of costs for each section (wine, cigars, flowers, meals, rooms) must be made and recorded. These must be compared.
9. Total daily wage costs must be recorded.
10. A weekly summary of all the relevant details must be prepared.
11. The trading profit and loss account should be prepared.
Material Costing
There are three basic methods of cost control:
1. Quantity
2. Selling Price.
3. Cost Price
An effective system will disclose shortfalls in receipts which may be due to one or more of the following:
1. Faulty buying
2. Inefficient storing.
3. Bad and wasteful cooking.
4. Petty theft and leakage.
Once it becomes known that the receipts from sales are less than could have been expected from the amount of food consumed, it becomes worthwhile to examine more closely where the loss is occurring and to take corrective action before it becomes disastrous. Costing and control must be regular and continuous.
Quantity Control
The control of quantity consumed ensures that everything consumed has been accounted for. It does not ensure profitability, but provides a useful supplementary check and is simple to operate. For simple dishes, this method is good but not for complex dishes. For small establishments when one storekeeper is responsible and issues one egg and two bacon rashers for breakfast, it controls consumption.
Selling Price Control
This method is also most suitable for establishments with a limited range of items on the menu , especially when each item contains a small number of standardized ingredients. It can be used in conjunction with quantity control. When a comprehensive range of dishes is served and the composition is each is not rigidly standardized, it becomes necessary to adopt a different method based on cost.
Cost Price
This system is the most practical and best understood. It allows for a certain elasticity and provides the chief with a margin for artistic development. The kitchen percentage entails the application of the following simple formula:
Gross profit * 100 Takings = Rate percent of gross profit or kitchen percentage, i .e. the gross profit is calculated as a percentage of takings, not as a mark-up on cost.
Monday 1st June,1998
Takings Rs.167.75
Purchases 78.60
Gross profit 89.15
Therefore kitchen percentage (gross profit) to second decimal place is:
89.15 * 100 = 53.14%167.75
When stock taking is done, there may be minor discrepancies in the percentage, but this has to be taken into account.
Sometimes there are variations in the percentage of profit over a short period. Such variations could be due to seasonal influences on price – the menu price is not normally altered for each variation in cost – or because some items are more profitable than others and the sales may vary.
When a kitchen percentage drops below the normal figure, it should be presumed that something is wrong. The decline could have been caused by the following factors:
1. Incorrect billing (i.e. customers not paying correct price).
2. Portions too large.
3. Inefficiency and waste in the kitchen.
4. Faulty purchasing.
5. Dishonest practices.
Each dish is costed and priced to show the desired percentage. At the close of the day’s business, the overall percentage is worded out and should agree with the figures budgeted for, in the pricing. Some fixed priced menus (table d’hote) may be more profitable than others. What is important is the final results.
Net Profit
All expenditure (costs) can be classified as material costs, labour costs and overheads. It follows that the difference between total revenue and the total of these costs is the net profit before tax.
Total Income
Cost of Material Net Profit Cost of labour Overheads
In a business solely concerned with the sale of food., the gross profit would be the difference between total income and cost of materials and would therefore be equal to labour costs + overheads + net profit.
A relatively simple control system providing basic information regarding profits, costs and trends should be communicated to the management promptly and regularly.
Portion Control
“Portion Control” means the amount of size of a portion of food to be served to a customer.
Fod costing and portion control are complementary and the need for this form of control comes from both sides of the business- from the caterer and his customers. There is a natural tendency for clients to eye one another’s portion when they are served and if one is thought to be slightly larger than the others, there is apt to be resentment and a reaction detrimental to the good name of the establishment. Only exact portion control can eliminate this. It is not something that can be introduced at the service point, it must start when orders are placed for supplies.
Monitoring portion control could be done by direct supervision by sales analysis and by comparing the requisitions of each department with issues.
Purpose of Portion Control
1. To ensure fair portions for each customer.
2. To see that each department utilizes to the full.
3. To control waste.
4. To ensure that standard costing is as accurate as possible.
Methods of Monitoring Portion Control
1. Ordering the right quantity and quality and supervising when receiving it.
2. Even preparing the food in the production area, under direct supervision.
3. By proper checking of the service of food.
4. Comparing the requisitions of each department with issues.
5. By sales analysis.
1. Aids to Portion Control
Portion control is done by using equipment and utensils as for example a scoop (ladle) used mainly for ice-cream, can also be used for mashed potatoes as a portioner for mixture.
(a) Automatic Portion Control Equipments Include –
Tea dispeners
Butter pat machines
Bread slicing and buttering machines
Gravity feed slicers
Coffee-making, e.g. Cona machines
Mini steak moulding machines
Milk dispensers
(b) Utensils Used in Portion Control Include-
Ladles
Serving spoons and scoops dariole moulds
Woven wire servers pie dishes
Scales baking tins
Measures
(c) Serving Dishes that Help in Portion Control –
Glasses casseroles
Coups tureens
Sundae glasses sauce-boats
Soufflé cases vegetables dishes
Cocottes entrée dishes
2. Portion Sizes
As portion sizes vary from one establishment to another between table d’hote
And a la carte service, it is difficult to give definite average portions sizes.
A few examples are being given to act as a guide-line :
Hors d’oeuvre fruit juices 75ml to 110 ml
Fruit cocktail 120 gms
Smoked salmon 35 gms to 40 gms
Caviare 30 gms
Salami 45 gms
Farinaceous dishes spaghetti/macaroni 60 gms
Rice 120 gms.
Egg dishes boiled /poached/ 2 large ones
Fry for a la carte
Omelette 3 eggs
Meat steaks 120 gms to 240 gms
Chops 30 gms to 150 gms
Stews 100 gms raw materials
Hamburger 120 gms
Losses in Preparation
The percentage of the waste of vegetables in preparation will be according to the kind and the quality used. To compute portion control and cost, the waste from peeling and trimming and also the shrinkage in cooking must be considered. If there are unskilled workers, there will be tremendous waste and a high food cost. They should be trained to judge quality merchandise in order to be able to appreciate its value.
3. Visula Aid Sheets
A portion control sheet can be used for costing various items of food or complete dishes. The object is to ascertain the total yields of a given commodity after preparation area when compiling standardized recipes.
4 . Standardised Recipes
They assist in food costing and portion control by taking the guess work away and substituting more exact approach, by listing the ingredients and methods in a readily-understood form as the results will be uniform every time it its featured. The food cost can also be known in advance if a price column is introduced provided it is kept up to date with any price changes. The standard recipe will gave a warning when the price charged becomes uneconomical and an increase becomes necessary.
The Effects of Irregular or Badly Administered Portion Control
Following effects will emerge:
1. Dissatisfied customers resulting in a decrease of business.
2. Food costing will be inaccurate, affecting profits.
3. A lack of sense of responsibility among personnel leading to a loss of standard.
4. Portion control in the catering industry is one of the greatest factors that contributes to a successful business. The general rule should be a fair portion for a fair price.
BUDGETARY CONTROL AND FORECASTING
Budgetary control and forecasting is not a substitute for the management. It is a discipline of action and policy-making administered by the management to ensure that short-term and further objectives are attained. It makes possible the maximum use of the assets, material and labour available and more importantly imposes on the management the to obligation specify its objectives. By highlighting the problems facing the management, it directs its energy into the areas most in need of management attention and improves the effectiveness.
The displine of accepted norms of performance must be willingly accepted by the management and all personnel concerned with the attainment of the targets and objectives. The self-inposed discipline is a prerequisite of success of any budgetary or forecasting scheme.
Profit is the motive of all commercial enterprises. The intelligent application of forecasting and budgetary control will enable the management to tackle the problems in a positive and effective manner to this end, having first defined its target.
The immediate giants of an efficient budgetary control and forecasting system to the long-term advantage, are- (a) Individual abilty and skill can be demonstrated and acknowledged. Enthusiasm and confidence in the objectives of the enterprise can be inspired by encouraging individuals to set their own targets and for them to see their contribution. (b) Training and recruitment scheme to meet known needs can be more purposefully arranged. The redundancy risk, reduced, expensive high labour turnover curtailed by planning expansion in operations. A projected personnel policy is then possible, with great advantage to all.(c) Efficient and equitable incentive scheme to encourage activists requiring stimulus can be introduced. (d) The development of continuous trained management aware of the necessity to keep up to data. (e) The confidence, that whatever difficulties the future may hold, the team will be able and willing to surmount them.
Certain factors should be looked into such as:
1. The forecasting of revenue.
2. The conscious thought must be applied by the person responsible to the menu of earning the money and to the methods he will use to ensure that more is not spent than can be afforded.
All businesses require direction. For the direction to be effective, its functions and efforts must be controlled.
Budgetary control can be carried out because of forecasting. Fore casting is a projection into the future of current trends or the basis of all the information currently available. Historic records are invaluable, but need subdivision for accuracy.
The future is divided into two parts:
1. Immediate future or “tactical ” forecast from today into the future, as far as the trading peculiarities of the enterprise will permit such forecasts to be accurate predictions. They may be a month, a quarter or half year pr more, be the trading year subdivided into convenient or natural divisions.
2. Long-term or strategic forecast based on projection of tactical forecasts for the future. From these, last come the policy decisions on matters of day-to-day policy and action, particularly regarding the investment of future capital in long-term projects.
Control of Waste
Essential elements in any form of control waste up to data planning are effective supervision and maintaining records.
As in any business, the following three items must be kept under constant examination:
A… Correct use of payroll.
B… Correct use of materials.
C… Correct use of services.
A. 1. Over or understaffed according to requirements.
2. Job description, work schedules, job analysis.
3. Communications from the management.
4. Staff consultation.
5. Departmental understanding.
6. Labour saving appliances, cost and space involved, evaluation, full utilization.
B. Essentials of purchasing.
1. knowledge of purchasing
2. Standardised ordering
3. Quality purchases, specification ordering
4. Perishables when ‘in season’
5. Purchase only requirements
C. Store and stock control
1. Records of goods in and out
2. Quality and quantity control
3. correct handling and storage
4. correct issues. Requisitions authorised
Kitchen control
1. Not to over order
2. Correct and careful preparation, cooking and services. Standardized procedures, recipes, etc
3. Correct yields form items
4. Utilization of left-over foods
5. Control of daily issue. Amounts consumed. Daily returns made of raw and cooked foods
6. Actual meals number against issues
7. Portion control chart and enforcement.
Equipment, utensils and cleaning materials
1. Strict control of issues
2. Supervision and instruction required
3. Return on breakages and losses.
4. Correct use of items and materials.
5. Overheads have to be paid for out of sales.
6. Cost comparison for particular periods of time.
7. Replacement of outdated equipment.
A workflow plan is necessary for the chef to perform the task in the minimum time possible with least effort.
EXERCISE NO - 4
SAFETY PROCEDURES:
Safety Factors
(a) Excessive haste should be prevented
(b) Distraction should be avoided
(c) Failure to apply safety rules.
Excessive haste may cause people to take chances which inevitably lead to mishaps. Disconnect the power.
Accidents may be caused by not concentrating on the job in hand.
It is the responsibility of everyone to observe the safety rules.
Ensure operational procedure for a all machines and equipments which should be in good working order.
PREVENTION OF CUTS AND SCRATCHES
Knives
1. Use the right knife for right job.
2. Use a sharp knife.
3. Handles should be free from grease.
4. when these flat on the board or table
5. Keep these flat on the board or table
6. When cleaning, keep the sharp edge away from the hand.
Cutting Blades in Machines
Guard should always be in place when the machine is in use. Never place hand under the blade. Before the guards are removed for cleaning, stop the revolving blades.
Cut from Meat or Fish Bones:
Much care should be taken and cuts from bone should not be neglected. Always seek medical help.
Prevention of Burns and Scalds:
1. Roll down the sleeves of jackets and overall. Use aprons of a suitable length so as to give adequate protection.
2. Trays containing hot liquid should be handled carefully
3. A good thick dry cloth is very useful
4. put some white thing, e.g. flour on handle and lid to indicate that it is hot.
5. Handles of pans, etc should not protrude over the edge of the store
6. Carry the large full pan correctly.
7. Take extra care with certain foods, e.g. when boiling sugar.
8. Flying, specially deep frying, needs special attention.
9. The pan should not be more than 2/3 full. Drain the wet food first before putting in the fat. If the fat in pan bubbles over on to a gas stove, then turn off the gas taps.
10. Fire blankets and fire extinguishers should be provided in the kitchen.
11. Keep the steamer in proper working condition. Clean the drain hole. Never open the door immediately the door immediately the steam is turned off. It is better to wait for about half a minute before doing so.
12. When pouring boiling liquid, keep your face away as far as possible.
MACHINERY
1. See that the machine is in correct running order before use.
2. The machine should be operated only be the person who is engaged for it.
3. Use a particular machine for a particular type of job.
4. When using mixing machine, never put your hand in the bowl until the balance hook or whisk have stopped revolving.
5. Remove the plug first before cleaning.
6. There should be proper earth connection of the electrical machines.
7. In case of any doubt, always inform the maintenance department.
EXPLOSIONS
The risk of explosion from gas is considerable. To avoid this, it is necessary to ensure that gas is properly lit. Never allow the gas to collect in the oven, or on range. See that there is no leakage on the gas pipe or any connection with gas supply.
FLOORS
Accidents are caused by grease and water being spilled on floors and not being cleaned up. See that the floor is always clean. Never keep anything on the kitchen floor.
Never keep liquid items in containers on the shelves or racks beyond the eye-level specially when hot.
Keep the kitchen well lit, well ventilated and dry.
SAFETY IN RESTAURANT
It is essential that people working in the restaurant are capable of using the tools and equipments in a manner which will neither harm themselves nor those with whom they are in contact. They should be aware of the causes of accidents and be able to deal with any which occurs.
Accident may come in various ways.
1. Excessive haste.
2. Distribution / carelessness.
3. Failure to apply safety rules or lack of knowledge.
Everybody must take greatest care to observe the rules of safety to avoid great pain and loss of time.
The waiter when engaged with carving, filleting, must use the correct sharp knife and must see that the handle is free from grease. When carrying a knife, he must keep the point downward and try to avoid movement with the knife. When not in use, keep the knife on its side on the table or sideboard preferably in the drawer. After every use, wipe the knife with the edge away from the handle.
During carving and filleting meat, fish, take care of bones which may be dangerous. Try to use a glove when dealing with such items.
Use a good dry thick-foiled cloth for carrying. Soup, roast gravy, etc, should be handled carefully.
When preparing flambé dishes, do not bring your face near to the pan when flaming the dish.
When dealing with gas stove, always check the gas first. Also if there is any leakage in the pipe. Never allow the gas to collect on the stove by switching on the stove in advance. This will cause explosion.
Keep the floor as clean as possible. Never keep anything on the floor which may cause accident.
FIRE PERVENTION
A basic knowledge regarding fire should assist in preventing fires and handling them if they do occur. Three components are necessary for a fire to start, if one of the three is not present, or is removed, then the fire does not happen or it is extinguished. The three parts are:
- Fuel – something to burn
- Air – oxygen to sustain combustion (to keep the fire going)
- Heat – gas, electricity, etc.
Methods of Extinguishing a Fire
To extinguish a fire, the three principal methods are:
- Starving – removing the fuel
- Smothering – removing the air (oxygen)
- Cooling – removing the heat
Therefore one of the sides of the triangle is removed.
The fuel is that which burns, heat is that which sets the fuel alight and oxygen is needed for fire to burn. Eliminate one of the these and the fire is put out. Oxygen is present in the air, sp of air is excluded from the fuel and the heat than the fire goes out. For example, should the cloths of some one working in the kitchen catch fire then the action to be taken is to quickly wrap a fire blanket round the person and roll them on the floor. In doing so, the flames have been cut off from the source of air. (The oxygen has been taken away from the triangle.) In the event of fire, windows and doors are to be closed so as to restrict the amount of air getting to the fire. Foam extinguishes work on the principle that the foam forms a ‘blanket’ thus excluding air form coming into contact with the fuel.
Should fat or oil in a pan ignite, and then the pan should be quickly covered with a lid or other item or fire blanket so as to execute air. It is also essential to turn off the source of heat, gas or electricity, etc. so that the heat is taken away from the triangle.
Water extinguishes by dousing the flames thus taking the heat out of the triangle provided the fuel is material such as wood, paper, etc. If fat or oil is alight, water must not be used as it causes the ignited fat to spread thus increasing the heat. Water extinguishers must not be used on live electrical equipment because water is a conductor of heat.
In the event of a small fire in a store, it may be possible to remove items in the store to prevent fire from spreading.
Fire doors are installed for the purpose of restricting an area so that in the event of a fire, the fuel, the fuel is limited.
PROCEDURE IN THE EVENT OF A FIRE
1. Do not panic.
2. Warn other people in the vicnity.
3. Do not jeopardize your own safety or that of others.
4. Follow the fire instructions of the eastablishment.
5. If it is a small fire, use appropriate fire extinguisher.
6. Do close doors and windows, turn off gas, electricity and fans.
7. Do not wait for the fire to get out of control before calling the fire brigade.
It is important that in all catering establishments, passageaways are kept clear and that doors open outwards. Fire-escape doors and windows should be clearly marked and fire-fighting equipment must be readily available and in working order. Periodic fire-drills should occur and be taken seriously since lives may be endangered if there is a fire. Fire-alarm bells must be tested at least four times a year and the staff should be instructed in the use of fire-fighting equipment. All extinguishers should be refilled immediately after use.
All fire extinguishers should have been manufactured in accordance with ISI Specifications; they should be red with an additional color code to indicate the type and with operating instructions on them.
Red – Water Cream – Foam
Black – carbon dioxide Blue - Dry powder
Green – Halons (vapourising liquid).
Use of Portable Fire Extinguishers
1. Foam (Cream)
Foam puts out fires by forming a blanket of foam over the top of the fire. It is particularly good for putting out fat fires because the foam stays in position and so stops the fire – reigniting. Foam can also be used on fires of natural materials
2. Carbon Dioxide (Co2) (Black)
Carbon Dioxide gas is used on fires on inflammable liquids and has the advantages that it does not conduct electricity
Disadvantages : Co2 gas has limited cooling properties and therefore is not the most efficient way of putting out a fat fire.
3. Dry powder(Blue)
Dry powder is company used for fat fires. It does not conduct electricity, and some all purpose powders can be use on fires in natural material. Powder based on bi carbonate of soda are used in most extinguishers.
Disadvantage: Dry powders usually have limited cooling properties
Fire – hoses:
Fire- hoses are used for similar fire to those classified under water fire extinguishers. It is necessary to be familiar with the instruction displayed by the fire -hoses before using it.
Water sprinkler systems:
These consist of sprinklers from the main water supply fitted in the ceiling. The system designed in to automatically spray water over the whole areas when the temperature raises above a pre set level, Example 75o (167oF ).
Each extinguishers should be fixed on a suitable bracket, be properly maintained and should be always available for use. It should immediately re filled after uses. It is important that the staff must learn how to use them.
Research and development by the manufactures of fires- fighting equipment in inevitably leads to changes and increased efficiency in the various appliance as it is important that the staff must learn how to use them.
Research and development by the manufacturers of fire-fighting equipment inevitably leads to changes and increased efficiency in the various appliances as it is important that the best fire extinguishers are always available. Always consult the Fire Prevention Branch of the Fire Brigade.
EXERCISE NO -5
DUTIES OF KITCHEN STAFF
Chef de Cuisine
The Chef carries the full responsibility for his kithen. He must be both cook and administrator, i.e. as well as being able to cook, an authority on culinary matters, he needs to be capable of ensuring quick service and maintaining discipline. He should be fully acquainted with the prices, market trends, commodities in season and customer requirements. His principal function is to plan, organize and supervise the work of the kitchen.
He prepares a pre-determined percentage of profit and works in accordance with the policy of the establishment.
He is responsible for staffing, selection and dismissal in consultation with the Personnel Department. If need be , he should train the trainee cooks.
Modern experts favour relieving the Chef from the details of purchasing so that he can concentrate on more important aspects of managing his kitchen and attending to the actual food production side. Purchasing is becoming specialized and is vital to the economic structure of the undertaking. It is done in consultation and cooperation with the Chef.
The Chef is responsible for the staffing of the kitchen and for the organization of duty rosters.
The Chef concerns himself with the quality of food and its presentation.
He is the departmental head and is responsible to the management.
Sous Chef
The assistant head chef understudies the Head Chef in all his duties. It is the Sous Chef who calls up the order from the kitchen and supervises the service. He is mainly responsible for the efficient day-to-day functioning of the kitchen.
The Sous Chef supervises the practical kitchen activities. When the Chef is busy he can make ad hoc staff changes during the working day to relieve pressure.
In large establishments, there are a number of Sous Chefs especially when there are separate kitchens like grill-room, restaurant, banquet service.
Chef de Partie
For the different sections in the kitchen, theresis a “Chef de Partie”.i.e. roast cook, larder cook, etc. Each Chef de Partie is assisted according to the production load, by one or more commis cooks; first, second, third commis and also trainees. It is sometimes the practice, where long operating hours apply, for the working period to be split up between the Chef de Partie and his commis, though the Chef de Partie is entirely responsible for his partie throughout the working period. Alternatively, there may be two separate and complete “brigades” rotating up on an a.m. and p.m. basis. This system is very much favoured, since it does away with split duties.
All the Chef de Parties may be regarded as supervisors or foremen of their sections as well as skilled craftsmen.
Chef Saucier (Sauce Cook)
The sauce cook is usually the “star” party because his job is most complex. The Chef Saucier will be Sous Chef in the making and will eventually rise to Chef de Cuisine. It is here that all the sauces, meat, poultry, entrees are prepared together with the necessary garnishes. He prepares his own mise-en-place, for many items he will receive like steaks prepared from larder, etc. The sauces prepared must be distinctive but not overpowering.
Chef Rottiseur (Roast Cook)
He is responsible for the production of all roasts and grills of meat, poultry and game, grilled and deep fried fish vegetables, potatoes and savouries. He prepares sauces, accompaniments and garnishes for roasts and grills. In large establishments, grilled items are the responsibility of the grillardin or grill cook. It is usual for the grill cook to work under the supervision of the roast cook.
Chef poissonnier (Fish Cook)
The fish cook prepares all the fish entrees and the roast cook deals with all roasts and deep fried foods. The fish prepared comes from the larder and the Chef does the cooking, garnishing, saucing and the dishing of fish.
The repertoire of fish dishes and their accompanying sauces is very challenging and extensive training and judgement are required from this Chef.
Chef Potager (Soup Cook)
The soup cook prepared all types of soups, and is responsible for the garnishes accompanying the soups. The Chef sometimes begins work early; the work of the potager is important as soup gives an impression of the meal to follow.
Chef Garde Manager(Larder Cook)
The larder cook is the most spectacular and the nosiest, because the work is never ending. Besides feeding the main kitchen with prepared foods for processing, he has to keep the cold buffer supplied. It is a cold section and is the storehouse of the kitchen where all perishable foods are kept.
He has a wide-range of work to do, as the larder has various subsections such as hors d’oeuvre, a salad section and a butchery section. The cold buffet work, sandwiches, canapés are also his responsibility.
Chef Entremettier (Vegetable Cook)
The vegetable cook is responsible for the production of vegetables and potatoes.
Chef Patissier (Pastry Cook)
The pastry cook has different status but certainly not less than the sauce cook and the larder cook. His work is specialized, and he prepares hot and cold puddings, cakes, pastries, bread, etc. He is also responsible for special display work and the supply to the main kitchen of items of pastry.
Chef de Banquet (Banquet Cook)
In many of the large hotels with extensive banquet commitments, the brigade will have a Banquet Chef and one or two commis.
The Banquet Chef is responsible for organizing the service, co-ordinating with the Chefs de Partie, the time and service , numbers for the arrival of various dishes to the service area. He further arranges, to what point the dishes are finished and make the necessary arrangements to carry out completion at the service point.
Sometimes this will mean his having to move his service staff from one service point to another, i.e. there may be an established banquet service pint in the larder, another in the pastry section, apart from the main service area in the kitchen allocated for this purpose.
The Banquet Chef will coordinate with the banqueting manager regarding times, service numbers, special dishes required, and special instruction to the waiters concerned.
Chef Tourant (Relief Cook)
He is relief Chef de Partie. He takes over a section when its Chef goes on leave or has an off day. Chef is usually a senior, capable commis as he has the knowledge of the Various sections.
Chef de Petit de Jeuner (Breakfast Cook)
He commences his duty very early. He does not rank as a Chef de Partie but nevertheless needs to be of good skill, within his limited field. He is responsible for the complete breakfast service. Afterwards he has to complete his mise-en-place for the following morning. Sometimes he assists the soup or vegetable cook.
Chef Communar (Staff Cook)
In small establishments, the staff food is prepared by different Chefs de Partie.
In large establishments, a separate section or a separate kitchen prepares the meals.
Staff ordinarily prepare meals for lower or supervisory staff as the executives eat their meals in restaurants.
Wholesome food and inexpensive meals are prepared.
Kitchen Porters/Commis
The head porter controls the issue and collection of laundry to the kitchen personnel that is supplied by the establishment.
Although a lot of duties of the kitchen porter require little skill, by correct good training they become most valuable members of the kitchen brigade.
No comments:
Post a Comment