Kitchen Organization Definition and Scope

Kitchen

Kitchen is defined as the place where Preparation and Cooking of food takes place.

A) Preparation

B) Cooking

Preparation

This is a modern term in professional cookery. Preparing of vegetables’ fish’ poultry and meat etc to be followed by the cooking process.

Cooking

Cooking is defined as a chemical process, during which technical knowledge and professional skills are applied to mix ingredients and applying and withdrawing heat.

Cookery is considered both an art and science.

Scope

With the expansion in tourism and growth in economy, the growing needs of accommodation and food are being met by upcoming hotels. One can soundly forecast that hotel and catering industry personnel have a good future and particularly those involved with food production.

Kitchen Staff

The kitchen staff is a working team with a blend of trained staff and beginners, who produce and complete dishes under the supervision of the Executive Chef.

The structure and size of staff, as well as its functions are usually determined by the following factors;

A-Size of the establishment

B-Type of establishment

C-Organization of establishment

D-Equipment available

E-Food and dishes to be offered

In addition to the kitchen organization, the function of each staff, the correct allocations of duties and personnel management are very important.

Executive Chef

Pre Requisite of a Chef

• Work Knowledge
• Experience
• Good Trainer
• Good Educational Background
• Emotional Stability
• Good Leader
• Innovative
• Good Administrator
• Knowledge of Nutrition
• Knowledge of Mathematics and Cost
• Knowledge of Kitchen Layout
• Strong Communication
• Public Relationing Skill

(Speed of the Leader is Speed of the Team)