Food production department And kitchen planning
Food production department is a operational department of hotel , located in back of the house , where varieties of food items are prepared ,processed , cooked and served . Different cuisines are prepared and served in specific area . Food production follows a several steps . It commences with purchasing , selection of material , storing and processing. Food production department is very important department of hotel and also important source of Revenue earning. Huge amount of income is generated by this department and this department is lead by Executive chef with team of chef.
Kitchen is an enclosed space where edible food materials are brought , stored, processed in hygienic environment for customer. The word kitchen is derived from French word ' cuisine' which meant art of cooking .kitchen is mainly used for preparing dishes and cooking .
The commercial kitchen is Responsible for production of right quantity and quality of food by following cost - control procedures without compromising on quality.
ORGANIZATION CHART OF KITCHEN
Executive chef
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Executive sous chef
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1. Larder/Garde manger
2. saucier,Rotisserie,Grillandin,poissonaire
3. Entremetier ,potager, legumer
4. Patisserie (pastry and Bakery)
These 4 are different section under Executive sous chef and performs each of their function separately .
Along each 4 sub division there are -
Sous chef
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Chef de partie
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Demi chef de partie
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Commis -I
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Commis -II
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Commis -III
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Apprentice
This whole is organization chart of kitchen i.e structure of our kitchen which shows authority and responsibility along with hierarchy level. This is how our kitchen operates. It shows organization structure, unty of command and helps to maintain effective communication along with correct reporting system.
Types of kitchen
1.Main kitchen:-
It is also called central kitchen and conventional kitchen. Executive chef office is located at this kitchen and occupies more space. This kitchen is located at central part of the hotel normally,near food and beverage outlets. It provides wide range of food varieties/cuisines and have both A' la carte and Table d hote menu for breakfast , lunch and dinner. It is the kitchen where works of all Commer kitchen takes place . This is fully independent kitchen as it receives the ingredients , store them properly and performs Mis - en - place as well as final production.
2.Satellite kitchen:-
Satellite kitchen is constructed and established to cater particular food and beverage outlets where main kitchen cannot cater due to location disadvantages. They are established to cater particular food and beverage outlets in a hotel. It is dependent kitchen as it depends on main kitchen for sauce, stock , gravies. Normally ,it is run by chef de partie and commis . Banquet kitchen and coffee shop kitchen are good examples of satellite kitchen
3.Fast food kitchen:-
They provide dry and light food which can be eaten on premise or taken away. Items like burger, sandwich , pizza , snacks , fish and chips e.t c are served . Fast food kitchen is influenced by American catering technology I.e fast food lead to a fast life .
4.Display kitchen:-
In display kitchen , food is prepared in full view of customers . It is also called open kitchen or show kitchen .when food is prepared in full view of customers it add appeals to the eye and increase dining experience due to aroma of food. It takes help from the central kitchen for different semi - prepared food items.
5.Experimental kitchen:-
The main objective of this kitchen is different as it is established with objective of improvement of food production rather than serving customers. They are research and development based kitchen. They are also used to develop new food items in Menu.
Kitchen planning and Layout
The way in which part of kitchen in hotel is arranged is kitchen kitchen layout. A kitchen should be designed to ensure that staff do not move around too much while cooking, other wise it will cause fatigue and accident. Also it will improve Efficiency of staff and smooth work flow Which ensures timely pick up of food for a busy meal hours and the kitchen should give maximum efficiency of time and labour.
Kitchen should be planned . Kitchen Layout is blue print of how our kitchen function. It also should be taken on mind that time and energy should also not be wasted.
A good kitchen should be -
- planned to save time
- Easy for supervision
- should have efficient work flow
- Easy to clean
- Adequate work place
- Able to work safely and efficiently
Primary planning consideration :-
1. Working tables :- stainless steel table would be good as it will be easy to clean and also it should be 3 feet above ground .
2. Flooring :- The floors should be easy to clean and non- slippery .
3. Shape :- Rectangular shape is preferred as it gives longer place to keep equipment
4. Aspect :- kitchen should be better facing east.
5. Ventilation and lightening :- There should be proper ventilation and lightening .
6. Doors should not be interconnected.
7. Windows should not be too large and should be easy to clean
SECONDARY PLANNING CONSIDERATION
1. Types of menu
2. Type of meals
3. customer expected
4. Food service offered
5. Number of course to be served.
Also several other factors needed to be planned like , changing rooms , rest room ,staff dining area , office , location of different equipment, central kitchen and cold kitchen.
