Thursday, November 27, 2008

An example of organization chart in restaurant establishment

MODERN KITCHEN ORGANIZATION

l+Simple by combining two or more position
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l+Skill levels are required for food production and can be categorized into three general categories such as:
Ø-Supervisory
Ø-Skilled and technical
Ø-Entry level
*Standard of professionalism
- #Attitude are more important than skills, because a good attitude will help you not only to learn skills but also to preserve and to overcome difficulties. Some of the attitude that we consider as professionalism are:
Ø-Positive attitude toward the job
Ø-Staying power
Ø-Ability to work with people
Ø-Eagerness to learn
Ø-A full range of skill
Ø-Experience
Ø-Dedication to quality
Ø-Good understanding of the basics 

THE CLASSICAL BRIGADE( based on the Escoffier’s System of organization Via “Station”)

lIn a small operation the station chef may be the only worker in the department, but in large kitchen, each station chef might have several assistants. The major position as follows:

--The chef @ executive chef
---The sous chef
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The station chef @ chef de partie also in charge for particular areas production such as:
ü-Sauce chef @ saucier
ü-Fish cook @ poissonier
ü-Vegetable cook @ entremetier
ü-Roast cook @ rotisseur
ü-Pantry chef @ garde manger
ü-Pastry chef @ patisssier
ü-Relief cook @ swing cook @ tournant  

THE ORGANIZATION OF MODERN KITCHENS

l-The purpose of the kitchen organization is to produce the right quantity of food of the highest standard, for the required number of people, on time, by the most effective use of staff, equipment and materials.
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-The way a kitchen organized depends on several factors:
Ø +The menu
Ø +The type of the establishment
   (hotels, institutional kitchens, catering and banquet service, fast food restaurant, carry out or take out food facilities, full service restaurant)
Ø +The size of operation
Ø +The physical facilities 

MODERN DEVELOPMENT

lIt influenced by certain factors:

v++Development of New equipment
--electricity, gas powered. Proper storage

v++The availability of new product
--Modern refrigerator, preservation techniques and convenience food
v

+Sanitary and nutritional awareness
--The development of the sciences of microbiology and nutrition
v

+Modern cooking style
--Cooking styles, menus and eating habits 

THE FOOD SERVICE PROFESSIONAL

lA SHORT HISTORY OF FOOD SERVICE

1. Modern food service grew out of, and is primarily based in, the European tradition- (it began at 1973 on the French Revolution ended the monarchy system, spurring great chefs formerly employed in the houses of the nobility to open restaurants.

2. The father of 20th century cookery
- The name is George Auguste Escoffier where, he simplified the menu and streamlined the organization of kitchen work into station or department, forming the basic for today’s kitchen system. 

What we need are food essential for health. For food to contribute to good health it should:

l-Be digestible whether raw, cooked or a combination of both.
l-Be cooked in the most appropriate manner to retain maximum nutritional value.
l-Be free harmful bacteria or pathogens that could cause illness or disease.
l-Be balanced nutritionally.