Skip to main content

Professional ethics and etiquettes in workplace

 Professional ethics and etiquette are crucial in maintaining a positive and respectful environment in a kitchen, whether it's a home kitchen or a commercial setting. These principles contribute to teamwork, safety, and the overall quality of the food being prepared. Here are some key points to consider:

  Cleanliness and Hygiene: Maintain proper personal hygiene by wearing clean uniforms, washing hands frequently, and tying back hair. Regularly clean and sanitize workspaces, utensils, and equipment to prevent crosscontamination. 

 Respect and Communication: Treat all colleagues, from chefs to dishwashers, with respect and courtesy regardless of their role or experience. Communicate effectively and professionally, using clear language to avoid misunderstandings.

  Punctuality: Arrive on time for shifts and meetings. Being late can disrupt the workflow and cause unnecessary stress for everyone involved. 

 Teamwork: Collaborate with fellow kitchen staff and coordinate tasks effectively to ensure a smooth workflow. Offer help and support when needed, even if it's not directly related to your role.

  Adaptability: Be flexible and willing to adapt to changes in the kitchen, whether it's a new menu item, a different cooking technique, or adjustments to the workflow.

  Handling Feedback: Accept constructive criticism from colleagues and superiors gracefully. Use feedback as an opportunity to improve your skills. 

 Food Handling and Safety: Adhere to food safety regulations and best practices to prevent foodborne illnesses. Use separate cutting boards and utensils for different types of food, and cook foods to the appropriate internal temperatures.

  Waste Reduction: Minimize food waste by practicing portion control, proper storage, and utilizing ingredients efficiently.

  Confidentiality: Respect the confidentiality of recipes, processes, and other proprietary information of the establishment.

  Conflict Resolution: Address conflicts professionally and directly. If an issue arises, communicate calmly and seek a resolution without escalating tensions. 

 Professional Attire: Wear appropriate attire, such as chef's jackets, aprons, and non-slip shoes, to ensure your safety and maintain a professional appearance. 

 Phone Usage: Minimize personal phone usage during work hours. Personal calls or texting can distract you from your tasks and disrupt the kitchen environment.

  Personal Breaks: Take breaks at appropriate times, ensuring they don't negatively impact the overall kitchen workflow. 

 Learning and Development: Continuously seek opportunities to improve your culinary skills and knowledge. Stay open to learning from colleagues and mentors. 

 Gratitude: Show appreciation for your colleagues' hard work and contributions. 

A positive and supportive attitude can foster a more pleasant work environment. By adhering to these professional ethics and etiquette guidelines, you can contribute to a harmonious and efficient kitchen environment where everyone can thrive and produce high-quality food.

Popular posts from this blog

KITCHEN ORGANIZATION & DUTIES AND RESPONSIBILITES

Hierarchy of  kitchen: Classical brigade: Chef Augustus Escoffier introduced a system known as brigade in a professional kitchen. Following are the key points related to the classical brigade in a professional kitchen- ·           A professional kitchen operates with a very distinct rank just like army of soldiers , probably this is why Escoffier called it a brigade. ·           Each member of the kitchen has his/her role to play for the success of a team. ·           It was based on the various sections of the kitchen (for ex. Pastry, butchery, bakery etc.) ·           Every section was named in French. ·           Every section featured a head of department, with cooks, helpers and porters working under him/her. Nowadays the requirement...
Read more

1st semester menu

  Brown Stock ( Estouffade ) 4litres Beef shin bones -4kg   Onions -250gm Carrots -125gm   Leeks-125gm Celery- 125 gm Water-6 litres   Thyme- 01 sprig Bay leaf- 1 nos Peppercorns-1 tsp Tomato paste- 50g Method: 1.         Clean and wash the shin bones to remove any dirt and blood. Crack the bones for better flavour. 2.         Roast the bones in the oven till they are brown. Put in cold water and slowly bring to a boil. Discard the water as it will have impurities and refill the pot with fresh cold water and bring to a boil. 3.         Add tomato paste and simmer the stock for 8 to 10 hours. 4.         Add roasted mire poix only in last one hour remaining and the sachet 30 minutes before the finishing time. 5.         Skim the stock from time to time, as the impurities will rise to the top. 6. ...
Read more

SIMPLE EGG PREPARATIONS

  SIMPLE EGG PREPARATIONS https://youtu.be/QrBJBfEGZ94 Video for egg preparations  Procedures for Simmering Eggs in the Shell Method 1 1. Collect equipment and food items. 2. Bring eggs to room temperature by (a) removing them from cooler 1 hour before cooking, or (b) placing them in warm water for 5 minutes and draining. Cold eggs are more likely to crack when placed in boiling water. 3. Place eggs in boiling water and return the water to a simmer. 4. Simmer, do not boil, for the required time: Soft-cooked 3 to 4 minutes Medium-cooked 5 to 7 minutes Hard-cooked 12 to 15 minutes Exact cooking time depends on temperature of eggs, size of eggs, and amount of water used. 5. Drain immediately and cool under cold running water to stop the cooking. Cool just a few seconds if eggs are to be served hot. Cool further if they are to be held for later use. 6. To peel, crack the shell and pull it away, starting at the large end (where the air sac is located). For e...
Read more