food production

COOPERATION AND COORDINATION WITH OTHER DEPARTMENT Cooperation with other department: The coordination of the kitchen with the other departments in the or with people outside the hotel is utmost importance to enable hassle free operations. The people outside the hotel, who directly or indirectly influence the business are called ‘external customers’ and the departments inside the hotel are referred to as ‘internal customers’. External customers: Executive chef or executive sous chef are responsible for dealing with the external customers. Chefs have to keep a good liaison with guests, suppliers, media, government officials and local food authority. Guests: The first and foremost external customer is the guest who pays money for services provided to him/her. There are no particular formats between the guests and the kitchen staff, a guest simply places his/her order verbally to the F&B person who writes down the order and immediately confirms it with the guest...

PERSONAL HYGIENE: FOOD SAFETY TIPS It is vital that good standards of personal hygiene are maintained by food handlers. Contaminated hands will spread bacteria around a kitchen very quickly. To prevent cross contamination of food it is essential to wash your hands frequently. Examples include: ·          Before starting work ·          Before handling food ·          Between handling raw and ready to eat foods ·          After going to the toilet ·          After handling raw foods ·          After handling waste ·          After eating, drinking or smoking, coughing, sneezing or touching your face ·          After taking a break ·   ...

THE ORIGINS OF CLASSICAL AND MODERN CUISINE 1. The first important cookbook to appear at the end of the Middle Ages was Le Viandier (“TheCook”), written by Guillaume Tirel, usually known as Taillevent, born about 1310. Taillevent invented many dishes, especially sauces and soups. He refined old recipes to depend less onheavy use of spices and more on the flavors of the foods themselves. 2. Modern food service is said to have begun shortly after the middle of the eighteenth century. At this time, food production in France was controlled by guilds. Caterers, pastry makers, roasters, and pork butchers held licenses to prepare specific items. 3. The new developments in food service received a great stimulus as a result of the French Revolution, beginning in 1789. With the revolution and the end of the monarchy, many chefs, suddenly out of work, opened restaurants in and around Paris to support themselves. At the start of the French Revolution, there were about 50 restaurants in...

  Chef Skills Attention to Detail Cooking is a science, so a chef needs to be precise. Every ingredient and measurement must be exact. Chefs need to be precise in others ways as well: whether ordering food products or figuring out what time to cook certain items, a chef needs to have an eye for detail. Business Sense A good chef is also a good businessman. He or she should always be thinking about how to make delicious food while also being cost-effective. Cleanliness Chefs need to know how to keep the kitchen sanitary. This is very important in a restaurant, where unsanitary conditions can affect the quality of the food, and can even force a restaurant to shut down. Creativity Working in the food industry requires creativity. Chefs must be open to incorporating new food items into menus and improving older recipes. Creativity and imagination will keep customers coming back to a restaurant. Culinary Expertise The most important hard skill chefs need is an ability ...