In the beginning was the cook. His creativity was sufficient to meet the needs of the customer.
With the widening range of food offerings, the organization of the kitchen is evolving, and with it the work of the cook. Today, more than one time, the recipes are encoded and pays close attention to seasonal fruit, vegetables, fish and meat. It also takes account of local traditions in which they operate. The tasks are divided among more professionals and production is planned according to different systems.
Index:
• models of organization • Labour
the brigade or brigades?
• chef / "chef"
• help • chef
leaders playing
• Head to Head •
starters at the beginning and at the edges
head roaster
• • • Head to the fish
head pastry chef head pastry chef
• help •
apprentice or journeyman • Board
/ dish / pot washer
models of work organization
Traditional model for games
Where: dining and hotel companies in offering a ' choice plates, obtained through a transformation expert, and that address a wide range of customers.
kitchen preparation and finishing
Where: structures that offer standard offer customers a large (large hotels, restaurants, on ships, central kitchens of catering)
Why: allows for the optimization of time and savings Personal
How to prepare in the kitchen of the chefs prepare all the food in advance that allow it, regardless of time of distribution. In the kitchen finishing the dishes are cooked and portioned for the service. The local preparation and finishing can also be the same.
All staff working in the kitchen brigade is called. The brigade is made up of several lots, working groups with clearly defined tasks. At the head of every game is a game of head chef, who has one or more orders to his committee. It is important that the kitchen staff is cohesive and works in synergy with the brigade's dining room and bar. From the harmony of teamwork and efficiency, will also capitalize on customer service.
The brigade or brigades?
In a brigade, the number of games and people who work there depends on the type and size of the company where you work, the quality of service, the type of meal, the number of meals to be served and the equipment that you have. Even if the term used is unique, "brigade", then show it with reality very different from each other.
Depending on the type of structure, we have: • Brigade
hotel: it carries out a demanding task and, depending on the category, can provide a service to 24 hours on 24. It is organized in several games. •
brigade of catering: it is very careful to comply with HACCP, the freshness of foods, including storage media, is guaranteed. •
brigade of the restaurant: the number of matches is reduced, the organization of work is more streamlined, the menus are daily and follow the proposals of the local market, regional and national levels.
What we describe is the kitchen staff of a restaurant of medium size.
Head cook / chef, "Chef Aid Head
Heads-game head to head in early-starters and side dishes - the head roaster - head to the fish-head pastry chef head pastry-help
Aides-apprentice or journeyman Board / dish / pot washer
Head chef / "chef"
is responsible for organizing and directing the entire kitchen. It is an important figure, because the smooth running of a restaurant depends on a functioning kitchen.
Its tasks:
• staff: choosing the members of his brigade, monitors, distributes work, advises and assists staff in particular head-game, assigns days off and fixed work schedules, educates the staff room for the menu, the dish of the day and the various recipes; •
the menu: up the paper and the daily menu;
• Management: compile a shopping list and examine the goods on arrival, check the demands of the food provided by the head of the game, sets the cost of the menu and often even the sales prices of the same menu;
• output of food: local calls in almost all the orders and control the quality of prepared foods. Knowledge and skills required
addition to knowing perfect the art of cooking, must have knowledge of work organization, technology (eg. use ovens for cooking and low temperature in vacuum, use of computer programs for the sector), commercial and food hygiene, diet, administration. It must also have consolidated this knowledge through years of experience.
In addition, it is important that the chef gives the orders and coordinate the work firmly and calmly, and which relates to the other members of the brigade in a decisive and balanced at the same time. It is essential, then, that this figure has strong skills in customer relations, humanity and use that understanding in relations with employees, so to create the conditions in which they are able to portray the best.
Help Help
chef chef works with the chef and replace him during his absences. Its tasks are the same then. The importance of this figure is that it supports the work of head chef. Its tasks
• staff: Make sure that the division of tasks between the various parties is fair and takes care of the needs of each individual lot, acts as an intermediary between the chef and kitchen staff, controls the direction of kitchen and supervise the staff, relations with capipartita, provides training for apprentices; •
the menu: the first verification of the service established that all the food to be ready;
• food: alternately assigned to the party leaders to prepare meals for the staff deals with the use of inventory, and inspect the food leave the kitchen in perfect submission;
knowledge and skills required to perform all these tasks, the help of head chef must have the same knowledge and skill of the chef.
leaders
match each head of game should of course have specific knowledge in your field (appetizers, main courses and side dishes, meat, fish, pastry). Today, moreover, are increasingly required their knowledge and skills aid chief cook, without responsibility that this role entails.
Another important feature of a head game is the ability to relate to the assistants in order to create a relaxed atmosphere of cooperation and mutual trust, where everyone can make the best of his ability. Head for starters
Its tasks
• prepares hot and cold appetizers, fish, meat and vegetables
• prepare their sauces and decorations
• Knowledge and skills required knowledge of meat, fish, molluscs, crustaceans, vegetables and their seasonal
• knowledge of how to prepare these foods both cooked and uncooked
Head to the first and contours Its tasks
• prepare fresh pasta and all the other early dry (dumplings, pancakes, rice, stuffed pasta) and decorations and sauces for meat, fish and vegetables
• prepare pasta in soup (Soups , custards, soups)
• prepare outline in harmony of taste, color and seasonal dishes that accompany
with the knowledge and skills required • Knowledge
merchandise on various types of flour, starch, cereals
• Deep knowledge of regional dishes and typical of the area, knowledge of their seasonal
Cape roaster
Its tasks
• boning and preparation for cooking meat of poultry, livestock white and red meat and game
• cooking of all foods according to various techniques
• preparation of its sauces and gravy
• Knowledge and skills required knowledge of the various types of cutting cattle, poultry and game
• knowledge of fats for cooking different meats
• appropriate use of herbs to the fish head
Its tasks
• cleans, threads, marine, smoked and cooked according to various techniques fish, molluscs and • prepares shellfish
funds, restricted, soups and sauces for
knowledge and skills required • Knowledge of
all varieties of fish, crustaceans and molluscs •
particularly thorough knowledge of the varieties of fish in the territory
• proper storage and use of this commodities
Head pastry chef
"Last but not least." The taste of sweet is perhaps most impressed us because it is the last that we taste. In it we can see the skill and ingenuity of the head pastry chef. Its tasks
• agrees with the choice of dessert chef in relation to the menu
• Preparation: •
pastries and, for breakfast
• savory and sweet pastries and cakes and pastries •
packages to the plate •
pastries, traditional and modern
• chocolate candy, jellies, jams
• presentations frosting, sugar, chocolate ice cream and sorbets
• • sauces and toppings
• Knowledge and skills required knowledge of the confectionery
• imagination and artistic sense
• •
commodity knowledge of food hygiene knowledge
• use of equipment
• management of production cycles
• planning and organization of work
is also crucial to have good relationship skills, to be implemented with aides and above.
Help
head pastry chef works with the head cook and replace it during his absence. Its tasks and knowledge are therefore the same. He also has potential apprentices.
Apprentice or commission
In every game there are one or more commissions, young cooks the orders of their party leaders. The number of commission varies depending on the importance of the brigade. Its tasks
• preparing the ground carrying the goods
• • •
cleans vegetables prepared the "line"
• washes the local
• maintains order in the laundry of kitchen
• cleans the kitchen and pastry machines , tables, refrigerators, small tools
• running as required from time to time by the respective Heads game
knowledge and skills required
You need a predisposition to learn the job, preferably cultivated and refined through the study in a hotel school.
Garzone / dish / pot washer
Depending on the size of the structure, these tasks can be performed by one person or several people.
(Source: albergiera.it)
0 comments:
Post a Comment