"Crafting Culinary Delights: A Journey into Food and Beverage Production"

 "Crafting Culinary Delights: A Journey into Food and Beverage Production"

Food and beverage production is the major department of the hotel, it is responsible for preparing food and beverage. The kitchen personnel should have although knowledge of the food & beverage proper garnish and good hygiene practice.

What is Food & Beverage Production in Hotel?

"This Tutorial will tell you everything no needs to know but you will learn the fundamental principles, practice and discipline of professional cooking."

Objective of Kitchen

• Clean and healthy food production
• Tasty and delicious food production
• Nutritious food production
• Good food storage

Food Production (Hospitality) Sector:

Hotel, restaurant, resort, pub, cafe, catering, motel, inns, ship catering, school, college, canteen, hostel etc.

 Organization chart of kitchen in hotel:

                      

              Executive Chef

                      🠋              

              Sous Chef

                      🠋

              Chef De Partie (C.D.P)

                      🠋

              Demi Chef De Partie (DCDP)

                      🠋

              Commis - I

                      🠋

             Commis - II

                      🠋

              Commis - III

                      🠋

              Apprentice/Training/Helper

Duty and Responsibilities of Food Production Staff

Executive Chef:

He is the head of the kitchen department. It is overall responsibility is to give certain training to the kitchen staff; plans the menu and coordinate with F&B management in fixing their prices; device the duty to each individual evaluating the performance of the staff; develop the standard recipes, control the quality, quantity and the cost of the food; attends food and beverage meeting. All the requirements of each section are requested by the executive chef for approval.

Sous Chef 

He works under the executive chef. He assists the executive chef in his work. Sometimes he also prepares the food in the rush hour. He degut's the authority of Executive chef in the absence of him.

Chef De Partie

The term partie in French, part or part of a section, kitchen department in each and every large hotel is divided into various parts or sections headed by the CDP- the supervisor of the kitchen. He is responsible for assisting the cooks all rounds. He helps them when they are busy with preparing so many foods at a time. He should have a through knowledge of all types of food & the preparation.

Demi Chef De Partie

His overall responsibilities similar to chef de partie but he works under him. He is the assistant supervisor of the kitchen. He also assists all the section of the kitchen.

Commis-I 

It is the designation of a cook which is normally called head cook.

Commis-II

He is also called a cook in the kitchen. He is responsible for preparing dishes.

Commis-III

He is the assistant cook and assists the main cook in his work. Sometimes, he also prepares the dishes.

Apprentice:

He is the person who works as a trainee. He might be for a certain period time from and institution or from the hotel itself.

Chef's (cook) Uniform:

Coat        White, Cotton

Trouser    Black& White (check), Cotton

Apron      White, Cotton

Scarf        White, Cotton

Shoes       Black, leather

Cap          White, Paper

Socks       Black, Cotton

Duster      Any Color Cotton