Kitchens
A kitchen is a place for the storage and preparation of food for consumption. In some hotels, there may be a variety of kitchens
catering to different needs from breakfast, luncheon and dinner to events such as gala dinners and conferences. The number of
guests being catered for varies depending on the size of the dining facilities and kitchen, the number of staff employed and the
equipment being used. The purpose of a kitchen is to produce the right quality of food of the highest standard for required number
of people, materials.
Restaurants
A restaurant is a retail establishment that serves prepared food to customers. Food is generally for eating on the premises, although ‘restaurant’ can also
describe take-out establishments and food delivery services. The term covers many types of venue and a diversity of styles of cuisine and service. Restaurants
can range from modest lunching or dining places catering to people working nearby, with simple food served in simple settings at low prices, to expensive
establishments serving refined food and wines in a formal setting.
Banqueting and catering (internal and external)
A banquet, event or function can be described as the service of food and drink at a specific time and place, to a given number of guests at a known price.
Banquet is a term used to describe a large formal occasion. Some examples of hospitality functions include:
Business functions: Conferences, working breakfasts, luncheons and dinners, meetings
Social functions: Gala dinners, anniversaries, weddings
Stewarding Department
The correct cleaning, drying and storage of all equipment used in the preparation and cooking of food is critical to prevent the spread of bacteria and cross-
contamination.
Responsibilities of the Chief Steward are:
- Cleanliness of back-of-house - Inventory of chemical stock
- Washing of pots and pans and other kitchen equipments - Maintenance of dishwashing machines
- Cleanliness of glassware, china and cutlery - Pest control, where necessary
FOOD AND BEVERAGE PERSONNEL/STAFF
Restaurant Manager
A Restaurant Manager can also be referred to as the maitre d' (short for maitre d'hotel which literally means "master of the hall"). In a suitably staffed
restaurant or hotel this person is in charge of assigning customers to tables in the establishment, and dividing the dining area into areas of responsibility for the
various waiting staff on duty. He or she may also be the person who receives and records advance reservations for dining, as well as dealing with any customer
complaint and making sure all servers are completing their tasks in an efficient manner.
Assistant Restaurant Manager
An Assistant Restaurant Manager will assist the Restaurant Manager in the organisation and running of the restaurant. They will assume full responsibility when
the Restaurant Manager is unavailable, on leave or absent. Their duties will include daily operations and staffing and will also extend to:
- Responsibilities to the guests - Responsibilities for staff training
- Responsibilities to the employer - Helping and assisting the Restaurant Manager w/ interviewing and
- Responsibilities for health and safety selecting new staff
Station Head Waiter/Section Supervisor
This person is responsible for a team of staff serving a set number of tables in the restaurant or function; this is known as a station.
Station Waiter
In larger hotels this position is sometimes called a chef de rang. This employee will work
under the direction of the Station Head Waiter and serve guests.
Waiter/Waitress
This employee will work under the direction of the Station Waiter and is usually an apprentice or a person who is just beginning to learn the skills of serving
guests.
Kitchen organisation – key figures:
Executive Chef
To become a Head Chef or an Executive Chef takes many years of hard work with long hours standing on your feet, working unsociable hours at any time of the
day or night. It takes years to learn the skills and knowledge necessary to become proficient in different cooking methods and styles.
Head Chef (le chef de cuisine)
In large establishments the duties of the Executive Chef, Head Chef or person in charge are mainly administrative; only in small establishments would it be
necessary for the Head Chef to be engaged in handling the food. The functions of the Head Chef are to:
- Organise the kitchen - Advise on purchases of equipment
- Compile the menus - Be responsible, in many cases, either wholly or partially, for the stores, still
- Order the food room and the washing up of silver crockery etc.
- Show the required profit - Be responsible for guest satisfaction
- Engage the staff - Ensure food quality and consistency
- Supervise the kitchen (particularly during service hours)
Second Chef (le sous-chef)
The Second Chef/sous chef relieves the Head Chef when they are off duty and is the Chef’s 'right hand'.
Chef de Partie
The Chefs de Partie are each in charge of a section of the work in the kitchen, such as
sauces and soups, fish, vegetables, larder or meat. This is the job of the specialist. The Chefs de Partie organise their own sections, delegate the work to
assistants and are in fact the 'backbone' of the kitchen.
Pastry Chef (le patissier)
All the sweets and pastries are made by the Pastry Chefs, as well as items required by other parties, such as vol-au-vents, bouchees, noodles etc., and also the
coverings for meat and poultry dishes when pastry is required.
Assistant Cooks (les commis chefs)
The Chefs de Partie are assisted by commis or assistants, the number varying with the amount of work done by the partie, e.g. the vegetable partie is larger
than the fish partie due to the quantity of work to be prepared, so there are more assistants in that partie. The Assistant Cook is usually capable of taking over a
great deal of responsibility, and in some cases will take charge of the partie when the Chef is off duty.
Apprentice (l’apprenti)
The apprentice is learning the trade and rotates among the parties to gain knowledge of all the sections in the kitchen.
