You are on page 1of 12

HOTEL KITCHEN

SECTIONS &
PLANNING
The Hotel kitchen is the heart of the food service
operation Food both raw and cooked are stored,
prepared and plated for service It is designed
accordingly and also depends upon the menu and
task to be performed

HOTEL KITCHEN LAYOUT


Sub sections of hotel kitchen in every department
are called work stations The success of the operation
to a great extent lies on the planning and the layout.
Work Motion study. Time Motion study and
different aspects of management has to be taken
into consideration for better productivity
Main Sections

Sub Sections 1

Hot-foods section

Sauce /Grill/Fry se

Roast section
Fish section
Soup station

Vegetable section

Hors doeuvre se

Salad preparation
Juice pantry

Sandwich station
Cold kitchen / Garde Manger/ Larder

Showpiece prepa

Bakery & Confectionery section

Mixing station

Dough holding an

Dough rolling sec

Baking and coolin

Dessert preparat

Plating desserts s
Bulk cooking

Dry heat cooking


Banquet section

Holding and Pick


Grill station
Fry station

Room Service kitchen

Hot Range sectio

Receiving Section

Weighing and che

Wash Up (Pot/Plate)

Plate house & Pot

Stores

Dry, Refrigerator

BASIC HOTEL KITCHEN LAYOUT


A SAMPLE
PREPARATION AREA SECTION
OF HOTEL KITCHEN -THE MAIN
KITCHEN :

This section of hotel kitchen area is the main hub of


the hotel and the area where the foods are finished
and garnished and served to the guest This area is
the main production unit and has many sections or
departments as demanded by the menu and the size
of the operation. Foods of different cuisines are
prepared here. For the better functioning of the main
kitchen, it is sometimes divided into sub sections as
mentioned before If a food service outlet is at a
distance from the main kitchen the kitchen adjacent
to this F&B outlet, away from the main kitchen is
called a satellite kitchen Generally a Sous Chef is
controls the operation of the satellite kitchen, but is
responsible to the Executive Chef, who is generally
stationed near the main kitchen. The roof top
restaurant or the Pool Side Cafes are the common
outlets with an adjacent satellite kitchen, which aims
to serve the guests quicker and more efficiently, due
to the proximity to the kitchen The waiter does not
have to spend a lot of time for bringing in the food
from the mam kitchen, thus food can be served
quicker and at the desirable state to the guest
During the planning of the hotel, this has to be kept

into consideration, because everything revolves


round the guest comfort.

The kitchen operation is only successful when the


entire job is divided into smaller units With a division
of manpower, greater productivity can be
ascertained with a limited number of individuals. It
has to be well understood that the bottom line for all
organization is profit, which can be increased either
by increasing the sales price or decreasing the
overheads, keeping other factors constant In a
competitive scenario increasing price may affect the
total sales, thus all organizations are very careful in
the efficient use of their manpower. To achieve the
ultimate productivity, the kitchen is divided into
different sections All these sections have their own
function and job allocation is done according to the

hierarchy of the section All hotels do not have the


same divisions and the similar staffing The entire
scenario changes according to the need and volume
of business Few of the sections are mentioned below.
These sections are very common in the elite cruise
liners of today

SAUCE SECTION OF HOTEL


KITCHEN :
The sauce section is responsible for providing all
meat, poultry and game dishes with the exception of
those that are roasted or grilled. All the meat dishes
are cooked and garnished here

ROAST SECTION OF HOTEL


KITCHEN :
The roast section is responsible for providing all
roast dishes of meat, poultry and game It is
responsible for all grilled dishes of meat, chicken and
fish, and this duty is often delegated to the grill
cook. The section is also responsible for the

preparation of a number of dishes and the deep


frying of the food items

FISH SECTION OF HOTEL


KITCHEN :
This section is responsible for the provision of all fish
dishes with the exception of those that are plain,
grilled or deep fried The cleaning, scaling, filleting,
crumbling is done by the fishmonger

GARDE MANGER / LARDER /


COLD KITCHEN :
The word larder has in professional kitchens a much
wider significance it is generally referred as the cold
kitchen or the cold section where mise en- place is
done All cold savoury items in the menu are
prepared here. The larder is not simply a place
where food is stored but a place where the raw
materials for cooking are prepared and dressed In
large establishments, the work is further divided into
sections With the butchery being considered more as
a separate entity, presently this section is hardly

controlled by the Larder Chef The Butcher Chef or


Head Butcher works in close liaison with all the
sections, especially with the Roast Cook. Grill Cook.
Curry Cook and the Larder Chef to provide the meat
to them right on time.
1) Hors doeuvre & Salad section section : Section of
the cold kitchen where salads, cold sauces and preplated cold starters are prepared

PANTRY SECTION OF HOTEL


KITCHEN:
All juices and sandwiches are prepared and served
from here This section is also considered as the
service counter of the entire section This section is
generally in the main kitchen and away from the
cold room as because hot sandwiches like toasted
and grilled options are also served from here
Butcher Shop / Butchery : Air conditioned pre
preparation room for boning, paring and cutting,
where meats are cut according to specifications are
prepared and portioned and sent to the main kitchen

SOUP SECTION OF HOTEL


KITCHEN :
It is the responsibility of this section to prepare all
varieties of soups All basic stocks are also prepared
here The cold soups are prepared and passed to the
larder for service.

COMMISERIE SECTION OF
HOTEL KITCHEN:
Basically it is the mise-en-place zone of vegetables
Various quantities of vegetables are peeled, cleaned
and trimmed, refreshed and placed into the
refrigerator by semi-skilled workers Mise-en-place is
carried out according to menu requirements and
supplied to the respective section of the kitchen

VEGETABLE SECTION OF
HOTEL KITCHEN :
An entremets course in France was the responsibility
of the vegetables, who skillfully prepared and
cooked vegetables, which could be served as a

separate course Vegetable garnishes are prepared


here and given to other sections Italian pastas but
not noodles are also prepared in this section Items
like spaghetti, macaroni and rice may be sent to
other sections for garnishes

INDIAN SECTION OF HOTEL


KITCHEN :
This section is responsible for the preparation of all
Indian dishes. The work is subdivided into
subsections
such as: Hot Range : Vegetables, (bhajee. curries),
rice, pulao. biryani, meat, Fish, etc are prepared here
The banquet dishes can be prepared here too.

TANDOOR SECTION OF HOTEL


KITCHEN :
Tandoori breads (bread, chappaties, puries,
bhaturas, etc.), tandoor (seekh kababs, tandoor
chicken, boti kababs) are prepared here.

HALWAI SECTION OF HOTEL


KITCHEN :
Indian sweets (jalebis. rasgullas. rabri. etc.) of all
variety are prepared here

PASTRY SECTION OF HOTEL


KITCHEN:
The work of this section is normally separated from
the main kitchen and is self-contained. The function
of this section is to prepare hot and cold sweets, and
pastries for tea-time and other occasions The
department needs
workers with skill, imagination and experience. The
department has two sub divisions:

CONFECTIONERY SECTION OF
HOTEL KITCHEN :
The art of pastry includes work like coloured sugars
to make flower baskets and similar decorative centre

pieces, work with fondant and icing sugar, gum


pastes, fashioning of praline into decorative objects

BAKERY SECTION OF HOTEL


KITCHEN :
This section deals with all the baking and hot
preparations It produces the sponge for the cakes
and also prepares pastes like short and puff pastry,
which are later assembled in Patisserie