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TOPIC 1. THE KITCHEN LOCATION. CONDITIONS THAT A KITCHEN MUST MEET. COOK
DEPARTMENT. FUNCTIONS AND MISSIONS OF THE SAME. EQUIPMENT. DISTRIBUTION
OF WORK IN THE KITCHEN

1st CONCEPT AND DESCRIPTION OF THE KITCHEN AREA.

2nd REQUIREMENTS THAT A KITCHEN MUST MEET.

3rd DEPARTMENTS INTO WHICH A KITCHEN IS DIVIDED.

3.1. FUNCTIONS AND MISSIONS OF THE SAME

4th EQUIPMENT

5º DISTRIBUTION OF WORK IN THE KITCHEN

5.1. ORGANIZATION IN THE KITCHEN

5.2. KITCHEN STAFF. CATEGORIES

5.3. FUNCTIONS AND RESPONSIBILITIES

5.4. WORK ORDER AND COMMUNICATION CHANNELS IN THE DEPARTMENT

5.5. COMMUNICATION CHANNELS IN THE DEPARTMENT

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1st CONCEPT AND DESCRIPTION OF THE KITCHEN AREA.

We can define the kitchen and its annexes as the set of areas or premises necessary to transform food
and turn it into elaborate dishes. When we talk about industrial kitchen, we should not only think about
the hot area where the food is prepared or cooked, but all the attached premises with their equipment
should be considered as a kitchen or cooking area, regardless of whether they are joined or separated,
these rooms They are among others the pastry shop, the vegetable room, the cold room, the plonge,
etc. The kitchen department is surely the most complex due to the diversity of preparations that are
developed in it, a diversity that means that these preparations are prepared in areas independent of each
other, but which are part of a group that we call the kitchen area.
2nd REQUIREMENTS THAT A KITCHEN MUST MEET.
Requirements that a kitchen must meet.
Possibility of expansion : Many companies design their kitchens with larger dimensions than they really
need, so that if an expansion is needed (increase in daily services) it entails less disruption than changing
premises.
Amplitude : The dimensions of the kitchen must be appropriate for the services they have to provide. As
a standard measurement, the measurement of the dining room is usually taken, with the kitchen being ¾
of it and never less than half.
Natural clarity and correct artificial light : Good visibility is necessary for the proper development of
kitchen work. Natural light is ideal, because it does not transform the color of the food, which is why it is
advisable to have large windows. The electric light, for its part, will consist of spotlights installed directly in
the work areas, in sufficient quantity and power.
Ventilation : A kitchen at full capacity generates a large amount of gases and vapors and therefore has
the need to renew the stale atmosphere. The placement of exit windows located at the height of the
angle formed by the wall and ceiling causes the escape of hot gases that tend to accumulate in that area,
we will also have others located at a low level, which will allow the entry of cold air, the highest ones will
be located near the kitchen and the lowest ones far away, and this is done because if it enters cold air
and is close to the kitchen, this air can cool the preparations. Gas outlet : If the establishment does not
have sufficient gas outlets naturally, it is necessary to install mechanical means to renew the atmosphere.
The most common system is the installation of extractor hoods that suck in smoke and odors and renew
the air. air.
Running water : In a kitchen, a large amount of water is consumed, for cleaning or cooking, and this
requires installing large sinks of hot and cold water, wide sinks that prevent possible obstruction due to
the accumulation of waste, and protective grilles to prevent obstruction. of the sinks.
Water supply : The establishment must have an abundant drinking water service, with appropriate
facilities for its storage and distribution (if necessary). The water supply will come from the public supply
network or other supplies such as wells, fountains or springs, as long as they meet the legal requirements.
If there is no continuous supply of drinking water, adequate facilities (reservoirs, tanks, etc.) will be
available for water storage. They will be manufactured with unalterable, waterproof, non-corrosive or
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toxic materials, so that they cannot transmit odors, flavors or toxic substances to the water. These tanks
and their pipes will be designed in such a way that they cannot be contaminated by animals, dust, rain,
etc. The facilities will be reviewed periodically.
Simple lines in the design of the kitchen : The columns, bends and walls prevent the easy movement of
containers and people through the kitchen space. An ideal kitchen should be made up of open-plan
rooms that can later be divided by means of glass partitions.
Appropriate materials : The construction materials will be the most suitable for covering walls, floors and
ceilings. Unalterable and easy-to-clean materials will be used on the walls. White is ideal for the feeling of
cleanliness it gives. For floors we must look for non-slip materials and more specifically in the kitchen
where spilled liquids are frequent, they must have a slight inclination that allows drainage to the drains.
Adequate temperature : When there is an inadequate temperature in a room, it is generally due to
several factors.
■ Bad location of the kitchen, generally located very far from the outside. A kitchen that receives
direct heat from the sun, apart from the heat sources themselves such as stoves, grills, fryers, etc.
When these problems occur, the solution is to provide these kitchens with air conditioning, which
cools the hot kitchen and maintains a stable temperature in the cold kitchen, chambers,
commissary, etc.
■ Logical location of kitchen facilities: The location of a kitchen must be in close relationship with
the places where the cooked food is to be served. Communication will be easy and close, to
avoid slow service and cooling of dishes. Forklifts will be installed as a means of support to
access areas of different levels. The kitchen will have easy access for the arrival of merchandise,
the exit of garbage and the transit of personnel.
Waste treatment :
Accumulation of waste: In the vicinity of food processing areas, we must have garbage cans. Solid waste
will be deposited in garbage bags that will be periodically removed from the kitchen and stored in
containers exclusively for this garbage. At the end of the service, the kitchen area will be free of rubbish
and the rubbish bins or containers should never be filled to overflowing.
Containers : The buckets and containers in the handling areas will be easy to clean and disinfect. They will
have the appropriate size and capacity for waste collection, the lids will not be manually opened. They
will only be removed from the premises for cleaning and disinfection. The containers used by the
municipal garbage service must have lids and be made of materials resistant to continuous cleaning and
disinfection, and may also be specifically identified on the outside.
Waste evacuation and storage : Garbage is an important source of pollution, since it is composed of
organic matter (very favorable for bacterial growth , very attractive to insects and rodents). In large
establishments there are usually separate premises for the storage of this waste and these premises are
well ventilated or even refrigerated, in addition to being separated from the food handling areas. We will
never place a garbage container at the entrance of the establishment, nor near the area of entry of raw
materials, or exit of finished products. Liquid waste will be evacuated through the sewers. Garbage may
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be separated according to the type of waste and will be deposited in different or specific containers.
3. DEPARTMENTS INTO WHICH A KITCHEN IS DIVIDED. FUNCTIONS AND MISSIONS OF THE SAME
· Zones into which a kitchen space is divided.

The diversity of jobs carried out in a kitchen makes it necessary to divide it into small departments with
independent jobs and specialized personnel, all depending on the Head Chef.

• The hot kitchen : It is responsible for transforming raw foods through heat. It is the largest
department and the one with the largest number of workers, it also usually has the largest number of
fixed facilities. Its ideal location is the center of the kitchen, with the rest of the departments located in the
side areas, maintaining direct contact with almost all of them. You will have direct contact with the dining
room. The hot kitchen is divided into two items, SALSERO AND ENTREMETIER. Although if the
establishment has a large volume of work, these can be subdivided into other items such as grill, potajera
or fishmonger. Among the fixed installations that we are going to find in this item are smoke extractors,
air conditioning machines, batteries, stoves, kettles, electric frying pans, salamanders, etc.

• Cold room : The mission of this item is to preserve perishable foods, clean and ration raw goods
and distribute them, finish cooked dishes, prepare certain dishes, garnishes and cold sauces. It is an
important department because it manages the articles, preserves them and makes the most of them. It
needs to have a refrigerated temperature. The facilities it has are large sinks with hot and cold water,
central and wall tables, pits, chopping machines, scales, etc.
The cold room will be located next to the hot kitchen, but isolated by glass partitions and will also have
direct communication with suppliers and cold rooms. The cold room must have separate areas for meat,
fish and vegetables.

• Pastry : It produces sweet and savory pastry products. It is an important department as it is

responsible for part of the menu in addition to supporting the kitchen in certain preparations. The pastry
must be divided into two parts, the hot part and the cold part. , the hot part has floor ovens, stoves,
stoves, auxiliary tables, sinks, mixer, refiner, laminator, sides and all types of pastry utensils, the cold part
will have refrigerated cabinets, ice cream makers, sorbets, freezers, etc It will be located in direct
connection with the kitchen and in some cases even with the dining room.
Auxiliary units:

• Reception of goods : It is that area enabled for suppliers to unload their goods. These accesses
will allow the entry of forklifts without problem and should have scales for weighing the goods.
• Plonge : It is the department that is dedicated to cleaning the kitchenware (kettles, pots, etc.), it
must have communication with the hot kitchen but will have its own work area, it will be equipped with
large deep and resistant sinks, stainless steel, support tables and shelves to store clean material.
• Vegetable room : It is a small warehouse whose size depends on the frequency with which the
products are purchased, if the purchase is made daily, the premises will be smaller, otherwise it is
necessary to install cold rooms at 6º C, and In the case of establishments with a lot of movement, they
will also have specific material for washing fruits and vegetables, so we can find large batteries, potato
peelers, universal machines, lettuce washing machines and centrifuges. The vegetable room will be away
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from the kitchen, but in communication with it and with the suppliers' entrance.

• Commissary : It is that area enabled for the storage and conservation of non-perishable goods,
the kitchen and other departments remove products from the commissary through a voucher system,
there is a person in charge of this department (commissary manager), who will review the entry of gender
and their weights and will control the rotation of the products. The lighting of the commissary will be
adequate and the entry of sunlight must be avoided, it must have a good ventilation system or if not
controlled temperature at 15º C, it may have refrigerated cabinets for the storage of those products that
require refrigeration such as dairy products. , semi-preserved, etc. In important establishments it may
have a wine cellar attached.

• Dish sinks : Also known as the office, it is the department in charge of scrubbing, drying and
storing all glass, china, stainless steel, etc., food service material. It must be well designed to facilitate
work and avoid breakage, its machinery is very specific, it will have a dishwasher for glassware, cutlery,
large water basins, support tables and shelves.

• Changing room : Area where after the work day, the staff changes their specific work clothes and
puts on street clothes. It will be located in a ventilated and cool place. It is also convenient that it has
showers to promote personal hygiene and not go out. with odors and sweat acquired during the work
process. As material, you will have individual lockers and benches.
• Staff canteen : The kitchen staff will enter first thing in the morning and leave mid-afternoon,
which is why it is essential to have a staff canteen, the purpose of which is for the kitchen brigade to
regain strength for the upcoming service and at the same time. time to prevent staff from being absent
from the facilities to go to eat.
• Other dependencies : Depending on the availability of space, there may or may not be other
dependencies, one of them is the Chief's office, which will be located in an area from which the work of
the brigade can be controlled, in that office the Chief carries out other more bureaucratic responsibilities
such as control of orders, orders to suppliers, composition of minutes, budgets, etc.

4. EQUIPMENT AND/OR MACHINERY COMMONLY USED IN THE KITCHEN AREA

The importance of productivity at work requires special attention to the equipment and machinery
installed in the kitchen.

4.1 . ELECTRONIC EQUIPMENT

In all departments of the establishment they must have conduits, security panels with automatic control
to guarantee the electrical installation. The distribution has to be by sectors, depending on the furniture,
with insulation and ground connections. There must be emergency lighting with bright and easily visible
signaling of evacuation routes.

4.2 . FLOOR, WALL AND CEILING EQUIPMENT

The floor, wall and ceiling installations of a kitchen have some common characteristics, which can be
summarized:

1. The material will be easy to clean (anti-porous and absorbent) to avoid the accumulation of
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grease and dirt.

2. It must be resistant to the aggressive wear of detergents.

3. It will present acoustic protection.

4. It will be fireproof and temperature resistant.

5. It must be non-slip.

6. The floors do not have to have unevenness or grade, only with a minimum slope towards the
drains – 2%.
7. The height of the ceilings will be 2.4 to 4.2 meters.

All this will be modified to adapt to the hygiene-sanitary and safety laws according to current regulations.

4.3 . EQUIPMENT AND MACHINERY FOR COLD PREPARATIONS:

The number of equipment and machinery for cold preparations depends on the demand and supply of
the establishment. Let's list the basic facilities and equipment:

Cold generators:
Cold generators are essential machinery for preserving goods that are spoiled and those that are
processed for use in later days.

Cold chambers
The cold rooms are of different sizes and are located in both the storage areas and the kitchen. Currently,
cold storage rooms are made with insulating panels that allow different compositions. They must be
equipped with shelves to arrange the goods on them and, in some cases, they have guides for
"gastronorm" containers. The chambers located in the kitchen and in the preparation area are
refrigerated cabinets that, in some cases, also serve as work tables. . Cold rooms must be equipped with
a thermometer and interior humidity indicator. The temperature of the chambers will depend on the
products to be preserved.
Freezers
They are chambers intended for the medium or long-term conservation of products, for which they must
have a temperature of –18° C, and a humidity of 50%. There are freezers with rapid freezing cells to
freeze products. Regular freezers should only be used for preservation, not for freezing.
At temperature beater
Blast chillers are refrigerators that quickly lower the temperature of food that has just been cooked. Blast
chillers work like convection ovens but in reverse, a fan circulates the cold throughout the chamber, a
probe collects the temperature inside the product. The process is completed when the product goes
from a temperature of 65 to 10° C, in less than two hours; Once this temperature is reached, an alarm
sounds and it switches to the conservation function. There are some models that also carry out rapid
freezing with a system that avoids the so-called igloo effect, which is when the frost that forms on the
outside of the product prevents the passage of cold to the interior. This should drop from 65º to -18º C
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in less than four hours.

Auxiliary machinery Kitchen robot
Kitchen robots encompass a series of machinery that facilitate many tasks in the kitchen. We will study the
following:
Cutters
Cutters are robots made up of a bucket with blades and a series of accessories that allow cutting
vegetables, grating bread, cheese or ice, and achieving fine farces and emulsions. Some even work in a
vacuum, preventing the oxidation of the shams and improving their hygienic safety.
Thermomix
Mixers equipped with a grinding glass capable of exceeding temperatures of 100 0
C are known as
thermomix, which makes it possible to cook and achieve a much finer emulsion of sauces. Avoid having
to pass or sift many sauces and other preparations. When preparing terrines, we avoid cooking in a bain-
marie.
American glass
It is a glass crusher with which a very fine grind is achieved, just like in thermomixes, although without
being able to generate temperature.
Arm mixer
It is a mixer or shredder in which the blades are mounted on a mechanical arm that is inserted into any
container to grind there. It has a control to regulate the working speed of the blades, in some of them
the arm with the Blades can be replaced by mixing rods.
Kneader mixer
Although its main use is in pastry, it has accessories for chopping meat, making sausages and even
grinding coffee or cereals. It is used to emulsify sauces, emulsify farces and make doughs.
Meat mincer
It is made up of a cylinder with an endless screw that leads to blades in the shape of blades and a grid
with holes of different diameters, depending on the thickness we want to give to the minced meat. We
have to use meats devoid of nerves and bones. Care must be taken not to introduce objects that could
obstruct the worm screw mechanism. We must disassemble and clean the machine after use.
Cold meat carver
As its name indicates, it is used to carve cold cuts and sausages. Fruits and vegetables can also be cut.
The carver is made up of a rotating disc-shaped blade, a sliding tray where the products to be cut are
placed, and a movable piece that regulates the thickness of the cut. It should always be cleaned after
each use and special care must be taken to avoid accidents.
Vacuum sealer
It is used to package products in airtight bags, extracting the air and creating a vacuum, or replacing it
with a gas or a mixture of gases. Vacuum packaging machines have controls to select the degree of
vacuum, a maximum 99%, the heat-sealing time of the bags, and the entry of gases in those that have
this device.
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Work tables
The work tables are surfaces on which we carry out pre-preparation work and cold processing. They can
be placed on the wall or directly on the floor and have drawers and shelves to place batteries and tools.
The manufacturing material is stainless steel, it has a backrest on the back for easy cleaning. They come
in different sizes depending on the kitchen space.
Block
It is a small cutting table to cut, saw and split bones or pieces that need to be hit. The upper part can be
removed for cleaning.
Batteries
The sinks are frequently troughs for washing and cleaning vegetables and fish, although there are also
shallow troughs equipped with a grid and cutting surfaces, for cleaning fish. The basins must have hot
and cold water. There will also be batteries in the battery and dish washing areas.
Washbasin
The sinks will be in the different rooms of the kitchen, they will be operated by means of a pedal, lever or
photoelectric cell, but never manually; There will also be a paper dispenser nearby for drying your hands.
We must use it whenever we get our hands dirty Scale
It can be manual or electronic and is intended to weigh all types of items.
Depending on the model, it can weigh from 5 grams to 20 kilograms. They are usually made of stainless
steel. ice crusher
Electric machine that, through a system of blades, allows you to crush ice or any other frozen product
such as slushies.
Nurseries To keep the seafood alive until it is time to be consumed, they are made of glass.

3.4 EQUIPMENT AND MACHINERY FOR HOT PREPARATIONS:

This is the area where the facilities are located to transform raw goods into cooked ones for service.
Heat generators
Heat generators are machinery designed to release heat energy for cooking or keeping food warm.

Kitchens
Kitchens are very complete and versatile elements made up, in most cases, of different heat generators,
such as irons and grills, fryers, double boilers and stoves. Kitchens can:
1. Murals: When they are attached to the wall.

2. Centrals: Built in a rectangular or square shape, with individually or pass-through ovens.

3. Integral: They are made up of a single body to which other bodies can be added such as
fryers, bain-marie.
The most characteristic element of the kitchen is the stove, which can be gas or electric.
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Ovens
There is a wide range of oven types with features and characteristics that make them very different from
each other. We distinguish the following:
Classic oven. They are ovens in which heat is transmitted anarchically throughout the interior. It
requires continuous monitoring of the product we are cooking and requires prior heating of the oven.
They can be gas or electric.
Pizza oven. They are made of refractory material inside. They can work with
Firewood or with electricity, these consist of an ignition switch, temperature regulator and draft.
Vault oven. It is based on the old Moorish adobe ovens to bake bread. This type of oven is widely
used in grills specializing in lamb and suckling pigs. The oldest ones, of which many still exist, are fed with
holm oak firewood. The modern ones have a rotating platform to facilitate work, and can also be fired by
wood, gas and diesel.
Convection oven. These ovens have a system that circulates hot air inside. In this way the heat is
distributed so that the food is cooked evenly everywhere. Cooking can also be 30% faster than in a classic
oven and cooking temperatures can be lower, and you can also have exact control of times and
temperatures, both in the oven and inside the product through of a probe. This type of oven also allows
you to cook different types of foods without mixing flavors. They are equipped with a series of guides for
plates and "gastronorm" containers, which allows increasing production capacity compared to a normal
oven, and can even be loaded with carts. They can be electric or gas.
Steam convection oven. Added to the characteristics of a normal convection oven is the possibility
of cooking with steam, cooking under vacuum, and regenerating preparations without drying out. It is
very important to know how to handle these ovens to obtain the maximum performance from them.
Kettles
They are round or rectangular vats with a large capacity for cooking preparations in large quantities that
would require several stoves and containers to match their capacity. They are widely used in communities
and establishments with a large production for making all types of stews. They can be fixed or tilting,
direct heat through direct fire or resistance, oil bath, and for conventional or pressure cooking.
Folding frying pan
The folding frying pan is made up of a tilting bucket that allows it to be emptied, it is rectangular in shape
and much shallower than the kettles, which allows it for other applications such as making fried foods and
rice, in addition to the same functions as conventional kettles, although with less capacity.
Steamers
They are pressure steam ovens. Steam under pressure and in the absence of air has a heat transmission
power of 2 to 3 times greater than that of boiling water, reducing cooking times by up to 60% and saving
energy by more than 40%. , allow food to be defrosted and are equipped with guides for "gastronorm"
containers.
Grills and plates
They are elements that can be integrated into kitchens, or function as independent modules.
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Planks . The griddles have a flat cooking surface, which due to the thickness of the plate
distributes the heat evenly. It is used for contact roasting all types of pieces that are not excessively thick.
The independent or integrated modules in modular kitchens are called "fry tops", they also have side
channels for the evacuation of fats and juices, and splash panels. They generally run on gas, although
there are also electric ones.
Grills. They have a contact surface that is ridged or formed by a grid of bars parallel to each other.
The first can be gas or electric, but the second, the true grills, are made of charcoal or volcanic stones
heated by gas and electric resistance. The charcoal ones have the disadvantage of how uncomfortable it
is to have to light the grill well in advance and you have to be careful not to cause flames. On the
contrary, they give the cooked a special flavor and aroma. The grills allow you to cook somewhat larger
pieces and give an attractive striped appearance to the preparations.
Salamanders
These are devices that generate intense heat from above, so that we can brown or grill them in a short
period of time. They can be fixed, where we can regulate the height by placing the grate closer or further
away from the heat source, placing it on the guides that are at different heights; or tilting salamanders,
where we can raise or lower the resistances. The fixed ones are electric or gas. tilters only electric. In
addition to glazing and gratin, they are used so that the dishes, once assembled, come out perfectly hot
to the dining room.
Fryers
The fryers consist of a bucket that contains the oil, a basket to contain the fried foods and resistances,
which can be electric or with burners located in tubes inside the bucket.
Microwave
The microwave oven bases its operation on the radiation of a series of waves that heat the food inside. It
is not particularly ideal for cooking, but it is ideal for regenerating, quickly heating and defrosting. It has
the peculiarity that we cannot introduce metal elements or eggs into it, and in the case of regenerating
vacuum-packaged products we must first puncture the bag to prevent it from bursting.
Water bath
The bain-marie consists of a container tank with water intake and outlet and a heat source, electric or
gas, that heats the water in the tank. Sauces, creams and other preparations are introduced into it to
keep them at serving temperature. It can also be used for sous vide cooking and for regenerating sous
vide preparations; For this we must have a water bath with a thermostat. hot table
The hot table, in addition to being the meeting point between the kitchen and the dining room service, is
used to keep the dishes (dishes) warm, so that when plating, whether in the living room or in the kitchen,
the food stays hot. It is not to keep the preparations warm, since it does not have an adequate
temperature and would also dry out the preparation.
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Hotplate
Like the hot table, it is used to heat the plates that we are going to use to plate the food. They have the
advantage that since they have wheels they can move. In addition, the plates are picked up from above
and it is not necessary to bend down for them as with the hot table, which makes the work less difficult.
Extractor hoods
They are not heat generators but they are the essential complement to most of them. They are placed on
those heat generators that generate smoke, odors or vapors. They must be equipped with a grille and a
motor that facilitates the extraction of gases to the outside. The hoods located above the kitchens must
be at a height of 1.90 m from the floor and protrude 20 cm on each side with respect to the kitchen
Office machinery
In this place you will find all the material for cleaning the kitchen and dining room. Dishwashing
machines. Shelves and bars for placing material. Garbage compactor. Garbage cold room
These may be refrigerated warehouses where the containers are kept or cold chambers where the
garbage cans are stored. Their purpose is to maintain waste at a temperature that prevents its
decomposition with the resulting bad odors.

5. DISTRIBUTION OF WORK IN THE KITCHEN

5.1. ORGANIZATION IN THE KITCHEN

The organization in the kitchen has undergone great changes in recent years: The study of.
Increase in costs, new restaurant concepts, evolution in demand, etc. They have led to kitchen work being
organized with greater rationalization and, above all, an increase in productivity.
Currently we can find three work organization systems, which can be summarized as:
o TRADITIONAL ORGANIZATION: BRIGADES.
The activity is carried out in a concentration of tasks by “games”, starting in all of them the “mise
en place”, so that all of them have to be perfectly coordinated to prepare the dishes or plate them during
the service.

1. REDUCED BRIGADE :
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2. MEDIUM BRIGADE:

Chef
Cold room Entremetie r salsero

3. LARGE BRIGADE:

Chef

Second
Cold room Entremetie r salsero

SPANISH LEGAL DIVISIONAL AND FUNCTIONAL ORGANIZATION CHART

TASK-BASED ORGANIZATION:
It consists of the separation of functions, so that some tasks do not interfere with others. The
working day is distributed into more productive periods but requires standardization of the offer.
The system requires a prior planning study and physical separation of functions. He
The result is a very strong prior preparation to be able to increase activity during the service.
MISSION OF EACH GAME:
1. COLD ROOM
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■ Cutting, cleaning and rationing of raw meat and fish

■ Prepare fish and meat garnishes,
■ sausage products; Galantines, pâtés, etc.;
■ Preparation of cold dishes, their garnishes and sauces; salads, salads and cold hors d'oeuvres.
■ Set up buffets and take care of the conservation of raw and some cooked goods.
2. Entremetier : Prepare stews, creams, veloutés, consommés and soups; dishes and side dishes of
cooked vegetables, rice, pasta, and eggs. Hot and fried hors d'oeuvres. In large kitchens it can be
subdivided into potaje
3. Salsero: Prepares meat dishes (sautéed, grilled, braised, stewed, etc.), meat and meat sauces, and
their garnishes; special dishes with meat, such as paella; It is considered the most important game and
almost always carries the title of “second”.
4. Fishmonger: It is usually associated with the salsero game in small kitchens. It makes Fumets,
cooking seafood, fish dishes, its own sauces and garnishes.
5. Pastry Chef: Prepares pastry, pastry and confectionery desserts; pastries and sweets for breakfast
and snacks; Prepares flour doughs for the kitchen (empanadas, quiches, puff pastries, etc.) Collaborates
with the kitchen in the preparation of some dishes and supplies it with its needs for pastry preparations
(tartlets, sandwiches, etc.)

ORGANIZATION BASED ON SERVICE (CATERING, SELF-SERVICE, ETC.)

In this case, a complete and continuous preparation of the different preparations is carried out, the work
of which is not linked to the service. For this there is a production kitchen that is more or less
differentiated or independent from the service kitchen.
The system requires an exhaustive study of the conservation and presentation of the dishes, leaving the
completion of the service reduced to a minimum with: regeneration, frying, grilling, etc.
This organization is the most industrialized, since the production kitchen becomes a true “factory”, with
specialization of tasks that allow work to be carried out without the tensions of service.
The basic facilities and equipment are located in the production kitchen, leaving the service kitchen with
very few machinery (convection ovens, microwaves, grill, fryer, etc.)
In newly created and high-capacity hotel establishments, this system represents greater profitability of the
kitchen, supplying the different points of sale from the production kitchen.
5.2. KITCHEN STAFF. CATEGORIES:
In the classification of workers for the assignment of professional categories, the following factors have
been weighted: autonomy, training, initiative, command, responsibility and complexity. Given:
1º Autonomy, understood as greater or lesser hierarchical dependence in the performance of the
functions performed
2º Training, conceived as the basic knowledge necessary to be able to fulfill the agreed work
provision, the continuous training received, the experience obtained and the difficulty in acquiring
the complete training background and experiences
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3º The initiative, referring to the greater or lesser monitoring or subjection to guidelines, guidelines
or standards in the execution of functions
4º Command, configured as the power to supervise and organize tasks as well as the ability to
require or ask staff to give explanations about an event or the functions carried out by the group of
workers over whom command is exercised and the number of members of the same
5º Responsibility, appreciated in terms of greater or lesser autonomy in the execution of functions,
the level of influence on results and the relevance of management on human, technical and
productive resources
6º Complexity, understood as the sum of the previous factors that affect the functions performed
or jobs performed.
POSITIONS: The positions in the kitchen activity are grouped into four professional groups,
according to the functional area to which they are included:
PROFESSIONAL GROUP I GP II GP III GP IV
Head of Kitchen 2nd Leader of the Game Help Commissary Kitchen assistant
Head of Kitchen Head of Chef Help Kitchen Catering Assistant
Catering Pastry chef Aydte Catering
Commissary Manager

5.3. FUNCTIONS AND RESPONSIBILITIES:

The main activities, jobs and tasks of the professional groups of the first area are summarized in:
Chef:
■ Perform, in a qualified manner, planning, organization and control functions of all the tasks
of the kitchen and pastry department.
■ Organize, direct and coordinate the work of the staff under your charge
■ Direct and plan the set of activities in your area
■ Carry out inventories and controls of materials, merchandise, etc. of use in the Department
of your responsibility
■ Design dishes and participate in their preparation
■ Make proposals for orders of merchandise and raw materials and manage their
conservation, storage and performance
■ Supervise and control the maintenance and use of machinery, materials, tools, etc. of the
Department, carrying out the corresponding inventories and replacement proposals
■ Collaborate in the training of the personnel under your charge
Second Head Chef
■ Perform in a qualified manner the functions of planning, organization and control of
all the tasks of the Kitchen and Pastry department.
■ Collaborate and replace the Head Chef in his/her own tasks.
Catering Manager
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■ Carry out in a qualified and responsible manner the direction, control and monitoring of the
food preparation and distribution process.
■ Organize, control and coordinate the entire process of preparation and distribution of the
production in charge.
■ Ensure that production meets the required conditions, both hygienic and assembly
■ Organize, instruct and evaluate the personnel under your charge
The functions and responsibilities of the second professional group are:
Leader of the Game
■ Perform in a qualified manner the control and supervision functions of the game and/or
service assigned to you under the direction of the Head Chef
■ The same as the cook and also:
■ Participate in the control of supplies, conservation and storage of
goods
■ Prepare reports on the management of resources and departure and/or service processes
■ Collaborate in the training of the personnel under your charge
Chef
■ Carry out the preparation, dressing and presentation of dishes in a qualified, autonomous and
responsible manner using the most suitable techniques.
■ Collaborate in ordering and preserving raw materials and products used in the kitchen.
■ Prepare, cook and present products for culinary use.
■ Collaborate in the assembly, service and disassembly of buffets.
■ Review and control the material used in the kitchen, communicating any incident to the
regard.
■ Collaborate in planning menus and cards.
■ Collaborate in cost and inventory management, as well as purchases.
■ Control and take care of the conservation and use of the products placed at your disposal.
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provision.
Pastry chef
■ Carry out, in a qualified and autonomous manner, the preparation and presentation of
desserts and sweets in general, as well as pastries and doughs.
■ Make preparations based on raw materials.
■ Prepare the doughs for use in the kitchen for the preparation of pastries, pastries and pastries.
■ Place orders, control and conservation of raw materials used in your work.
■ Prepare and arrange products for buffets, banquets, etc., collaborating in the arrangement
and distribution.
■ Participate in supply control.
■ Organize and control the personnel under your charge.
Commissary Manager
■ Carry out in a qualified manner the direction, control and supervision of the set of tasks carried
out in your department.
■ Establish the needs of merchandise and material according to the demands of the different areas
of the company.
■ Prepare requests for offers, evaluation and recommendation of awards.
■ Control and plan stocks, in coordination with other sections of the establishment.
■ Organize, supervise and carry out the tasks of your area
The functions and responsibilities of professional group III
Kitchen assistant
■ Participate with some autonomy and responsibility in cooking preparations under supervision.
■ Carry out basic preparations, as well as any other preparations related to the culinary
preparations entrusted to you.
■ Prepare dishes for which you have received appropriate training.
■ In companies where the tasks inherent to this department are assumed by the
entrepreneur, natural person, perform the functions of the kitchen service under the
supervision and guidelines issued directly from him or the person to whom he delegates.
■ Perform the tasks derived from the occupation profile.
Catering Assistant
■ Participate with some autonomy and responsibility in tasks related to the process of preparing
and distributing meals.
■ Collaborate and execute the processes and distribution of services and equipment.
■ Collaborate and execute the delivery of services and equipment to clients.
■ Attend service.
■ Perform the tasks derived from the occupation profile.
Commissary Assistant
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■ Carry out the purchase and management of merchandise and materials in a qualified,
autonomous and responsible manner.
■ Collaborate in establishing merchandise and material needs in accordance with the demands
of the different sections of the establishment.
■ Collaborate with the manager in the registration of suppliers and merchandise.
■ Receive the ordered goods and materials and control the expiration dates of the products, the
quality and quantity, as well as the invoices.
■ Monitor and control stocks of merchandise and material.
■ Take charge of the storage, handling and organization of materials and products.
■ Perform the tasks derived from the occupation profile.
The functions and responsibilities of group IV
Kitchen assistant
■ Carry out, without qualification, the tasks of cleaning tools, machinery and kitchenware.
restaurant and kitchen, as well as the kitchen rooms, for which no specific training is required,
working under supervision
■ Carry out cleaning tasks for machinery, stoves and other kitchen elements.
■ Prepare and sanitize food.
■ Transport orders and other materials from your area.
■ Carry out auxiliary work for the production of products.
■ Responsible for cleaning household items, dining room and kitchen.
Catering Assistant
■ Collaborate in an unskilled manner in tasks related to the process of preparing and
distributing meals.
■ Transport orders and other materials.
■ Carry out auxiliary work for the production and distribution of products.
■ Carry out the cleaning tasks assigned to you.

5.4. WORK ORDER AND COMMUNICATION CHANNELS IN THE DEPARTMENT :

In a kitchen there must be a harmonious development of its activities, to do this certain guidelines must
be followed, starting with each component knowing its specific jobs.
Thus, a party will not wait to need a type of commissary to collect them ; will do so first thing in the
service; Light the equipment well in advance, especially fires and ovens, and not when they are going to
be used.
Before starting the day, some predictions must be made:
Market orders : So that all parties can have the necessary goods when starting their work. This
forecast is daily in the case of fresh or perishable goods, such as vegetables, fish, etc... and several days in
advance when they are easily
can be preserved or require staggered use, such as meats (marinated, etc.) Ready-made menus : If they
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are known in advance, preparation can begin from the first moment.
Development of the daily schedule : It should be taken into account that, with some exceptions,
the most complex service is the morning service, since the afternoon service is usually much more
restricted.
Stoves are lit and all machinery that requires preheating is put into operation, funds will also be raised,
water is put to boil, etc. (in hotels or restaurants with a lot of staff, the helpers usually do it).
First “set-up” . The preparations that have been made in the previous shift are reviewed; The
utensils and containers necessary for the work are properly located.
The planned goods are removed from the commissary, placing them in a convenient way (the most
necessary ones are on hand), and the convoy is inspected.
We “review” the list of dishes and take “notes” to clarify concepts and/or give instructions on the work
that must be carried out.
Cleaning, chopping, beautifying, etc. are carried out. of the genres we are going to work with. (Clean,
chop and/or bridle meat, chicken, fish; Clean, wash and chop vegetables that make up the dishes, sauces,
etc.) All this, keeping it in appropriate containers and refrigerated if necessary, especially if its use is not
immediate.
Those tasks that may take the most time to prepare and that must be ready at the time of service are
carried out (roasted meat, preparation of sauces, pre-preparation or preparation of garnishes, soups,
stews, etc.)
Second tune-up . A review is done just before starting the service to put on hand all the utensils
and/or supplies that we will need. All genres and preparations are reviewed in case we forget something.
(the sauces are put in a bain-marie, the garnishes are placed ready to finish, etc.)
The containers (soup tureens, clay pots, bouillon cups, etc.) are placed in hot cabinets so that the
preparations come out as hot as possible.
Service : It occurs when the head chef notifies it and begins to “sing” the orders. You must be
attentive and with as little noise as possible, to avoid misunderstandings due to “not hearing.”
Disposal : Once the service is over, the used containers are collected and emptied - if they have
waste or unusable remains - into the garbage can, then taken to the Plonge.
The leftover goods are placed in containers and convenient places for better conservation.
Tools are cleaned and put away.
The machinery, stoves, salamanders, etc. are disconnected and cleaned. The table and workplace are left
tidy and clean.
The corresponding head of the game makes his RELEVÉ, which he delivers to the head chef, so that he
can make the order provisions from the market.
5.5. COMMUNICATION CHANNELS IN THE DEPARTMENT:
Kitchen control is essential and must be subject to administrative verification and objective and detailed
examination of all merchandise used.
In a small establishment, the daily check is relatively easy, just compare the number of cutlery served and
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compare it with the remains of the provisions. But things change when it comes to exercising serious
control in an important business.
To achieve this, a series of controls are carried out based on vouchers, which may have different names
depending on their use, for example:

MEMORANDUM : It can be a blackboard, bulletin board or book where things (orders or jobs) that one
must remember are written down.

SERVICE ORDERS : In small companies they are not usually made in writing; They are the tasks entrusted
by the kitchen or chef heads to the staff under their charge and thus avoid erroneous interpretations.
Example:

ORDER OF SERVICE OF THE KITCHEN DEPARTMENT

Service contract with: LINSER Company PAX: 50
Service to be provided on the day : Start time : End Time :
29/ 06 / 2000 14:00 Scheduled for 3:45 p.m.
MENU
Appetizers:
Dumplings, croquettes, mussels with pink sauce, omelette, potato chips, orly shrimp.
First course:
Seafood splash
Second course:
Grilled entrecôte with vegetable garnish
Dessert:
Dessert tasting (cheesecake, San Hero cake, almond cake, fried milk,)
DETAILS TO TAKE INTO ACCOUNT REGARDING:
A)- Preparation: B)- Service:
The appetizer trays with lemon decoration in The fried appetizers will come out on trays with doily,
a basket and fennel inside. for every 4 people.
First course: You can use the lubricant left Mussels in rabaneras
over from the wedding. Also add monkfish. Potato chips on dessert plates with napkin First course:
Second course: No specifications. No specifications.
Second course: Serve in earthenware dishes for each 6.
The presidency 10.
Dessert: Individual plate.
OBSERVATIONS:

Vº Bº Food and Beverages Vº Bº Address

COMMANDS: These are interdepartmental vouchers whose function is to control and record the delivery
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of dishes to the dining room.

This is okay, it is done in triplicate and transmits the customer's requests to the kitchen or winery.
The original remains in the kitchen.
The counting of the orders at the end of the service by the Head Chef will be the 1st phase in
completing the relevé and in the order for the next day. Example:
VOUCHER : The withdrawal of any type of goods from the commissary requires the use of different
models of Vouchers.
Voucher pads are very varied, but as a general rule, each department uses a type of printed pad,
depending on the concepts to be specified and they even tend to come in different colors to more
quickly identify the department that formalized it. In any case it must be signed by the head of
department or his deputy. All must be formalized by means of a carbon copy, which will be kept by the
Head of Department to keep track of expenses and stocks at all times. When a commissary item is
needed in the kitchen, it is requested from that department using a VOUCHER. These vouchers are pads,
in which the Units (in kg, gr, liters, pieces, etc.) of the desired Gender are specified and are signed by the
Head Chef, who sends them by gender to the commissary.
Once in the kitchen, the Chef distributes, at his discretion, the goods and quantities to the
corresponding items that have requested it.
When it comes to Cafeteria or Winery genres, a similar process is followed.
Example:

Order from WAREHOUSE

Department requesting it..................................................................
Day............... of........................................................of 200............

ARTICLES AMOUNT CODE

No. 1113
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SCANDALLO : It is the document that establishes the performance and makes reference to the
ingredients that make up a dish, to calculate the costs (components, quantities) and establish benefits
according to the processes derived from its transformation.
In general, non-perishable and low-cost or low-use goods already have a price set by the
establishment (waste, waste, rationing, culinary adaptation, etc.)
Example: Of scandal
NAME OF THE DISH: NUMBER OF SERVINGS: 18 GROUP: Starters/ Seafood/
Mussels 3 sauces (appetizer)

INGREDIENTS: QUANTITIES: PRICE/Kg/UNIT: TOTAL PRICE:

Mussels (extra) 3Kg 300 pts
Olive oil 1.5 L 450 pts
Vinegar 3dl 150 pts
900pt s 675
Onion 150g 90 pts
pts
Peppers. Red (bell) Peppers V. 150g 275 pts
45 pts 13'5
capers 150g 250 pts
sts 41'25p sts
Pickles 10g 200 pts (250gr jar)
37'5
Eggs +- 6uni 180 pts (250gr jar)
pts
Lemon 4 pc 190 pts
8 pts ** 7'2 pts
Orange 1 unit (100gr) 250 pts
** 63'3 pts 25
Parsley 1 unit (180gr) S/c 200 pts
45 pts pts
Kepchup 1 bottle
150 pts (2dl jar) 36 pts
Brandy 0.5 dl
1000pts 15 pts** 150 pts
Ground white pepper s/c
150 pts (33g jar) 66'6 pts
Salt s/c
65 pts 10 pts** 6.5
pts**

2,052 pts

COST: **Unforeseen events = 46.5 pts / 2.2% (3-5% of the total cost of the dish)
cost price

Gender cost: 2,052 pts + 47 pts = 2,099 pts. Cost per serving 116 points

SALE PRICE: 116 _ 348 ptas

* Depending on the category of the establishment, company model, type of offer, etc. The percentages
will vary.
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TECHNICAL SHEET OR RECIPES : It serves as a reference in terms of ingredients that make up a dish,
although it is used on a personal level, parameters can be established to unify criteria in establishments
where you want to follow a line. In general, it consists of: Name of the recipe, Ingredients by number of
guests, Preparations, which usually include the approximate cooking times and/or appropriate
temperatures (especially if ovens are used).
In the technical sheets, you can also include: Pre-preparations, degree of difficulty and very often, the
cost of the dish, thus forming part of the scandal.

KITCHEN STATEMENT OR RELEVÉ : It is a part of daily consumption and must be carried out in an
approximate manner; It will list all the raw materials that, due to their volume/quantity and price (due to
their specific “weight” as a cost component), that remain in the kitchen after having carried out the day's
services.
It is covered by the Head Chef and assistant head or by the Cold Room Head and his assistants.
All the merchandise found in the kitchen is printed on it, classifying them using a chart of accounts that
will always be the same and within which the products will appear. Through this part we will know each
day the existence or Stock and the current stocks. There may be other parts with the same characteristics
but with the name of different departments or items (for example, for Pastry, Warehouse) and with the
products used in that department. It will also be done daily. Together with the restaurant orders and
copies of the invoices already settled by the clients, they will be sent by Cash to Intervention to check
whether both have matching figures.

RELEVÉ OF INTERNAL REGIME : It is where only the genres that remain at the end of the work day are
reflected; It is for the use of the Head Chef for the purpose of placing new orders or replacing goods,
due to their consumption.
1st Genera or species (at the end of each genus some blank spaces must be left for those less
common articles)
2ºWhen it comes to whole pieces and half pieces (at this point kilos and grams will be entered, as
the case may be).
To finish this exercise, it is formalized with the date and signature of the Cold Room Head, who
will deliver it to the head chef.
In this exercise, it may be the case that you have to roughly calculate a few liters of broth, sauces,
or some cooked or processed vegetables, prepared dishes (Number of portions left), etc.
In these cases, the good judgment of the person in charge of formalizing this form comes into
play and if in doubt, you should consult the head chef so that the calculation is as objective as possible,
but in no case should you rely on improvisation, since that this goes against all good organization of a
kitchen
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Example : DATA SHEET

NAME OF THE DISH: Mussels 3 sauces DEPARTURE: Cold room GROUP: Starters/ Seafood/
. PAX.:18 DATE OF REALIZATION:.........../……...../.............../. DIFFICULTY LEVEL: (1) (2) (3)
INGREDIENTS: QUANTITIES: PRICE/UNIT: TOTAL PRICE:
3Kg

5 dl 2dl 150gr 150gr

150gr s/cs/c, about 6 2
units.
s/c

5 dl
Mussels
2 uni s/c
Vinaigrette sauce: Olive oil
Onion Vinegar
5dl 1dl 2dl 0.5dl s/c
Peppers. Red (bell) Peppers V.
Capers Pickles Hard-boiled egg Parsley
Dip
Mayonnaise: Olive oil Egg yolks Lemon
juice/vinegar Pink sauce:
Mayonnaise Orange juice Kepchup Brandy
Ground white pepper Salt

PRE-WORK:
Wash the mussels very well. Cook eggs, cool.

PREPARATION : Steam the mussels with salt. Pour off the water and remove from the shells, reserving 1
to place the mussels inside. Assemble the different sauces, starting with the vinaigrette and ending with
the rose. Place the mussels in the shells, swim or cover with the sauces and place on a plate. Keep in the
cold until they go out.
OBSERVATIONS :
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Example: Relevé
KITCHEN RELEVÉ
ARTICLES PARTS KILOS ARTICLES PARTS KILOS
VEAL:
FISH:
Loin...........................
Hake.................
Sirloin......................
Snuff.....................
Top...........................
Bass......................
PIG:
SEAFOOD:
Leg........................
Prawns..................
Loin....................
Prawns...................
Lacon.......................
Clams...................
Sirloin........................
Mussels............
Squid....................
BIRDS:
Squid...................
Chickens.................
Octopus................
Breasts.....................
SEVERAL:
C.Rears.....................
Bacon....................
Serrano ham.........
York Ham..............
Sausage………..

DATE: SIGNATURE:

ORDER SHEET : It is a document that is used to adjust daily or specific needs, depending on the forecasts
and types of service. Generally it is used to place orders in advance and for a more or less long term.
Each establishment has its own Order Form, but at least the following will appear printed on it:

ORDER PROPOSAL
DEPARTMENT:...........................................................................................
REQUESTED BY:........................................................................................
APPLICATION DATE:..................................................... DATE AT YOUR SERVICE …………………………………………

AMOUNT ARTICLES:

.... ................
SIGNATURE:
MARKET ORDER : It will be carried out by the kitchen when the relevé has been prepared and the stocks
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remaining for the next day are known and based on service forecasts and market possibilities. The order
will be passed to the purchasing manager to place orders with each supplier.

MARKET ORDER: DATE:........./....../

PRICE
ARTICLE UNITS ORDERED UNITS RECEIVED AMOUNT
UNIT

............. ...... ...... ......

CHEF: RECEPTION CONTROL VºBº

BIBLIOGRAPHY:

GARCES M. PROFESSIONAL COOKING COURSE 1 AND 2. 1977

JESUS FELIPEGALLEGO AND RAMON PEYROLON HOSPITALITY DICTIONARY. 1997

CURRENT HEALTH AND HYGIENIC LEGISLATION IN KITCHEN FACILITIES