ALLOCATING STAFFS

AND RESOURCES TO
TASK
Group: 4
 Acknowledgement

We would like to acknowledge with much appreciation for the

subject accessor Mr. Prakash Thapa whose contribution in
thought-provoking and encouragement which helped us to
coordinate in writing this presentation. We would like to
appreciate his full effort in guiding the team in achieving the
goal and improving our presentation skills.
 Production Department

Introduction
• a department which is involved in preparation of food.
• Sub-department of f&b department.
In the food production cycle, these kitchens receive the core or
ready-made ingredient, processing them through the preparing and
cooking methods and deliver them to various service outlets to the
customers table.
Sub-department
of production
Department
Main Kitchen
 Large kitchen area where
food is prepared for
different f&b outlets.
 Food prepared for coffee
shop, room service,
snacks for bar.
 Has many sub sections
i.e. Indian, continental
kitchen, etc.
 Pantry

 Most of the orders from

the pantry section such
as tea/coffee,
sandwiches, salads,
raitas, etc. are serviced.
 operates 24*7*365 days.
Bakery and confectionary

 All bakery items like

cakes, pastries,
chocolates, Muffins are
made in this section.
 Butchery
 section where all the raw
meat supplies are
received.
 Meat such as chicken,
mutton, fish, prawns,
lobsters, etc. are
cleaned, properly
wrapped for further
storage.
Banquet Kitchen

 Bulk cooking for function

happens in this section.
 served for pre-
arranged number of
peoples on pre-fixed date
& time agreed menu &
price.
 Aka a proper place of
party.
Chefs Area
 Executive chef sits here.
 lot of planning takes
place inside this area.
Garde Manager
Sections
 also known as salad
house.
 Factory outlet for salad
preparation in bulk.
 cold salads are prepared
for Banquet parties and
coffee shop buffet.
Commissary
 section where we store all the
green vegetables in bulk.
 provides the necessary
support to operate in a safe
and sanitary manner.
 provide that extra elbow room
to make sure the food looks
as good as it tastes.
 Walk-ins
 Depend upon the size of
the hotel.
 Normally, there is a
minimum of 2/3 walk-in
refrigerators.
 One is kept especially at
-18 to store meat.
Hierarchy of kitchen
Executive Chef
 Trains and motivates supervisors and
other staffs.
 Display exceptional leadership
 Provides direction for all day to day
operations in the kitchen.
 Understand employee’s positions.
 Involves in menu development.
 Recognize superior quality products,
presentation, and flavor.
 Ensure proper grooming and hygiene
standards for all kitchen staffs.
 Head chef
 Control and direct the food preparation
process and food hygiene practice.
 Approve and polish dishes before they
reach the customer.
 Manage and work closely with other
chefs of all levels.
 Ensuring that the kitchen meets all
regulations including sanitary and food
safety guidelines.
 Determine food inventory needs,
stocking and ordering.
 Create menu items, recipes, and
developing dishes ensuring variety and Head chef inspecting dessert plates
quality.
 Sous chef
 train and supervise the kitchen
staff.
 Directing the food preparation
process and delegating tasks
 Cooking and preparing high
quality dishes
 Assisting the Head Chef to
create menu items, recipes and
develop dishes
 Supervising all kitchen stations
 Station chef
 Chef de partie
 Preparing, cooking and presenting high
quality dishes within the specialty section
 Assist the Head Chef and Sous Chef in
creating menu items, recipes and
developing dishes
 Prepare meat and fish
 Assist with the management of health and
safety
 Assist with the management of food hygiene
practices
 Manage and train any Commis Chefs
 Monitor portion and waste control
 Junior Chef
 Create schedules for kitchen staff to ensure
optimum resource management and speed
of service
 Train new and existing kitchen staff on the
preparation, arrangement and plating of
dishes per the current menu
 Ensure all staff members adhere to culinary
standards and regulations
 Respond to customer inquiries and
concerns personally
 Design new menu choices based on
seasonal ingredients and customer demand
 Track, record and replenish inventory as
needed
 Cross-train kitchen staff on multiple stations
 Kitchen Porter
 Basic food preparation
 Washing up, cleaning and
clearing all kitchen areas
 Unloading and putting away
deliveries
 Emptying bins, sweeping and
mopping floors
 Ensuring all equipment is clean
and put away correctly
 Deep cleaning fridges and store
rooms to maintain sanitary and
kitchen safety standards
Purchasing Manager
 studying the market to identify
price trends and future availability
of materials and goods.
 locating vendors.
 negotiating prices.
 preparing requisitions and
purchase orders.
 maintaining purchase records.
Staffing: Main production centre
Division of work of particular section chefs in main production.
 Chef Garde Manager
 Chef Saucier
 Chef Rotisserie
 Chef Poissonier
 Chef Potager
 Butcher
 Chef Patisserie
 Chef Glacier
Chef Garde Manager
Functions
 AKA Larder cook
Preparations of meat, fish , poultry for cooking.
Cold food i.e. salad, cold meat, fish, and preparation for cold buffet.
Cold sauces and dressings
Handling of blast freezers and freezing chambers.
 Chef Saucier
Functions
AKA sauce cook.
Preparation of various stocks, sauces, garnishes and their derivate.
Chef Rotisserie
Functions
AKA Roast Cook.
Provide all roast dishes of meat, poultry, fish and game.
Responsible for grilled items with the help of grill cook.
Chef Poissonier
Functions
Responsible for the provision of fish dishes with the exception of
those that are plain grilled or deep-fried.
Chef Legumeris
Functions
AKA Vegetable Cook
Responsible for preparing and refreshing vegetable and placing them into
refrigerator.
Chef Potager
Functions
AKA Soup Cook.
Responsible for preparing various soups such as consommés, cream, broth,
veloutes, and other international soups.
Butcher
Functions
AKA Boucher.

Works under the supervision of the larder chef.

Knowledge of basic wholesale and retail cuts of various lamb, pork, chicken,
fish, etc.
Ensure yield of each carcass of recording the same on butcher yield cards.
Use of special knives and equipment.
Chef Patisserie
Functions
Responsible for all the baking items like bread rolls, croissant, cakes,
soufflés, etc.
Chef Glacier
Functions
AKA Ice-cream chef.
Prepares all kind of ice-cream, water ices, mousse biscuits, cookies and ice-
cream foundations.
Chef assistant of the chef patisserie.
Staffing: Ancillary Food Production

 Chef Communar
 Chef de Petit dejeuner
 Chef de Tournant
 Chef de Nuit
 Commis Cooks
 Apprentice
 Chef Communar

1. AKA staff Cook.

2. Must have the same qualification as that of the chef de partie, amd works
as per the instructions of the Chef de cuisine.
Chef de Petit dejeuner

1. Responsible for Mise-en-place of breakfast service and dujour dishes.

2. Prepares eggs, breakfast accompanies, vegetables, etc.
Chef de Tournant
1. AKA Relief Cook.
2. Takes over a section when its chef goes on leave or on an off day.
3. A capable senior Commis as he has various knowledge of different
sections.
Chef de Nuit

1. AKA Night Duty Cook.

2. Responsible for preparing meals during the night shift through room
service/coffee shop.
Commis Cooks
1. AKA Assistant Cooks.
2. Cook persons who work in their own section under the guidelines of chef
the partie.
3. The Commis should have completes their training but still be gaining
experience before taking full responsibilities.
4. Follow the instructions of their senior while preparing foods.
5. To carry out mise-en –place and hygienic in an organized way.
6. To coordinate with colleagues and co-workers in kitchen.
Apprentice

1. They are the one learning the food preparation skill and serving of food.
2. They are moved to different sections of the kitchen to gain up to date
knowledge of all the sections.
3. AKA Aides De Cuisine.
 A Scenario
Hotel Everest have 90-100 packs hotel to run smoothly. Altogether 10 members were
engaged for running kitchen smoothly.
• Executive chef (1)
• Purchasing manager (1)
• Head chef (1)
• Junior chef (2)
• Station chef (3)
• Deputy chef (1)
• Kitchen porter (1)
All of the members of kitchen have to inform to head chef or executive chef. menu
designing, creating the specials or ordering the food for the kitchen is the responsibilities of
Head chef. Head chef also typically handles the scheduling, hiring staff, and also is
responsible for the quality of the food that leaves the kitchen.
A Scenario
Station Chef assist the Head Chef and Sous Chef in creating menu items,
recipes and developing dishes. Kitchen Porter deep clean fridges and store
rooms to maintain sanitary and kitchen safety standards. Likewise Junior Chef
respond to customer inquiries and concerns personally and also design new
menu choices based on seasonal ingredients and customer demand.
Purchasing Manager helps in locating vendors. Negotiate the prices and keep
all the record of purchasing.
This is how all the chefs are working together to run Hotel Everest
successfully. They all been doing their best for the right quality and quantity of
food most effectively and efficiently justifying money materials and manpower.