LEVELS OF SKILLSS AND EXPERIENCE

UNIT 1
• 4 P’s of Professional kitchen are:

PRODUCT :
PROCESS :
PROFIT :
PEOPLE :
 PRODUCT
1. The food has to be prepared hygienically and
present in modern way.

2. Points to be considered while cooking food

are Temperature, Taste, appeal ( looks), Smell
and hygiene, which are not to be
compromised.
 PROCESS
1. Standardization is an important point to
retain the guest every time.

2. Standardization has to be started from

choosing of Raw material , using equipment
to get same taste.
 PROFIT
1. At the end of the day , apart from the
customer’s satisfaction , one has to operate a
profitable business.

2. The executive chef has to have full control on

purchases, storing, wastage and portioning.
 PEOPLE
1. In hotels staff is given utmost care than the
customer. ( staff are back bone of any
organization ) EXECUTIVECHEF

SOUS CHEF

CHEF DE PARTIE

DEMI CHEF DE
PARTIE

COMMI 1/2/3

APPRENTICE