Food Production Department of a Hotel

Food Production Department of a Hotel

The food production department of the hotel is involved in the preparation of the food. In this department, the raw materials are cooked, combined and transformed to make a dish and serve it to the guests. But this is not it, it has much more to do in addition to cooking. This department is growing at a fast pace in both India and abroad. Let us read more about this in this article.

Who is a Chef?

A chef does various jobs that start from deciding the menu, supervising the kitchen maintaining the food quality, hygiene and sanitation standards while also coming up with the ideas for innovating new dishes. A food production department comprises of various sub-divisions which we will read later in this article. These sections vary with the scale and star category of the establishment.

A chef is not just responsible for cooking. He has various other responsibilities as well. To be a chef, one needs passion, experience and a flair for cooking. He is also responsible for overseeing his subordinates and whether or not they are doing the work properly. 

He takes care of menu planning, menu engineering and continuously innovates his cooking. Creating recipes, indenting and costing of the menu is also a few of the responsibilities that a chef has to undertake. In addition, the chef has to make sure that all the equipment and materials he uses for the production of food are of acceptable quality in terms of safety and hygiene.

What is the Hierarchy of this Department?

The hierarchy of the kitchen is commonly known as the Brigade de Cuisine. Each one under this hierarchy holds an important role in the function of the kitchen. 

Below mentioned are the 8 types of hierarchies:

Executive Chef

The first position at the beginning of the kitchen hierarchy is the Executive chef. He is responsible for managing the entire kitchen operations as a whole and not directly involved in cooking.

Chef de Cuisine (Head Chef)

The French term for Head Chef is known as ‘Chef de Cuisine’. He will focus on managerial duties with regards to the whole cuisine. 

Sous Chef ( Deputy Chef)

He shares a similar kind of responsibilities a the head chef, the only difference is that a Sous chef is more involved that concerns the day-to-day operation in the kitchen. He also does the duties and responsibilities on behalf of the Head chef when he is not present.

Chef de Partie (Station Chef)

This has a vital and most important part of the kitchen brigade system and is split into many different roles. Here, there is more than one chef de partie present in each department and each one of them is responsible for the different section in the kitchen. For example, a restaurant can be divided into multiple different sections like a pantry, south Indian, continental etc. This makes kitchen operations more efficient, productive and facilitates easier cooperation and coordination during the busy times of the kitchen operations.

What are the Various Roles of Chef de Partie?

  • Saute Chef/ Saucier (Sauce Chef)- This chef os responsible for sauteing the food and creating sauces and accompaniments that go along a few dishes.
  • Boucher (Butcher Chef)- They prepare meat and poultry and distribute them to the other stations according to the requirement.
  • Poissonnier (Fish Chef)- They prepare the fish and seafood. In the smaller kitchen, the butcher takes the role of Poissonnier also.
  • Rotisseur (Fish Chef)- They roast meats and serve them with the appropriate sauces.
  • Fry chef- He specialises in fried food items on the menu card.
  • Garde Manger (Pantry Chef)- this chef is responsible for preparing cold dishes such as salads.
  • Patisserie chef (Pastry Chef)- Responsible for all the pastry, baked goods and desserts.

Commis Chef (Junior Chef)

The Commis chef works under the supervision of Chef de Partie.

Kitchen Porter

The kitchen porter assists the main kitchen staffs with the basic tasks in the kitchen. They have little or no formal training. Their role involves introductory food preparation like peeling potatoes and other cleaning duties.

Escuelerie (Dishwasher)

This person is responsible for washing everything that is used in the food preparation and cooking processes.

Also read about the Food and Beverage Department of a Hotel

Types of Food Production

  • Cultivation
  • Selection
  • Crop Management
  • Harvesting
  • Crop Production
  • Preserving
  • Baking
  • Pasteurizing
  • Pudding
  • Carving
  • Butchering
  • Fermenting
  • Pickling 
  • Drink making

Methods of Food Production

  • Chopping or slicing of vegetables.
  • Curing food.
  • Grinding and marinating.
  • Emulsification.
  • Food fermentation.
  • Fermenting beer at brewing industries.
  • Boiling, broiling, frying, grilling, steaming and mixing.
  • Pasteurization.
  • Fruit juice processing.
  • peeling and skinning.
  • Gasification of soft drinks.
  • Preserving and packaging of food products 

Also Read, about Hotel Management Course.

Conclusion

In conclusion, Getting promoted from a junior level chef to a head chef may take years and it is really a competitive field. But, if you have the extra passion and focus, you could definitely be a famous chef at a very young age also. In addition, if you have the confidence and skills you can consider self-employment as an option and open up your own restaurant/hotel/cafe.

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