1. Section Pantry
In charge of preparing food for breakfast such as:
a.Membuat fruit juice and fresh fruit
b.Menyediakan several kinds of bread (danish, croissants, toast)
c.Memasak dishes eggs (boiled, poached, fried, scrambled and omelettes)
d.Memasak meat (ham, bacon, sausage)
e.Memasak fried rice
f.Membuat hot drinks
2. Section Sauce
Responsible for:
a.Membuat stock as the base material for hot sauce
b.Membuat hot sauces for meat and poultry dishes
c.Memasak all kinds of dishes made of meat and poultry except for the method of roasting and grilling
d.Membuat garnish and arrange food hot until ready to serve
3. Roast Section
charge:
a.Memasak all kinds of dishes made of meat and poultry by the method of roasting / combustion and grilling / bake
b.Memasak fish dish with a method of grilling and deep friying
c.Memasak vegetable & potato with deep method friying
d.Membuat hot sauce for a dish that is processed
e.Membuat garnish and arrange mkn treated
4. Fish Section
charge:
a.Memasak dish of fish and other sea products except with the grilling and deep friying
b.Membuat hot sauce for processed foods
c.Membuat garnish and arrange the food was processed
5. Vegetables Section
charge:
a.Memasak dish of vegetables
b.Memasak dish of potatoes
c.Memasak pasta and rice as a main food concomitant mkn
d.Kadang sometimes cook eggs for lunch dishes
6. Soup Section
charge:
a.Membuat stock for soup making base bhn
b.Mengolah variety of hot soup
c.Kadang sometimes cook eggs for lunch dishes
7. Gardemanger Section
charge:
a.Membuat salad and cold sauces (dressings)
b.Membuat mkn cool to be served as an appetizer / entrees
c.Membuat sandwiches, canapes and savouries
d.Menata mkn served cold on a buffet
e.Membuat buffet table decorations made of butter, ice block, a series of vegetable and fruit carving
8. Butcher Section
charge:
a.Membersihkan poultry, fish, and other sea products
b.Memotong meat, poultry, fish, into pieces sepeerti fiilet portion of steak, sirloin steak, Darne etc.
c.Memotong bones basic materials stock to sections that require
9. Bakery Section
charge:
a.Membuat all types of bread such as sandwich bread, french bread, rolls etc.
b.Membuat cakes (dessert) with a baking process
c.Kadang times made nodle to other sections
10. Section Pastry
charge:
a.Membuat all kinds of cake served for dessert
b.Mengolah fruits for dessert
c.Membuat sweet sauce served with cake
d.Membuat ice cream & shorbet and dishes made based ice cream & shorbet
e.Menata cake for buffet
f.Membuat buffet table decorations for example a snow house, ornaments of sugar, chocolate, etc.
Changes in the organizational structure of a large hotel kitchen into the organizational structure of the kitchen for medium hotels can be described as follows:
Here is the duty of each section in the organizational structure of the medium hotel kitchen:
1. Section Saucier
This section is called saucier which means part of the sauce. The main task is not to make the sauce, but the main tasks of the newly-formed sections together with the joint task of the sections:
a.Pantry section
b.Sauce section
c.Roast section
d.Fish section
2. Section Entremetier
This section is also called "Vegetable Section" The task of this section do not cultivate vegetables, but the principal task of this section is the joint task of:
a.Vegetable section
b.Soup section
3. The Larder
The key task of this section is the joint task of:
a.Gardemanger section
b.Butcher section
4. Part Pastry (Patisseric)
The task of this section is, the task of a combination of:
a.Bakery section
b.Pastry section
In a small hotel kitchen will seem an organizational structure more simply.
Of the four sections that exist in the medium hotels akandi merge into two sections as follows:
1. Part Hot Kitchen
This section will process all of the food that is the duty of the saucier and Entremetier
2. Section Cold Kitchen
This section will carry out the task - the task and process food being from the Larder
3. Section Pastry
Typically excluded because:
a. This section requires special equipment (investment) is quite expensive
b. This section requires special denagn room temperature control and separate from regular kitchen
c. Purposes dessert at a small hotel not much. Bread and cakes can be bought outside the hotel
Support section
Remedy the smooth processing of food in the kitchen, the kitchen is assisted by the other parts such as:
1. Parts Washing Equipment (Pot Washing)
This section beertugas:
a. Wash and clean all the kitchen equipment is not used to cook
b. Storing redundant kitchen equipment, and issue the necessary kitchen equipment
c. cleansethe kitchen area and throw garbage out hotel2. Parts Warehouse (Store) This section is responsible for: a. Provide food and goods - other goods needed by dapurb. Reported food supplies already stored lam (old stock) to the head of the kitchen, so that these foods can be immediately dipergunakanc. Make contact with the head of the kitchen, especially in determining the quality of materials makananPersonalia DapurTugas Personnel Kitchen: 1. The head chef / Chef de cuisine / Executive ChefPada the top we will meet the Chef de cuisine or the head dapur.Kepala kitchen is one of the most important positions on the organizational structure of the kitchen. The principal tasks of the head of the kitchen is more on administrative tasks, such as checking a list of orders for goods to the warehouse, typing the menu and to regulate and oversee all the tasks kitchen, especially in the procurement process and food processing in accordance with the standards that have been established including making food cost standard. The head chef needs to know how to prepare food in the kitchen, but he must know the name of the food as well as the correct spelling in the writing of the menu. The head chef is responsible for the overall management in the kitchen, such as creating new menus and recipes along with the restaurant manager, then supervise and train its staff, purchase of raw materials, as well as supervise the cleanliness and preparation of all food ready to serve. For more details and clarity, the following description of duties, authority, responsibilities, roles and personality characteristics The head chef: A.Uraian Task: 1. Checking the list of orders of goods to gudang.2. Typing menu.3. Regulate and oversee all kitchen duties, particularly in the procurement process and food processing in accordance with the standards that have been ditetapkan.4. Make annual budget to prepare food ingredients that will dijual.5. Creating a work plan tahunan.6. Always attend a meeting between the heads of the other part, as determined by the General Manager.7. Oversee the implementation of employment, safety, and meet the completeness or attribute the work in order to create a work environment that aman.8. Fully supervise food storage facilities and equipment that will be used for the smooth operation of kerja.9. Keeping food cost standards or standards porsi.10. Fully oversee food production activities in keseluruhan.11. Creative to create new menus, in an attempt to attract konsumen.12. Working closely with F & B manager, especially in terms of providing food and drink in a gala banquet or meetings organized by hotel.13. Oversees the activities of the artist in the kitchen buffet menus, both for direstourant and activities lainnya.14 banquet. Maintain a good relationship with the client and colleagues lainnya.15. Willing to run errands or instructors of atasan.B. Privileges: 1. Authorities to plan for the trainee program kitchen.2. Authority over decision-making in coordinating all operational activities Departement.C. Responsibilities: 1. Responsible for the overall tasks accomplished or jobs in departementnya.2. Responsible for the procurement of materials to be used in operations kitchen.D. Role: 1. Booked / supervise the ordering of goods and foodstuffs in gudang.2. Plan and prepare menu.3. Provides advice or data about the kitchen equipment will dibeli.4. Maintain stable food costs (the cost of staple food processing) so that the level of certain advantages can be achieved and dipertahankan.5. Arrange the work, define tasks descriptions of each position and draw up a work schedule dapur.6 brigade. Improving the ability of subordinates by providing training (training) both inside and outside perusahaan.7. Supervising the work of the kitchen, especially at the time of service, so the quality of the food is sold can dipertanggung jawabkan.Karakteristik personality must be owned by the head of the kitchen are: a. Responsible for all activities in dapur.b. Honest in all kegiatan.c. Disciplined tinggi.d. Patient and prudent in taking keputusan.2. The second chef / Sous chef / deputy head dapurSous-chef who is an assistant directly from Chef de cuisin / right hand the head of the kitchen, as an alternate delegate from Chef de cuisine should go directly to the courts (operation) when Chef de cuisine off or is unable to present. He also sometimes responsible for the preparation of the work schedule of the staff. For a small restaurant the role of sous-chef is usually absent, otherwise a large scale could have found more than one sous-chef and some called the head chef who was present among the Sous-chef and executive chef.Berikut description of duties, authority, responsibility , role and personality characteristics that must be owned by a Sous chef: a. Job Description: 1. Oversee the smooth working in the kitchenkeseluruhan.2 department basis. Maintaining good relations with the department lainnya.3. Make a shopping list of items needed for the smooth operation of kitchen.4. Compile a list of menu accordance with the instructions of the Executive Chef.5. Create reports and ideas with a view to achieving targets diinginkan.6. Helping to keep the Executive Chef Food Cost.7. Joint Executive Chef carry out calculations the cost of each bulannya.8 food. Controlling hygiene and sekitarnya.9 kitchen area. Develop a work schedule or shift the employees together with the Executive Chef.10. Willing to carry out the task and the instructions provided atasanya.11. Working closely with the Executive Chef in overseeing the food processing didapur.12. Executive Chef willing to replace what when on duty luar.B. Privileges: 1. Authority to oversee the smooth working in the kitchen in keseluruhan.C. Responsibilities: 1. Responsible for the whole staff and the whole area dapur.2. Responsible for the procurement process makanan.D. Role: 1. Replace the head of the kitchen duties when the head of the kitchen is not in tempat.2. Supervise the kitchen work to achieve the goal (goal) that have been determined by the head dapur.3. Carry out special tasks imposed as overseeing banquette, Grillroom, dll.E. Personality characteristics that must be owned by the deputy head of the kitchen are: 1. Responsible for all activities in the kitchen when the head of the kitchen is not in place. 2. Be honest in every circumstance. 3. Have the discipline that high. 4. Cekatan.3.Chef de PartieDikenal as well as a station chef or line cook. He is responsible for specific areas such as the kitchen department salad, hot food department, etc. Meat Department. A CDP usually have several assistant cook, for a busy kitchen usually he is assisted by a demi-chef de partie. Chef De Partie (CDP) a. Duties: Responsible for the procurement of food needs, especially for banquet meals or meetings organized by hotel.The. Job Description: 1. Oversee the smooth working daily on each section. 2. Provide daily tasks to subordinate every cook. 3. Oversee kitchen operations to each shift. 4. Resolve any issues arising during the operation. 5. Provide operational briefing on each harinya.c. Responsibilities: 1. On the smooth working in each section. 2. Responsible for the creation of the discipline of employees at bagiannya.Ada bemacam-wide titles in chef de partie who is determined based on the nature of the job, among other things: o Saucier, (sauté chef) is responsible for all kinds of foods in the sauté and gravy Poissonnier nya.o sauce, (fish Chef) the duty to prepare various dishes of fish ranging from slaughter to prepare sauces pas.o Rotisseur (roast chef) served for food in the "roast" like meat and its sauce-sausnya.o Grillardin (grill chef ) charge for food at the "grill", this position is usually dirangkapkan together rotisseur.o Frirutier (fry chef) is responsible with all the fried-fried, deep-fryo usually Entremetier (vegetable chef) normally tasked to provide a hot appetizer (hot appetizer), also usually made soups and vegetables, pasta, etc. In a larger scale this position is further divided into potager the soup maker and legumier that prepares sayuran.o Tournant (roundsman), a CDP that help in every-every station that membutuhkan.o Garde manger (Pantry Chef) is responsible for preparing the dish cold, as a salad, an appetizer (cold appetizer), dll.o Boucher (Butcher) is responsible for the affairs of meat or poultry, sometimes concurrently as Poissonnier.o Patissier (pastry Chef) responsible for dessert or dessert as the pastries , tarts, puddings, muffins etc. also sometimes prepare a special cake for wedding, birthday, etc. In the restaurant with a large-scale typically own pastry is a department separate from the kitchen, headed by a Pastry Chef who report directly to the Executive Chef.4. Commis main CookTugas cook or prepare food is produced on the part of each - each cook who served on a part should concentrate on their share of food processing load - masing.5.Apprentie or HelperAdalah Cook cook who do not quite have the skills memasak.Tugas carried out by the cook helper is carrying out preparatory awa, light work, a bit of risk such as peeling potatoes, chopping vegetables and cook simple meals. While working them improve their skills and knowledge. Thereafter have sufficient ability, will be given a heavier duty, and was promoted to a higher ladder.
Tidak ada komentar:
Posting Komentar