The Food Industry
In large establishments the duties of the head chef or person in charge are mainly administrative, only in smaller establishments would it be necessary for the headchef to be engaged in the handling of food. However although the production kitchen could be considered a small establishment, for the purpose of learning, the headchef is only involved in administrative duties to experience how the role would be performed in a larger commercial kitchen. Normally the headchef in a restaurant is concerned with duties such as organising the kitchen, engaging the staff, supervising the kitchen and be responsible for the stillroom, washing up of crockery and be responsible for the stores. In the long term purchase of equipment would also be duty of the headchef. This differs slightly in the training kitchen where most emphasis is put on the headchefs ability to engage, supervise and delegate to their peers. The lecturer usually compiles the menu in advance, however the headchef is responsible for allocating the class or staff to different sections of the kitchen.
The Menu
The menu is a three course table d'hote menu offering three courses with two or three choices in each section. There are three starters, three main courses served with vegetables and potatoes, and two sweets. Tea and coffee are also served but are prepared by the restaurant staff in the still room.
The Kitchen sections are:
Pastry Section
All sweets and pastries are made by the pastry cooks. The headchef usually appoints two people to this section, depending on the number of people available and the difficulty of the deserts to be prepared. Some examples of deserts prepared in this years class include Pear "Belle Helene", Di...
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Social
The role of the supervisor is perhaps most clearly seen in staff relationships because the supervisor has to motivate staff under his or her responsibility. Having got the staff motivated the supervisor needs to exert control. In order to achieve the required result the staff need to be organised. Three functions regarding staff to organise, to motivate, to control make up the essence of good supervision.
During service
Generally during service the head chef stands out in front of the counter where the restaurant staff collect the orders. This way the head chef can ensure that everything is running smoothly. The souschef is responsible for calling out the orders. The rest of the class generally serve whatever dish they prepared, adding any finishing touches or reheating under the salamander before they present it to the restaurant staff.
Supervision is an opportunity where supervisees are able to review and reflect on their work in order to do it better. Supervisors bring their actual work practice to another person (individual supervision) and can help review what happened in their own practice in order to learn from that experience. Supervision is for better quality service. In a relationship of trust and transparency, supervisees talk about their work and through reflection and thoughtfulness learn from it and return to do it differently. Supervision is based on the assumption that
In this film, “Food Inc” they are showing us how the food industry grew into these mega processing plants, and slaughterhouses. First, let us look at the market force; the definition of a market force is the law of supply and demand. This means basically the price determination within the market; moreover, the price is determined by the level of demand and the quantity that is available. In the Tar Heel Slaughter house in Smithfield, is the largest slaughter house in the world. On the “kill floor”, they kill at least 32,000 a day. This makes meat packing one of the most dangerous jobs. The food system and the few companies that control the meat production industry have turned the food
I believe in the old adage, “treat others as you wish to be treated”, and along with a healthy dose of common sense goes far in producing a healthy work environment. I think a chef can still remain authoritative, but be respectful of your employees’ social and mental needs thus creating a solid team of individuals willing to give it their “all” in the work environment according to the business organization known as Call of the Wild (n.d.). Therefore, as executive chef I would, I think team building is essential through rewards, training, and involvement as well as proper equipment to accomplish tasks. In order to eliminate food waste I would install a POS system at each station, thus giving those staff members the responsibility for their portion of the dish. Employee recognition definitely is a morale builder. Furthermore, I consider policies such as
As now it can be concluded that to make a supervision session effective it is essential to have a deep understanding of these facts and theories. Characteristics of both supervisor and supervisee are equally important. As supervisors must know their roles and responsibilities at the same time, supervisee should have interest towards reflective practice. Maintaining a good supervisory relationship will be useful to analyse the problems. If there are any signs of underperformance seen in the supervisee, the supervisor can approach them to sort out the matter before it causes
It is imperative for supervisors to focus on what is required in order for his/her employees to accomplish their job. They must be supportive of their employees and provide continual feedback on their job performance .Supervisor need to include their employees when making changes that effect they way they perform their jobs or finding new way to do things that were problematic. Supervisors should give their employees more responsibly to make them feel more valued and powerful. There is also a major need for promotion, pay increase and compensation system (educational reimbursement, vacation incentives etc.
All cooking and baking for the fast food will be done in the kitchen facility. This facility will be equipped with computerized deep fryers, commercial freezer and refrigerators, preparation tables, stoves, ovens, and other related equipment. One employee and one chef will be in charge in the kitchen.
cakes among many other freshly made recipes. They have a special cookbook for all of the fancy
There is a long steel table right in the center of the kitchen where every food were prepared. Three of us was stationed at some distance apart from another, then the food package was brought and passed along each stations just like a production line in a manufacturing factory. Again this concept of work flow is well applied for the campus kitchen to be more efficient and productive in order to serve the community for a greater good. Each person or station had different tasks, I was stationed to be the wrapper and labeler. At first the food production flow was quite slow because one of the volunteer was a left-hander and he was scoping the food with the hand that he is weak at which made him more difficult to get the job done.
each block. But how are they able to open as many stores as this? The
They would also be offered several kinds of cheese and desserts, including strawberries and
It is not a surprise that fast food has become a way of life in America. Every day about a quarter of the adult population n United States visits the fast food restaurant. Every month about 90 percent of children aged 3-9 visit McDonald's. According to Schlosser, Americans spent more than $110 billion a year on the fast food. In his book "Fast Food Nation" Eric Schlosser is not chiefly interested in the consumption of fast food, but his primary objective is to explore manufacturing starting with the unemployment. His book deals with United States politics and raises many social issues.
However, not only the high quality standards of food affects the business, the staff who are presently providing the service are entitled to establishes him or her self with their tone (the sound of the voice), manner (the level of maturity), language and body language well enough to satisfy the customer and to make them appreciated of feeling more welcomed and values them as a proper customer. E.g. if a customer was about to speak the staff operating the till would say hello, may I take your order please,' and when their products are given Thank you and please come again.'
...g cakes, cookies, desserts, pastries and he work with the gum paste, chocolate; among others. He started working with pastry since he was a kid making some recipes from his grandmother. Usually
Running a restaurant can be one of the most stressful jobs as well as the most fun and rewarding jobs. If the manager is a good leader with excellent leadership skills and has great followers the restaurant will be rewarded. If not the restaurant will plummet in sales and no one will be pleased. While developing a business. staff is important to running a successful restaurant, it is also essential that management focus on its public relations as well as its sales and marketing strategies.
Contrary to what is known in Western cuisine, there is a hierarchy of dishes (first to second - dessert). The