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  • Kitchen Ranks Description of Hierarchy in The Pastry Kitchen Highly Qualified Workman

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    Ryan Soriano
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    The document describes the hierarchy and roles in a pastry kitchen. At the top are the executive pastry chef and pastry chef, who are responsible for creating dessert offerings and overseeing the kitchen. Below them are positions like head baker, confiseur, and decorator. The kitchen has specialized stations for tasks like baking, chocolate work, and ice cream production. Proper sanitation, safety, and workflow from receiving to finishing areas are important considerations for the efficient operation of the pastry kitchen.

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    Lecture 2

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    The document describes the hierarchy and roles in a pastry kitchen. At the top are the executive pastry chef and pastry chef, who are responsible for creating dessert offerings and overseeing the kitchen. Below them are positions like head baker, confiseur, and decorator. The kitchen has specialized stations for tasks like baking, chocolate work, and ice cream production. Proper sanitation, safety, and workflow from receiving to finishing areas are important considerations for the efficient operation of the pastry kitchen.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    20 views4 pages

    Kitchen Ranks Description of Hierarchy in The Pastry Kitchen Highly Qualified Workman

    Uploaded by

    Ryan Soriano
    The document describes the hierarchy and roles in a pastry kitchen. At the top are the executive pastry chef and pastry chef, who are responsible for creating dessert offerings and overseeing the kitchen. Below them are positions like head baker, confiseur, and decorator. The kitchen has specialized stations for tasks like baking, chocolate work, and ice cream production. Proper sanitation, safety, and workflow from receiving to finishing areas are important considerations for the efficient operation of the pastry kitchen.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 4

    Kitchen Ranks Description of Hierarchy in the Pastry Kitchen Highly qualified workman Executive Pastry Chef - has the

    e key role of creating dessert offerings, display tables that have a sense of style and balance Pastry Chef Chef Head Baker

    Qualified workman Confiseur - confectioner Glacier- Ice cream Decorateur decorator

    Support Staff Assistants & Apprentices

    Tasks and Responsibilities of Highly Qualified Workmen Strong knowledge about pastry Expert Preparation Skills Purchasing Ingredients Maximizing Use of Ingredients Controlling food cost Development of Dessert Varieties Training of Staff Good Supervisory skills Conscious of Safety and Sanitation Efficiency and Dedication

    Tasks and Responsibilities of Qualified Workmen Strong knowledge about pastry

    Expert Preparation Skills Good Supervisory skills Conscious of Safety and Sanitation Efficiency and Dedication

    Oven Area : This is usually in a separate room because of the heat.

    Chocolate station

    -Usually a separated production area with AC and humidifier to control the temperature and humidity -Stocked with special working tools

    Ice Cream Station -Separated from the pastry kitchen with its own production area and equipment

    Finishing / Plating area - garnishing and finishing touches Production / Preparation area - tools, equipment, prep table Dry and cold storage - DRY: things that dont need refrigeration and have a long shelf life - COLD: perishable items and finished items

    Refrigerated workbench / marble-top -Used for preparing doughs that need to stay cold

    MARCHE EN AVANT Entrance of receiving area and Exit shouldnt be the same. If this is not possible, this area has to be cleaned after each action.

    B. Preparation areas, in function with preparation types (ice cream, chocolate, tour bakery) Conception and installation of preparation areas in a laboratory Follow up on construction laws according to hygiene and food safety Legislation according to materials What is allowed by law (flooring, wall,.) Identification of risk prone areas What can be a problem area What can we do to solve and avoid the problem

    Reminder of MARCHE EN AVANT

    Conception and installation of preparation areas in a laboratory Follow up on construction laws according to hygiene and food safety Separate the areas like: Ice cream production, Chocolate production, Bakery

    Legislation according to materials What is allowed by the law What can be used according to food safety laws Identification of risk prone areas What can be a problem area What can we do to solve and avoid the problem Reminder of MARCHE EN AVANT

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