Unit 1

Job description, hierarchy, attitude and behaviour, food premises, kitchen planning, basic
preparation and operation, basic principles of food producion, equipments, fuels, cooination with
other departments

KITCHEN MANAGEMENT

Kitchen managers. A kitchen manager is responsible for the overall operations for the back of
house and kitchen area of a restaurant.Kitchen managers hire staff, purchase food and stock, and
make sure everyone is trained on proper food preparation and kitchen safety techniques.

Attitude and Behaviour

l壱ATTITUDE & BEHAVIOUR IN THE KITCHEN

PUNCTUALITY
KNOWLEDGE OF MENU
MEMORY
HONESTY
LOYALITY
CONDUCT
SENSE OF URGENCY
APPROACH TO CUSTOMERS
CUSTOMER SATISFACTION
HANDLING COMPLAINTS
PERSONAL HYGIENE

The kitchen staff handles food. They must follow the basics of personal hygiene.

Daily bath
Clean & trimmed nails
Clean & well fit uniform
Proper hair cut
Sneezing & coughing near the food should never be done
Footwear should be safe, because so many times the floor is wet.
General information regarding personal hygiene and hygiene of the working area should be there.
UNIFORM: Uniform or the protective clothing is very important for the kitchen staff. The staff
uniform includes:
a) Chef pant
b) Chef coat
c) Apron
d) Scarf
e) Chef cap
f) Black shoes
g) Black socks
h) Dusters

Food premises

slides

Kitchen planning

slide

Basic preparation and operation

slide

Basic process of food production

slide

Equipment

slide
Fuel

slide

Coordination with other departments

Front office – Maintenance – Security – f&b, - stores – Purchase