Food Production
Department
Cooking is an art and the
kitchen is the place to
perform that art.
Auguste Escoffier, French culinary
artist, known as “the king of chefs and the
chef of kings,” who earned a worldwide
reputation for inventing the kitchen
brigade still used today.
Marie Antoine Carême was a
French chef and an early
practitioner and exponent of the
elaborate style of cooking known
as Grande cuisine, the "high art"
of French cooking: a grandiose
style of cookery favored by both
international royalty and by the
newly rich of Paris
Want to Be A Chef ………What
Qualities do you need
1.
Creativity; A good chef always should be creative. Creative about food
items, creative about menu planning.
2.
Passion; A chef most be willing to do some things and have willing to achieve
the goal in passion
3.
Business sense; Chef with the good business sense always generate the
profit in kitchen as well as to hotel i.e. cost control or wastage control
4.
Attention to detail; Sense about the detail ingredients and measurement
for which chef should always be aware
5.
Team player; chef plays a vital role in kitchen
as the perfect leader and always encourage
his team member for efficient work
6.
Practice; practice make the man perfect so
practice always help chefs for the efficient
works
7.
Multi task; A great chef always have multi
task capacity so why he/she is chef
8.
Dedication to quality; Preparation of the
higher quality food in kitchen is always the
hotel concern
9.
Quick decision; quick decision making
capacity for satisfaction of guest most be
posses in quality chef.
10.
Handle critics; Good chef most have capacity
to handle the critics and maintain good
relation with every customer
How should you look in the
kitchen
Thanks
to
all
of
you
Any quires