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DO Now: Match the kitchen AREA
match the numbers to the letters
1. Food preparation and cooking
A
2. Delivery and storage
3. Washing up and waste
4. Hot holding and serving
B
C
D
Work to complete the SMHW questions for
kitchen layout
Write these 4 titles down and take notes to help you to complete this
1. Delivery and storage;
2. Food preparation and cooking;
3. Hot holding and serving;
4. Washing up and waste;
Understanding the layout:
1. Delivery and storage;
•
•
4. Washing up and waste;
•
•
•
Needs direct access from the
customer area for dirty dishes to
be returned separate from the
food preparation areas to make
sure ………..
Needs washing and drying, dirty
and clean areas with sufficient
veneration and steam to
ensure……..
Needs direct access to outside
bins and waste areas so that……..
3. Hot holding and serving;
•
•
Needs to be close to the Food
preparation and holding area with
a hot plating area to keep food
above…….˚C and a cool area below
…….. ˚C so that……..
This needs to have space for
plating up so that ………….
Needs to be close to the delivery entrance so
that……..
Fridge and freezer storage also needs to be close
to the food and preparation area so that……
2. Food preparation and cooking;
•
•
Needs to have separate PREPARATION areas for;
washing hands, washing food, raw meat prep, cooked
meats, hot and cold areas, and allergens to prevent
…………
Cooking needs to have a logical order so that it avoids
accidents, with the correct equipment in the areas to
match with the menu and different parts of the dishes
so that the team is able to ………….
1. Delivery and storage;
Which of these is not delivery and storage?
1. Needs to be close to the delivery entrance so that……..
2. Needs washing and drying, dirty and clean areas with
sufficient veneration and steam to ensure……..
3. Fridge and freezer storage also needs to be close to the food
and preparation area so that……
1. Could you explain why its important to be close to the delivery
entrance?
3. Hot holding and serving;
Which of these is not Hot holding and serving?
1. Needs direct access to outside bins and waste areas so
that……..
2. This needs to have space for plating up so that ………….
3. Needs to be close to the Food preparation and holding area
with a hot plating area to keep food above…….˚C and a cool
area below …….. ˚C so that……..
3. What are the temperatures? Above……˚C below …….. ˚C
2. Food preparation and cooking;
Which of these is not Food preparation and cooking?
1. Cooking needs to have a logical order so that it avoids accidents,
with the correct equipment in the areas to match with the menu and
different parts of the dishes so that the team is able to ………….
2. Needs to have separate preparation areas for; washing hands,
washing food, raw meat prep, cooked meats, hot and cold areas, and
allergens to prevent …………
3. Fridge and freezer storage also needs to be close to the food and
preparation area so that……
2. Why would you need separate hand washing and food
washing?
3. Washing up and waste;
Which of these is not Washing up and waste?
1. This needs to have space for plating up so that ………….
2. Needs direct access from the customer area for dirty dishes
to be returned separate from the food preparation areas to
make sure ………..
3. Needs direct access to outside bins and waste areas so
that……..
3. Why is it important to have direct access to the customer
area?
Now use this information to answer the
10 mark question:
As the head chef of a new restaurant opening in a deluxe 5*
hotel you have been asked to design the kitchen layout. Justify
the factors you would consider when designing the kitchen area:
What are the key words in the
question?
What are the factors?
When design the kitchen area I would
need to consider the……….area first
because……then…..
Understanding the layout:
1. Delivery and storage;
•
•
4. Washing up and waste;
•
•
•
Needs direct access from the
customer area for dirty dishes to
be returned separate from the
food preparation areas to make
sure ………..
Needs washing and drying, dirty
and clean areas with sufficient
veneration and steam to
ensure……..
Needs direct access to outside
bins and waste areas so that……..
3. Hot holding and serving;
•
•
Needs to be close to the Food
preparation and holding area with
a hot plating area to keep food
above…….˚C and a cool area below
…….. ˚C so that……..
This needs to have space for
plating up so that ………….
Needs to be close to the delivery entrance so
that……..
Fridge and freezer storage also needs to be close
to the food and preparation area so that……
2. Food preparation and cooking;
•
•
Needs to have separate PREPARATION areas for;
washing hands, washing food, raw meat prep, cooked
meats, hot and cold areas, and allergens to prevent
…………
Cooking needs to have a logical order so that it avoids
accidents, with the correct equipment in the areas to
match with the menu and different parts of the dishes
so that the team is able to ………….
Job Roles: Can you name any job roles in
hospitality and Catering?
We will complete the next slides together and will up
load them to SMHW for you to use with your revision
booklet – which is being sent out today!
5.Executive/head chef
Managers
Match the letter (responsibilities) to the Roles
1. Hotel/general manager
2. Business
manager
3. Restaurant
manager
customer satisfaction, complaints. Hiring and
firing, smooth running, health and safety,
following the law, security. They are also
responsible for managing the other mangers……
4. Events manager
6. Front of house
manager
7. Domestic
manager
5.Executive/head chef
Managers
Match the letter (responsibilities) to the Roles
1. Hotel/general manager
customer satisfaction, complaints. Hiring and
firing, smooth running, health and safety,
following the law, security. They are also
responsible for managing the other mangers……
2. Business
manager
3. Restaurant
manager
4. Events manager
A. coordinates weddings,
conferences, banquets.
Liaises with customer,
restaurant, chef. Arranges
music, decorations etc.
7. Domestic
manager
6. Front of house
manager
B. manages chefs, designs
menus, budgeting and
liaising with suppliers
D. manages receptionist,
concierge, porters,
doorman.
C. Manages waiters,
restraint staff, table
booking, ordering supplies
and organisation.
E. Develops the business,
maintains the hotel’s
reputation and overall
vision.
F. oversees all cleaning
and maintenance
G. Manages head chef, events
manager and restaurant
manager . Makes sure the
company makes money.
5.Executive/head chef
B
Match the letter (responsibilities) to the Roles
1. Hotel/general manager
E
customer satisfaction, complaints. Hiring and
firing, smooth running, health and safety,
following the law, security. They are also
responsible for managing the other mangers……
2. Business
manager
G
3. Restaurant
manager
Managers
4. Events manager
C
A. coordinates weddings,
conferences, banquets.
Liaises with customer,
restaurant, chef. Arranges
music, decorations etc.
A
7. Domestic
manager
F
6. Front of house
manager
D
B. manages chefs, designs
menus, budgeting and
liaising with suppliers
D. manages receptionist,
concierge, porters,
doorman.
C. Manages waiters,
restraint staff, table
booking, ordering supplies
and organisation.
E. Develops the business,
maintains the hotel’s
reputation and overall
vision.
F. oversees all cleaning
and maintenance
G. Manages head chef, events
manager and restaurant
manager . Makes sure the
company makes money.
What other responsibilities might he have?
Checking orders and invoices
Executive/head chef
Organising rotas for staff
Training
Writing Health and Safety document
B. manages chefs, designs
menus, budgeting and
liaising with suppliers
Planning and ensuring the equipment is maintained
Recording Health and Safety - incidents
Hiring chefs and kitchen staff
What Qualifications does he need?
GCSE’s
Diplomas
Level 1/2 food hygiene certificate
Degree
FOOD and Nutrition GCSE or A-Level
FOOD related Level 3 qualifications
Level 1/2 Vocation in Hospitality and Catering
Back of house
1. Head chef
6. Domestic
manager
7. Head
housekeeper
D. trainee chef. Helps the chef on a
section and cleans
8. Maintenance
Cleaner
4. Commis chef
5. Plongeur/
Kitchen porter
B. runs the kitchen brigade. Rotas.
Menu planning, dealing with
suppliers
C. supervises kitchen staff. Covers
the chef on his day off
2. Sous chef
3. Chef de partie
A. washing up, cleaning the kitchen
9. Room attendant/
housekeeper/
cleaner
E. chef of a section (e.g. pastry)
F. does repairs (electrics, plastering,
woodwork etc.)
G. cleans bedrooms and bathrooms.
Changes bed linen, cleans.
I. manages room attendants. Orders
cleaning supplies and laundry
Back of house
1. Head chef
B.
2. Sous chef
C.
A. washing up, cleaning the kitchen
B. runs the kitchen brigade. Rotas.
Menu planning, dealing with
suppliers
6. Domestic
manager
C. supervises kitchen staff. Covers
the chef on his day off
3. Chef de partie
E.
7. Head
housekeeper
4. Commis chef
D.
I.
5. Plongeur/
Kitchen porter
A.
9. Room attendant/
housekeeper/
cleaner
G.
D. trainee chef. Helps the chef on a
section and cleans
8. Maintenance
Cleaner
F.
E. chef of a section (e.g. pastry)
F. does repairs (electrics, plastering,
woodwork etc.)
G. cleans bedrooms and bathrooms.
Changes bed linen, cleans.
I. manages room attendants. Orders
cleaning supplies and laundry
Specialist Chef’s Roles
Know as ‘Chef de partie’
1. Sauce chef
(saucier )
2. Pastry chef
3. Larder chef
(garde manger)
A. fish and shellfish
B. vegetables, soups, side
dishes, pasta dishes
C. cold foods such as salads
and buffets
4. Vegetable chef
(l’entremetier)
D. pastry, cakes, biscuits and
breads
5. Fish chef
E. sauces, stews and hot starters.
Highest ranking of section chefs
Front of house
Restaurant
manager
Head
receptionist
Sommelier
B. makes coffee
C. Takes bookings and checks
guests in.
D. makes drinks
E. Develops the Restaurant,
maintains the hotel’s reputation
and overall vision.
Head waiter
Waiter
A. books taxis and trips for guests
Receptionist
Porter
F. Organises waiters/waitress, seats,
serves food and drink. Takes bill.
G. opens the door. Parks
customer’s cars.
Barista
Concierge
H. seats, serves food and drink.
Clears and relays. Takes bill.
Barperson
Doorman
I. recommends and serves wines
and other alcoholic drinks
J. takes bags to room. Runs
errands for guests
Front of house
Restaurant
manager
Head waiter
E.
Waiter
Barista
B. makes coffee
C. Takes bookings and checks
guests in.
Head
receptionist
D. makes drinks
E. Develops the Restaurant,
maintains the hotel’s reputation
and overall vision.
F.
H.
Sommelier
A. books taxis and trips for guests
I.
B.
C.
F. Organises waiters/waitress, seats,
serves food and drink. Takes bill.
J.
G. opens the door. Parks
customer’s cars.
Receptionist
Porter
Concierge
A.
I. recommends and serves wines
Doorman
Barperson
D.
H. seats, serves food and drink.
Clears and relays. Takes bill.
G.
and other alcoholic drinks
J. takes bags to room. Runs
errands for guests
Who am I? Knowledge Check!
“
I am a waitress.
I am responsible for greeting customers and
bringing them to their tables. I organise and
train new waiting staff and when customers
complain it usually ends up being my
problem!
”
Who am I? Knowledge Check!
“
I am the restaurant manager.
I am in charge of the ‘front of house’ and
responsible for the standard of service in the
establishment. I hire new staff and monitor health
and safety in the restaurant. I might work with the
head chef to plan menus and discuss service
issues.
”
Who am I? Knowledge Check!
“
I am the hotel manager.
I am in charge of the whole company and it’s
my job to make sure that the establishment
makes a profit so everybody can get paid at the
end of the week. I might not be that good at
cooking but I know lots about running a
business.
”
Happy new year!
Strange time, but ones we’re used to;
To help us to move on quickly with this lesson please write any questions in the
chat;
Please be appropriate, it would be a shame if I had to switch this function off for
you!