Working Effectively in the Kitchen

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Working Effectively in the Kitchen
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Having a smooth working kitchen includes

• Work flow the planned movement of food which
  includes planning, timing, and communication
• Workstation a work area containing equipment
  and tools needed for accomplishing a specific set
  of culinary tasks. Ex salad, hot, dessert
• Workline the arrangement of equipment
• Straightline, L-shaped, back to back, U-shaped,
  parallel

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Mise en Place

• This is a french term that means to put in
  place or to have everything ready before you
  start cooking.
• This includes gathering ingredients, equipment,
  tools knowing how to prepare the recipe (what
  you need to do), and knowing when specific tasks
  need to be done and how long they will take

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Benefits to mise en place

• Your work is organized
• You make better use of your time
• You ensure you have all the ingredients you need
• Everyone has a job to do

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Tasks

• Taking a recipe and breaking it down into each
  individual task
• Recipes should be broken down to the very
  smallest job.

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Timeline

• Used to help determine when tasks need to be
  started and finished so they are completed by the
  deadline (end of class when the bell rings)
• A timeline will help determine the work sequence
  (doing the right thing at the right time).
• If your work is properly sequenced, you wont
  have to stop and wait for something.

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Kitchen Brigade

• A system of staffing a kitchen so that each
  worker is assigned a set of specific tasks. Can
  include the following workers
• Executive Chef
• Sous Chef
• Swing Chef
• Prep Chef
• Dishwasher

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Duties of Executive Chef

• Coordinates kitchen activities
• Directs other workers
• Makes the work plan, time line and assigns tasks
• Plans the menu/recipe
• Makes the grocery order
• Insures that the kitchen area is clean when done

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Duties of Sous Chef

• Reads the recipe to determine any questions
• Determines tasks that need to be completed in
  food preparation.
• Makes sure the food is prepared and presented
  correctly
• Does the mixing or cooking of the food

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Duties of Swing Chef

• Responsible for gathering ingredients, equipment
  and tools
• Assists the sous chef in the prepartion of the
  food
• Works wherever needed
• Acts as Prep chef also if there is none

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Duties of Prep Chef

• Responsible for measuring ingredients
• Preps any ingredients so they are ready for use.
  Ex wash vegetables, cut or dice
• Does any other work necessary to support the
  other chefs

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Duties of Dishwasher

• Responsible for the sanitation of the kitchen
• Readies the dish water
• Does dishes as they are used
• Wipes counters as necessary
• Disposes of trash
• Puts ingredients away when chefs are done with
  them

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Kitchen Teamwork

• To work effectively as a team you need to
• Communicate effectively - do this by listening,
  asking questions and using kitchen language
• Be able to give and receive criticism - effective
  criticism is meant to improve the way things are
  done, not to find fault and needs to be done is a
  respectful manner.
• Use feedback effectively - When someone gives you
  a compliment or complaint reflect on what you did
  right or wrong so you can continue or change your
  behavior.
• Be courteous and professional -Be respectful of
  those your are working with and of the products
  and equipment you use.