Staff Organisation in the kitchen and ancillary areas

1. Staff Organisation in the kitchen and ancillary areas Environment Ventilation Lights Workspace Walls Floors Ceilings Noise Levels

2. The kitchen environment. Space. The office, shop and railway premises act 1963, stipulates 11.32 cu meters (400cu ft) per person, discounting height in excess of 3 m (10ft).

3. The kitchen environment. Humidity. A humid atmosphere creates side affects such as food deterioration, infestation risk, condensation on walls and slippery floors. Anything more than 60% humidity lowers productivity. Provision for replacement of extracted air with fresh air is essential.

4. Kitchen environment. Temperature. No higher than 20 – 26C ( 68 – 79F ) is desirable for maximum working efficiency and comfort with 16 – 18C ( 61 – 64F ) in preparation areas.

5. Kitchen environment. Noise. Conversation should be possible within 4 m (13ft).

6. The kitchen environment Light. Minimum legal level in preparation areas is 20 lumens per sq ft with up to 38 lumens preferable in all areas.

7. The kitchen environment Ventilation. It is estimated by the health and safety executive (HSE) that 65% of commercial kitchens have poor ventilation resulting in health hazards.

8. The kitchen environment Ventilation cont. Commercial kitchens are a working environment where cooking processes emit large amount of vapors, impurities and excess heat.

9. The kitchen environment Ventilation cont. These include potential carcinogens such as exhaust gases from live fuel appliances including gas, charcoal and mesquite. The provision of good ventilation in the kitchen areas reduces the risk to health and should enhance the effectiveness and productivity of the kitchen.

10. The kitchen environment Ventilation . Legislation requires that adequate ventilation must be provided in commercial kitchens but this cannot be precisely defined in law. Air should be extracted from kitchen and subsidiary areas at a constant rate.

11. The kitchen environment Ventilation cont. The fresh air which replaces the extracted air should be provided through a separate air intake system. The air intake system should aim to replace all the air extracted from the kitchen.

12. The kitchen environment Airflow Rates. The rates of extraction recommended for each type of appliance from the manufacturers. This information can then be used to calculate how much air should be extracted from and introduced to the kitchen per minute.

13. The kitchen environment Airflow Rates. Generally the aim should be a complete change of air in the kitchen 20 – 30 times an hour depending on the type of cooking processes being carried in the kitchen.

14. The kitchen environment Ventilation Canopies. The underside of the canopy should be positioned about 2m above the floor. Canopies are usually made of stainless steel.

15. The kitchen environment Ventilation Canopies. The underside of the canopy should be positioned about 2m above the floor. Canopies are usually made of stainless steel.

16. The kitchen environment Maintenance. Planning and equipping a kitchen is an expensive investment, therefore to avoid any action by the Environmental Health Officer, efficient, regular cleaning and maintenance is essential.

17. The kitchen environment Maintenance. The Dorchester kitchens are swept during the day, given soap/detergent and water treatment after service and any spillages cleaned up immediately. At night, contractors clean the ceilings, floors and walls.

18. Staff Organisation in the kitchen and ancillary areas Cycle The internal food cycle in relation to working method and food safety Method Cook – Chill , Cook Freeze, Sous –Vide Equipment Planning- Forecasting Food Safety Principles of HACCP – internal audit as well as external audits – Maintaining Records – Equipment Technology

19. Staff Organisation in the kitchen and ancillary areas Equipment Technology Equipment available and uses.

20. Staff Organisation in the kitchen and ancillary areas Equipment available , cost , food safety aspects. Intelligent Cooking- Intelligent Chilling /Freezing Maintaining Records Humidity Factor Self Cleaning Minimizing Stress Output Factor Health and Safety- Back injuries

21. Staff Organisation in the kitchen and ancillary areas Staff Number of staff required Shifts Function

22. Staff Organisation in the kitchen and ancillary areas Output Kinds of output – e.g. restaurant , hospital etc Number of meals – to prepare and when Menus- seasonal – hospital –schools etc Style- table d’hote , al a carte etc. Service times- breakfast – lunch , teas , dinners

23. Staff Organisation in the kitchen and ancillary areas Management Roles of a head chef Organizing Develop Menus Rotas Food Cost Labour Cost Budget Control Leading – Create – Innovation – Motivate , etc

24. Staff Organisation in the kitchen and ancillary areas Specialisation Division of Kitchens- Main – Specialty Outlets – Function kitchens Functions – Weddings – Parties – Gala Dinners etc The Partie System – Specialisation

25. Staff Organisation in the kitchen and ancillary areas Communication Systems Importance Service Types Style Volume

26. Staff Organisation in the kitchen and ancillary areas Tasks Roles and responsabilities Satisfaction Rewards Craft pride Training Qualifications Industrial experience

27. Factors to take into account – staffing requirements Facilties Size of the kitchen- type of equipment Style Type of cuisine – European – Asian etc Commodities – fresh , convenience or both Finance Type of business – level of pay

28. Factors to take into account – staffing requirements Skills Training Levels of expertise expected Numbers Recruitment Staff turnover Quality Control Establishment Standards – Standard Recipes and Procedures

29. Factors to take into account – staffing requirements Established Routines Preparation Cooking Service Clearing

30. Factors to take into account – Planning Menus Menu Courses Type of commodities used Recipes Equipment Output Preparation Cooking Holding Facilities' and Service requirements

31. Factors to take into account – Planning Menus Balance Staff demands Preparation Cooking Service and clearing down

32. Factors to take into account – Planning Menus Service Ease of service Dish examples Time Complexity of dishes Numbers Pre-specified , fixed or chance , forecasting

35. The way the food is presented creates a story, a message for the diner, for example the portrayal of: Comfort Tradition Minimalism Nostalgia Originality Fashion Extravagance

36. Questions to consider when choosing a plate or serving dish What Shape? Does the food lend itself to a particular shaped plate? What Colour? Is white the best choice?  What about using a contrasting or coordinating colour? What Size? Too big and the portion of food will look tiny. Too small and the plate will look over crowded.

37. What Material? Would ceramic be best or could you use something else? Wood?  Terracotta?  Slate?  Glass? Plain or Patterned? Will a patterned plate detract from the food or will it enhance it?

38. Guidelines for Successful Plating ~ Plan the plating design when you are planning the meal.  I find it helps to sketch some ideas on a piece of paper so I have a rough idea of how I will be plating the food. ~ Preparation is essential.  Try not to leave too much to the last minute and prepare as much in advance as you can.  You can plate up, or at least partially place up, many cold dishes in advance. ~ Be organised.  Make sure that you've got everything you need ready and at hand before you start plating up.  Realising that you haven't made the sauce half way through plating up is a recipe for disaster! ~ Speed and simplicity are the keys for hot dishes.  Spend too long arranging the food and you'll get complaints about cold food!  Don't forget to serve the food on warmed plates too.

39. Round & Oval Plates Think Circles, Curves, Sectors & Swirls!

40. Square & Rectangular Plates Think Straight Lines, Squares, Rectangles & Corners!

41. Triangular Plates Think Triangles, Straight Lines & Points!

42. Obscure Shaped Plates Think Creatively - Follow the Curves, Lines or Angles! 

43. TIPS FOR DRESSING A PLATE LARGE PLATES A sizeable canvas should be used to showcase your work. Be sure to stock up on large, white plates. SMALL PORTIONSThe smaller the portion, the easier it is to play with. Take cue from professional chefs and create compact, elegant servings. VIBRANT COLOURSSpruce up your plate with vibrant hues. Green vegetables lose their colours very quickly when cooked. Blanch them just before serving.

44. PLACEMENTIf faced with lots of ingredients, the most classic way to plate it is to clock it. Place the starch at 10 o’clock, proteins at six o’clock and vegetables at two o’clock. ELEVATIONStack slabs of protein over starches into a tight pyramid for the wow factor. Just be careful not to overdo it. NEUTRAL CHINAOpt for neutral china and if you must have a design, make sure the motifs are on the borders.

45. COOKIE CUTTERSCookie cutters and moulds are great tools for creating shapes to layer. The thinner the layers, the more impressive the outcome. BE ARTISTICUse a paintbrush or squeeze bottle to distribute sauces. Keep the plate clean and show off your creative flair. REPETITIONRepetition is an easy way of creating a picture. Lay three small identical pieces of protein side by side with different garnishes on each one to add visual interest. GARNISHA garnish should only enhance and not overpower. Make sure that garnishes match the ingredients and flavours of the dish.

46. Factors to take into account – Purchasing new or replacing equipment Labour Saving Relation to staff numbers Quality Effects on quality of foods and service. Skill requirements Requirements of operators , training Cost Initial cost - depreciation

47. Factors to take into account – Purchasing new or replacing equipment Flexibility of uses Variety of uses Utilisation Right size for output Safety cleaning requirements