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The Hospitality Series 6: Culinary Department by Valarie Pozen Summer 2000

The Hospitality Series 6: Culinary Department by Valarie Pozen Summer 2000. Culinary Department. Functions Job Requirements Personality Characteristics Dress Code Professional Organizations Salary. Functions. Prepare food for restaurants, hotel events, hotel employees, and room service

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The Hospitality Series 6: Culinary Department by Valarie Pozen Summer 2000

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  1. The Hospitality Series6: Culinary Departmentby Valarie PozenSummer 2000

  2. Culinary Department • Functions • Job Requirements • Personality Characteristics • Dress Code • Professional Organizations • Salary

  3. Functions • Prepare food for restaurants, hotel events, hotel employees, and room service • Menu planning/design • Entrée planning/design • Food ordering and inventory • Cost analysis of meals • Maintain safe/healthy environment • Rotate inventory

  4. Job RequirementsCurrently seeking employee with the following skills: • Kitchen experience not required for entry level • All other positions require culinary experience • Food Service/Sanitation Certification • Good communication skills • 50+ hours/week • Light lifting and always on your feet • Task oriented

  5. Personality Characteristics • Positive Attitude • Team Skills • Creativity • Patience • Hard Working • Willingness to learn

  6. Dress Code • Chef’s coat/apron • Chef’s pants • Rubber soled shoes • hat/hair net • well groomed • disposable gloves

  7. Professional Organizations • This website provides a list/addresses of Professional Culinary Organizations.

  8. Salary Information • Wages are the highest in the hospitality industry. • Entry level: $8/hour average • Beginning chefs: $40,000/year • Large hotel executive chefs: $100,000+

  9. Types of Culinary Positions • Executive Chef • The head chef…works closely with Food and Beverage Director…menu development, ordering, kitchen staff management • Sous Chef • The assistant to the executive chef.

  10. More Culinary Positions • Pastry Chef • In charge of pastries…design, production • Baker • In charge of all baking except pastries

  11. More Culinary Positions • Steward • In charge of the dishroom and maintaining dish inventory • Line Cook • Often entry level position…works on the line assisting with the food preparation • Guarde Manager • In charge of safety and sanitation standards

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