Kitchen Staff Workflow Task Files and Professional Kitchen Management

Coordinator Executive Chef

 

Every restaurant or hotel business has its own rules. All the features of the relevant restaurant or hotel business are analyzed by the person or persons who have knowledge of the subject, taking into account only that business, and are rewritten according to the data at hand.

 

Types of Kitchen in the Existing Kitchen Organization ,

Physical Areas of Restaurant Business, 

Kitchen Planning Features of the Business ,

Number of Departments of the Restaurant, 

The Number of Cooking Equipment in the Kitchen Departments in Operation,

Service Type of Restaurant Business,

Restaurant Concept Features of the  Business ,

Targeted Service Quality,

Kitchen Organization Items Required to be Implemented by the Business Management ,

Number of Employees in the Business,

Contents of Food and Beverage Restaurant Menus ,

Features of Kitchen Units in the Business ,

Characteristics of Current Kitchen Staff , Performance Evaluations,

If There Is Before The Culinary Training Data Results,

 

In my International Gastronomy Consultancy and Service areas , relevant articles are prepared by taking into account the relevant issues. The completed work is shared with the owner and manager at the last checks in each business. In some businesses, the workflow reports and the duties of the personnel and some extra factors are taken into account by rewriting them. 

 

Although the Kitchen Management Workflow Circular does not change for each similar business in tourism, it does change for restaurants with different characteristics.

 

The Kitchen Management Workflow Circular, with minor changes and task combinations in some of the main items, is the most accurate one, by examining all the features of the restaurant business, as I mentioned above , taking into account the menu planning , menu types  and menus with options , and the experiences of the current kitchen chef are taken into account by  the experts in the subject . is rewritten. While some items and task distribution are seriously misunderstood in some restaurant businesses, they may be extremely accurate in some other businesses...

 

The items I have stated below are "non-standard" as they are a draft from my previous works . The specified items are shared only as examples for the purpose of understanding the main detail . If the relevant items are written correctly, they should work in harmony with the restaurant kitchen service department, like the gears of a motor. The most important issue here is that your business should be analyzed correctly and the responsibilities should be taken into account, taking into account  the Activity & Banquet Menus , Sample Hotel Menus , restaurant menus and total  menu management data."It is to be distributed to the personnel who can carry it...

Kitchen Management

Kitchen chef

 

He is the only responsible for all kinds of success, deficiency and complaints from the defenseless organization and management in the kitchen and acts together with his predecessor, the Kitchen Chef.

To act together with the kitchen chef and the salon chef in all kinds of organizations, to make a program in advance.

He is responsible for the motivation of all his staff in negative and positive situations.

It is responsible for the cleanliness and order of every place in the form of stored cold air or dry materials and has control powers.

To ensure that the kitchen team works in a team mentality with the salon staff, to solve the problem by contacting the salon chef in the said disagreements and to ensure that they are together.

 

 

To follow his work at every moment with a purposeful attitude and a timeless understanding of work.

It will keep the arrival and departure times of the personnel under control, at the same time, it will take care of the personal cleaning of all personnel every day and punish the people if necessary. (Sheet/Beard/Nail/Clothing/Etc.)

It will ensure that the materials are used on site in accordance with the sufficient weight and type.

It will control the warehouses, prevent casualties and give priority to old materials in every use.

It will ensure that the kitchen is always clean, tidy and hygienic as if it will be shown to a guest.

It will ensure that the meals reach the table of the relevant guest within the specified time and time.

He will make the person who makes all kinds of products produced in the kitchen taste and taste it himself. It will ensure that it is serviced after the inspection.

 

He will ensure that the written documents requested by the management are filled in personally and that they reach the relevant department on time by checking their accuracy.

It will ensure that the personnel, whose place of duty is determined by the management, work in a clean order and within the specified hours at the beginning of their duties and will control them when necessary.

He will demand the materials from the warehouse as much as he needs and according to his needs.

All meals will be hot and cold, and the meals will be produced daily as a cake house, and no more than 50 portions will be stocked.

In his spare time, he will inform and train by working with the section chiefs in separate departments on a cyclical basis. It will always ensure that better quality and from time to time different special dishes are produced.

The authority for menu changes / personnel leave / permission for himself / special circumstances / material shortage / belongs to the business manager. Definitely the business manager is asked what to do and permission is taken.

 

 

Every personnel working in the kitchen department can change their places when necessary. It can punish.

He does general cleaning in the main kitchen once a week.

Together with the kitchen chef, he is the person responsible and authorized for dental work in the main kitchen. 

At the same time, he is obliged to follow the reservations according to the number of people assigned to him and to prepare and have all kinds of meals made.

He is primarily responsible for the cleanliness and order of the area he works in.

He works in dialogue with the kitchen chef in his spare time and when necessary. They decide together.

They prepare the missing lists and requests together with the kitchen chef.

When necessary, he can contact the business manager directly and get an opinion in cases where the information is insufficient.

 

He tries to apply the idea of ​​minimum cost and maximum quality in his meals as much as possible.

It prepares the purchasing lists, has them prepared, checks them or has them made.

Acts with the predecessor kitchen chef.

He is primarily responsible for the cleanliness and discipline of himself and the staff working in the kitchen.

Together with the kitchen chef, he checks the regulations in the cabinets of all departments.

 

Cold part attendant

 

He is the person responsible for all kinds of cleaning and order of the area where he works.

You are responsible for producing all kinds of varieties that the restaurant needs and given as a list, in a complete and quality way, on a daily basis.

He is responsible for keeping the products belonging to him in every way and controlling the daily taste levels.

He is also responsible for controlling the cleanliness, order and order of dressing and personal cleanliness of himself and the personnel next to him.

While making the varieties specified in the recipes, it pays attention to the loss of materials by taking into account the daily use of the restaurant, and also pays attention to the people next to it, and does not allow casualties. 

He acts in accordance with the instructions given by his chiefs.

When necessary, it can impose penalties such as leave penalty, overtime cleaning, etc., in dialogue with their supervisors.

When necessary, he goes to open buffets on Sunday mornings and makes supplements for the decreasing varieties.

One day a week in the main kitchen, he cleans the cold weather, dry supply cabinets and under-counter cupboards.

 

Dessert Manager 

 

He is responsible for the control of the desserts in the restaurant and the breads that will be served in the buffet.

It informs the chefs of all the varieties belonging to the department, taking into account the daily use of the restaurant.

Responsible for the cleanliness and orderliness of the relevant sections.

It acts with the idea of ​​minimum cost and maximum quality while making varieties. It certainly does not allow casualties.

It can impose penalties such as leave penalty, overtime cleaning, etc., by communicating with their supervisors when necessary.

It makes all of the varieties for a maximum of 2 days and does not go into stocking work, considering more days with cuts.

It cannot change the menu under any circumstances and it applies as in the given recipes. In important situations, he acts within the knowledge of his chiefs.

He has to taste every product he has made. After checking its quality, it is put into service.

When necessary, it serves and distributes food by taking part in open buffets in lunch and dinner services.

Once a week, he does general cleaning of his own sections in the main kitchen and gets them done.

 

Staff Chef

 

It is responsible for preparing and serving the morning, lunch and dinner meals of all personnel working in the enterprise within the specified hours, according to the lists given.

He acts in accordance with the directives of his chiefs.

It will be able to use the materials that are about to deteriorate or that may be lost in the dry supply cabinet and cold storage rooms, provided that they inform their chefs.

There is also a duty to help the hot part of it. Helps their hot masters after the job is done.

They do general cleaning in the main kitchen once a week.

 

Grill manager

 

 It is responsible for preparing all kinds of meat required by the kitchen as specified in the Menu.

 He always works in dialogue with the kitchen chefs in his works.

 He is responsible for the cleaning of his area and cabinets.

 The carcass prepares the meat according to the needs and makes it usable.

 When necessary, he asks for help from the kitchen chefs in places where he cannot reach. 

 It salts the meat counters when the work is done every day and prevents the counters from smelling in the long run.

 He does general cleaning in the main kitchen once a week and helps those who do.

 It monitors each type of meat specified in the menu until at least 20 portions remain and ensures that it is ordered.

 It ensures that its materials do not deteriorate in cold weather, in the freezer and in the daily use cabinet.

 

Kitchen Helpers

 

 They act in accordance with the orders and directives of the section chiefs. They are responsible for all kinds of cleaning and preparation of their departments.

 They are responsible for reinforcement and regulation during service hours.

 Arrival and departure times are determined by the directions of the kitchen chefs.

 If necessary, they will assign square services and cleaning duties.

 They are responsible for the cleaning of hair, beard and clothes. 

 Especially in cases of irresponsibility in these situations, they punish with leave penalty, type and unpaid leave.

 They comply with the duty changes that the kitchen chefs will make from time to time.

 They help in cases where the fielder is incompetent.

 They do general cleaning in the main kitchen once a week.

 

Fielders 

 

 They deal with all kinds of cleaning jobs in the kitchen.

 They place the materials coming from the market and the market in the cupboards on a regular basis, with the new materials on the back of the shelf and the old materials on the front of the shelf, ready for use.

 They dump the garbage that has accumulated in the sections.

 They clean the instantly contaminated areas during service and preparation.

 Every day at lunch and dinner, they wash the kitchen with soapy water and hygienic products.

 In accordance with the instructions of the kitchen chefs, they carry out general cleaning in the main kitchen once a week on the specified day.

 They provide material transfers between the main kitchen, the banquet kitchen and the cafe kitchen.

 In cold weather, freezers and daily use cupboards, they report melted and deteriorated materials to the chef and prevent casualties by ensuring that they are used.

 

Boiler and Plate Washers

 

 They are responsible for washing all kinds of dishes that have been contaminated by being used in the kitchen.

 They act with the directives of the kitchen chefs and section chefs.

 They abide by the changes of duty that the kitchen chefs will make from time to time without objection.

 In the weekly general cleaning, they clean the kitchen as part of the kitchen team.

 In their spare time, they make an effort to gain experience in kitchen work, first as an assistant to the fielders and then to the kitchen assistants. 

 They are responsible for the safety and maintenance of their machines.

 They have to report their detergents to their chiefs periodically.

 

Individuals and Institutions in Need at Home and Abroad;

 

As head chef Ahmet Özdemir, who has an international position in the fields of food and beverage, in the fields of Ottoman and Turkish cuisine, Ottoman palace cuisine, Anatolian cuisine, Mediterranean cuisine, menu planning, concept determination, vocational training;

 

Food and beverage consultancy ,  culinary consultancy ,  operator blindness ,  What Should I Consider When Opening a New Restaurant ?, Should I Get Restaurant Consultancy  for Certain Success  ?,  Menu Consultancy ,  Restaurant Management ,  Gastronomy Consultancy ,  How Can I Have the Best Restaurants in the City ?,  Those Who Want to Open a New Restaurant in Most Asked Questions?,  A Permanent Restaurant Owner Attention To Be !!! I provide vocational training and consultancy services. Persons and institutions that need my professional information for related projects can contact me from my CONTACT  information between 10:00 am and 22:00 pm Turkey time  .

 

What is Kitchen Management?

 

Today, the owner or manager of many food and beverage businesses unconsciously tries to fulfill the management process prepared with scientific processes, without taking into account the functions related to food and beverage. When managing a kitchen, the manager; It has resources such as money, people, time, energy, equipment, products and operating system. However, these resources are often limited; The kitchen manager has to use these limited resources effectively for the purposes of the business. A manager is a person who distributes the resources in his hands according to his past experiences and can make successful decisions in solving problems in critical situations (Denizer, 2005, p.23).

 

If an accommodation business is established to fulfill all catering functions, it must have an equipped kitchen. The kitchen is the most active area in food production. It is necessary that the kitchen has a team that can be operated efficiently, with its location in the building, with its various sections, sufficient space is allocated, equipped with devices and machines that can meet the service. The complex and multiple tasks of the kitchen, which is the center of food and beverage production, requires effective planning. While planning, meticulousness, knowledge and effort are important. For this reason, it is important to plan in the kitchen by taking these factors into account (Private and Cömert, 2015, p.49).

 

The people working in the kitchen, on the other hand, include kitchen workers such as department chefs, cooks, assistant cooks, dishwashers and field workers, starting from the head chef who is the kitchen manager. While determining the number, characteristics and duties of the employees in the kitchen, there are many factors to be considered such as the size and type of the business, the organizational structure, the location of the business, the physical structure of the kitchen, and the equipment in the kitchen. Kitchen organization is determined according to the factors mentioned above. Different levels have different responsibilities in the kitchen organizational structure. 

 

The head chef is called Chef de cusine in French and Executive Chef in English. These people are responsible for the management and organization of the kitchen. In addition, it is among the duties of making menu planning, preparing the recipes of the dishes on the menu, preparing and implementing training programs, recruiting personnel, and preparing and purchasing the missing tools, equipment and material lists. It is necessary to have knowledge and skills about all parts of the kitchen.

 

What factors should be taken into account when determining the number, characteristics and duties of those working in the kitchen?

 

• Hot section chief (chef saucier),

• Cold department chief (chef garde manager),

• Patisserie department chief (chef patissier),

• Fish department chief (chef poissonier),

• Head of the side dish department (chef entremettier),

• Soup section chief (chef potager),

• Grill department chief (chef rotisseur),

• Head of hors d'oeuvre (chef hors d'oeuvrier),

• It is listed as a reserve chef (chef tournant).

 

Department chiefs are responsible for the production of all kinds of food related to their department. Department chefs are called demi chef de partie in French. They are assistants to department heads. During the food production process, it prepares the necessary equipment for its own department and makes the preliminary preparation (mise en plase) of the materials to be used in the meals to be prepared. Cook assistants are known as komi (commis) in kitchens. Busboys who help other cooks in their department; They take the needed materials from the warehouses and bring them to the department and help with the food preparations. Interns, on the other hand, are students who have just started their profession and work in the business within the scope of their vocational training.

 

Basic Functions of Kitchen Services Management

 

There are five basic functions in kitchen management. These functions can be called as sub-functions that make up the functions of management.

 

• Planning

• Organizing Organization • Directing

• Coordination

• Control and Evaluation

 

Planning

 

Planning is the task of management to create goals, objectives and action programs to achieve them. Goals and targets show what is desired to be done, and offer suggestions on how to make action plans (Koçak, 1999, p.34). Planning is the first and most important stage of the management process; Without planning, other management functions cannot be performed. In other words, it is deciding today where we want to reach in the future and what we want to achieve. The person who assumes the managerial role, whether it is a senior, middle or lower level manager, has to plan. 

 

In order to be able to plan effectively, it is necessary to have information about the works in the kitchen and to share the information. In addition to theoretical knowledge, practical knowledge and experience should be kept in the foreground. People who plan the menu in a catering establishment (such as food and beverage manager, kitchen chef, restaurant manager) should have information about the requests and expectations of the guests, the food and beverage culture, the preparation, cooking and service of the meals.

 

What should be considered in order to make an effective planning?

 

Managers should be in communication with other departments while planning. The food and beverage manager of a large hotel has to keep in touch with the kitchen chef, bar chef and restaurant chef as well as purchasing while planning the menu. Are the ingredients for a dish to be included in the menu easily available in the region? What should be the quality and price of the materials? The answers to such questions can be determined as a result of being in contact with the purchasing and cost controller (Denizer, 2005, p. 25). 

 

It is important to be flexible and adapt to changing conditions while making plans. This flexibility is much more important, especially in budgetary plans. If the targeted sales revenues in the budget have not been reached, it is necessary to review the sales increase efforts and personnel planning and adapt the plan to the new conditions. In order for the plans to be effective and create an impact on the staff, the plans must be fulfilled according to the procedures. Failure to implement the plans causes the motivation and morale of the managers and staff to deteriorate. A correct planning is one of the most important works that should be done in the intense competition environment in the food and beverage sector.

 

Organizing Organization

 

Organizing is a process that has features such as realizing a goal, identifying the individuals who will do the work, determining the necessary tools and methods for production, and determining the actions to establish the structure that will reach the goal (Buluç, 2016). Organization is also defined as a structured process in which people combine their efforts for specific purposes (Öztaş & Uçan, 2002, p.18). As the enterprises grow, the selection of the works done and to be done and the people who will undertake these works, the assignment of the necessary authorities and responsibilities to them, the regulation of the relations between the employees, the provision of financial resources and the orientation of the enterprises in accordance with the purpose emerges as an organizational problem. The concept of organization has two different meanings (Koçak, 1999, p. 37):

 

1. The act of organizing or organizing

2. The structure that emerges as a result of the act of organizing

 

Organizing is explained as the process of arranging business assets and employees in a certain order for a purpose. It is the determination and grouping of activities in accordance with the objectives determined in the organization or organization planning stage, the placement of equipment, tools and equipment by providing the working environment and physical conditions, the number of people who will do the work and their abilities, knowledge and skills are determined and organized by bringing them together in a system. 

 

 

For example, when it is necessary to decide on grilling grilled meatballs, lamb skewers, lamb chops and steaks during the menu planning in a food and beverage business, a suitable environment, appropriate equipment, appropriate products (such as meatballs, skewers, chops etc.) tools (tables, dishes), suitable materials and the environment where the grill service will be done must be created and the workflow must be determined. Perhaps the most important of all, the human factor that will cook the grill in the best way and make it ready for service should be selected and brought to the head of the grill (http://sempozyum.mehmetakif.edu.tr/1burdursempozyumu/vol4/4.3.pdf ).

 

Routing Execution

 

In the steering phase of the management process, there is the act of activating kitchen services and getting others to do work. The directing function is even more important, especially in the labor-intensive kitchen. In order for the management to be successful, it is necessary to know the wishes, needs and expectations of the working personnel and to solve their problems. People have complex traits and it is often difficult to understand them. 

 

It is necessary to better understand the behavior of the employees, especially in labor-intensive and long-term working areas such as the kitchen. In order for the managers to get efficiency from the employees, they should try to meet their demands and expectations and analyze the problems related to the workplace well. In order to establish an effective management and execution system in the kitchen, attention should be paid to the following issues (Küçükaslan, 2006, p.31);

 

The manager must be able to create the business spirit in the kitchen.

 

• Employees should try to get to know all aspects.

• The manager should make frequent meetings with his employees and clearly state their expectations from them and take their opinions as well.

• The manager should set an example for his employees with his personality and behavior.

• It should take care to assign tasks to its employees in accordance with their abilities and skills.

• Managers should not get bogged down in details, they should delegate authority.

• It should establish a good reward and punishment system.

• They should be able to tolerate the mistakes made by their employees and support their employees for their personal development.

• Employees who do not fulfill their duties and responsibilities properly should be dismissed.

• He should follow the work he gives, keep the employees under surveillance and constantly get reports on the given order.

 

Coordination (Coordination)

 

Another phase of the management process is coordination or co-ordination. It can be explained as the harmonious combination and adjustment of actions performed by different departments in achieving organizational goals. 

 

Good coordination in kitchen services depends on successful communication. A strong communication channel to be created from the top down and from the bottom up is an important element in the success of the business. The communication between the kitchen chief, the service chief and the purchasing chief is also important in terms of determining important issues and acting together in achieving the objectives.

 

Delegation of authority in kitchen services should be done appropriately within the scope of coordination works. Successful delegation of authority will allow the work to be done more effectively, quickly and quickly. After the authority is delegated, the responsibility of the delegator continues. The benefits that the managers will provide to the business by delegating their powers can be explained as follows (Gökdemir, 2009, p.15);

 

• Efficiency in management increases (production quantities).

• Top management gets rid of excessive workload (Chef does not deal with unnecessary details).

• Delegated subordinates (section chiefs) are prepared for higher positions.

• It provides a positive motivation on delegated subordinates.

• A positive interaction is ensured between subordinates and superiors.

• Superiors and subordinates work more efficiently.

 

Coordination is easier in small-scale kitchens, but as kitchen services grow, it becomes more difficult to ensure effective and successful coordination.

 

What are the benefits to the business by delegating the authorities of the managers?

 

In order to ensure an effective and successful coordination in kitchen services, attention should be paid to the following issues (Denizer, 2005, p.31);

 

• Creating a simple and understandable organizational structure,

• Establishing a good communication system between senior management and departments and between departments,

• When a problem arises in the kitchen services, the effect of this problem on other departments should be known, and solutions should be produced by discussing among the department heads,

• Coordination between departments not once, but continuously,

• Considering the coordination studies while creating the plans and programs related to the business and departments,

• Ensuring cooperation and assistance between employees and departments,

• In the hierarchical structure, it is necessary to voluntarily provide an understanding of coordination at all levels.

 

Control and Evaluation

 

Control (audit) is the management function that aims to determine the consistency between the realized performance and the determined organizational goals and standards. In other words, it is a management function that determines whether the manager has achieved his goals (Nergis, 2012, p.43). 

 

Planning and control are inseparable. Comparing the works with the plans and making the necessary arrangements in case of deviations are necessary for the enterprise to continue and develop its activities in the future. For this reason, the manager must have conceptual, decision-making, human and communication skills in order to fulfill the supervisory function (Nergis, 2012, p.43).

 

In order to carry out an inspection in the kitchen, it is necessary to determine the standards first. The establishment of standards in the kitchen can be achieved by conducting quality, hygiene and cost studies. In addition, in the inspection studies to be carried out in the kitchen, personnel and food hygiene should be done for the quality (freshness, deliciousness, structure, taste) of the food and the cost of the food (Küçükaslan, 2006, p32).

 

Has Chef Ahmet Ozdemir

Coordinator Executive Chef

International Restaurant and Cuisine Consultant