Great meals and successful restaurant operations do not occur by chance alone.  Instead, they are the result of a significant amount of planning and special efforts that address how food production personnel should fulfill their responsibilities.  They must know and consistently practice many principles relating to their highest priority: food safety/sanitation and kitchen safety.  All staff members have professional and personal responsibilities to help protect the health and safety of the restaurant’s guests and employees, including themselves. 

 

The uninformed may think that back-of-house activities are simple: food orders come in, they are prepared, and they go out for service to customers.  While that is the basic sequence of tasks, the idea that these activities are “simple” is far from the truth.  For example, skilled food production and clean-up personnel are needed who can work quickly and efficiently to get ready for food production and to produce the (hopefully) many meals that will be required over a relatively short period of time.

 

Standard recipes must be available to help assure consistency including the correct portion size and appropriate quality for the guests and to control costs which is a special concern of the restaurant or food and beverage service operation. 

 

How much food should be available for production?  What portion sizes should be served?  How can waste (which impacts cost) be controlled?  The correct answers to these and numerous related questions are critical to the on-going financial success of the operation.

 

Restaurant owners have made a significant financial commitment when they purchased the kitchen equipment, furniture, pots and pans and hand utensils, and the many other items needed for food production.  These items must be properly maintained to avoid down time, higher-than-necessary operating costs, additional purchases, and employee injuries.

 

Production staff must know about alternative cooking methods (dry heat, oil based, and moist heat) and about the “little” things that contribute to an attractive and tasty food presentation. 

 

There is no “magic” in our “secrets” to a successful kitchen operation.  What it comes down to is planning, organization, communication, timing and, most importantly, people.  The operation’s staff members must be knowledgeable about and skilled in performing a wide variety of very important activities that impact the “heart and soul” of the operation.  These are the topics of this training session.

 

¬Program Segments: 

 

• Food Safety and Sanitation

• Kitchen Safety

• Kitchen Organization

• Recipes

• Food Preparation

• Par Stock

• Portion Control & Avoiding Waste

• Kitchen Equipment

-Pots and Pans

-Hand Utensils

-Kitchen Machinery

-Cooking Appliances

-Knives and Cutting Tools

• Knife Skills & Safety

• Cooking Methods

-Dry Heat

-Oil Based

-Moist Heat

• Food Plating & Presentation

 

Program duration: 3 hours

 

Maximum No. of participants: 25

 

 

MODULE LEADER