2015 KITCHEN MANAGEMENT

1. Managing
Kitchen Human
Resource
(Theory)
Chapter 11
DHK 2553 Kitchen Management
Laura Law, Perak College of Technology

2. In this chapter, you will learn to:
 Kitchen Personnel
 Finding, recruiting and hiring great employees
 Training Employees
 Motivating Employees
 Daily Leadership and Teambuilding
Learning Outline
Laura Law, Perak College of Technology

3. Kitchen Personnel
DHK 2553 Kitchen Management
Topic 11 Managing Kitchen Human Resource (Theory)
Laura Law, Perak College of Technology

4. The Kitchen Director – Job
Description
 Head cook, Head Position
 Usually can found in any medium-to large-volume restaurant
 Primary objective: establish the maximum operational
efficiency and food quality of the kitchen
 Responsible:
1. Kitchen personnel and training
2. Ensure all food products are of the highest quality obtainable
3. Set an example to other employees through work habits and
mannerisms
4. Serve only the finest food possible at the lowest cost
Laura Law, Perak College of Technology

5.  Must available both day and evening
 Day: Oversee the preparation cooks and ensure that
all food products are ordered and accounted for.
Any breakfast, lunch, brunch or catering function.
 Evening: Ensure kitchen is properly staffed and take
any measures needed, including working in the
kitchen behind the line to ensure +ve results
Laura Law, Perak College of Technology

6. Kitchen Director’s Areas of
Responsibility
1. All personnel in the kitchen
2. Food quality
3. Controlling waste and food cost
4. Ordering, receiving, storing and issuing all food products
5. Training of kitchen personnel
6. Morale of the kitchen staff
7. Health and safety regulation enforcement
8. Communicating possible problem areas tp the manager
9. Scheduling all kitchen personnel
10. Scheduling own time
11. Maintaining a clean and safe kitchen
12. Holding Kitchen Staff meetings
13. Filling out all forms for prescribed kitchen controls
Laura Law, Perak College of Technology

7. Preparation (“Prep”)Cook – Job
Description
 Prepare all the food items accordance with the preparation
methods prescribed
 Directly involve in determining the outcome and quality of the
final food product
 Kitchen director train, supervises and is responsible for the
prep cook
 This area is the greatest amount of waste occurs
 Prep must follow Recipe and Procedure Manual exactly as it is
printed to ensure consistent products and food costs
Laura Law, Perak College of Technology

8. Responsibilities of Prep
1. Prepare all food product according to the prescribed methods
2. Maintain the highest level of food quality as prescribed
3. Receive and store all products as prescribed
4. Maintain a clean and safe kitchen
5. Follow all health and safety regulations
6. Follow all restaurant regulations
7. Control Waste
8. Communicate all problems and ideas for improvement to management
9. Communicate and work together with coworkers as a team
10. Arrive on time and ready to work
11. Attend all meetings
12. Find out all forms as prescribed
13. Maintain all equipment and utensils
14. Organize all areas of the kitchen
15. Follow proper rotation procedures
16. Label and date all products prepared
17. Follow Management’s instruction and suggestion
Laura Law, Perak College of Technology

9. Cooking Staff – Job Description
 Arrive 1-2 hours before restaurant open for business
 Primary responsibility: cook the prepared food items
 Made up of regular line cooks or highly skilled chef,
depending on the complexity of the menu
 Must ensure all the food products have been prepare
correctly before cooking
 They are last quality control check before the food
presented to the wait staff and the public
 Work as a team to keep the kitchen operating at
maximum efficiency Laura Law, Perak College of Technology

10. Responsibility of the Cooking
Staff1. Arrive on time and ready to work
2. Ensure that proper preparation procedures have been completed
3. Prepare the cooking areas for the shift
4. Maintain the highest level of food quality obtainable
5. Communicate with coworkers, wait staff, and management
6. Become aware of what happening in the dining room (arrival od a large group)
7. Account for every food used
8. Maintain a clean and safe kitchen
9. Follow all health and safety regulations prescribed
10. Follow all the restaurant regulations prescribed
11. Control limit waste
12. Communicate problems and ideas to management
13. Attend all meetings
14. Fill out all forms required
15. Maintain all kitchen equipment and utensils
16. Keep every area of the kitchen clean and organized
17. Follow the proper rotation procedures
18. Label and date all products used
19. Follow management’s instruction and suggestions Laura Law, Perak College of Technology

11. The Expediter – Job Description
 Sets the pace and flow in the kitchen
 Receives order ticket from a waiter/waitress/printer
need to be cooked to the cooking staff.
 Cook performance function: broiling, deep frying,
cooking paste, sauteing or carving
 Can regulate the pace in the kitchen by holding an
order ticket from a few minutes before reading to
the cooking staff
 Responsible laying out and garnishing all the plates
Laura Law, Perak College of Technology

12. Responsibility of the Expediter
1. Communicate with everyone in kitchen
2. Always get an order ticket from a waiter/waitress or kitchen printer
3. Ensure all food leaving the kitchen is of the level of quality
prescribed
4. Make certain all plates are hot and garnished correctly
5. Make certain that every food items is accounted for
6. Safely store all food order tickets for later reference
7. Fill out all required forms appropriately
8. Maintain all equipment and utensils
9. Keep own work area of the kitchen organized
10. Follow all rotation procedures
11. Label and date all products used
12. Follow management instructions and suggestion
Laura Law, Perak College of Technology

13. Salad Preparer – Job Description
 Fixes and portions salads from the ingredients
prepared during the day
 Need Salad Preparer when restaurant has salad table
service
 Great aid in speeding up service and controlling
food cost
Laura Law, Perak College of Technology

14. Finding, recruiting and hiring
great employees
DHK 2553 Kitchen Management
Topic 11 Managing Kitchen Human Resource (Theory)
Laura Law, Perak College of Technology

15. Training Employees
DHK 2553 Kitchen Management
Topic 11 Managing Kitchen Human Resource (Theory)
Laura Law, Perak College of Technology

16. Motivating Employees
DHK 2553 Kitchen Management
Topic 11 Managing Kitchen Human Resource (Theory)
Laura Law, Perak College of Technology

17. Daily Leadership and
Teambuilding
DHK 2553 Kitchen Management
Topic 11 Managing Kitchen Human Resource (Theory)
Laura Law, Perak College of Technology

18. Refference
 https://books.google.com.my/books?id=uN1V-O0Xq54C&prin
Laura Law, Perak College of Technology