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Cookery NC II ALS EST SESSION 2 BASIC COMMON COMPETENCIES.pptx
- 2. Basic Competencies: • Practice workplace communication • Work in a team environment • Practice career professionalism • Practice occupational health and safety procedures Common Competencies: Common Competencies:
- 4. Core Competencies: • Clean and maintain kitchen premises • Prepare Appetizers • Prepare Sandwiches • Prepare Salad and dressings • Prepare Desserts (Hot Dessert) • Prepare Stocks, sauces and Soups • Prepare Egg Dishes • Prepare Meat Dishes • Prepare Poultry and Game Dishes • Prepare Starch Dishes • Prepare Seafood Dishes • Prepare Vegetable Dishes • Package prepared food
- 9. Gordon Ramsay is an internationally renowned chef, a British chef, restaurateur, t elevision personality and writer.
- 10. : Everyone Makes Mistakes, Be Understanding : These are your Colleagues, Treat them Like It : Time is Precious in the Kitchen, Don’t Waste it Working With your Colleagues Means Listening To Them Be the Dependable Communicator your Team can Count On
- 13. Objective of the game: Charades is a game of pantomimes: you have to "act out" a phrase without speaking, your team members try to guess what the phrase is. Your team members must guess the phrase as quickly as possible before time runs out. MAIN RULES PLAYING CHARADES •Two teams divided into equal players •A time and score keeper is selected, usually a person not taking part or else one person from each team can take turns. •No words. No pointing at objects in a room. No lip movements. •Only "acting out" words or pantomiming similar sounding words.
- 14. WORK IN A TEAM ENVIRONMENT
- 15. HERE ARE SOME UNIVERSAL AND ESSENTIAL COMPONENTS OF A TEAM. •TRUST – Without trust, a group will never become a team. Trust that coworkers have each other’s backs, trust that everyone will pull his or her weight and trust that the leader will support the decisions and actions of the team. •RESPECT – Teams gel when there is mutual respect. Each person who is part of the kitchen team is important to the success of the operation and must be given due respect for his or her role. This means that everyone is willing to jump in and help when needed because they are cognizant of the importance of every link in the chain. •EXCELLENT COMMUNICATION – Complete, honest, consistent and timely communication from the top down and the bottom up is the number one rule used by successful teams. Keep the information flowing, or rumors turn into perceptions of reality that may not resemble the truth.
- 16. •TEACH AND TRAIN – This is a constant in great teams. The best are never satisfied to say that they are as good as they can be. Great teams and the individuals who are part of the team are always always striving to improve. Even the best football teams rely on weekly practices to work on their their weaknesses and solidify their strengths. Individual players do the same. Michael Jordan was was arguably the greatest basketball player of all time, yet he practiced 100 free-throws before each before each game so that his team could trust that he was ready to perform. They depended on him, on him, and he had no intention of letting them down. Every cook and every chef can benefit from from ongoing training and the opportunity to learn from others. •WIN AND LOSE AS A TEAM. NO FINGER-POINTING – Watch the consistently great teams, and you will notice that they rarely point fingers outward. If the team fails, it is because the unit fell down in down in the process. This is the work environment that must be created in kitchens. If someone is off someone is off his or her game, it becomes the group’s challenge to step up and help. If they don’t, don’t, then the finger needs to be firmly pointing inward. •SHARE – Successful teams share knowledge, share success, share in each other’s pain and joy, and share the blame and the opportunities that stand before them.
- 17. •TEACH AND TRAIN – This is a constant in great teams. The best are never satisfied to say that they are as good as they can be. Great teams and the individuals who are part of the team are always always striving to improve. Even the best football teams rely on weekly practices to work on their their weaknesses and solidify their strengths. Individual players do the same. Michael Jordan was was arguably the greatest basketball player of all time, yet he practiced 100 free-throws before each before each game so that his team could trust that he was ready to perform. They depended on him, on him, and he had no intention of letting them down. Every cook and every chef can benefit from from ongoing training and the opportunity to learn from others. •WIN AND LOSE AS A TEAM. NO FINGER-POINTING – Watch the consistently great teams, and you will notice that they rarely point fingers outward. If the team fails, it is because the unit fell down in down in the process. This is the work environment that must be created in kitchens. If someone is off someone is off his or her game, it becomes the group’s challenge to step up and help. If they don’t, don’t, then the finger needs to be firmly pointing inward. •SHARE – Successful teams share knowledge, share success, share in each other’s pain and joy, and share the blame and the opportunities that stand before them.
- 18. •ENCOURAGE – Chefs need to encourage cooks and support staff to reach for that dangling carrot and tell them, “be better, I know you can be.” Pat them on the the back and then offer whatever opportunities might exist to raise the bar once once again. •SET HIGH EXPECTATIONS AND DEMAND NOTHING LESS – I remember Chef Marv Levy stating once that he had no role in motivating his team. “They are paid very paid very well, they know what is at stake, they are professionals and talented talented players. I expect that they will perform to the absolute best of their abilities.” Expect the same from your cooks; no excuses. •WORK ETHIC TRUMPS EXPERIENCE – Great teams know that there is no substitute for hard work. This is the foundation of a team, an expectation of all all involved and a unifying factor that will help a team exceed expectations, every every time.
Editor's Notes
- Guide Questions: What is the video all about? What at the things to consider when having a good communication? Why is it important to have a good communication?
- but most people don't know if he can cook. Instead, they know him as the brash, sometimes verbally abusive chef on Hell's Kitchen and Kitchen Nightmares. He's frequently caught on camera berating and belittling kitchen staff and contestants who fail to properly prepare a piece of meet, get a plate to the pass in a timely manner, or make some other mistake. If your only exposure to a restaurant kitchen comes from reality television, you might think that you're going to need to learn to sharpen your tongue as well as your cutting utensils.
- But before you spend too much time practicing your screaming, take a look at what communication skills chefs actually need to succeed. Because in the real world, haranguing your colleagues won't get you as far as helping them. In the busy kitchen, being able to communicate with your colleagues is critically important. Actually, it's a proven fact that many of the most well-respected chefs in the world never have to intimidate, bully or even yell in order to communicate and cook great food. Here's a look at the communication skills all great chefs share, whether they are celebrities or not: Mistakes happen--especially in the kitchen. The chefs who understand and accept this fact are better prepared to figure out what went wrong and put a plan in place to fix it. If you fly off the handle and start yelling every time a mistake is made, you're likely to lose the support of your kitchen staff and colleagues. They might become embarrassed, flustered, or insecure--all of which tend to lead to more mistakes. Gordon only gets away with it because he's famous. On the other hand, if you are compassionate and show that you understand that mistakes happen, you and your colleagues can find a constructive way to fix the problem. n the heat of the moment, when the smoke is billowing through the kitchen and the orders are coming in hot, it can be easy to lose your cool. But it's no excuse for being disrespectful. You may be the executive chef, head chef, or sous chef, but at the end of the shift (and at the beginning and in the middle) everyone in the kitchen is on the same team and working towards the same goals. Respecting this shared dedication is important, because the kitchen can't succeed unless everyone feels respected. So before you lose your cool, take a few deep breaths and extra seconds to think about what you need to say, and then say it with respect. The ability to communicate clearly and concisely is a skill shared by all great chefs. Even Gordon Ramsay doesn't bother wasting a lot of words when he's yelling at someone in the kitchen. Belaboring mistakes or going into long-winded dissertation about what you’re working on doesn't work in the kitchen. Learning to quickly get your point across ensures that you and your colleagues can keep plates rolling out to the waitstaff without missing a beat. Every great team shares information, ideas, and concerns--and they do it on a regular basis. Consistent communication--whether through weekly meetings, text messages, or a staff noticeboard--keeps everyone on the same page. It reduces surprises. And most importantly, it provides an opportunity for you to address concerns, recognize excellence and set clear expectations. Things can change quickly in a kitchen, so committing to consistent communication that includes all of your teammates in the cycle is critically important to ensuring that everyone is working towards achieving the same goals.
- Guide Questions: What is the video all about? What at the things to consider when having a good communication? Why is it important to have a good communication?
- Guide Questions: What is the video all about? What at the things to consider when having a good communication? Why is it important to have a good communication?
- The chef’s hat, or toque, goes back to ancient times. Thousands of years ago in Assyria, poisoning was a common way for a person to rid himself of enemies. Aware of this problem, Assyrian royalty selected their cooks carefully. They chose only their most loyal subjects to be their chefs, sometimes even members of the royal family itself, and made them members of the court. Responsible for the kings’ safety, chefs were paid handsomely in money and land, to avoid the temptation of being bribed by the kings’ enemies. They were entitled to wear a crown of a similar shape to the royal family employing them, although made of cloth and lacking in jewels. Some believe the crown-shaped ribs of the royal headdress developed into the pleats of a chef’s hat. Legend has it that the approximately 100 pleats on today’s toques represent the number of ways a chef knows how to prepare an egg. That story is attributed at various times to ancient Persia, Rome, or France. During the zenith of the Greek and Roman Empires, chefs presided over gluttonous feasts and were called before the royal court to be ceremoniously “crowned” with a bonnet-style cap studded with laurel leaves. Another story is that the modern toque is patterned after the headdress of Greek Orthodox priests. By the end of the sixth century A.D., the Byzantine empire was being overtaken by Barbarians. Philosophers and artists were targeted by the invaders. (Cooks were considered on the same level as philosophers. In fact, the word “epicurean” used to mean food lover, comes from the Greek philosopher Epicures.) These philosophers, cooks, and other artists fled, taking refuge in Greek monasteries. While in hiding, they dressed as priests. But out of respect to the clergymen, the chefs changed the color of their hats from black to white. By the 16th century, the height, shape, and stiffness of the hat varied by country. The French had a flattened beret, Italians wore theirs medium height with formal pleats, and the Germans had a softly gathered style. Two centuries later, French chefs were seen wearing a “casque à méche” or stocking cap, with different colors determining the rank. At the same time, Spanish cooks donned white wool berets while Germans wore pointed Napoleonic hats with a decorative tassel.