PROFESSIONALISM IN HOSPITALITY

1. PROFESSIONALISM IN HOSPITALITY
LECTURER NAME : DR. SITI HAJAR BINTI ZAKARIAH
NAZRIEENA BT HAZIM (AB190072)

2. CHEF THOMAS KELLER
Born in
• October 14, 1955 (age 65 years),
Birth place
• Marine Corps Base Camp Pendleton
Cooking style
• French
• Thomas Keller American chef, restaurateur, and
cookbook writer
• notably the Best California Chef in 1996, and the Best
Chef in America in 1997

3. INTRODUCTION
massive, collective industry
consisting of tourism and other
hospitality-related businesses
HOSPITALITY INDUSTRY
they rely on strong customer
service to generate revenue
HOSPITALITY & TOURISM
encounter people who work in
the hospitality and tourism
industry whenever you walk into
a hotel, a restaurant or even
events like a concert
HOSPITALITY & TOURISM
the art of delivering good customer
experience to consumers in
sectors like travel,
accommodation, food and
beverage, and general event
management
HOSPITALITY INDUSTRY

4. PROFESSIONALISM
Longman, 1987
the behavior,
expertise, or
quality of a
professional
MEANING
reflects the
determination
and
responsibility
held by
individuals
MEANING
professional is
a person who
offers service
or services
following
protocols and
regulations
KBBI, 1994
profession that
is meaningful
to the
profession and
requires
specialized
skills to carry it
out
MEANING
an attitude of
an employee
that will be
developed
throughout
being in an
organization

5. A G E N D A
ORGANIZATION AND INDUSTRY
JOB SCOPES
PARTICIPANT IN SHORT OR LONG COURSE
DRESS CODE
VIDEO CLIP
ACADEMIC QUALIFICATION AND EXPERIENCES
PROMOTION LEVEL AND CAREAR PATH
SKILLS AND ABILITIES

6. ORGANIZATION & INDUSTRY
THOMAS KELLER
• Each station on the line has a separate name, but job titles
often reflect the experience and the skills of the cook
• Organized into station or section, and each of the part have
their own responsibilities for preparing different food or
menu items
The traditional hierarchy of the kitchen is a system
called the brigade, created in France in the 19th
century by Auguste Escoffier
Cooking Purchasing Menu planning Health code

7. Managerial Chefs
chefs with most responsibility in the
kitchen to ensure the restaurant's
overall success
Chef-Owner
(Group Chef)
Business management
Executive Chef
(Chef de Cuisine,
Head Chef)
Kitchen management
Sous Chef
(Second Chef,
Under Chef)
Team management
Senior Chef
(Chef de Partie,
Station Chef)
Station management
TYPES OF CHEF

8. Specialized Chefs
expert in their specific field
Pastry Chef
(Patissier)
Prepare pastries,
breads, and desserts
Meat Chef
(Rotisseur,
Roast Chef)
Prepare and cook meats
by roasting, braising,
broiling, or other methods
Sauce Chef
(Saucier, Saute
Chef)
Choose and prepare sauces
and gravies for all meal types
Pantry Chef
(Garde
Manger)
Preparing cold food items
like salads, cold cuts, hors
d’oeuvres, and dressings
Fish Chef
(Poissonier)
Prepare and cook
seafood
Fry and Grill
Chef (Friturier /
Grillardin)
Cook foods that need
to be friedor grilled
Vegetable Chef
(Entremetier)
Prepare and cook
vegetables and
starches
Butcher Chef
(Boucher)
Prepare cuts of meat for
other station chefs to cook

9. ORGANIZATION
I N D U S T R Y
1 related in hospitality and tourism
field
2
positions in the system may be
combined depending on the size of
the restaurant
3
ensure the high standard of food quality
and that service runs smoothly and
efficiently
4 undergo serious culinary training and
have years of experience

10. JOB SCOPES
1
take the lead and ensure
that food is menu
engineering, food been
prepared properly, safely,
and tastily
2
monitoring the
quality of the team
and service
provided
3
manages the
kitchen operations
of direct reports,
like sous chefs
and line cooks
• Job scopes mean the number of different tasks required in a
job and the frequency with which those tasks are repeated.
• It refers to the number of several tasks and job cycles
within a job for a specific period.
• This is the entire area which the job includes or deals
with.
THOMAS KELLER

11. ACADEMIC QUALIFICATION AND
EXPERIENCES
1974–1975
Palm Beach Collage,
working in the Palm
Beach restaurant
managed by his mother
Restaurants in The Group
family-style restaurant Ad
Hoc, also located in
Yountville
France, 1983
worked in several Michelin-
starred houses including Guy
Savoy and Taillevent
1994
Took ownership of The French
Laundry in Yountville, quickly
garnering nationwide acclaim
New York, 1986
• Opened his first restaurant Rakel
• Moved westward to California to
work as the executive chef at the
Checkers Hotel in Los Angeles
1998
French bistro Bouchon debuted
with Bouchon Bakery following
five years later, both within
walking distance of The French
Laundry

12. PROMOTION LEVEL AND CAREAR PATH
1
Took various
consultant and chef
positions in New York
and Los Angeles
Spring, 1992
• came upon an old French
steam laundry in
Yountville, California that
had been converted to a
restaurant
• spent nineteen months
raising $1.2 million from
acquaintances and
investors to purchase the
restaurant
Over the next few years
The restaurant earned
numerous awards,
including from the James
Beard Foundation,
gourmet magazines, the
Mobil Guide (five stars),
and the Michelin Guide
(three stars)
1998-2020
The owner of French
Laundry

13. SKILLS AND ABILITIES
Keep Learning
• “Training becomes
perfect” - need to be
open to continuous
learning
Skilfully Multitask
• able to think about all
things at once and
understand each part of
the kitchen and know
what the customer is
experiencing, and what
the host team is doing
at every moment during
the service.
Time Management
• This skill is beneficial for
not only in restaurant
management but also
outside the kitchen and
can setting up business
in good commercial.
Teamwork
• People from a variety
of backgrounds
gathered through
shared cooking
interests and being
able to work and
perform well with a
team is an essential
skill for a smooth
cheffing career
Leadership Skill
• know how to lead the
team and make the
best use of the
responsibility for the
kitchen, be able to
give instructions and
immediately follow it
and need to maintain
an optimistic
atmosphere in the
kitchen

14. SKILLS AND ABILITIES OF CHEF THOMAS KELLER
Studied the legendary knife
master in Cangshan for over two
years to perfect the design of
each part of his knife
Masters • There are tips that given by Chef Thomas
Keller, example:
- How to Hone a Knife
- How to Brunoise a Carrot
- How to Carve a Roast Chicken
- How to Tournée a Mushroom
Technique & Tips
• The first thing is “A
honing steel does not
sharpen the knife”
• “It only reinforces the
edge and keeps it sharp.”
Chef Thomas Killer Points
Chef Thomas Keller
designed his own knife line
to further sharpen his sharp
knife use skills
Knives Skills
Chef Thomas pays
attention to every detail of
the design, such as the
right cut lines and angles
The Details
Every part of the Thomas Keller
Signature Collection tool line is very
strong, sharp and balanced and
certified by all parties in this field
Signature

15. PARTICIPANT IN SHORT OR LONG COURSE
In 2004
Published "The
Bouchon
Cookbook"
In 1999
published The
French Laundry
Cookbook
02
01
BOOK & FILM
In 2007
featured in "My
Last Supper"
by Melanie
Dunea
In 2004
Working on the
film Spanglish
In 2005
Served as a
consultant for the
Pixar animated
film Ratatouille
In America
he plays a cameo
appearance as a
restaurant patron
03 04 05
06

16. DRESS CODE
generally worn by highly
visible head chefs
Knotted cloth buttons
The taller the toque,
the more a chef knew
Chef's hat
white chef’s coat is standard
Chef’s Jacket
symbol of lifelong
learning within the
culinary field
Blue Apron
01
02
03
05
04

17. VIDEO CLIP OF CHEF THOMAS KELLER
DISCOVER
Chef Thomas Keller shares tips and techniques in cutting material properly. The partnership
provided is very beneficial especially for novice chefs who want to learn the right way from an
executive chef
https://www.youtube.com/watch?v=NBCrmlGhZbQ

18. C O N C L U S I O N
THOMAS KELLER QUOTES
I hope the cooks who are working for me now are getting that kind of experience so they can use what they're learning now as a foundation for a
great career.
I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.
But once in a while you might see me at In and Out Burger; they make the best fast food hamburgers around

19. Thank you
NANA’S