Kitchen

The kitchen supplies cooked food to the food and beverage service department in hotels. Kitchen is very important part of the hotel. Kitchen is used for preparing food for the hotel guest. There are many departments in hotel and kitchen is also one the part o f the hotel.

All the preparation activities are carried out in the larder section, which includes butchery, fish monger, and cold kitchen. Salads, salad dressings, sandwiches, and juices are also prepared here. The cleaning, descaling, filleting and crumbling of fish is done by the fishmonger in the larder.

The sauce section is responsible for preparing sauce required sauces required for all meat, poultry, game dishes, with the exception of those that are plain roasted or grilled.

The roast section is responsible for providing all roast dishes of meat, poultry, and game.

The fish section is responsible for supplying all the fish dishes, with the exception of those that are plain grilled or deep fried.

The vegetable section is responsible for the preparation of all vegetable dishes.

The soup section prepare all types of soup such as consommés, creams, veloute, purees, broths, bisques, and international soups.

The pastry sections prepare all hot and cold sweets, like breakfast rolls, cakes, pastries and various desserts.

Besides these, there are section for special kinds of foods, like Indian, Chinese,and continental.
Executive chef, also known as Chef de Cuisine or head of the kitchen, is the chief of the kitchen, Sous chef, meaning ‘under the chef in French, reports to the executive chef and is responsible for scheduling of jobs an shifts and filling in when the executive chef is off-duty. Chef de parties, also known as a station chef or line cook, supervise a particular area of production in the kitchen. At the bottom of the organization structure is commis (French for cook), a chef who has recently completed a formal culinary training is still undergoing training. Chefs are assisted by kitchen porters and apprentices.