Under limited supervision, oversees food and pastry
production for all food outlets and banquet functions. Develops menus, food
purchase specifications, and recipes. Directly supervises all production and
pastry staff. Maintains highest professional food quality and sanitation
standards. Other areas of responsibility include:
- Hires, trains and supervises the work of food and pastry production staff.
- Plans menus for all food service locations considering customer base, popularity of various dishes, holidays, costs, and a wide variety of other factors.
- Schedules and coordinates the work of chefs, commies, and other kitchen employees to ensure that food preparation is economical and technically correct.
- Conducts regular physical inventories of food supplies, and assesses projected needs; orders all food and supplies for catering operations.
- Ensures that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times.
- Establishes controls to minimize food and supply waste and theft.
- Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
- Develops and tests recipes and techniques for food preparation and presentation which help to ensure consistent high quality and to minimize food costs; exercises portion control over all items served and assists in establishing menu selling prices.
- Prepares necessary data for the budget in area of responsibility; projects annual food and labor costs and monitors actual financial results; takes corrective action where necessary to help ensure that financial goals are met.
- Consults with catering staff about food production aspects of special events being planned.
- Cooks or directly supervises the cooking of items that require skillful preparation.
- Evaluates food products to ensure that quality standards are consistently attained.
- Performs miscellaneous job-related duties as assigned.
14. Supports and participates in hotel activities, such as
environmental committees, cost savings etc, which may serve to better our
operations or the efficiency of the company.
RESPONSIBILITIES OF THE EXECUTIVE
SOUS CHEF
The Executive Sous Chef is the senior most Chef in the
kitchen, - he is the one who takes over the responsibility of the Kitchens when
the Executive Chef is absent, and is in charge of the day-to-day operations in
the Kitchen, including Mis en place, Production, Standards, Discipline and
Hygiene. Other areas of responsibility include:
1. Direct Supervision of the Sous Chefs, Jr. Sous Chefs and
Chef de Parties,
2. Daily operation of the Kitchen, including Mis en Place,
Rotation, Production and Standards,
3. All Hygiene aspects of the Kitchen,
4. Staff discipline and also recommendations for Good
performance,
5. To help coordinate Training and Train,
6. Kitchen stock levels, Rotation, Storage and Cleanliness,
7. All quality aspects of the Food product quality, and the development
of new Menu items,
8. Safety in the Kitchen, correct Machine usage and
Maintenance,
9. Checking on Personal hygiene and correct wearing of
uniforms,
10. To
substitute for the Executive Chef at Departmental meetings in his absence,
11. To
help control the costs associated with the Kitchen operation,
12. To
be able to perform the tasks and responsibilities of the Executive Chef in his
absence for limited periods of time.
13. To
actively involve themselves in guest contact, suggesting, and interacting,
solving problems and in general creating a very friendly, but professional
atmosphere,
14. To
handle the interaction between Kitchen and Restaurant staff, settling any
disputes quickly and quietly, that may arise from time to time,
15. To
ensure timely and quality service of our menu items according to service
specifications and guest expectations,
16. To
ensure that all food display areas, such as buffets and cake displays are kept
in prime condition at all times, according to our Standard and Procedures,
17. To
support and participate in hotel activities, such as environmental committees,
cost savings etc, which may serve to better our operations or the efficiency of
the company,
BASIC REQUIREMENTS
Management Catering College or Apprenticeship in a well
respected, five star establishment, having minimum of five years experience as
Sous Chef or Senior Sous Chef. Proven ability to operate training classes, in
having attended “Train the Trainer” course or similar. Total experience should
not be less than 10 years in the kitchen atmosphere, with a variety of
positions demonstrating the desire to improve knowledge and experience, whilst
at the same time, showing a loyalty and stable work record. To be high in the
areas of quality control, staff relations, guest service and to show a
confidence in his or her ability to make an impact on our existing operations
for the betterment of our guests. Is to be well rounded in knowledge, having
experience in various aspects of kitchen operations such as Pastry, Butchery,
Garde Manger and one specialty cuisine, as in Italian, Chinese, Thai etc. Would
be advantageous to have had experience overseas, or to have participated in a
number of food promotions involving Expatriate chefs.
The Sous Chef is the next person under the Executive Sous
Chef, and is primary in charge of one grouping in the Kitchen. He may be in
charge of a complete Restaurant, a Production kitchen, a Night shift operation
or a Morning shift operation. The Sous Chef is a person who has the ability to
demonstrate, check and correct any preparation that is going out to be served
to a guest, very much involved with the daily operations in the Kitchens. The
Sous Chef is to also share the vision of the property and would be hired on the
basis of being able to contribute to the goals of the production team. A
rapport with the Executive Chef and Executive Sous Chef would be essential.
MAIN RESPONSIBILITIES
1. Control of all production of foodstuffs in the kitchen,
their quality, requisitions, storage, usage, and rotation,
2. The practical training of all staff under them in the
section, including for new menu items,
3. The schedules, annual leaves and other staff entitlements
such as staff meals,
4. To help in the daily receiving of the food items into the receiving,
5. Notification to the Executive Chef when supplies are not
adequate or are not of the desired quality.
6. Daily checking of mis-en-place, spoilage and wastage and
production controls,
7. To participate in the creation of new menu items, the trials
and training of these items and the successful implementation onto our menus of
these items,
8. Checking for the correct recipe card usage and format recipe
cards,
9. To delegate the daily duties for the sections and to give
the daily briefing,
10. To
control the costs of the sections, making sure the correct foods are used for
the correct job,
11. To
check on machine usage, cleanliness, and the safety aspects in the kitchen,
12. For
the hygiene of the kitchen, and the closing down duties,
13. For
the direct supervision of the chef de parties and their immediate area,
14. For
the personal hygiene and uniform wearing of the staff,
15. To
be able to substitute for the Executive Sous chef in his absence,
16. To
actively involve themselves in guest contact, suggesting, and interacting,
solving problems and in general creating a very friendly, but professional atmosphere,
17. To handle the
interaction between Kitchen and Restaurant staff, settling any disputes quickly
and quietly, that may arise from time to time,
18. To ensure timely and
quality service of our menu items according to service specifications and guest
expectations,
19. To ensure that all
food display areas, such as buffets and cake displays are kept in prime
condition at all times, according to our Standard and Procedures,
20. To support and
participate in hotel activities, such as environmental committees, cost savings
etc, which may serve to better our operations or the efficiency of the company,
BASIC REQUIREMENTS
Management Catering College or Apprenticeship in a well
respected, five star establishment, having minimum of five years experience as
Junior Sous Chef. Proven ability to operate training classes, in having
attended “Train the Trainer” course or similar. Total experience should not be
less than 6-7 years in the kitchen atmosphere, with a variety of positions
demonstrating the desire to improve knowledge and experience, whilst at the
same time, showing a loyalty and stable work record. To be high in the areas of
quality control, staff relations, guest service and to show a confidence in his
or her ability to make an impact on our existing operations for the betterment
of our guests. Is to be well rounded in knowledge, having experience in various
aspects of kitchen operations such as Pastry, Butchery, Garde Manger and one
specialty cuisine, as in Italian, Chinese, Thai etc. Would be advantageous to
have had experience overseas, or to have participated in a number of food
promotions involving Expatriate chefs.
The Junior Sous Chef is the next person under the Sous chef
and is a junior management position, who is primary in support of the Sous
chefs, and may handle a shift or section of the kitchen. She or He may be in
charge of a smaller kitchen, a section or shift or a night shift operation. The
Junior Sous Chef is a "hands on" person, very much involved with the
daily operations in the kitchens.
MAIN RESPONSIBILITIES
1. Control of all production of food items in the kitchen,
their quality, requisitions, storage, usage, and rotation,
2. The practical training of all staff under them in the
section,
3. The schedules, annual leaves and other staff entitlements
such as staff meals,
4. To help in the daily receiving of the food items into the
receiving,
5. Notification to the Sous chef when supplies are not adequate
or of the desired quality,
6. Daily checking of mis en place, spoilage and wastage and
production controls,
7. Checking for the correct recipe card usage and seasoning,
8. To delegate the daily duties for the sections and to give
the daily briefing,
9. To control the costs of the sections, making sure the
correct foods are used for the correct job,
10. To
check on machine usage, cleanliness, and the safety aspects in the kitchen,
11. For
the hygiene of the kitchen, and the closing down duties,
12. For
the direct supervision of the chef de parties and their immediate area,
13. For
the personal hygiene and uniform wearing of the staff,
14. To
be able to substitute for the Sous Chef in his absence,
15. To
participate in the creation of new menu items, the trials and training of these
items and the successful implementation onto our menus of these items,
16. To
actively involve themselves in guest contact, suggesting, and interacting,
solving problems and in general creating a very friendly, but professional
atmosphere,
17. To
handle the interaction between Kitchen and Restaurant staff, settling any
disputes quickly and quietly, that may arise from time to time,
18. To
ensure timely and quality service of our menu items according to service
specifications and guest expectations,
19. To
ensure that all food display areas, such as buffets and cake displays are kept
in prime condition at all times, according to our Standard and Procedures,
20. To
support and participate in hotel activities, such as environmental committees,
cost savings etc, which may serve to better our operations or the efficiency of
the company,
BASIC REQUIREMENTS
Management Catering College and a
Management or Operations training program in a well respected, five star
establishment, or having minimum of 8 years experience in deluxe hotel
kitchens, with a variety of positions demonstrating the desire to improve knowledge
and experience, whilst at the same time, showing a loyalty and stable work
record. Potential to operate training classes, preferred if attended “Train the
Trainer” course or similar. To be high in the areas of quality control, staff
relations, guest service and to show a confidence in his or her ability to make
an impact on our existing operations for the betterment of our guests. Is to be
well rounded in knowledge, having some experience in various aspects of kitchen
operations such as Pastry, Butchery, Garde Manger and one specialty cuisine, as
in Italian, Chinese, Thai etc. Would be advantageous to have participated in a
number of food promotions involving Expatriate chefs. This position is open to
well experienced rank and file as well as management and operational trainees.
PROFILE OF A
KITCHEN EXECUTIVE
The Kitchen Executive is the next person under the Junior
Sous chef and is a junior management position, who is primary in support of the
Junior Sous chefs, and may handle a shift or section of the kitchen. She or He
may be in charge of a smaller kitchen, a section or shift or a night shift
operation. The Kitchen Executive is a "hands on" person, very much involved with the daily operations
in the kitchens.
MAIN RESPONSIBILITIES
1. Control of all production of food items in the kitchen,
their quality, requisitions, storage, usage, and rotation,
2. The practical training of all staff under them in the
section,
3. The schedules, annual leaves and other staff entitlements
such as staff meals,
4. To help in the daily receiving of the food items into the
receiving,
5. Notification to the Sous chef when supplies are not adequate
or of the desired quality,
6. Daily checking of mis en place, spoilage and wastage and
production controls,
7. Checking for the correct recipe card usage and seasoning,
8. To delegate the daily duties for the sections and to give
the daily briefing,
9. To control the costs of the sections, making sure the
correct foods are used for the correct job,
10. To
check on machine usage, cleanliness, and the safety aspects in the kitchen,
11. For
the hygiene of the kitchen, and the closing down duties,
12. For
the direct supervision of the chef de parties and their immediate area,
13. For
the personal hygiene and uniform wearing of the staff,
14. To
be able to substitute for the Junior Sous Chef in his absence,
15. To
participate in the creation of new menu items, the trials and training of these
items and the successful implementation onto our menus of these items,
16. To
actively involve themselves in guest contact, suggesting, and interacting,
solving problems and in general creating a very friendly, but professional
atmosphere in our restaurants,
17. To
handle the interaction between Kitchen and Restaurant staff, settling any
disputes quickly and quietly, that may arise from time to time,
18. To
ensure timely and quality service of our menu items according to service specifications
and guest expectations,
19. To
ensure that all food display areas, such as buffets and cake displays are kept
in prime condition at all times, according to our Standard and Procedures,
20. To
support and participate in hotel activities, such as environmental committees,
cost savings etc, which may serve to better our operations or the efficiency of
the company,
BASIC REQUIREMENTS
Management Catering College and a
Management or Operations training program in a well respected, five star
establishment, or having minimum of 6 years experience in deluxe hotel
kitchens, with a variety of positions demonstrating the desire to improve
knowledge and experience, whilst at the same time, showing a loyalty and stable
work record. Potential to operate training classes, preferred if attended
“Train the Trainer” course or similar. To be high in the areas of quality
control, staff relations, guest service and to show a confidence in his or her
ability to make an impact on our existing operations for the betterment of our
guests. Is to be well rounded in knowledge, having some experience in various
aspects of kitchen operations such as Pastry, Butchery, Garde Manger and one
specialty cuisine, as in Italian, Chinese, Thai etc. Would be advantageous to have
participated in a number of food promotions involving Expatriate chefs. This
position is open to well experienced rank and file as well as management and
operational trainees.
The Chef de Partie is the main person in charge of a
particular section in the kitchen. They report directly to the Sous Chef and
are responsible for all the workers in their own section. Their main
responsibility is for the production of food items, their quality and the
quantity, and the successful operation of their own part of the kitchen operation
whether it is the Butchery, Bakery, Pastry, Garde Manger, Hot Kitchen and so
on. This is the most senior rank and file position, and the goal of a Chef de
Partie would be to work towards an Executive position within the operation.
MAIN RESPONSIBILITIES
1. Production of all items from their particular area, with the
correct recipe card and procedure, correct quantity and of good quality,
2. To suggest and trial new menu items, participating in the
creation of items for our guests,
3. To maintain the hygiene in their area, and for machine
cleanliness,
4. For the schedules, discipline and personal hygiene of their
staff,
5. For the requisitioning, rotation, storage and correct usage
of all foodstuffs,
6. For the implementation of new menu items and to help develop
future ideas,
7. To control the wastage and the costs of their section, and
to meet budget specifications,
8. To have direct supervision of all cooks in the section,
9. For the practical training of all staff in the section, and
to participate in the theory training given,
10. To
show full support to the Senior Kitchen staff, the goals and ideals of the
operation, working continually towards the betterment of our guest
expectations,
11. To
help handle the interaction between Kitchen and Restaurant staff, settling any
disputes quickly and quietly, that may arise from time to time,
12. In
the absence of Senior Chefs, ensuring timely and quality service of our menu
items according to service specifications and guest expectations,
13. To
ensure that all food display areas, such as buffets and cake displays are kept
in prime condition at all times, according to our Standard and Procedures,
14. To
support and participate in hotel activities, such as environmental committees,
cost savings etc, which may serve to better our operations or the efficiency of
the company,
A minimum work
experience of eight years in well respected, five star establishments is
required, preferably with exposure to two or three different properties, whilst
at the same time showing a loyalty and stable work record. They should have a
strong base in their chosen proficiency, but also with experience with a
variety of positions showing a knowledge and experience of general kitchen
operations and interaction. They should show a potential to operate training
classes, preferable if they have attended “Train the Trainer” course or
similar. To be high in the areas of quality control, staff relations, guest
service and to show a confidence in his or her ability to make an impact on our
existing operations for the betterment of our guests. Would be advantageous to
have participated in a number of food promotions with knowledge of some other
cuisines. Advantageous if can demonstrate extra activities, such as
competitions entered, show pieces, or extras skills acquired. This position is
open to well experienced rank and file members, who may or may not have
catering college experience, but can demonstrate leadership skills and a
thorough knowledge of their craft.
PROFILE OF A SENIOR COMMIS
Commis I’s are the main "backbone" of the Kitchen.
They are qualified and experienced to a good degree, but need more seniority
before moving into the Chef De Partie position. They can be general cooks, or
specializing in one area such as Bakery, Pastry, Butchery or Garde Manger.
Their responsibilities are already getting more as they produce all the Food
items in the Kitchen. Good Commis I’s can give your Kitchen a very good name in
Food, as these cooks handle most of the practical work.
MAIN RESPONSIBILITIES
1. All the Production of the Food items in their Section,
following the Recipe cards and Quality specifications,
2. To Requisition and make sure the Section has adequate food
stocks,
3. To make sure that the correct quantities are made with the
correct Items, and that costs are kept low and within Budget,
4. To take direct Control of the Commis II, Commis III's and
Trainees in their section,
5. To keep to the Standards of Hygiene, Safety and Sanitation
as specified,
6. To Train all the under Staff in the Section,
7. To work according to the Standards and Procedures of the
Kitchen,
8. To carry out their designated duties to the best of their
abilities,
9. To be honest and diligent in their work, showing dependability
and enthusiasm for the team,
A minimum work
experience of 5-6 years in well respected, five star establishments is
required, preferably with exposure to two or three different properties, whilst
at the same time showing a loyalty and stable work record. The format for
hiring in this position on less time served would be on the profile of the
previous establishment and the particular chef whom they have worked under.
They should have a strong base in their chosen proficiency, but also with
experience with a number of positions showing a knowledge and experience of
general kitchen operations and interaction. They should show an interest in
training their staff, and show empathy towards staff development and fair
treatment. To be very familiar with the areas of quality control, staff relations,
guest service and to show a confidence in his or her ability to cook well and
become an integral part of our operations. The person should show potential for
future advancement and communicate easily and readily, being preferably well
versed in English. Would be advantageous to have participated in a number of
food promotions with some knowledge of some other cuisines. Advantageous if can
demonstrate extra activities, such as competitions entered, show pieces, or
extras skills acquired. This position is open to good experienced junior
members of staff, who may or may not have catering college experience, but who
show some leadership skills and a very good working knowledge of their craft.
RESPONSIBILITIES OF COMMIS II AND COMMIS III
The Commis are an important part of the Kitchen brigade, as
they backup the Senior Commis and are very much the workers in the kitchen.
Commis are newly qualified (having completed an apprenticeship or Catering
college training), with some working for a few years and other just starting
out in the profession, but all are learning the skills required to become a
professional chef. They will be asked to improve themselves by attending Hotel
and Kitchen training courses, and their goal is to thoroughly learn the basic
of their jobs. They are to work to pass proficiency and skills tests to work
towards promotion towards a more senior position.
MAIN RESPONSIBILITIES
1. The correct production of all foodstuffs, following the
recipe cards, production procedures and proper hygiene practices, according to
the instructions of the senior kitchen staff,
2. To help in the control of all food items in storage and
rotation,
3. To ensure the section is kept hygienic and clean,
4. To follow the Standards and Procedures for the kitchen,
5. To carry out their designated duties to the best of their
abilities,
6. To be honest and diligent in their work, showing
dependability and enthusiasm for the team,
To have attended a
catering college or trade course or have completed an apprenticeship at a
respected establishment, and they could have up to four years total experience.
They are to demonstrate a willingness to improve their skills and knowledge and
display an eagerness to work in our establishment. Spoken English is a distinct
advantage due to the profile we wish to convey to our guests of excellent
service, so communication ability is required. To have an idea of their chosen
proficiency field within the kitchen establishment would be an advantage. Due
to the high level of training required to ensure proficiency, the person should
display a profile of being open to training and gives the appearance of being
able to understand or to grasp the training that will be given.
PROFILE OF A TRAINEE COMMIS, APPRENTICE OR KITCHEN
TRAINEE
The Trainees of the kitchen are assigned to any section and
rotated around to get experience. They will follow a formatted training plan to
learn the basics of their craft in the number of sections available in our
establishment. It will be our responsibility to give a good basic training to
these people. They do a lot of the hard manual work that is associated with the
Kitchen and their main responsibility is to do what is asked for by the Senior
Staff, and to learn their jobs quickly and properly. The way the trainees are
taught now, will be the way they work for the rest of their working life. Bad
habits are hard to break.
MAIN RESPONSIBILITIES
1. To follow the Standards and procedures of the Kitchen,
2. To learn their jobs well and thoroughly,
3. To keep to the hygiene and sanitation practices,
4. To attend all the Training classes for Kitchen Staff,
5. To be interested and want to learn their new trade and to
improve themselves,
6. To show enthusiasm and ambition to become an integral part
of the kitchen team, along with the skills and proficiency required, fulfilling
his commitments to the brigade.
BASIC REQUIREMENTS
This person may have little or no experience, but has
ideally completed a Trade course or Catering Certificate. They are to
demonstrate a willingness to take the time to learn the skills of cooking and
display an eagerness to become a professional cook. Spoken English is a
distinct advantage due to the profile we wish to convey to our guests of
excellent service, so good communication ability is required. Due to the high
level of training required to ensure proficiency, the person should display a
profile of being open to training and gives the appearance of being able to
understand or to grasp the training that will be given.
Safety with Kitchen Knives
A cook's best friend and most important utensil
is a sharp knife. You may
not notice, but through repeated use, knives become dull. Most kitchen
accidents are knife-related, and dull knives are often the cause. Keep the
following tips in mind when working with your kitchen knives.
- Purchase a good knife. A good knife is heavy and well balanced compared to a flimsy knife that can easily bend or snap. Poorly constructed knives have a difficult time maintaining their edge, and they can warp over time. A good, forged knife with high carbon content and a molded handle will last a long time, if cared for properly.
- Always use a cutting board. Knives should not be used on kitchen counters, metal, glass or steel surfaces when chopping, slicing or mincing. Using a knife on such a surface can cause slipping and sliding. When setting up a work area, place a damp kitchen towel beneath the cutting board to prevent it from slipping while you work.
- Select the proper cutting board. Most plastic boards are economical and dishwasher-safe and remain more sanitary than wooden blocks. However, plastic boards do tend to dull knives more quickly. Wooden boards are ideal, yet they require a thorough cleansing to remain sanitary, as the pores of the wood tend to trap bacteria. What ever choice you make, purchase a big board, with ample space for cutting.
- Know your knife. The tip of the knife is the most delicate part of the utensil - ideal for slicing mushrooms. The mid-section is the most commonly used area and does the majority of the work. And the heel or back 1/3 of the knife is the heavy work area - ideal for cutting off a bunch of celery.
- Protect your fingers. Curl your fingers under and position them on top of the item to be cut, for example an onion half. With your hand on the item and fingers safely tucked, place the side of the knife next to your knuckles. Maintain a strong grip on the item you are cutting.
- Sharpen your knife. Many tools, such as steel sharpening rods, whetstones, and hand sharpeners are available to keep your knife sharp. Steel rods, complete with many knife sets, should be used for quick rehoning. If using a sharpening stone or whetstone, place the stone securely on the counter top using both hands to hold the knife gently against the stone. Keep sharpening stones oiled with food-grade mineral oil. Other oils can ruin the stone. When using manual, electrical hand-sharpeners, follow operating instructions carefully.
- Always store knives in a knife holder. Storing knives loose in a drawer with other tools can damage the knife blade. More importantly, it can lead to severe cuts.
- Never attempt to catch a falling knife. Step back and let it hit the floor.
- Never cut anything that is placed in your hand. Instead of "palming" food, place it on the board.
- Use the knife for its intended purpose. Don't use them to open cans, remove jars and bottle caps, or cut string, bones, metal or paper.
- Clean knives. Carbon steel knives should be washed and dried immediately after using to prevent rusting. Never soak knives in water. Do not place your knives in the dishwasher - always wash those by hand or the handles will gradually deteriorate and the blades will dull.
- Select the correct knife for the job.
- Focus on the job at hand. Keep your mind on your work when holding a knife and cut away from the body.
- The safest knife is a sharp knife. With a sharp knife you have control and can easily cut through food. When the blade is dull, it forces the knife through the food.
Preventing Fires in kitchen
According to the Fire Protection Association,
cooking equipment is the leading cause of fires. Every year hundreds of people are injured and
killed in fires than with anything else, and kitchen fires cause the most
injuries by far. Taking the following steps will prevent fires in the kitchen:
- Always keep an eye on food that is being slow cooked. Unattended cooking causes the majority of fires in the kitchen. If you leave the kitchen, turn off the heat.
- Dress appropriately for cooking. Wear your uniform right, large shoddy uniforms can be very dangerous specially when working near heat sources.
- Try not to reach over the stove. You can avoid this by not storing items you use directly over or behind the stovetop.
- Turn handles inward so pots and pans won't be pulled or knocked off the stove. Take precautions and turn handles away from danger.
- Keep the stove-top clean and clear. Keep food and grease from building up by cleaning often and keep things that can catch fire, like pot holders or wooden utensils, away from heat.
- Carefully monitor hot oil, keeping the pan lid close at hand. Guard against splattering grease by lowering food into oil with utensils; don't just drop it in.
- If you're cooking with oil and it ignites, don't throw water on the fire. Don't try moving the pan either. Turn the burner off and smother the fire with a pan lid or a fire blanket. If this doesn't work, leave the work area and call the security department.
- Keep appropriate fire extinguishers handy in the kitchen.
- Use caution with electrical appliances. Plug one appliance into an outlet at a time. Have appliances with frayed or cracked cords repaired before use. Keep heat-producing appliances away from walls and storage cupboards. Be extra careful when working around water. Never stand in or near water when using electrical appliances.
- Keep appliance cords as short as possible to avoid accidents such as tripping or knocking the appliance over.
- Keep appliances in proper working order. Avoid using them if they are defective.
- Keep all emergency telephone numbers handy.
- Prevent boil-overs by not overfilling pots. Use recommended temperatures instead of increasing the heat to reduce cooking time.
- Use a burner that's the appropriate size for the pan you're using.
Kitchen Safety Tips
- Don't let juice from raw meat, poultry, or fish drip on to your hands or any fresh foods. Raw meat juices usually contain bacteria.
- Avoid unpasteurized milk, juice, and eggnog or other foods made with raw eggs.
- Always wash your hands in hot, soapy water, scrubbing for 10-15 seconds before and after handling raw meat, poultry, seafood, or eggs. Wash fresh vegetables and fruits thoroughly.
- Cook all meat and poultry - or casseroles that contain meat or poultry - at a minimum oven temperature of 325°F.
- Keep your refrigerator at no more than 40°F and your freezer at 0°F.
- Don't store raw fish in your refrigerator for more than 24 hours. Raw poultry or ground beef will keep for one or two days and raw red meat for three to five days.
- Thaw frozen food in the refrigerator, not at room temperature or by submerging in water.
- Never put cooked food on the plate which had raw food on it.
- To keep bacteria from growing, put your sponge or scouring pad in the dishwasher every time you run it.
- Frequently change the scrubbers and sponges used for cleaning.
- To disinfect, use liquid chlorine or a disinfectant (antibacterial) kitchen cleaner. Read and follow label directions.
- Clean and disinfect sinks and often-touched kitchen surfaces, such as, handles on refrigerators, dishwashers, ovens, microwaves, faucets, countertops, drawers, and cabinets. The kitchen sink drain, disposal and connecting pipe are often overlooked. Thus the Food and Drug Administration suggests pouring down the sink a solution of 1 teaspoon chlorine bleach in 1 quart of water or a solution of commercial kitchen cleaning agent made according to product directions.
- Clean the inside of refrigerators and microwave ovens.
- Use paper towels to wipe up raw meat, fish or poultry juices. Discard the paper towels, then clean and disinfect any soiled surfaces.
- Thoroughly wash and sanitize all kitchen storage containers.
- Select and use cutting boards carefully. They can harbor bacteria in cracks and grooves caused by knives. Choose a smooth, durable and nonabsorbent surface. Plastic is less porous than wood, making it less likely to harbor bacteria, and easier to clean. Wash your board with hot soapy water, and scrub brush to remove food and dirt particles. After washing it, sanitize your board in the dishwasher or by rinsing it in dilute chlorine bleach solution of 1-teaspoon bleach to 1-gallon water.
- Remember to use only approved disinfectants and sanitizes. These are products that display an EPA registration number on the label.
What
is Cooking?
Cooking is the application of heat to
food for the purpose of making it more digestible, safer to eat, more palatable
and to change its appearance. In the cooking processes heat breaks down the
cellulose in plant foods, softens some of the connective tissues of meat,
breaks down and gels starches present, changes and blends flavors within the
food, destroys bacteria and makes food more acceptable to humans and human
digestion.
Cooking may include a process of
extraction, leaching and steeping by which soluble materials are removed from a
food for use as flavouring medium. When bones are simmered to produce stock for
e.g. the soluble compounds in the bones are extracted and passed into simmering
water. Stock can then be used in soup and sauce making.
While the application of heat to food
materials is the principal action taking place in cooking, other things are done
to enhance the flavour, and spices, seasoning and sauces are added. The food
may be marinated before cooking; it may be cooked in wine. Fat may be added
before, during or after cooking. Flavours and colours may be added. Different
foods are blended together to produce new flavours and appearances. Some foods
such as raw fish are made palatable by marinating in lime juice. The acid in
the juice breaks down the connective tissues of the fish and inhibits bacteria.
The baking of pies, cakes, cookies and various
doughs is also cooking in the sense that heat is applied to food material. In
most baking the leavening action takes place. Air, steam or carbon dioxide
stretches the gluten in the dough to expand it.
Aims
of Cooking:
- Sterilization: It is the process of killing pathogenic bacteria and worms present in the food. Boiling and freezing are two popular methods of sterilization.
- Preservation: Cooking also helps to preserve the food for a longer time with the help of spices, oils and sugar syrups, etc., mixed with it while being processed.
- Digestibility: Cooking also helps in digestibility of certain vegetables and raw food which cannot be digested if taken uncooked.
- Appetizing: Cooking gives an appearance to the food which makes it presentable and also appetizing. On application of heat, the red colouring matter such as haemoglobin in meat decomposes and changes the red colour to brown. Flavours are developed, which stimulate the digestive juices. The colours of vegetable are brightened.
- Enhancement of nutritive value: Though cooking may destroy certain vitamins it usually enhances its nutritive value by breaking up heavy materials like fat into digestible particles.
- Variety: Cooking produces variety from the same ingredients. Several type of preparation can be made from one raw ingredient.
Objectives
of Cooking:
- Retaining nutritive value of the food.
- Retaining the original colour of the food.
- Prevent clash of flavours.
- No under cooking or over cooking.
PERSONAL GROOMING AND HYGIENE
Because you handle food and serve it
to the public, you have a special responsibility.
You would not want someone to be ill as a result of your
carelessness.
WHAT YOU MUST DO?
There
are two main rules -
RULE
ONE:
If you
make sure that you are personally clean, there is less danger that germs will
spread.
RULE
TWO: If you are careful about the way you
handle food, there is less danger that germs will spread.
PERSONAL CLEANLINESS
Remember that your hands can spread
germs, - so always wash your hands thoroughly with soap and water and then dry
them properly. Wear gloves when handling food products.
When
should you wash your hands?
- Before starting work,
- After using the Toilet,
- When changing to different jobs,
- After touching your face, nose or mouth,
- After smoking cigarettes,
- Never in the sink used for food preparation,
REMEMBER - Short fingernails kept
clean are much more hygienic!
NEVER
-
·
Comb your hair or powder your nose in the kitchen,
·
Dig your nose,
·
Taste food with your finger or lick a tasting spoon,
·
Smoke in the kitchen,
·
Spit in the kitchen,
· Sneeze
over food
HANDLING FOOD
Because your hands are the main
culprits in spreading germs, try to avoid touching food wherever possible.
Always use tongs, spoons or kitchen forks wherever possible. Plastic gloves are
also very good for this purpose, and should be used extensively in your work.
NEVER dip your fingers into food to taste it.
ALWAYS wash your hands between jobs, especially if you have been
handling raw meat and fish, and before touching cooked meat. Rinse your hands
often in the chlorine mix provided.
ALWAYS wash your hands before starting work at the beginning of
the day and after a break, even if it is just for a cup of tea! - Especially
if;
- You have been smoking
- You have been to the toilet
- Any time you touch your face
MAINTAIN A PROFESSIONAL AND HYGIENIC APPEARANCE
A professional appearance is one
that conveys to other the fact the employees have pride in the job, pride in
how they look and that their attitude indicates interest, willingness and
keenness as well as they care. A hygienic appearance is indicated by high
standards of personal cleanliness and is shown by cleanliness of hair, hands,
clothing and shoes.
This is important to the individual,
other food handlers, consumers and employers. Hygienic standards are a legal
requirement of the food hygienic regulation.
Good personal hygienic helps prevent
food-borne disease; therefore these points must be put into practice.
1) Shower or bath daily
2) Use an anti perspirant after bath.
3) Always report for duty clean shaven.
4) Wear clean clothes and uniform.
5) Do not work if suffering from a communicable disease.
6) Handle food as little as possible
7) Wash hands before and during work and after using the
toilet.
8) Keep hair clean and do not handle
9) Keep fingernails clean and short
10) Do not
touch nose and mouth with hands.
11) Do not
cough or sneeze over food, use tissue.
12) Do not
wear rings, earrings, jewellry or watches.
13) Do not
smoke in food areas.
14) Taste food
with a clean spoon.
15) Do not sit
on work surfaces.
16) Footwear
should be clean and safe
17) Headgear
should always be worn when handling food.
18) Open cuts,
burns etc. must be covered with blue water proof dressing.
Persons
suffering from diarrohoea, sore throat, vomiting or head cold must not handle
food. If a person become aware that they are suffering from or a carrier of
typhoid, paratyphoid, salmonella or staphylococcal infection, the person
responsible for the premises must be informed, who then must inform the medical
officer of health.
