Well done!

You’ve now completed Session 4 of this Unit.

By working through this Session, you have learned all about the operation of the kitchen, including:

  • Layout
  • Work flow
  • Equipment
  • Staffing
  • Stock control
  • Dress code
  • Safety and security
  • Documentation

In the next Session, you will learn all about front of house operations. Before you move on, let’s test your learning with a quick quiz.

Quiz

Use your mouse to drag and drop the correct words into the sentences below.

  • Dishes
  • Sections
  • Movement
  • Layout
  • Menus
  • Partie
  • Head
  • Crossover
  • Efficiently
  • Staff
  • The of a kitchen is extremely important; it has an impact on the overall operation of the kitchen and how kitchen staff are able to carry out their work tasks.
  • Setting up an effective work flow is all about minimising the of people and resources around the kitchen. The aim is to avoid back-tracking and .
  • The number of required to support the kitchen operation will depend entirely on the size of the kitchen and the type of that are being prepared.
  • The system is used to divide a kitchen area up into different .
  • The Chef is in charge of the entire kitchen operation. They have overall responsibility for organising and managing all aspects of the kitchen, including staffing, training, , finances and food suppliers.

Well done! Let’s move on to the next Session.