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.