Commercial Cookery

Importance to learn and implement the knowledge of "work in a socially diverse environment."

2017-11-11T04:10:00.001+06:00

Importance to learn and implement the knowledge of "work in a socially diverse environment."

Employees working in the tourism industry should have the sense of cultural awareness as the culture of the people is different. Different culture have different prospective. In hospitality industry provide the service to the people. Customer from different culture may react on different situation with is very important key to the business. Unless the good care of that matter business may loose its goodwill and may represent the poor functionality.
There are many cultural influences which need to be considered when dealing with them. Four most important influence is given below:

Different cultures may use different languages.
They might have different religions.
They may eat different foods
Different cultures may have different attitudes towards sex

Change in tourism and hospitality is the technology change. For example in past decades hospitality industry usually used the hand written documents, now they using computer, typewriter, phone, fax. They also are using the modern technology in kitchen.
Firstly cultural understanding and sensitivity in responding to different types of customers.

Secondly ability to identify and respond to the cultural context other workplace.

Thirdly, ability to ap0ply knowledge of different cultures and cultural characteristics appropriately to communication with colleagues and customers.

There might be different stereotyping which may offend customer. For instance, guessing all Australian love beaches, beer and barbecues. And they all say G’day. , all elderly people are conservative, all accountants are boring, all Japanese people prefer baths to showers. All Americans talk loudly, all British people drink tea, all Jewish don’t eat pork, all aboriginal people live in the bush.
Multiculturalism has the great impact on tourism and Hospitality industry as they come from different countries and they may speak different language, eat different food, has different aspect of religion , different times to celebrate different holidays, ware dress differently.
The full form of EEO is Equal Employment Opportunity. Which simply represent the there should not be any type of barriers between male, female and geographical within the country. Even the disable if they have the talent they should get the job they deserve.
First place to go in Australia is the Opera house, second place is Harbour Bridge, third one is Blue Mountain, forth one is Sydney sky tower and last one is Darling harbour.
As a International guest Chinese people may come to a restaurant and the waiter may think that they are rude. But the way to thank in china is different that the other countries. They unobtrusively are tapping the table with their fingers to thank people. To overcome the situation as a hospitality industry employee they should have the basis about the other culture and know how they behave. This could be done by many different ways. Talking the different cultural people is one of them.
A hotel may conduct a session in training period. This could introduce to the employee how the other culture behaves. And they will get the inspiration on the job. Hotel may announce reward on the service of international guest.

On the other hand employee should have the knowledge of international food as they might need to serve to the guest. If they does not have any idea how the foods taste , they cant recommend to the guest.

Why commercial cookery as a Career??

2016-08-11T02:34:00.003+06:00

You would find many different career option in life to choose from. People who loves to entertain others by simply serving a delicious food may choose the profession as a chef of cook. First of all its not a easy job to do in real life.

Food Storage Guidelines for Commercial Kitchens

2016-08-05T00:22:00.003+06:00

Food Storage Guidelines for Commercial Kitchens

Proper storage regulations can help to prevent the growth and the spread of bacteria, causing illness. All staff must have adequate food safety training to be aware of preserving food in a safe and hygienic way.

Proper storage guidelines can also help to prevent foot wastage, to cut business expenses and to preserve the quality of ingredients. Eventually, it will maintain the good reputation of the establishment.

Following, you will find some guidelines for a good storage:

Refrigeration

Refrigerators must have a temperature below 40 degrees Fahrenheit (4.44 degree Celsius) At this temperature bacteria may still reproduce, but very slowly, therefore food can only be stored in a refrigerator for a couple of days before it is rotten. Meat products should be kept on the bottom shelf to prevent juices dripping onto other items.

Freezing

Bacteria are dormant/asleep in frozen foods. However, the longer food is kept in the freezer the more likely it is to develop freezer burn( to prevent too much burn wrap the food well and use lid on container) Food should be stored on shelves at least 6 inches away from the floor so that it can be mopped easily without touching the food.

Drystore

Many foods can be kept in drystore for a certain period of time such as rice, sugar, flour, oils, spices etc. Some basic guidelines are as follows:

Always follow the rule of FIFO or LIFO and check regularly.

Use labeling to prevent any wastage and serve better quality food.

When storing heavy items remember to store on the lower shelf

Make sure there is enough natural air supply.

Check the shelf whether it is strong enough to hold the load.

Any liquid item should be stored separately.

Please remember DO NOT store chemicals with the foods.

Considerations

Check food deliveries to ensure all items are fresh and in good condition, and refrigerate immediately. Items that do not require refrigeration, such as flour or sugar, should be put in air-tight containers and clearly labeled.

Basic Kitchen Equipements and their uses

2016-07-30T09:13:00.001+06:00

Until you want to stay away from bread toasted and its particular different incarnations, you need to get familiar together with several simple food preparation products. Many each day things needed to help make many dishes are usually moderately self-explanatory. As an example, an individual can learn the particular fine art with the colander right after just one single night time on the helm of your pasta meal. In case you are a bit of a cookery normal there is certainly one more write-up offering even more specialist products yet, first of all, why don't we have a look at the essential products that will elegance the particular pantry shelves regarding virtually any self-respecting cooking area.
Copper tea pot
This indicates practically legal to cover the particular copper tea pot yet there is certainly certain being an individual which forgets this kind of most critical merchandise. Green tea could be the elixir regarding living for some pupil homes (properly, in the daytime, in any case! )#) plus a respectable copper tea pot is totally crucial.
Toaster
In which there is certainly green tea, there is certainly unavoidably any menu piled large together with bread toasted. In case you are managing lots of people you could almost all take into account chipping in for any 4-slice toaster : this may help save a huge queue inside the days.
Dicing Panels
You may need no less than a couple of dicing panels : a single regarding loaf of bread and also greens as well as the some other regarding natural meats : and also it's a wise decision to have diverse shades, or perhaps indicate these upwards for some reason in order to avoid distress.

Blades
You may not acquire significantly food preparation completed with out blades. Any loaf of bread blade will probably be beneficial and you will need a number of more compact, well-defined blades regarding reducing greens and also slicing meats.
Saucepans and also Frying Pots and pans
It really is excellent undertake a assortment and also once more, when there are a variety of men and women in your own home, you need to have adequate for 2 visitors to prepare meals concurrently. A single huge frying griddle needs to be enough.
Dishes
Several blending dishes regarding various measurements can constantly demonstrate ideal for conquering offspring and also blending gravies. It's really a extra when they may be microwave-proof since it is a speedy solution to heat baked espresso beans or help make scrambled offspring.
Colander
You are able to tension hemp or perhaps pasta while using the top with the saucepan nonetheless it needs a regular palm plus a company grasp : a single completely wrong shift along with your meal can go away straight down the particular plughole. Help save the particular episode simply by buying a colander.
Food preparation Products
An individual can locate a couple of these kinds of really at low costs. It's going to typically include any potato masher, slotted desert spoon, stirring desert spoon plus a bass cut : almost all invaluable. Nonetheless, there are several other items you will will need in the event you anticipate food preparation in the home significantly. It is possible to do not have way too many solid wood spoons and also spatulas, any can easily opener and also jar opener are necessary, plus a veg peeler and also mozzarella dairy product grater must acquire a lot of utilize, at the same time.
Huge Ovenproof Plate
Simply no initial expression with school should go simply by with out one or more particular person seeking to produce a lasagne. Because of this you will require a great ovenproof plate : the more expensive the particular plate the harder close friends it is possible to ask spherical. Any casserole plate can be an excellent inclusion in your cooking area since casseroles are usually quite effortless and also cost-effective to produce.
Using Attention
When you will definately get one of the most from the cooking area products you should care for that. This implies carrying out the particular cleansing upwards inside the identical few days because the food has been ingested; not necessarily leaving behind solid wood products languishing right away in the destroy packed with h2o; keeping in mind that will put the particular top around the copper tea pot so that it won't disect dried up and also cautiously getting cooking pots, pots and pans and also dinners apart right after utilize. Because the outdated declaring should go: 'look right after the products along with your products can look right after you'. Properly, in fact it won't nonetheless it must!

Career as a Chef

2016-07-30T08:47:00.001+06:00

A career as a Chef

Chef levels

What does a Commis Chef do?

A Commis Chef job is the entry level position for the start of your career as a chef. You could you may start peeling potatoes and work your way up to assisting the wonders of ice sculpture. This is a fantastic way to find out if you're cut out for culinary work.

The first rung of the ladder
This is an entry-level position / assistant or apprentice
You work under the line of chefs in the kitchen to learn each food section
You will prepare food under supervision of more skilled chefs
Gains knife and prep skills by working with chefs
Experiences the pace and demands of a kitchen
You will move around different areas of the kitchen
You must at all times maintain high hygiene standards

What does a Chef de Partie do?

A chef de partie , also known as a "station chef" or "line cook", is in charge of a particular area of production. In large kitchens, each station chef might have several cooks and/or assistants. In most kitchens however, the station chef is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with "First Cook", then "Second Cook", and so on as needed.

As a chef de Partie you will move around each section and your responsibilities in each section will be as follows:

Sauté Chef (Saucier) - Responsible for all sautéed items and their sauce. This is usually the highest position of all the stations.
Fish Chef (Poissonier) - Prepares fish dishes and often does all fish butchering as well as appropriate sauces. This station may be combined with the saucier position.
Roast Chef (Rotisseur) - Prepares roasted and braised meats and their appropriate sauce.
Grill Chef (Grillardin) - Prepares all grilled foods, this position may be combined with the rotisseur.
Fry Chef (Friturier) - Prepares all fried items, position may be combined with the rotisseur position.
Vegetable Chef (Entremetier) - Prepares hot appetizers and often prepares the soups, vegetables, pastas and starches. In a full brigade system a potager would prepare soups and a legumier would prepare vegetables.
Roundsman (Tournant) - Also referred to as a swing cook, fills in as needed on station in kitchen.
Pantry Chef (Garde Manger) - They are responsible for preparing cold foods, including salads, cold appetizers, pâtés and other charcuterie items.
Butcher (Boucher)- Butchers meats, poultry and sometimes fish. May also be responsible for breading meats and fish.
Pastry Chef (Pâtissier) - Prepare baked goods, pastries and desserts. In larger establishments, the pastry chef often supervises a separate team in their own kitchen or separate shop.

What does a Sous Chef do?

A Sous Chef is second in command to the Head Chef in a kitchen; he is responsible for food production

and assumes the role of Head Chef in the chef's absence.

The role of Sous Chef is very important in a busy kitchen as it is his job to ensure the smooth day-to-day running of food preparation. A Sous Chef doesn't have the financial responsibility of the Head Chef whose job is more business orientated. Instead, the Sous Chef takes care of the working practicalities; ensuring food is served to the highest standards. A busy, successful kitchen is a stressful place to work and by no means calm and peaceful. However, it is an exciting environment, filled with workers who are employed for their passion about food and all chefs look to the Sous Chef for instruction.

Once almost exclusively the domain of male workers, the modern restaurant kitchen is increasingly populated by both male and female workers. Although the knock-on effect of years of male domination has resulted in the fact that it is mainly men who fill the upper roles of Sous and Head Chef, female Sous Chef's are becoming increasingly common.

General Responsibilities:

v Management. A Sous Chef is a management position responsible for the smooth running of the kitchen. He will make daily decisions on which areas of work his staff will work on and oversee both their working methods and the end product (food) created.

v Staff training will be a major part of his role as he will introduce chefs to new techniques and working methods in order to create the dishes that he or the Head Chef may have designed or decided upon.

v Quality Control is ensured as each dish that goes out does so under the Sous Chef's scrutiny and he may add finishing touches before they leave the kitchen.

v Menu Design is usually taken care of by the Head Chef but the Sous Chef will likely have a large input here also.

v Stock Ordering must be done daily and the Sous Chef must have a handle on exactly how much produce is needed versus how much he has.

What does a Head Chef do?

The Head Chef is in charge of a whole kitchen, supervising everything from cookery to staff. The Head Chef or chef de cuisine is at the helm of any kitchen, and controls the entire operation. He is responsible for every aspect of the kitchen's running, from ordering raw produce to maintaining hygiene standards, not to mention supervising the cooking of the food. Because the word ‘chef’ in English has come to mean a professional cook of any sort, it is important that the distinction be made between the Head Chef and his assistants.

The Head Chef traditionally reaches his position through a long apprenticeship in the lower ranks of the kitchen, gaining experience on every 'station' - before taking charge of the whole array of different facilities that make up a modern kitchen. The Head Chef usually presides over a restaurant kitchen where much of the food is cooked from scratch. The short-order cook can be found working in an environment where he must produce food quickly, such as a fast-food restaurant or café.

What does a Pastry Chef do?

A pastry chef or pâtissier is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods. They are employed in large hotels, bistros, restaurants, and bakeries. A professional pastry chef presents a traditional French croquembouche.

The pastry chef is a member of the classic brigade de cuisine in a professional kitchen and is the station chef of the pastry department. As with other station chefs, the pastry chef may have other chefs or assistants within their department. Bakers may also be members of the pastry department in bakeries and larger establishments such as hotels.

Culinary history

2011-01-27T15:22:00.001+06:00

CULINARY HISTORY

Prehistory

Before even the appearance of the modern Man, his ancestors, following the example of many animals, proceeded certainly to operations of rudimentary preparation of food:

Cleaning with running water,

Taking away of a consumable part of a corpse or a fruit,

Opening of shell,

Crushing with the hand, with a tool (and not only with the teeth)

Mixtures.

The discovery of fire is a great stage because it marks the invention of the kitchen itself.

An assumption is that cooking would have appeared within a ritual framework: the collective consumption of the object of the sacrifice, after partial cremation (partner with the funerary cremation). This assumption gives an account of the strong ritual and collective dimension of all the culinary practices, which the assumption of a fortuitous discovery does not do (either that a prehistoric man left a food too close to the fire which would have cooked it, or that it fed starting from an animal cooked by a forest fire then that it reproduced this phenomenon).

Egyptians

That it is in the texts engraved on the walls of the temples and the tombs or in the form of remainders of material offering, the Egyptians of Antiquity left many testimonies of their mode of food. The bread belonged to basic food; the Egyptians also consumed a beer called zythum manufactured starting from the barley and of the starch manufacturer. One found nearly a score of kinds of breads of forms and various compositions.

In Greece

The food and the kitchen are known to us by several texts in ancient Greece Of Poisson de Dorion, the Art of the baker of Chrysippe de Tyane, cakes of Iatroclés and Mendés and food of quite bearing people (dietetic work of kitchen) of Acron d' Agrigente.

Roman

During the royal time the food probably rough, consisted by vegetables prepared without research or of a wheat or German wheat pulp (called sweaters - ancestor of the polenta).

The middle Ages

The receipts of medieval kitchen are mainly known to us by the Cooks known with the middle Ages and the rebirth in Europe, of which Viandier de Taillevent.

Modern time

The Modern Time is marked by one second food revolution, the introduction in food Europe coming from the American continent: turkeys, turkeys, corn, cocoa, tomato, pepper and potato.

The episode of the introduction of potato into the food mode by Antoine Parmentier in 1788 is the example the best known one.

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Kitchen equipment, Utnesils

2010-12-29T10:52:00.000+06:00

Basic Introduction of Kitchen equipment

Stocking a kitchen with great gadgets and utensils can be really fun, although daunting. There are a few ways to begin collecting the equipment, utensils and appliances you need. One is to look through a list like this one, check off what you need, then go on a shopping spree. Another is a trial and error method. As you begin cooking, you'll quickly realize what utensils your kitchen is missing. Believe me, the first way is better! When you want to make a pie crust and realize you have no rolling pin, it can put you off pie crusts forever. If you really want to save money, take some time to cruise garage and tag sales. You can find excellent cooking equipment, utensils, and even appliances for pennies if you are a savvy shopper.

This is the basic list of equipment and utensils for cooking beginners. There may be other items you want to add. That's just fine! As long as a kitchen utensil or gadget works for you, and you use it, it's a good buy. Shop for quality over quantity, especially at first. I have several knives I bought 20 years ago that are still going strong. You can do the same.

Knife made of high carbon stainless steel

§ 3 or 4" paring knife

§ a serrated knife

§ 8 or 10" chef's knife

Measuring Cups and Spoons

§ Various sizes, in metal and plastic

§ Get at least two sets of each, so you're not continually washing them as you cook

§ glass measuring cups with spout, for liquids

Spoons

§ slotted spoon

§ wooden spoons

§ sturdy metal spoons

§ Soup ladle

Mixing Utensils

§ hand held electric mixer

§ Wire whisks in different sizes

§ eggbeater

§ Spatulas

§ straight spatulas

§ angled handle spatulas

§ rubber scraper spatulas

Sieves and Colanders

§ nested varying size sieves, in stainless steel (work as flour sifters too)

§ steel or plastic colander

Pots and Pans

§ 1, 2, 4, and 8-quart saucepans with covers

§ 12" skillet with covers

§ 6 or 8" nonstick skillet

§ roasting pan

§ two 9" round cake pans

§ 9" square cake pan

§ 9"x13" baking pan

§ 9"x5" loaf pan

§ 9" pie pan

§ 12 cup muffin tin

§ cooling racks

§ two cookie sheets

Miscellaneous

§ swivel-bladed vegetable peeler

§ grater with various sized holes

§ rolling pin

§ can opener

§ kitchen timer

§ kitchen shears

§ corkscrew

Teamwork in kitchen

2010-12-27T16:51:00.001+06:00

What is Teamwork?

Teamwork is defined in Webster's New World Dictionary as "a joint action by a group of people, in which each person subordinates his or her individual interests and opinions to the unity and efficiency of the group." This does not mean that the individual is no longer important; however, it does mean that effective and efficient teamwork goes beyond individual accomplishments. The most effective teamwork is produced when all the individuals involved harmonize their contributions and work towards a common goal.

Teamwork is learning to communicate with your workmates and helping out when you can. They will then do the same for you. You can only do your job properly if everyone else is doing their job and vice versa[1].

To be a good team member you must have some matter to consider which are given below:

§ Help other team members.

§ Inform others of cange4s in routine.

§ Ask for assistance when necessary.

§ Use effective communication and interpersonal skills.

§ Be willing to learn new skills and improve old ones.

§ Be flexible in assisting other team members when they are busy and need help.

§ Be honest; team members must be able to trust one another.

§ Have a commitment to the goals and objectives of your team.

Characteristics of Effective Teams.

There are some inevitable characteristics of a effective team, which are the following:

§ The team must have a clear goal.

Avoid fuzzy, motherhood statements. Team goals should call for a specific performance objective, expressed so concisely that everyone knows when the objective has been met.

§ The team must have a results-driven structure.

The team should be allowed to operate in a manner that produces results. It is often best to allow the team to develop the structure.

§ The team must have competent team members.

In the education setting this can be take to mean that the problem given to the team should be one that the members can tackle given their level of knowledge.

§ The team must have unified commitment.

This doesn't mean that team members must agree on everything. It means that all individuals must be directing their efforts towards the goal. If an individual's efforts is going purely towards personal goals, then the team will confront this and resolve the problem.

§ The team must have a collaborative climate.

It is a climate of trust produced by honest, open, consistent and respectful behavior. With this climate teams perform well...without it, they fail.

§ The team must have high standards that are understood by all.

Team members must know what is expected of them individually and collectively. Vague statements such as "positive attitude" and "demonstrated effort" are not good enough.

§ The team must receive external support and encouragement.

Encouragement and praise works just as well in motivating teams as it does with individuals.

§ The team must have principled leadership.

Teams usually need someone to lead the effort. Team members must know that the team leader has the position because they have good leadership skills and are working for the good of the team. The team members will be less supportive if they feel that the team leader is putting him/herself above the team, achieving personal recognition or otherwise benefiting from the position[2].

[1] Develop & update hospitality industry knowledge, Culinary Solutions Australia Pty Ltd, Version 2, March 2009.

How to fix mayonnaise

2010-12-27T15:02:00.000+06:00

Fixing Mayonnaise may be difficult if you don't know the tricks. Here are some tips and hints not only fix the mayo but also enhance your knowledge on preparing best ever mayonnaise.

Tips and Hints

Although electric mixers, Blenders , and food processors make short work of homemade mayonnaise, a simple wire whip will also do the trick. - (যদিও ইলেকট্রিক মিক্সার, ব্লেন্ডার এবং ফুড প্রসেসর ঘরে প্রস্তুতকৃত ম্যায়োনিজ তৈরিকে অনেক সহজ করে দিয়েছে, সাধারন মানের হুইস্ক দিয়েও এটা করা যায়।)

When using Olive oil, extra-virgin is usually too strong in flavor and will not hold together well. Use regular olive oil or half extra-virgin and half vegetable oil. Peanut, canola, and corn oils are good choices. Unrefined oils contain monoglycerides which will result in a mayonnaise that separates quickly. - যখন ম্যায়োনিজ তৈরিতে অলিভ ওয়েল, একস্ট্রা ভার্জিন অলিভ ওয়েল ব্যবহার করা হয় তখন সেটা অতটা ঘন হয় না এবং কড়া একটা গন্ধ থাকে। অর্ধেক পরিমাণ অলিভ ওয়েল অথবা একস্ট্রা ভার্জিন অলিভ ওয়েল এর সাথে অর্ধেক পরিমাণ ভেজিটেবল ওয়েল ব্যবহার করুন। পিনাট, ক্যানোলা এবং কর্ণ ওয়েল হতে পারে ভাল পছন্দ। অপরিশোধিত তেলে মনোগ্লাসিরিডস্ থাকে যার দরুন ম্যায়োনিজ দ্রুত ফেটে যেতে পারে।

In general, the ratio is 1 egg yolk for 1/2 to 1 cup of oil, plus 1 tablespoon of acid per cup of sauce. সাধারনত এককাপ সস তৈরিতে একটা ডিমের কুসুমের সাথে আধা কাপ থেকে এক কাপ তেল এবং এক টেবিল চামচ লেবুর রস ব্যবহার করা উত্তম।

If you are using vinegar instead of lemon juice, be sure it is a good quality vinegar, preferably white wine vinegar. This will give a more delicate flavor to the mayo. যদি লেবুর রসের পরিবর্তে ভিনেগার ব্যবহার করা হয় তবে অবশ্যই খেয়াল রাখতে হবে যাতে ভিনেগারটি ভাল মানের হয়। এত ম্যানেনিজ এর স্বাদ ও ফ্লেভার অনেক ভাল হবে।

Whipping cream, evaporated (not condensed) milk, or hot water can be used to thin mayonnaise that is too thick.

All ingredients need to be room temperature, so plan ahead by taking out the eggs at least thirty minutes before you need them.

For a richer mayo, use only the egg yolks rather than the entire egg.
To substitute pasteurized liquid whole eggs for fresh egg yolks, use 1/8 cup liquid pasteurized eggs for each egg yolk called for in the recipe. One whole egg equals 1/4 cup liquid.

To fix curdled mayonnaise, beat one egg yolk separately. Add one drop at a time to curdled mayonnaise while beating constantly until mayo is once again smooth. Or, slowly drizzle in about 1 tablespoon boiling hot water. Add only enough to re-emulsify the mayo.
You can brighten up the flavor of store-bought mayonnaise by adding good wine vinegar , lemon or lime juice.
Avoid making mayo during wet, humid weather. High humidity and heat will weight it down and yield a greasy result.
Freezing of mayonnaise is not recommended because it will separate. However, some cooks have successfully re-emulsified frozen mayo with a whirl of the blender.
When using mayo as a binder such as in a salad, try reducing the calorie content by using half mayo and half plain yogurt.
Unopened commercial mayonnaise can be stored on the shelf up to the expiration date. Once opened, it must be refrigerated but will still last up to a year or six months from the date on the jar.
Previously-frozen egg yolks will be thicker than fresh when thawed. Whisk in one tablespoon lemon juice per yolk and freeze overnight for a thick mayonnaise base.
When using salt in a cooked mayonnaise, the salt should be added after the egg yolks have cooled to avoid curdling.
Salt added to egg yolks in uncooked mayo will result in a thicker base. Cayenne and mustard powder also aid in separating the oil for proper emulsion.
Coat fish filets with a thin layer of mayonnaise and top with your favorite spices. Bake as usual. You will end up with a nicely browned, flavorful coating that keeps the fish moist and tender. This method also works well for skinless Chicken.

Personal appearance of chef, Cook

2010-12-27T14:21:00.000+06:00

Personal Appearance

Taking pride in the way you look. Maintain good personal hygiene and keep your clothing crisp and clean. If you look good you feel good and so do the customers.

To be well groomed:

You should wash hand regularly.
Your hair should be neat and lcl3ean; long hair should be tied back.
Your face should be clean and your breath should be fresh.
You should wash your hands regularly.
Your fingernails should be trimmed and clean.
Your uniform should be clean and pressed; your shoes clean and polished.
Perfumes and deodorants should be worn, but not in excess.
You must keep open wound covered.
You should not wear too much jewellery.

Personal Appearance

Policy & Procedures

PURPOSE

To provide clear guidelines to staff members regarding the standard of personal appearance and hygiene that must be maintained at all times whilst on duty.

RESPONSIBILITY All managers and supervisors are responsible for monitoring employee compliance to this policy. All employees are responsible for compliance to the personal appearance policy at all times.

AMENDMENTS

The Management Group is responsible for reviewing this policy on an annual basis. Any required amendments shall be recommended by the Management Group and authorised by the CEO before issue. Any obsolete hard copy documents shall be destroyed.

POLICY

During shift hours or when representing Eskleigh, staff members are expected to present a clean, neat, and tasteful appearance. Staff must dress and be groomed according to the requirements of their position and accepted social standards and in accordance with the occupational health and safety requirements for the role. In their appearance and demeanour, staff members should always provide a role model for clients and residents.

PROCEDURES

1. Uniforms

Staff members who are provided with a uniform under the terms of the relevant award are required to wear the supplied uniform whilst on duty. The uniform policy has been developed to offer a variation of styles while promoting the professional image of Eskleigh Home and provide appropriate occupational clothing.The basic policy is as follows:-

Eskleigh will supply Eskleigh Home staff with their annual uniform requirements from an

authorised range of uniforms.

Staff will be supplied with 4 items of uniform on an ongoing annual basis. New Staff members will receive an initial uniform supply (this will be detailed during the induction process).Other Uniform Matters:

Ordering & Supplying All items will be supplied in all sizes.
Cleaning & Maintenance

The cleaning of uniforms is the responsibility of each individual staff member. Uniforms

must be clean and well pressed at all times.

2. Footwear

Appropriate occupational footwear must be worn by all staff. All footwear must have non-slip soles and comply with the occupational health and safety and protective clothing requirements for the role.

3. Protective Clothing

At Eskleigh Home all staff members must comply with the “no hat no entry” policy that is applied to the Eskleigh kitchen area in accordance with HACCP and FoodSafe requirements. Kitchen staff are required to wear the authorised hat at all times when working in the kitchen area.
Laundry staff members are required to wear protective aprons and gloves when handling soiled linen or items that may pose a infection hazard such as items in accordance with the Australian Standard for laundry operations.
As required, nursing and care staff in all Eskleigh facilities will adopt barrier nursing precautions when providing nursing or care to clients/residents who have any communicable infection present.

4. Guidelines

Staff members who are not supplied with a uniform must comply with the following

requirements at all times:

Tank tops, tube or halter tops may not be worn under any circumstances.
Skirts should be no shorter than 4 cms above the knee.
Baseball caps and other sun protection hats may be worn outdoors, but must not

be worn inside any Eskleigh facility.

5. Jewellery

Minimum jewellery can be worn. In order to maintain a professional appearance, and for safety reasons, jewellery must not be too large, gimmicky or chunky. Long dangly earrings are not acceptable; stud style earrings are suitable for pierced ears. The wearing of rings whilst on duty should be limited to a plain band in the interest of client/resident safety. Facial jewellery, such as eyebrow rings, nose rings, lip rings, and tongue studs, are not encouraged and in some circumstances may cause an OH & S risk. For staff who wish to wear facial jewellery, management will consider the appropriateness on a case by case basis. Torso body piercing with visible jewellery or jewellery that can be seen through or under clothing must not be worn whilst on duty.

6. Grooming

Hair is to be clean, neat and tidy at all times. If hair is longer than collar length, it is to be

all neatly tied back whilst on duty. Unnaturally coloured hair and extreme hairstyles, such as spiked blue hair, do not present an appropriate professional appearance and are not permitted whilst on duty.

All staff are requested to ensure that they are free of body odour at all times, particularly

because of the close proximity to clients/residents with most duties. Male staff members must be clean shaven unless they are growing a beard. Two or three days “stubble” may be fashionable, but not at Eskleigh.

For employee safety and that of the clients/residents, nail length should be kept to a

minimum.

7. Monitoring

If a manager or supervisor determines that a staff member’s personal appearance is inappropriate and does not comply with this policy, the staff member may be asked to leave the workplace until he/she is properly dressed or groomed. Under such circumstance, the staff member will not be compensated for the time away from work. Staff members should consult their supervisor or manager if they have questions regarding what constitutes appropriate appearance.

The CEO has discretionary authority to determine whether or not a staff member’s

appearance and attire meets Eskleigh or OH & S requirements.

career path of a Chef/Cook

2010-12-27T14:10:00.006+06:00

Career paths in hospitality

A Chef/Cook

A chef/cook is the person who prepares food in a hotel, restaurant, fast food joint or catering establishment. Earlier cooking used to be a daily chore or was meant for special occasions only. If one nurtures the desire to win a million hearts by serving people with good food, a career as a chief is the right answer.

The career path

In the past, one moved from preparation chef to assistant chef to head chef. The large numbers of training programs available have caused the field to become more competitive and only those with exceptional skills become head chef. Specialization is also important for those who want to move up.

According to The Occupational Outlook Handbook, "Chefs and cooks are responsible for preparing meals that are pleasing to the palate and the eye. Chefs are the most highly skilled and trained of all kitchen workers. Although the terms chef and cook are still used interchangeably, cooks are less skilled"[1] (Chefs, Cooks, and Other Kitchen Workers, The Occupational Outlook Handbook, Bureau of Labor Statistics, 1998-1999).

A chef with extensive experience may be promoted to executive chef, a part of the managerial team running a dining establishment. Other members of this team include the general manager and assistant managers. Occasionally, in smaller establishments, the executive chef serves as the general manager. The executive chef is responsible for running the kitchen, and his or her duties include selecting menu items and analyzing the recipes of the dishes to determine food, labor, overhead costs and to assign prices to the various dishes[2].

The Reality

Those in culinary arts generally work long hours. The work is very physically demanding -- many hours of standing, heavy lifting, mixing large vats of food, and rolling out many pounds of dough. The unusual hours, which include weekends, evenings, and holidays, do not allow for much of social life. In spite of these negative aspects of the field, there is a high level of satisfaction reported by those working in it.

As we develop our skills and experience in the hospitality industry our job changes we become mere senior and are given more responsibility. Along with this responsibility come new challenges and increased wages. That’s what makes hospitality so exciting to work in. over the years we build a career path that takes us in new and exciting directions and develops our skills and knowledge along the way.

The hospitality industry employs many people who choose a various and different career paths to suit their own needs.

There are some steps involved in hospitality career:

Beginning of career

This is when you are employed in a job without any experience or qualifications

At this level you will expect to :

Perform basic tasks.
Not have a lot of responsibility or authority.
Work under fairly close supervision.

At the next Stage

With experience and training you would expect to be performing a greater number of tasks that are slightly more complex or difficult.

At this stage you may:

Be more responsible for your own actions.
Require less supervision.

Further process

After working for some time, and learning both on and off the job about the work you master a number of technical or customer service skills related to the position.

In addition to being able to work unsupervised, you may now be responsible for :

Supervising other staff at a lower level.
Training other staff at a lower level.
Decision making in areas where you have gained experience.

Supervisor/Team Leader/Shift Leader.

This is when you have earned the trust and respect of not only your employer but also your workmates

This usually has a level of responsibility and authority where you will be required to :

Supervise staff and administer (organize and do paperwork for ) a shift.
Provide leadership and motivation for staff.
Provide coaching, training and perhaps counseling, if required
Develop strong teamwork in those around you.

Management level

When supervisors become managers the are “in the middle”. Middle managers have more responsibility than supervisors, but not as much as senior managers.

This role often has less direct contact with the customer and is involved with making the business grow at a different level. It often involves assisting one of the senior managers or owners.

Duties may involve assistance with the preparation of budgets, marketing plans, financial negotiations, management reports, etc.

Usually middle management utilizes technical skills such as:

Finance
Marketing
Sales
Human resources
Reports
Communications

Senior managers are often given responsibility for a department or the entire establishment. Senior managers would not normally work face-to-face with customers although many good managers make it a point to do this every so often, so they do not lose touch with employees and customer needs and not lose their own skills[3].

They are concerned with:

The overall vision of the establishment

Forward planning

Cost and revenue matters

Marketing and human resource issues.

[1] Chefs, Cooks, and Other Kitchen Workers, The Occupational Outlook Handbook, Bureau of Labor Statistics, 1998-1999

[2] Culinary Atrs Schools Website, Sandringham Publishing Ltd, Seen on 07 December, 2010 Website URL: http://www.culinaryprograms.com/careers.htm

[3] Develop & update hospitality industry knowledge, Culinary Solutions Australia Pty Ltd, Version 2, March 2009.