TDC103-KITCHEN ORGANIZATION (chapter 3)

Assalamualaikum everyone, so today im gonna share about kitchen organization chapter 3 which is
                            " basic principles management of kitchen organization "

3.1 KITCHEN MANAGEMENT OBJECTIVE 
There is 4 kitchen management
💬 PLAN - what should we do to be done ? such as goals 😍

💬TRAIN- train people to do something especially about their job☝

💬DIRECT- the works had been done👏

💬CONTROL-  you can check again what has been done,fix problems .

3.2 CHEF ROLE AND RESPONSIBILITY 

    PLANNING

3.2.1 PLANNING (PROCESS)

• Define the problem then,set objective
• collect and evaluate data
• Develop the alternative course (step to achieve goals@idea)
•  Decide and choose the best idea
• carry out the plan
• control and evaluate results

3.2.1 PLANNING (Types of plan and planning)

📂 STANDING PLAN

• We use the plan over and over. 
• Eg; menu and recipe

📂SINGLE USE PLAN

• It is involve changes, and it is one time plan for single event
• Eg; budget

📂DAY BY DAY PLANNING

• It is chef top priority. What should we done and what is to be done .
• Eg; serve dinner,lunch etc

TRAINING

3.2.2 TRAINING

🔍THERE IS 3 TRAINING NEEDED

💾 Job instruction

💾 Retraining

💾 Orientation

🔍Benefit 

🅐Time manage - control time. such as we cook something for 20 mins we should train to cook it into 2 mins only.

🅑Less absenteeism -  don't escape at work

🅒Reduce tension- If you can't find some ingredients, you should not be stress. before start working,you should clean up and arrange the ingredients, in that case, it can reduce tension.

🅓 Reduce cost- use the cost in effective way such as herbs's root can be used in soup,don't waste it OR use the ingredients in a good way.

🅔reduce accidents- you should know the technique.For example never let your hands wet when using electronic machine to avoid from electric shock.  

🅕Boost morale and job satisfaction- satisfy and motivate yourself to do something better than before this.  

     

DIRECTING 

3.2.3 DIRECTING 

- INFLUENCE BEHAVIOR 

🅰Motivation-  don't be rude .

🅱Communication- should be clear and loud

🅲 Group dynamic-  team work should have co operation. Just try to give idea and accept other's idea.

🅳Leadership- directing people and make sure you give task equally.

🅴 Discipline- everyone need to be discipline even you're a boss.

CONTROLLING 

3.2.4 COST CONTROL 

🔰Food cost- usually 28-30% and for steakhouse 35%

🔰Beverage cost-15-40% depend what kind of drinks. Usually, wine is the highest cost.

🔰Labor cost- daily,weekly,monthly,or job basis,plus payroll and related taxes and benefit.

🔰Supply cost-compare cost year to year to know your profit.

🔰Energy cost-use equipment that can save energy cost.

3.3 RESPONSIBILITY IN ENSURING PROFIT

PROFIT can be divided into 5 section which is;

💭Standardize recipe- the recipe has been carefully tasted under controlled conditions. It is important to ensure every meal that will prepare is in good quality.

💭Portion control- portion size may be measured and maintain the customer satisfaction.

eg:

 ~Ali's Nasi Lemak sell nasi lemak RM 5.00 (rice,fried nuts,sambal,boiled eggs,anchovies only)

CHEAP & PROFIT

~Abu's Nasi Lemak sell nasi lemak Rm 5.00 (rice,fried nuts,sambal,eggs, crispy deep fry chicken) CHEAP & NOT PROFITABLE

💭Costing a recipe -it is based on your ingridients

eg;

~ sell traditional kuih. they replace the coconut milk using water,so it is more cheap.

💭Menu pricing -based on food cost

💭Stock control-establish minimum and maximum stock level.

eg;

~ we want 5Kg of flour,but, we receive 4Kg only. we need to tell the supplier.

that's all for chapter 3. :) 

 happybellywithsajidah