Kitchen is a well designed
area in which food is prepared as cooked for customer services. In a modern
definition kitchen can be define as a well designed closed area with skillful
utensils which is used for preparing food item as per guest order by following
standard recipes. Different from kitchen in our house, kitchen in a three star
hotel has some sections. It can be classified according to their function; Hot
kitchen, Cold kitchen, and Pastry.
The first section is Hot kitchen. It is one of
section in the kitchen of hotel where a chef
handle and produce all of main course and also concentrate on the
production of foods presented hot. Actually, hot kitchen also called “Main
Kitchen”. It means that all of main menu is produced in this section to fulfil
all customer needs. This section badly
needs an experienced chef to produce all the menu. There
are some products that are reduced by hot kitchen such as: kinds of steak,
kinds of fried foods, kinds of soup and many others. Based on its product, hot
kitchen can be meant as a section that produce all of menu by cooking process. Because
of its function, this section is the
most important part in a kitchen of a hotel.
The Cold Kitchen. It is the second
section in the kitchen of hotel. It is
area where a chef centralize and concentrate on the production of foods
presented cold. Many of the items need to be cooked before they are worked on
here. However, in the end, all presentations from the kitchen are cold. Some
products that are produced in this section are kind of salad, kinds of cold
sauce, kinds of sliced fruits and kinds of pudding. Moreover, it also produces
kinds of dessert and appetizer This section also function as a part that
can fulfil basic ingredients of food for
the hot kitchen section.
The Pastry section is another section in the kitchen where a pastry
chef produce the wide variety of different sweet dough, confections, desserts
and pastries consumed in the hotel. The work of this section is normally
separated from the main kitchen and is self-contained in the matter of cold
storage. The function of this section is to prepare hot and cold sweets, for
lunches, dinners and pastries for tea-time and other occasions. It also
prepares pastes like short and puff pastry, frying batters for making noodles
for supply to other corners of the kitchen. The art of pastry includes work like
colored sugars to make flower baskets and similar decorative centre pieces,
work with fondant and icing sugar, gum pastes, fashioning of praline into
decorative objects. Where hotels operate a bakery section, the responsibility
is carried out by the master baker. The section needs workers with skill,
imagination and experience to create the best product. Without this section,
the available menu will not be perfect.
In conclusion, kitchen department in a three star hotel has some
sections that can be classified base on their function. Those sections are hot
kitchen, cold kitchen, and pastry. All of them have different product and also
related each other. I think that one of these section there is no in the
kitchen department, restaurant operational will not run well.
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The kind of kitchen in a hotel plays a crucial role in ensuring a delightful dining experience for guests. A well-designed and efficiently organized kitchen is essential for a smooth operation, which ultimately reflects on the quality of food and service offered.
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