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Food Production Notes

Institution: College

Course: Diploma in Food and Beverage

Content Category: Study Guides

Posted By: Koroboy

Document Type: DOC

Number of Pages: 62

Price: KES 1000
 
    

Views: 594     Downloads: 1

Summary

KITCHEN SUPERVISION

The organization within different industries varies according to their specific requirements and the names given to people doing similar jobs many also vary. Some firms require operatives, technicians’ technologists; others need craftsmen, supervisors and managers. The supervisory function of the technician, chef de partie or supervisor may be similar.

The catering industry is made up of:
(a) people with craft skills, the craftsmen who are involved with production;
(b) the supervisors, such as chefs de partie;
(c) those who have both managerial and supervisory skills will determine policies. It is those who have supervisory function that we are concerned with here. A useful definition of good supervision is that it is the effective deployment of money, material and manpower.

Supervisory function Certain leadership qualities are needed to enable the supervisor to carry out his or role effectively. These qualities include the ability to:
- Communicate
- Mediate
- Co-ordinate
- Inspire
- Motivate
- Make decision
- Initiate
- Organize

Those under supervision should expect from the supervisor:
- Consideration
- Understanding
- Respect
- Consistency

and in return the supervisor can expect:
- Loyalty
- Co-operation
- Respect
The good supervisor is able to obtain the best from those for whom he or she has responsibility and can also completely satisfy the management of the establishment that a good job is being done. The job of the supervisor is essentially to be an overseer. In the catering industry the name given to the supervisor may vary, e.g. sous-chef, chef, chef de partie, kitchen supervisor or section chef. In hospital catering the name would be sous-chef, chef de partie or kitchen supervisor. The kitchen supervisor will be responsible to the catering manager, while in hotels and restaurants the chef de partie will be responsible to the chef de cuisine. The exact details of the job will vary according to the different arrears of the industry and the size of the various units, but generally the supervisory role involves three functions: a) Technical b) Administrative c) Social Technical function Culinary skills and the ability to use kitchen equipments are essential for the kitchen supervisor. Most kitchen supervisors would have worked their way up through the section or sections before reaching supervisory responsibility. The supervisor needs to be able ‘to do’ as well as knowing ‘what to do’ and ‘how to do it’. It is also necessary to be able to do it well and be able to impact some of these skills to others.
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