Coursework 1

The aspects which are covered in this report includes production of two different creative dishes and their service styles under realistic working conditions.

Kitchen Skills Developed

Culinary arts where first word is related to cooking whereas other word has direct relation with its preparation and presentation in the form of meal to consumer (BC Cook Articulation Committee, 2016). The aspect of management, here, woks as performance of all functions properly in accordance to the demand of consumers and standards persist in market. Development of skills related to the performance of such activities provides an opportunity to build career in this industry and attain effective position in restaurants and kitchens (Kim and Kim, 2018). These days, presence of restaurant industry is quite significant in an economy of nation. The contribution of industry in development of nation is optimum. The kind of trend persist in this industry depicts that there are large number of opportunities are present in this industry for further growth. So, development of professional career in this area will be significant in nature for attaining higher success and authorities in future. The study and development of skill is the initiation phase that aid in building professional career in this industry (Seo, 2016). Training is also another important aspect that aid in the development of necessary skills. This is so because this aid in attainment of practical knowledge along with ascertainment of behaviour required to adopt for success in future (Wyszomirski and Goldberg-Miller, 2016).

Main Kitchen

In Kitchen and Restaurants different types of functions are performing by managers which helps to operate it successfully and maintain good performance. In changing environment, needs and wants of people are changing day by day where they are demanding different types of products and services. This is important for organisation to understand the needs and wants of people that can satisfied them and increase organisational productivity and profitability. Kitchen and Restaurant includes different types of function that are kitchen, Pastry and Front of house service. In Kitchen, this is important for organisation to provide better quality of products and services which customers wants (Byun and Jang, 2018). People belongs to different culture, tradition and lifestyle which are require different types of food and extra services which can helps to increase the organisational activities. In Kitchen, food is prepared or cooked by chefs who have good knowledge about people taste and their choices. While preparing food in kitchen, there should be understand various things that food should be prepared at safe and clean place where they can cook hygienic food in order to make healthy their customers. If organisation keep cleanliness and hygienic food then customers feel good and happy which helps to increase the business operation and maintain high productivity. The Kitchen operation includes different types of level such as executive chef, executive sous chef, Pastry chef, butcher, sous chef, chef steward, banquet chef etc. All are working collectively and get prepared food. Such person communicates with all people in order to prepare food and serving in better way that helps to manage all functions easily. In Kitchen and restaurants responsibilities are divided in to various management (Awojide, Arikhan and Adeosun, 2018). Chef de cuisine or executive who consider as top management in kitchen, control all function and operation which are running by employees. Sous chef who supervises menu preparation at different station and places. The Pastry chef who is in charge of baking products like bread and desserts. To backed this type of goods there is require cold kitchen area which should be separate from hot kitchen area. The butcher who take care of butchering requirements. Chief Steward who is in charge of Kitchen's cleanliness which helps to prepare healthy and diet food. By keeping cleanliness employees can prepare hygienic food and products which attracts customers also to have food from clean and clear place. Assistant chef prepares menu for various station and manage their demand of products. Garde manager who get prepare the cold food. So, all operations of kitchen are divided in different types of functions and activities which helps to provide better quality of food and services to customers which manage all activity systematically and increase the number of customers.

Front of house services is also a function which is require in kitchen and restaurants in order to perform their activities effectively. This type of operation is perform by Front of House Manager who is responsible for day to day operations. This is also important for Kitchen to manage and control day to day activities which helps to run their organisation smoothly and increase profitability. This is also require to serving and catering the customers. In other words, Front of house refers any location in restaurant and Hotels where customers are allowed to get products and food services. Manager of Front house manage their operation by involving customer service, hiring, training, stocking, designing the dining room and bar, managing staff and planning menus which helps to increase the operations and organise them systematically. Front house manager is also responsible for managing their staff and in charge of reporting to their food and beverage manager which helps to perform the functions and activities easily (Ivkov and et. al., 2018). Staffs are also managed by such manager who provide training and development programme to employees and serve food in good way or style. This is important for restaurant to manage their work and make efforts to increase the business activities. Front of house services are used to maintain the day to day activities which is important in organisation and helps to maintain the operations effectively. Manager records all activities and orders and evaluate them which increase the production level and profits. Currently, training is done by me in respect to the preparation of food and their serving to the customers in actual at restaurant. Initially, focus was provided over the development of two different kind of dishes and their serving to customers at different styles according to the nature of food and its type. The dishes prepared were named as Frittata with potatoes, red peppers and spinach and vanilla cheesecake. The another dish which was prepared is Cheesecake. The different number of ingredients which were used includes digestive biscuits, butter, vanilla pod, cream cheese, icing sugar and double cream. To serve this needed to bring at normal room temperature before 30 minutes along with the providence of fruit compote of own choice.

Pastry

Pastry operation means to baked good according to needs and wants of customers. This needs different places to get prepare as this involves bread, desserts and other item which is require to bake. Food is prepare at hot places where as pastry and backed food is require cold place to get prepare this. Pastissier is a pastry chef who is consider as schooled and skilled in making of pastries, desserts, bread and other goods. This operation is operate and controlled by Pastry chef who have knowledge and skills to bake the goods and make a special dish and item for customers. Different pastry item includes cup cakes, ice cream, cakes, pies, cookies, tortes and others which wants customers and buy by them. This helps to increase the production level of business organisation by providing baking food and items. Pastry chefs are employed in to large size of restaurants, bakeries, cafes, bistros, hotels etc. They have special knowledge and skills which is used to baked the food and prepare a sweet dish for customers. Pantry is different type of operation which is require in kitchen and restaurant to store and serve the food. In other words, this is an area where beverages, food, dishes, household cleaning chemicals, linens and provision are stored (Van der Wagen and White, 2018). This is require because stored food can be served by managers any time which save their time and cost of organisation. This is important for organisation to get a proper store room and area where they can store their food item and can be serve instantly. In victorian era, large kitchen and restaurants maintain the uses of separate rooms, dedicated to distinct phase of food preparation and clean up. Kitchen is used to cook the food and storage is used in storeroom. This helps to cooked the food and stored them effectively which helps to manage the food and increase number of customers as they get healthy and tasty food (Hislop, Bosua and Helms, 2018). 

Food Service Skills and Team Work

There are large number of skills and techniques which were developed in me through performance of functions within the restaurant along with the preparation and presentation of these dishes. The first aspect that developed in me is about use of different presentation styles according to the nature and type of food. The benefit which will be attained through this is about the involvement of customers towards the offerings of restaurant along with improvement of the taste of their dishes to provide extra touch. This will also help in creation of unique identity in market that easily differentiate their dishes from their competitors. I also understood that the contribution of production method is quite enough in building dish good and as per the demand of customers. So, it is must to focus over the selection of production method according to the preference of customers. There are also many other factors that have impact over the selection of product method such as age, health, preference, religion, behaviour, taste, location etc. Determination of these provides an opportunity regarding the selection of most appropriate method of production that fulfils customer needs and build their trust towards the services and offering of restaurant that persuade their decision regarding the selection of other's services.

The other skills which was developed in me was related to team work. Now, this aid me in working with others without any confusion and hindrances. The direct impact of this ascertained over my ability regarding completion of work on time. Also, increment in this gesture of mine aid other team mates in performance of their functions accurately that in last contributes in attainment of overall objective of an restaurant.

Food Hygiene and Safety

Afterwards, the development of these two main aspects i.e. preparation and presentation, some others that played the supporting role were also developed in me through ascertainment of training in restaurant. These were related to kitchen skills in main kitchen, team work, communication, food hygiene and safety.

As kitchen skills, many were learned regarding adherence of all safety measures along with cleaning. This will not only help to secure the dishes from contamination but also help to complete the work on time without any mess. To maintain safety standard in kitchen, I learned about the placing of products at different locations on the basis of their nature and usage as nothing can be mixed that would be harmful for the staff members at the time of performing functions at workplace. Lots of harmful products are present in kitchen that are used for the chopping of food so, it would be important to place them at secure place. This provides an opportunity regarding deliverance of optimum safety to employees against to the risks which are present at kitchen. Also, I learned regarding the use of safety equipments while use the chopping instruments in kitchen. This provides an opportunity to safeguard themselves from the unnecessary risks that can be arose due to the acceptance of careless behaviour. Placing the products at different place not only help to provide protection to employees but indirectly reduces the risks towards the customers. This is so because messy environment resultants into use of raw materials which are unhealthy in nature. This impacts the health of customer in negative way along with profitability and image in market. Cleaning is also one of the important kitchen skill which was essential in nature to accept. I learned about keeping the kitchen clean in all respects while preparing the food or at the time of its serving. This is important in nature as this will help to maintain the level of hygiene that contributes in reduction of the food contamination. This will also help in reduction of the amount of health issues to the staff members working inside the kitchen along with those which going to intake in future. This has direct positive impact over the position of an restaurant in market along with the perception of customers towards their offerings. Persuasion of behaviour with the aid of high cleaning help to ascertain the loyalty and trust of the customers that finally contributes in building long term relationship. I learned about the use of various cleaning devices that are cost efficient in nature along with have no side effect over the health of staff. In this usage of dustbins, vacuum cleaner, organic cleaner is must that aid in completion of cleaning work in fast and effective manner. I also understood from the training restaurant that cleaning is not only necessary in kitchen area but required to focus over cleaning of whole premises. The positive impact ascertain from that this will reduce the threat of contamination of germs in food from hand. Washing of the vegetables is necessary and must in nature as this will help in removal of unnecessary dust and other particles. The basic routine requires to follow for cleaning within the kitchen is must perform thrice in a day. The temporary cleaning activities are needed to perform after preparation of the each meal.

Communication Skills

Some other skills are also developed in me through working within the restaurant that have no direct relation with the preparation and presentation of food but had major contribution towards the completion of work on time. The two which were developed in me includes team work and communication. Development of communication skill in me provides an opportunity to easily interact with personnels and perform activities with more precision. Also, the interaction help me to build coordination with other departmental activities i.e. those taking the order for food from customers. So, this will help in preparation of food in the appropriate amount in relation to the demand of customers. This will also provides an opportunity in reduction of the amount of food waste. Good communication in me help to adjust with every kind of environment along with formulation of positive working culture. This allows me to build friendly nature where all can provide their different ideas for the preparation of better or tastier dishes.

Problems encountered during training

While doing the training the major issues are identified regarding pressure handling and conflict resolution. At the time of working with team partners not able to handle the situation of conflict. This in turns creates the pressure of finishing of work on time. Finally, the combines effect of both negatively impacts mine whole performance.

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Recommendations to improve own learning

The aspect that can further contribute to the development of my own learning is taking the help of peers and professionals in learning new dishes and their presentation. Participating in simulation activities is also an effective method for acquiring new skills, which aids in developing pressure handling and conflict resolution abilities. These skills are crucial for achieving long-term career sustainability. All main dishes for lunch and dinner should be served with salads and fries, adding an extra feature that stimulates customer demand for additional food. This approach also encourages customers to stay loyal to the restaurant's services, regardless of competitors' offers. Additionally, other dishes and cuisines offered by the restaurant should be served with proper garnishing and toppings to enhance their appeal. For those seeking assignment help, integrating these practices can provide valuable insights into effective food service management.

Appendices

Standard recipe

Dish name: Frittata with potatoes, red peppers and spinach

Production method

Self Evaluation

Strong Weak Unsatisfactory

Also Read Sample on- Poster on Business Communication

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