Career in Hotel Management । Productions Kitchen
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Transcript of Career in Hotel Management । Productions Kitchen
Future Career In Chef
Fazlea Allahie
ObjectiveChef
History Of Chef Kitchen Brigades Entry to Executive
MonopolyKitchen Culture Skill & Grooming
Culinary Education Institutions Job & Networking
Obstacle In Career BuildupBright FuturePublic Figure
Self IndependentSummaryReferences
Chef
A chef is a highly trained and skilled professional cook who is proficient in
all aspects of food preparation of a particular cuisine.
History Of Chef The word "chef" is derived from the term chef de cuisine (French pronunciation) the director or head of the kitchen.
In English, the title "chef" in the culinary profession originated in the haute cuisine of the 19th century. The culinary arts Revolution from the French language.
Kitchen Brigades
Ki t c he n Br i g ade s
Chef De CuisineSous Chef (Second Head)
Night Cook Chef Substitute
Baker Chef
Butcher Chef
Soups Chef
Fish Chef
Sauce Chef
Larder Chef (Cold Kitchen)
Pastry Chef
Grilled Chef
Vegetables Chef
A La Carte Chef
Roasting Chef
Chef on dutyStaff Cook
Entry To Executive
EXECUTIVE / HEAD CHEF (MANAGEMENT SUPERIOR LEVEL)
COMMIS CHEF (ENTRY LEVEL)
Kitchen Management Service Knowledge
Stewarding
Pot watch
Food Cost Control
HACCP
Purchasing
Portion Control
Food Safety
Accounts
Front Office
House Keeping
HR Office
Storing
Promotion & Marketing
& Others Department
MonopolyCulinary is Origin from French & Converted to
English. The Hotel Journey was Staring In Bangladesh during
1966 East Pakistan Period of Dhaka. Formally Named Dhaka InterContinental Hotel. During that period The Hotel was Hired Expert Kitchen Cook,
Executive Chef from Thailand, UK, Korea. The Hotel’s Productions most of the (90%) Staffs was Christian
Religions & They Operate & Ruling the Hotel till 2001. Day by day The Foreign Kitchen Staffs leave the hotel When Hotel Management change their
policy for Local Christian Group Employee. Present time There were no foreign Kitchen Staff in
Bangladesh Expect few Chain Hotels e.g. Westin Dhaka/ Le Meridian Dhaka. It was Significant
Monopoly Period for State owned Public Property Staff Ruling time for Expert Hotel’s Kitchen Staffs!
Kitchen Culture
Kitchen is heart of the Hotel Productions & Food Preparation Hub.
Motivation
Cleanliness Chef Uniform
Overall Hygiene
Safety Fast
Senior Followers
Skill & Grooming
Culinary knife skill techniques are one of the first things you need to master to work in a professional kitchen or just take your cooking to the next level. A large part of a commercial kitchen's operation revolves around their daily prep; there is no quality prep without efficient and accurate knife skills.
Culinary Education InstitutionsD O M E S T I C A B R O A D
IndiaMalaysia
UKAustralia
NepalUSA
Indonesia Switzerland Etc
National Hotel & Tourism Training Institute(NHTTI)
Diploma In Hotel ManagementProfessional Chef Course
Diploma In Tourism ManagementNational Certificate Courses
Bangladesh Skill Development Institute (BSDI)Tommy Miah’s Culinary Institutions
Dhaka UniversityRoyal University
European University BangladeshAmerican International University
National University
Dhaka International UniversityUniversity Of Liberal Arts Bangladesh
Stamford University IBAIS University
Job & Networking
Hotelier
Institutional
Personal Relation
Management Connection
Obstacle In Career BuildupFuse Networking &
Relationship Corruptions
No Labor Union Political Support
Institutional Poor Negotiations Human Trafficking
Government Carelessness Human Right’s Violation
Non-Relevant Study or Field Company ‘s Selfish Manner
Lake of Higher National Level Policy
None of Legal & Authentic Support
Bright FutureHighest Salary & Facilities / Medical
Transport
Job Security ( Permanent Employee)
New Hotels Booming
Abroad Job Chance ( Right Channel)
Social Reputation
Public Figure
Buddy Valastro
Gordon Ramsay
Sanjeev Kapoor
Curtis StoneJamie Oliver
Marco Pierre White
Tony Khan
Self IndependentCapital
Risk
Place
Market Analysis
Branding
Summary A Chef Must be Highly Expert in Particular Cuisine Culinary profession grown on 19th Century in French Lead by Head Chef Under of Sous Chef control whole kitchen brigade Entry as Commis to become future chef & ruling the kitchen Maintain & contact in other supporting departments & self sub-divisions Monopoly where all skilled persons hire from foreign country specially Christian group Should be proper uniform, following, safety & hygiene's Must know how to use Knife handling to operation of commercial kitchen stuffs Spread up Culinary Education across the world Buildup your networking with hotelier to be part as next hotelier Confident & Self Dependent skilled person can ride smoothly in life Passion ,hard work & good luck may give you real self identity Focus on to be a “Independent “ in your life
References.https://www.google.com.bdhttps://en.wikipedia.org/wiki/Chefhttps://en.wikipedia.org/wiki/Brigade_de_cuisinehttps://en.wikipedia.org/wiki/Butcherhttp://www.biography.com/people/groups/chefshttp://www.biography.com/people/gordon-ramsay-17169720http://www.biography.com/people/curtis-stone-20915791#early-yearshttp://www.biography.com/people/jamie-oliver-507439#synopsis http://www.cheftalk.com/a/history-of-chef-titles http://www.nhtti.org/http://www.bsdi-bd.org/about-bsdi/brief-notes http://top10for.com/top-10-famous-richest-celebrity-chefs-2014/
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