The food Production department of a hotel is among one of the major departments of the hotel. The role of the Food Production or Kitchen department is to prepare food for the guest. The guests who are staying in the hotel rooms and also for those who are walk-in guests and comes to the restaurants to enjoy meals. The Hotel Food production and sub-departments of the hotel kitchen is headed by Executive Chef.
Here are the Sub departments of Food Production
- Main Kitchen: This is the large kitchen area where food is prepared for different restaurants or F&B service outlets. The food here is prepared for Coffee Shop, Room Service, & Snacks for Bar. The main kitchen has further sub-sections such as Indian Kitchen, Continental Kitchen, South Indian Section, Tandoor.
- Pantry – Most of the orders from the pantry section, such as tea/coffee, sandwiches, salads, raitas, etc. are serviced. The pantry operates 24*7*365 days.
- Bakery & Confectionery- All bakery items like cakes, pastries, chocolates, Muffins are made in this section.
- Butchery – It is a section where all the raw meat supplies such as chicken, mutton, fish, prawns, lobsters, etc are received and cleaned, properly wrapped for further storage.
- Banquet Kitchen– Bulk cooking for function happens at this section
- Chefs area – Executive chef sits here and a lot of planning takes place inside this area
- Garde Manager: It is also known as salad house our Factory outlet for salad preparation in bulk. Here cold salads are prepared for Banquet parties and coffee shop buffet.
- Commissary: It is a place or section where we store all the green vegetables in bulk.
- Walkins – Depending upon the size of the hotel there is a minimum of 2/3 walk-in refrigerators. One is kept especially at -18 to store meat.