Larder chef is responsible to run the kitchen efficiently and economically and therefore larder chef always focuses on the portioning and minimization of cost. He should exercise on controlling techniques over the stuff received and stored in the kitchen department.
IMPORTANCE OF LARDER CONTROL
The larder control is responsible to prepare the semi-cooked and fully cooked products so that the customer need is can be fulfilled. Therefore the larder chef is responsible
- To check the quality of goods received by their freshness and fragrance.
- To check the quantity of goods received.
- To ensure the storing of all the goods received at an appropriate temperature to prevent from the contamination by vermin
- The main focus is on portion control because that may increase the cost of the final products and may become a big reason of loss. For example prescribed weight of meat, or fish or vegetables etc. should always produce the required number of portions of steaks, fish fillet, salads or hors d’oeuvres.
- It is imperative to regularly turn over the stock of food on the basis of FIFO & LIFO.
- The final dish must be well presentable and not to over cooked.
- To regulate the control in the larder kitchen, a stock sheet is maintained on daily basis.
- It is the duty of all chefs to maintain the highest possible standard of hygiene to prevent any deterioration in the food under his control.
- Every precaution should be taken to discourage pilferage.
- The larder chef briefs his staff to take inventory on time and to give the details of leftover foods or any other items left behind.
- The waste obtained while cutting the appropriate joints is not thrown by the chefs, the waste is used to prepare the other preparations.
PPT ON LARDER CONTROL
WHY STOCK SHEET IS REQUIRED?
- The stock sheet helps to maintain the records during busy operation mostly that time, it is unable to take the inventory.
- The stock sheet helps to keep stock and order sheet simple & easy.
- This sheet helps in allocation of the tasks in a very easy & simple manner.
- Larder chef should have the ability to predict the quantity of the end day items but this is a very lengthy process & therefore the stock sheet helps to solve this issue as it is already filled in the stock sheet during inventory taken.
- The stock sheet helps to keep the records of the costly items such as meat items as they can spoil easily.
DEVISING LARDER CONTROL SYSTEM
The devising depends on the following points:
- SOP
- PORTION CONTROL TOOLS
- STOCK TAKING
- INVENTORY