{"id":2677,"date":"2020-09-05T06:39:39","date_gmt":"2020-09-05T05:39:39","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=2677"},"modified":"2020-09-05T07:23:17","modified_gmt":"2020-09-05T06:23:17","slug":"coordination-liaison-housekeeping-coffee-shop-main-kitchen-pantry","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/coordination-liaison-housekeeping-coffee-shop-main-kitchen-pantry\/","title":{"rendered":"CO-ORDINATION\/LIAISON OF LARDER KITCHEN"},"content":{"rendered":"\t\t
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\"\"<\/a>FUNCTIONS<\/b><\/span>\u00a0OF LARDER KITCHEN:<\/strong><\/span><\/h2>
  • Larder kitchen is a storage area where cold preparations are done as per the orders & therefore, the service of the food products on time is essential.<\/span><\/li>
  • Cutting of joints into the required joints or portions to avoid over costing.<\/span><\/li>
  • It generally prepares the items for partial or final cooking.<\/span><\/li>
  • It does the dressing of the food products.<\/span><\/li>
  • Responsible for the ordering, storing and preservation of items in store.<\/span><\/li>
  • Keeping the stocks up to date so that any shortages not happen.<\/span><\/li>
  • Food stuffs brought to the larder kitchen needs dissecting or cleaning.<\/span><\/li><\/ul>

    \u00a0\u00a0 <\/span>CO-<\/b>ORDINATION<\/b><\/span>\/<\/b>LIAISON<\/b><\/span> OF LARDER KITCHEN<\/b><\/span><\/h2>
    \u00a0<\/b><\/span><\/div>
    1. COFFEE SHOP RESTAURANT<\/strong><\/span><\/li><\/ol>
      • It runs for 24 hours, there are 6 types of meals are served \u2013 Breakfast, Brunch, Lunch, High Tea, and Dinner & Supper.<\/span><\/li>
      • The larder prepares the dishes as per the order given by the individual customers to satisfy their needs.<\/span><\/li>
      • The cold buffet is set up in the coffee shop where the dishes are laid down and a guest chooses the dishes as per their choices. This is the center & attractive place in the coffee shop restaurants.<\/span><\/li>
      • The compiling of menu is done with the coordination of chefs.<\/span><\/li><\/ul>
        1. PASTRY KITCHEN<\/strong><\/span><\/li><\/ol>
          • The pastry kitchen is responsible for preparing the pies & pudding , then sent to the larder section where the final dishes are prepared such as apple tart, lemon tart, apple pie, bread & butter puddings & so on.<\/span><\/li>
          • Various & different types of breads are prepared in the pastry kitchen and transferred to the larder section where the various types of sandwiches are prepared. Breads are served as an accompaniment.<\/span><\/li><\/ul>
            1. ENGINEERING DEPTT<\/strong><\/span><\/li><\/ol>

              The larder kitchen needs engineering departments in many ways:<\/span><\/p>

              • to repair non working machinery or equipment<\/span><\/li>
              • to fix any drainage problem occur in kitchen<\/span><\/li>
              • to check the electric wiring time to time so that any accident does not take place<\/span><\/li>
              • to stop any water leakage in the kitchen<\/span><\/li><\/ul>
                1. PANTRY<\/strong><\/span><\/li><\/ol>
                  • The pantry coordinates with larder kitchen to fulfill the orders received from the customers such as sandwiches, salads etc.<\/span><\/li>
                  • Ice-cream & various flavored shakes are served by the pantry but some formation is done in the larder kitchen.<\/span><\/li>
                  • Dressings are prepared in the larder kitchen & supplied to the pantry.<\/span><\/li>
                  • Trimmed cuts are offered to the pantry from the larder kitchen to make non-vegetarian preparations.<\/span><\/li>
                  • Pantry stores its food but get the mis-en-place from larder kitchen.<\/span><\/li><\/ul>
                    1. MAIN KITCHEN<\/strong><\/span><\/li><\/ol>
                      • If the main kitchen gets the order of any meat item then the main kitchen chef coordinates with the larder chef to get the supply of the required joints of meats to prepare the final product.<\/span><\/li>
                      • The required mis-en-place and sauces are offered by the larder kitchen<\/span><\/li>
                      • When the dishes are decided to display in the menu card. The larder chef is invited for his suggestion.<\/span><\/li>
                      • When the items are supplied to the main kitchen the required garnishes & accompaniments are also offered along with them.<\/span><\/li><\/ul>
                        1. SECURITY<\/strong><\/span><\/li><\/ol>
                          • Sometimes its may happen that the staff starts arguing or fighting with each other then the security plays a vital role to refrain\/solve that matter.<\/span><\/li>
                          • Security is also responsible to stop the thefts and to catch the culprits.<\/span><\/li>
                          • The security keeps an eye on the visitors and employees too so that any accident can’t take place.<\/span><\/li>
                          • Security is also responsible to check the employees\u2019 time in and time out.<\/span><\/li><\/ul>
                            1. HUMAN RESOURCE DEPARTMENT<\/strong><\/span><\/li><\/ol>
                              • The larder chef coordinates with the HRM\/HRD in terms of the recruitment of the staff.<\/span><\/li>
                              • If the staff\u2019s performance is not up to the mark after so many reminders, then he or she is dismissed from the department.<\/span><\/li>
                              • The larder chef provides an appraisal to the HRD for the increment of the staff based on his performance.<\/span><\/li>
                              • Promotion is mandatory for those who are capable to take initiative and complete their task.<\/span><\/li>
                              • Demotion takes part rarely, but if the performance is unsatisfactory & no improvement seen in the given time by the management then demotions happen.<\/span><\/li>
                              • The larder chef coordinates with the HRD in terms of his employees PF & ESI facilities because the HRD keeps all data safe and maintain properly.<\/span><\/li><\/ul>
                                1. PURCHASE & RECEIVING DEPARTMENT<\/strong><\/span><\/li><\/ol>
                                  • Larder chef coordinates with the purchase & receiving department to share the order or requisition slip to get the required items to prepare dishes.<\/span><\/li>
                                  • Sometimes the purchase department is unable to get the accurate information from the supplier regarding any item then larder chef directly contacts with the supplier and the issue resolved.<\/span><\/li>
                                  • The major role is played by receiving clerk because his responsibility is to receive the items in an accurate quantity and quality as per SPS.<\/span><\/li>
                                  • Larder chef prepares budget with the help of purchase manager<\/span><\/li>
                                  • Purchase manager coordinates with chef to minimize the costs wherever possible<\/span><\/li><\/ul>
                                    1. HOUSEKEEPING<\/strong><\/span><\/li><\/ol>

                                      Larder chef coordinates with the Housekeeping Department in terms of the following:<\/span><\/p>

                                      • Fumigation in department time to time<\/span><\/li>
                                      • Supply of fresh uniforms and wash the dirty ones<\/span><\/li>
                                      • The cleaning of area and sanitation<\/span><\/li>
                                      • Empty of dustbins (Optional) in small establishments, otherwise this is done by the KST department.<\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

                                        FUNCTIONS\u00a0OF LARDER KITCHEN: Larder kitchen is a storage area where cold preparations are done as per the orders & therefore, the service of the food products on time is essential. Cutting of joints into the required joints or portions to avoid over costing. It generally prepares the items for partial or final cooking. It does […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":374,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","footnotes":""},"class_list":["post-2677","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nCO-ORDINATION\/LIAISON OF LARDER KITCHEN - IHMNOTESSITE<\/title>\n<meta name=\"description\" content=\"\uf0d8 Cutting of joints into the required joints or portions to avoid over costing.\uf0d8 It generally prepares the items for partial or final cooking.\uf0d8 It does the dressing of the food products.\uf0d8 Responsible for the ordering, storing and preservation of items in store.\uf0d8 Keeping the stocks up to date so that any shortages not happen. 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