Restaurant Production Process Explained
Translated by
ScribdTranslationsRestaurant Production Process Explained
Translated by
ScribdTranslationsThe production process
It is complicated to outline this process in each of the areas of
production, since each has its own dynamics. However, the movement
The restaurant's management is divided into two fundamental stages: production stages and
stages of pre-production, which mainly refer to the hygienic state and of
preparation in which the food is found in each of them
In the pre-production stages, the food remains as it was delivered by the
supplier, while in the production stages they have already undergone a process of
transformation to each dish and they are generally the ones that face the dining room.
The waste removal and equipment washing correspond to the stage that could
to be called post-production. It is important that the areas that comprise the stages of
pre-production is completely isolated in the production areas to avoid
hygiene problems related to cross-contaminations.
Work diagram and area of a production system
Stage Pre-production Production
Zone of Area Cameras Prep- Cold kitchen, Line:
reception restaurant, warehouse of Preparation Kitchen area of
e I freezing hot dispatch
ny bakery to the waiters
refrigeration bakery
on
Reception Activity Storage Washing and Cooking and Distribution
it is goods and according to
disinfection preparation of
PEPS and do of culinary foods
genre of subjects basic to the living room
subject cousins dining room.
first
The staff of the production area
It is important to define the structure of existing labor relations in the area of
production. Although each dish has a particular preparation process and therefore
It originates a specific personnel movement, we can summarize the functions as follows:
Warehouse Assistant.- Its function is to receive merchandise from suppliers and
register your entries, separate them by category and gender, and save them according to first
first in, first out (FIFO).
Head Chef or Chef.- Their role is to oversee and coordinate the dynamics of their section and
the communication with others, as well as the performance of the staff in your charge.
Chefs.- Their number will depend on the size of the establishment and the amount
of dishes that the menu contains. Their obligations vary according to the level of
experience and the type of restaurant they work in. Their duties include
the preparation of food in the sections of the production area.
Kitchen helpers.- They assist in the cleaning and maintenance procedures of the
kitchen equipment.
Executive Chef.- Not all restaurants have it. It is the head of the area of
production and who is in charge of coordinating the communication and harmony of all the
zones. This character is in charge of purchases, standardization of recipes, of the
organization of the work process, hiring, and training of personnel.
He is responsible for monitoring the proper functioning and maintenance of the equipment.
the quality of service often gives the final touch to each dish, which is why
represents the true responsible for what the diner tastes in your
restaurant.
There are establishments where the executive chef is solely responsible for the
administrative issue of the production area while a sous-chef supervises
directly the preparation of food.
Be aware that both for the distribution of equipment and for the personnel, it must be
consider a single fundamental parameter: differentiation. If in your restaurant each
section and job position are perfectly defined, the production area
it will work optimally and you as a restaurateur will achieve greater profits with a
greater cost control.
The production system
The production system is the division of your restaurant's operation into different
activities, aimed at bringing a dish to the diner; that is to say, making the
transformation of raw material or inputs into food or beverage. This focuses on
mainly on the following points.
Just like in the diagram, you will need to organize your restaurant to know that
people are responsible for each area and this way have greater control over your
establishment; especially in costs, which is what will make you have greater profit,
which means that 'at a lower cost, greater profit margin.'
Source
[Link] writing (n.d.). The production process [Blog entry]
Retrieved from [Link]