Hand out Englsih for Hotel Kitchen Staff

Subject: English for hotel Kitchen Code: 2701-2004

Unit 1  Meet the Hotel Kitchen Staff 

Topics: ­ Introduction to Kitchen 
- Kitchen Organization Chart 
- Position in Kitchen 
- Clothes and personal hygiene. 
- Talk about What station you will work 
- Grammar: Wh Question? Yes./No Question 

Introduction to Kitchen 

Food  production  in  catering  term  simply  refers  to  the  food 
preparation and control. This is a sub­department of food and beverage 
department  in  a  large  hotel  comprises  of  various  kitchens  concerning 
mainly  with  the  continental,  Chinese  and  Indian  cuisine.  In  the  food 
production  cycle,  these  kitchens  receive  the  core  or  readymade 
ingredients,  processing  them  through  the  preparing  and  cooking 
methods,  and  deliver  them  via  various  service  outlets  to  the  customer's 
table.  This  sub­department  is  designed  providing  the  several  sections 
include  preparation  area,  cooking  area,  storage  area,  cleaning  area,  etc. 
Hence, these sections play a vital role in preparing dishes in order to the 
acquired recipes mentioned in different menus. 
In culinary terminology, the term food preparation and control refers to 
make  the  ingredients  ready  for  preparation  and  cooking  at  the  required 
quantity  and  quality  simultaneously.  This  is  a  vital  unit,  which  is 
structurally  defined  as  the  sub­department  of  F&B  department  in  the 
hotel  industry.  From  the  commercial  viewpoint,  it  contributes  major 
revenue in any catering business. 
It is one of the largest areas of food and beverage department comprising 
of  various  kitchens  and  their  sections.  The  number  of  kitchens, 
manpower and work efficiency dependson the size and type of the hotel, 
and  the  types  of  meal  and  service  to  be  catered.  There  may  be 

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Subject: English for hotel Kitchen Code: 2701-2004

Continental, Oriental, Indian, Italian, Mexican, etc.  kitchens including 
ancillary  sections,  e.g.  Cold  kitchen,  butchery,  still  room,  service  areas, 
etc.  However,  this  sub­department  produces  the  food  that  adopts  the 
system  of  preparation  and  control,  from  the  receipt  of  food  supply  to 
service of prepared food to the customers. 
 
 
Types of kitchen 
The kitchens are known by different names as per their functions and 
style of management. Types of kitchen depend on upon following 
points. 
1. Main Kitchen 

Fig: Main kitchen(Source: www.humblearnold.com)   

The  main  kitchen  is  probably  located  in  the  central  part  of  the  hotel 

where  the  overall  sequence  of  food  receiving,  storing,  preparing, 

cooking,  serving  and  clearing  areas  are  properly  designed  and  managed. 

Technically, it is known as central kitchen having many sections. Hence, 

it may occupy a large space. This kitchen provides a wide range of food 

varieties  e.g.  Indian,  Continental,  Oriental,  Mexican,  Italian,  etc. 

through  its  respective  sections  with  the  help  of  skilled/  semi­skilled 

culinary crafts persons called chef­de­parties and commie cooks. 

The main kitchen is usually located adjacent to room service, service bar, 

store,  pantry/  stillroom,  bakery,  butchery  etc.  for  efficient  workflow.  It 

may  have  both  a'  la  carte  and  table  d'  hote  menu  for  breakfast,  Lunch 

and  dinner.  This  kitchen  may  serve  up  to  three  or  four  fine  dining 

restaurants  simultaneously.  There  is  often  a  separate  kitchen  for  the 

banquet and other activities. 

 

Basically, the main kitchen is divided into the following sections: 

 The hot sections (the main cooking areas) Still rooms. 

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Subject: English for hotel Kitchen Code: 2701-2004

 The vegetable preparation area 
 The cold section 
 The pastry/ bakery section 
 The butchery section 
 The larder 
 Temporary kitchen 

 
2. Satellite Kitchen 

 
Fig: Satellite kitchen 
 (Source: www.tripadvisor.com)
Satellite kitchen is constructed and established to cater to a particular 
outlet where the main kitchen cannot cater due to its location 
disadvantage. Largely, this kitchen can organize most of the preparation 
work in its own kitchen. However, it may depend on upon the main 
kitchen for various other things such as sauce, stocks, gravies, pasta, etc. 
Usually, a sous chef commands over this kitchen. This kitchen becomes 
a must for specialty restaurants such as Indian, Continental, Chinese, 
Mexican, Nepalese, etc. which are located away from the main kitchen. 
 
3. Fast Food Kitchen 

 
Fig: Fast Food Kitchen 

 (Source: www.latimes.com)
Fast  food  kitchen  is  influenced  by  American  catering  technology,  i.e., 
‘fast food to lead a fast life'. Fast food was developed from original 'fish 

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Subject: English for hotel Kitchen Code: 2701-2004

and  chips'  concept  at  that  time.  But  modern  catering  mostly  provides 
dry  and  light  food.  It  is  independently  established  to  meet  the  pace  of 
customers' busy life. It is specially located at the public are (lobby level) 
of  a  hotel,  or  out  of  the  hotel  where  either  food  is  taken  away  or 
consumed  at  the  fast  food  lounge  area.  Most  of  the  fast  food 
establishments may be found  in retail and leisure areas and in roadside 
service  complexes,  airport  lounge,  railway  stations,  and  at  some  events 
where mobile hamburger and hot dogs stalls are traditionally seen. 
It  provides  varieties  of  dry  and  light  meals  like  a  burger,  sandwich,  fish 
and  chips,  pizza,  snacks,  grilled  meat/  fish/  shellfish,  cold  and  hot 
beverages, etc. The characteristics of fast food kitchen are as follows: 

 Highly equipped with standard equipment. 
 Fully skilled employees. 
 Pre­cooked food at reasonable price range. 
 Established anywhere to cater to the fashionable customers. 
 Products offered can be cooked quickly and held in the short­term 

without deteriorating. 
 
4. Display Kitchen 

 
Fig: Display kitchen 
 (Source: www.depotkitchen.com)
In  this  kitchen,  food  is  prepared  and  cooked  in  full  open  view  of 
customers, which appeals to the eyes, palate and dining experience of the 
consumers.  At  the  same  time,  the  sizzle  and  aroma  of  food  item  add  to 
the  pleasure  of  eating  e  g.  Grill  Room.  It  is  also  termed  as  theatre 
kitchen. The hygiene, Sanitation and decor of the kitchen, as well as the 
skill and showmanship of the staff, in particular, may determine the sale 
of such kitchens. This kitchen also seeks the support of the main kitchen 
for various items. It is headed by sous chef/chef de parties. 

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Subject: English for hotel Kitchen Code: 2701-2004

Kitchen Planning and Layout 

 

 (Source: www.depotkitchen.com)
The  layout  of  the  kitchen  should  be  so  planned  that  raw  food  stuff 
arrives at one point, processed in the cooking section and are dispatched 
to the servers. 
The  cooking  section  should  contain  no  through  traffic  lanes  used  by 
other  staff  to  travel  from  one  section  to  another.  The  cooking  section 
should be designed with a view to making maximum use of the available 
area and to provide economy of effort in use. 
Mainly the kitchen space is divided into five major area. They are: 
1) Storage area:  
The area used to store particular goods, either dry or moist, in large 
quantity for quick and smooth operation. Equipment located in this area 
include the cool room, deep freezer, cold Store and dry store. 
2) Food preparation area:  
Equipment should be positioned in those preparation or cooking areas 
where it is used frequently. 
3) Cooking area:  
This area is the actual cooking, where cooking gas and equipment are 
fixed, such as deep fat fryer, hot plate, stockpots pressure steamers etc. 
4) Cleaning and washing area:  
Dishes and glasses are washed in an area conveniently close to the serving 
sections. Pots and pans are washed in separate areas or in areas near their 
use, depending on the size of the kitchen. 
5) Service area:  
Equipment’s used to hold food hot or cold services are positioned near 

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Subject: English for hotel Kitchen Code: 2701-2004

the dining room entrance. Beverage and toast making facilities are 
located near the service section for quick and easy access by waiters. 
References: Oli, Gopal Singh and B. B. Chhetri.Hotel management. 
Kathmandu: Buddha publications Pvt. Ltd., 2015. Book. 
Shrestha, Dinesh; K.C, Saroj; karki, karuna; Sharma, Robin; elt.Hotel 
Management. kathmandu: Arcadia Publishing House Pvt. Ltd., 
2068,Shrawan. 
 

Kitchen Organization Chart 

Organizational structure is a system used to define a hierarchy 
within an organization. It identifies each job, its function and where it 
reports to within the organization. 
The organisation chart of F&B Production department should provide a 
clear  picture  of  the  lines  of  authority  and  the  channels  of 
communication  within  the  department.  In  a  large hotel the  department 
is  headed  by  the Executive  Chef who  is  assisted  by  the  Executive  Sous 
Chef. 
Kitchen  /  F&B  production department  chart  not  only  provides  for  a 
systematic  direction  of  orders,  but  also  protects  employees’  form  being 
over directed. 
The  chart  shows  that  each  employee  should  take  orders  only  from  the 
person directly above him / her. 
A  copy  of  the  chart  should  be  posted  in  an  area  so  that  all  kitchen  staff 
can  see  where  they fit into  the  overall  organization  of  the  department. 
Ideally  the  organization  charts  need  to  be  placed  on  the  kitchen  notice 
board. 
 

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Subject: English for hotel Kitchen Code: 2701-2004

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Subject: English for hotel Kitchen Code: 2701-2004

Reference:https://setupmyhotel.com/job-description-for-hotels/bo-n-others/481-fnb-

 production.html
Rea ding 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
 

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Subject: English for hotel Kitchen Code: 2701-2004

Restaurant Cooking Positions

Depending on the size and theme of your restaurant, you may have just one cook
running the show, or you may have several cooks working together. The term chef and cook
are often used interchangeably. Originally a chef was a professionally trained individual.
Today, it is often applied to anyone who works in a kitchen. Here is a breakdown of the
various cooking positions that can be found in one restaurant kitchen.

1. Executive Chef
This is the head chef. He is the guy (or girl) who creates the specials, orders the foods, and
works as the general manager of the kitchen. He probably does the scheduling, the hiring
and the firing of kitchen staff, as well. This position is normally filled by someone with
several years cooking experience and restaurant management experience.
Sous Chef
The executive chef’s assistant and next in charge is a sous chef. It is the job of the sous chef
to pick up the slack when the executive chef has a day off or is on vacation. They may need
to fill in on the line, or work a particular station on busy nights. Many smaller restaurants
don’t keep a sous chef on staff.
Expeditor
This is a non-cooking role on the kitchen line. An expediter is a person in charge of
organizing orders by table, and garnishing the dishes before the server takes them out to the
dining room. An expeditor is only needed when it is really busy.
The person who acts as an expeditor should be very familiar with the menu, and know what
the dishes should look like before being served to guests.
Line Cook
The most common title in the kitchen is that of line cook. Depending on your kitchen set up
and your menu, you may have two or three line cooks or as many as seven or eight, or
more.

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Subject: English for hotel Kitchen Code: 2701-2004

A line cook simply refers to a cook who is in charge of a particular station in the kitchen. For
example, a line cook can include the following titles:
• Sauté Chef- This person is in charge of anything cooked in a sauté pan. Usually it is the
best cook on staff, behind the executive chef and sous chef.
• Grill Cook- This person takes care of all of the items on the char-grill or flattop grill, such
as meats, chicken and fish.
• Fry Cook- This entry level position into the kitchen is in charge of anything that needs to
be deep fried. French fries, chicken fingers, onion rings, all fall to this individual.
Bigger restaurants or those with a very specialized menu may employ these types of chefs
as well:
• Dessert Chef- The person who is charge of desserts. Many restaurants have servers
prepare their own desserts. However, in more upscale or specialty eateries, a dessert chef
prepares a bulk of the desserts as they are ordered.
• Pastry Chef- This individual is in charge of making all the baked goods, such as breads and
desserts. If you are thinking about a restaurant with a bakery, then you may employ a pastry
chef.
• Salad Chef- If a restaurant goes through a lot of salads, or other cold menu items, they
may keep a salad chef on hand.
• Caller- Another non-cooking position. The caller calls the incoming orders to the cooks. He
(or she) tells the rest of the kitchen staff what they should be working on. Often times the
executive chef will act as caller during the dinner rush. A caller needs to be quick witted
and organized. They should know exactly how long menu items take to cook (a well-done
prime rib takes much longer than a piece of grilled rare tuna steak) so that meals for a
certain table all come out at the same time.
Hiring the right person for the job is important when filling restaurant positions int he
kitchen. However, no matter how many positions you have in your restaurant kitchen,
employees need to know how to work together and communicate effectively. Making sure
that your staff is trained to do a variety of tasks in the kitchen can also help keep the flow
of the kitchen smooth, ensuring that customers get the best possible food in a timely
manner.
https://www.thebalance.com/restaurant-cooking-positions-2888534By Lorri Mealey
Updated July 14, 2017

 

 

 

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Subject: English for hotel Kitchen Code: 2701-2004

7 Characteristics of a Successful Chef 
 

The  world’s  most  successful  chefs  all  have  one  thing  in  common:  an 
exceptional ability in the kitchen. However, skills preparing food are not 
everything  when  it  comes  to  finding  success  in  the  culinary  field.  Many 
of  the  world’s  most  successful  chefs  have  one  or  all  of  these  seven 
characteristics. 
If  you  find  these  attributes  in  yourself,  and  you’re  willing  to  cultivate 
them further, then you could also be destined for culinary greatness. 
1. Organizational Skills 
As an executive chef, your job is about more than just cooking food. You 
have  to  lead  an  entire  team  of  kitchen  staff,  budget  for  food,  determine 
how  much  of  each  ingredient  to  buy  each  week,  schedule  shifts  for 
employees  and  anticipate  the  busiest  times  of  day  in  the  kitchen.  To 
handle all of this, you’ll need to be organized and take time to plan and 
schedule every day that you’re at work. 
2. Willingness to Accept Criticism 
Even the best chefs still have something to learn. One of the marks of a 
truly great chef is the ability to accept criticism and adjust their cooking 
to  meet  the  needs  of  the  diner  or  the  restaurant  owner.  Learn  to  accept 
the critique of others, and be ready to adjust your style if and when it is 
necessary. 
3. Ability to Handle High Stress Environments 
Cooking  in  a  commercial  kitchen  is  an  incredibly  stressful  job.  The 
temperature is often high due to lots of open flames and steam, there are 
dozens  of  things  going  on  at  any  one  time  and  you  still  need  to  ensure 
that  plates  are  going  out  perfectly  and  in  a  timely  fashion.  If  you  get 
overwhelmed  easily  and  shrink  back  in  stressful  situations,  then 
becoming a chef may not be your calling. 
 

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Subject: English for hotel Kitchen Code: 2701-2004

4. Curiosity and Desire to Learn More 
The world’s top chefs are not content to cook the same dishes over and 
over  again.  Instead,  they  are  curious  about  new  developments  in  the 
culinary  world,  unusual  flavor  combinations  and  ingredients  they 
haven’t yet  heard of. If you are constantly striving to learn more about 
cooking,  then  you  might  have  what  it  takes  to  be  a  successful  culinary 
professional. 
5. Physical Stamina 
A  typical  chef  may  work  long  shifts  spanning  from  the  middle  of  the 
morning until late at night, and most of that time will be spent on their 
feet. Physically, working as a chef is a challenging career. If you want to 
become a chef, make sure you can handle the physical demands of a busy 
commercial kitchen. 
6. Creativity 
Cooking  is  often  considered  to  be  a  blend  of  science  and  art.  You  will 
need  to  learn  cooking  techniques  and  skills,  yes,  but  to  excel  you’ll  also 
have to have plenty of creativity. The best chefs are those with new ideas 
and the desire to take risks in the kitchen. 
7. Attention to Detail 
A missing garnish, a steak cooked for a minute too long or a hair in the 
salad  can  all  ruin  an  otherwise  perfect  meal,  which  is  why  chefs  have  to 
be  incredibly  attentive  to  detail.  While  training  to  become  a  chef,  pay 
close attention to everything going on around you. 
Focus  on  developing  these  skills  and  characteristics  if  you  want  to 
become a successful chef. 
Reference:

 

 

 

 

 

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Subject: English for hotel Kitchen Code: 2701-2004

 Clothes and personal hygiene.  
 
   
 
Teacher: Naruewan Rattanarat  
 
 
 
 
 
 
 
 
 
 
 
 

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Subject: English for hotel Kitchen Code: 2701-2004

  Grammar Types of questions
 Wh Question? And Yes./No Question
There are two types of questions:

 Yes or no questions
 Wh questions

 Wh-questions begin with what, when, where, who, whom,
which, whose, why and how. We use them to ask for information.
The answer cannot be yes or no:

A: When do you open the microwave?
B: In 10 minutes.
A: Who is your favorite Chef?
B: George Clooney for sure!
Forming wh-questions
With an auxiliary verb
We usually form wh-questions with wh- + an auxiliary verb (be,
do or have) + subject + main verb or with wh- + a modal verb + subject + main

verb:

 “Yes/No” questions are questions that can be answered with a
simple “yes” or “no.”

When the sentence contains a modal (verbs such as “can,” “will,”
“may”) or a form of the verb be or a form of the helping verb have),
the question is formed by placing the modal, “be” or “have” in front of
the subject

A:Is all the prep work done?

B: Yes. Ma’am.

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Subject: English for hotel Kitchen Code: 2701-2004

Sp eaking and Listening
Conversation between a line cook and Sous chef. 

 

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Subject: English for hotel Kitchen Practice  Code: 2701-2004
  Page 16
   
   
 
 
 
 
 
 

 
 
 
 
 
 
 

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Subject: English for hotel Kitchen Code: 2701-2004

Read the text and complete the diagram with additional tasks for each 
role. Start from the inside and work out. 

   
W  riting
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Subject: English for hotel Kitchen Code: 2701-2004

   

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Subject: English for hotel Kitchen Code: 2701-2004

 

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