Importance to learn and implement the knowledge of "work in a socially diverse environment."

Importance to learn and implement  the knowledge of "work in a socially diverse environment."

1. Employees working in the tourism industry should have the sense of cultural awareness as the culture of the people is different. Different culture have different prospective. In hospitality industry provide the service to the people. Customer from different culture may react on different situation with is very important key to the business. Unless the good care of that matter business may loose its goodwill and may represent the poor functionality.
2. There are many cultural influences which need to be considered when dealing with them. Four  most important influence is given below:

• Different cultures may use different languages.
• They might have different religions.
• They may eat different foods
• Different cultures may have different attitudes towards sex

3. Change in tourism and hospitality is the technology change. For example in past decades hospitality industry usually used the hand written documents, now they using computer, typewriter, phone, fax. They also are using the modern technology in kitchen.
4. Firstly cultural understanding and sensitivity in responding to different types of customers.

Secondly ability to identify and respond to the cultural context other workplace.

Thirdly, ability to ap0ply knowledge of different cultures and cultural characteristics appropriately to communication with colleagues and customers.

5. There might be different stereotyping which may offend customer. For instance, guessing all Australian love beaches, beer and barbecues. And they all say G’day. , all elderly people are conservative, all accountants are boring, all Japanese people prefer baths to showers. All Americans talk loudly, all British people drink tea, all Jewish don’t eat pork, all aboriginal people live in the bush. 
6. Multiculturalism has the great impact on tourism and Hospitality industry as they come from different countries and they may speak different language, eat different food, has different aspect of  religion , different times to celebrate different holidays, ware dress differently.
7. The full form of EEO is Equal Employment Opportunity. Which simply represent the there should not be any type of barriers between male, female and geographical within the country. Even the disable if they have the talent they should get the job they deserve.
8. First place to go in Australia is the Opera house, second place is Harbour Bridge, third one is Blue Mountain, forth one is Sydney sky tower and last one is Darling harbour.
9.  As a International guest Chinese people may come to a restaurant and the waiter may think that they are rude. But the way to thank in china is different that the other countries. They unobtrusively are tapping the table with their fingers to thank people.  To overcome the situation as a hospitality industry employee they should have the basis about the other culture and know how they behave. This could be done by many different ways. Talking the different cultural people is one of them.  
10. A hotel may conduct a session in training period. This could introduce to the employee how the other culture behaves. And they will get the inspiration on the job. Hotel may announce reward on the service of international guest.

On the other hand employee should have the knowledge of international food as they might need to serve to the guest. If they does not have any idea how the foods taste , they cant recommend  to the guest.

Why commercial cookery as a Career??

You would find many different career option in life to choose from. People who loves to entertain others by simply serving a delicious food may choose the profession as a chef of cook. First of all its not a easy job to do in real life.

Food Storage Guidelines for Commercial Kitchens

Food Storage Guidelines for Commercial Kitchens

Proper storage regulations can help to prevent the growth and the spread of bacteria, causing illness. All staff must have adequate food safety training to be aware of preserving food in a safe and hygienic way.

Proper storage guidelines can also help to prevent foot wastage, to cut business expenses and to preserve the quality of ingredients. Eventually, it will maintain the good reputation of the establishment.

Following, you will find some guidelines for a good storage: 

   Refrigeration

Refrigerators must have a temperature below 40 degrees Fahrenheit (4.44 degree Celsius) At this temperature bacteria may still reproduce, but very slowly, therefore food can only be stored in a refrigerator for a couple of days before it is rotten. Meat products should be kept on the bottom shelf to prevent juices dripping onto other items.

Freezing

Bacteria are dormant/asleep in frozen foods. However, the longer food is kept in the freezer the more likely it is to develop freezer burn( to prevent too much burn wrap the food well and use lid on container) Food should be stored on shelves at least 6 inches away from the floor so that it can be mopped easily without touching the food.

Drystore

Many foods can be kept in drystore for a certain period of time such as rice, sugar, flour, oils, spices etc. Some basic guidelines are as follows:

  

    Always follow the rule of FIFO or LIFO and check regularly.

    Use labeling to prevent any wastage and serve better quality food.

    When storing heavy items remember to store on the lower shelf

    Make sure there is enough natural air supply.

    Check the shelf whether it is strong enough to hold the load.

    Any liquid item should be stored separately.

Please remember DO NOT store chemicals with the foods.

Considerations

Check food deliveries to ensure all items are fresh and in good condition, and refrigerate immediately. Items that do not require refrigeration, such as flour or sugar, should be put in air-tight containers and clearly labeled.

Basic Kitchen Equipements and their uses

Until you want to stay away from bread toasted and its particular different incarnations, you need to get familiar together with several simple food preparation products. Many each day things needed to help make many dishes are usually moderately self-explanatory. As an example, an individual can learn the particular fine art with the colander right after just one single night time on the helm of your pasta meal. In case you are a bit of a cookery normal there is certainly one more write-up offering even more specialist products yet, first of all, why don't we have a look at the essential products that will elegance the particular pantry shelves regarding virtually any self-respecting cooking area.
Copper tea pot
This indicates practically legal to cover the particular copper tea pot yet there is certainly certain being an individual which forgets this kind of most critical merchandise. Green tea could be the elixir regarding living for some pupil homes (properly, in the daytime, in any case! )#) plus a respectable copper tea pot is totally crucial.
Toaster
In which there is certainly green tea, there is certainly unavoidably any menu piled large together with bread toasted. In case you are managing lots of people you could almost all take into account chipping in for any 4-slice toaster : this may help save a huge queue inside the days.
Dicing Panels
You may need no less than a couple of dicing panels : a single regarding loaf of bread and also greens as well as the some other regarding natural meats : and also it's a wise decision to have diverse shades, or perhaps indicate these upwards for some reason in order to avoid distress.

Blades
You may not acquire significantly food preparation completed with out blades. Any loaf of bread blade will probably be beneficial and you will need a number of more compact, well-defined blades regarding reducing greens and also slicing meats.
Saucepans and also Frying Pots and pans
It really is excellent undertake a assortment and also once more, when there are a variety of men and women in your own home, you need to have adequate for 2 visitors to prepare meals concurrently. A single huge frying griddle needs to be enough.
Dishes
Several blending dishes regarding various measurements can constantly demonstrate ideal for conquering offspring and also blending gravies. It's really a extra when they may be microwave-proof since it is a speedy solution to heat baked espresso beans or help make scrambled offspring.
Colander
You are able to tension hemp or perhaps pasta while using the top with the saucepan nonetheless it needs a regular palm plus a company grasp : a single completely wrong shift along with your meal can go away straight down the particular plughole. Help save the particular episode simply by buying a colander.
Food preparation Products
An individual can locate a couple of these kinds of really at low costs. It's going to typically include any potato masher, slotted desert spoon, stirring desert spoon plus a bass cut : almost all invaluable. Nonetheless, there are several other items you will will need in the event you anticipate food preparation in the home significantly. It is possible to do not have way too many solid wood spoons and also spatulas, any can easily opener and also jar opener are necessary, plus a veg peeler and also mozzarella dairy product grater must acquire a lot of utilize, at the same time.
Huge Ovenproof Plate
Simply no initial expression with school should go simply by with out one or more particular person seeking to produce a lasagne. Because of this you will require a great ovenproof plate : the more expensive the particular plate the harder close friends it is possible to ask spherical. Any casserole plate can be an excellent inclusion in your cooking area since casseroles are usually quite effortless and also cost-effective to produce.
Using Attention
When you will definately get one of the most from the cooking area products you should care for that. This implies carrying out the particular cleansing upwards inside the identical few days because the food has been ingested; not necessarily leaving behind solid wood products languishing right away in the destroy packed with h2o; keeping in mind that will put the particular top around the copper tea pot so that it won't disect dried up and also cautiously getting cooking pots, pots and pans and also dinners apart right after utilize. Because the outdated declaring should go: 'look right after the products along with your products can look right after you'. Properly, in fact it won't nonetheless it must!

Career as a Chef

A career as a Chef 

Chef levels

What does a Commis Chef do?

A Commis Chef job is the entry level position for the start of your career as a chef. You could you may start peeling potatoes and work your way up to assisting the wonders of ice sculpture. This is a fantastic way to find out if you're cut out for culinary work.

• The first rung of the ladder
• This is an entry-level position / assistant or apprentice
• You work under the line of chefs in the kitchen to learn each food section
• You will prepare food under supervision of more skilled chefs
• Gains knife and prep skills by working with chefs
• Experiences the pace and demands of a kitchen
• You will move around different areas of the kitchen
• You must at all times maintain high hygiene standards

What does a Chef de Partie do?

A chef de partie , also known as a "station chef" or "line cook", is in charge of a particular area of production. In large kitchens, each station chef might have several cooks and/or assistants. In most kitchens however, the station chef is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with "First Cook", then "Second Cook", and so on as needed.

As a chef de Partie you will move around each section and your responsibilities in each section will be as follows:

• Sauté Chef (Saucier) - Responsible for all sautéed items and their sauce. This is usually the highest position of all the stations.
• Fish Chef (Poissonier) - Prepares fish dishes and often does all fish butchering as well as appropriate sauces. This station may be combined with the saucier position.
• Roast Chef (Rotisseur) - Prepares roasted and braised meats and their appropriate sauce.
• Grill Chef (Grillardin) - Prepares all grilled foods, this position may be combined with the rotisseur.
• Fry Chef (Friturier) - Prepares all fried items, position may be combined with the rotisseur position.
• Vegetable Chef (Entremetier) - Prepares hot appetizers and often prepares the soups, vegetables, pastas and starches. In a full brigade system a potager would prepare soups and a legumier would prepare vegetables.
• Roundsman (Tournant) - Also referred to as a swing cook, fills in as needed on station in kitchen.
• Pantry Chef (Garde Manger) - They are responsible for preparing cold foods, including salads, cold appetizers, pâtés and other charcuterie items.
• Butcher (Boucher)- Butchers meats, poultry and sometimes fish. May also be responsible for breading meats and fish.
• Pastry Chef (Pâtissier) - Prepare baked goods, pastries and desserts. In larger establishments, the pastry chef often supervises a separate team in their own kitchen or separate shop.

What does a Sous Chef do?

A Sous Chef is second in command to the Head Chef in a kitchen; he is responsible for food production

and assumes the role of Head Chef in the chef's absence.

The role of Sous Chef is very important in a busy kitchen as it is his job to ensure the smooth day-to-day running of food preparation. A Sous Chef doesn't have the financial responsibility of the Head Chef whose job is more business orientated. Instead, the Sous Chef takes care of the working practicalities; ensuring food is served to the highest standards. A busy, successful kitchen is a stressful place to work and by no means calm and peaceful. However, it is an exciting environment, filled with workers who are employed for their passion about food and all chefs look to the Sous Chef for instruction.

Once almost exclusively the domain of male workers, the modern restaurant kitchen is increasingly populated by both male and female workers. Although the knock-on effect of years of male domination has resulted in the fact that it is mainly men who fill the upper roles of Sous and Head Chef, female Sous Chef's are becoming increasingly common.

General Responsibilities:

v  Management.                                                                                                                       A Sous Chef is a management position responsible for the smooth running of the kitchen. He will make daily decisions on which areas of work his staff will work on and oversee both their working methods and the end product (food) created.

v  Staff training will be a major part of his role as he will introduce chefs to new techniques and working methods in order to create the dishes that he or the Head Chef may have designed or decided upon.

v  Quality Control is ensured as each dish that goes out does so under the Sous Chef's scrutiny and he may add finishing touches before they leave the kitchen.

v  Menu Design is usually taken care of by the Head Chef but the Sous Chef will likely have a large input here also.

v  Stock Ordering must be done daily and the Sous Chef must have a handle on exactly how much produce is needed versus how much he has.

What does a Head Chef do?

The Head Chef is in charge of a whole kitchen, supervising everything from cookery to staff.  The Head Chef or chef de cuisine is at the helm of any kitchen, and controls the entire operation. He is responsible for every aspect of the kitchen's running, from ordering raw produce to maintaining hygiene standards, not to mention supervising the cooking of the food. Because the word ‘chef’ in English has come to mean a professional cook of any sort, it is important that the distinction be made between                                   the Head Chef and his assistants.

The Head Chef traditionally reaches his position through a long apprenticeship in the lower ranks of the kitchen, gaining experience on every 'station' - before taking charge of the whole array of different facilities that make up a modern kitchen. The Head Chef usually presides over a restaurant kitchen where much of the food is cooked from scratch. The short-order cook can be found working in an environment where he must produce food quickly, such as a fast-food restaurant or café.

What does a Pastry Chef do?

A pastry chef or pâtissier is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods. They are employed in large hotels, bistros, restaurants, and bakeries. A professional pastry chef presents a traditional French croquembouche.

The pastry chef is a member of the classic brigade de cuisine in a professional kitchen and is the station chef of the pastry department. As with other station chefs, the pastry chef may have other chefs or assistants within their department. Bakers may also be members of the pastry department in bakeries and larger establishments such as hotels.