FREE ESSAY ON THE SCIENCE OF FOOD

THE SCIENCE OF FOOD

Head Chef
In large establishments the duties of the head chef or person in charge are mainly
administrative, only in smaller establishments would it be necessary for the headchef to
be engaged in the handling of food. However although the production kitchen could be
considered a small establishment, for the purpose of learning, the headchef is only
involved in administrative duties to experience how the role would be performed in a
larger commercial kitchen. Normally the headchef in a restaurant is concerned with duties
such as organising the kitchen, engaging the staff, supervising the kitchen and be
responsible for the stillroom, washing up of crockery and be responsible for the stores.
In the long term purchase of equipment would also be duty of the headchef. This differs
slightly in the training kitchen where most emphasis is put on the headchefs ability to
engage, supervise and delegate to their peers. The lecturer usually compiles the menu in
advance, however the headchef is responsible for allocating the class or staff to
different sections of the kitchen.
The Menu
The menu is a three course table d'hote menu offering three courses with two or three
choices in each section. There are three starters, three main courses served with
vegetables and potatoes, and two sweets. Tea and coffee are also served but are prepared
by the restaurant staff in the still room.
The Kitchen sections are:
Pastry Section
All sweets and pastries are made by the pastry cooks. The headchef usually appoints two
people to this section, depending on the number of people available and the difficulty of
the deserts to be prepared. Some examples of deserts prepared in this years class include
Pear Belle Helene, Diplomate Pudding, Chocolate Praline Brouille, Butterscotch tart,
Baked Rice Pudding and Almond Cake served with Orange Compote. The pastry section is a
small department slightly seperated from the rest of the kitchen.
Vegtable Section
All the vegtables are prepared and cooked by the two people allocated to this section.
Sometimes the garnishes for the other dishes are also prepared by this section. In some
kitchens the Farinaceous dishes will also be cooked by this party. Examples of potatoes
prepared by the kitchen are Arlie potatoes, Duchess potatoes, Baked potatoes with cheese
and chive, and examples of vegtables include Creamed spinach, Ratatouille, Glazed Turnips
and Colconnon.
Main Course
All the main courses are prepared by this section and it usually comprises of a meat,
fish and poultry dish with one person appointed to preparing each dish. examples of main
course dishes prepared in the training kitchen include Escalope of turkey Cordon bleu,
Roast fillet of Beef dubarry, Roast Loin of Pork and plum sauce, Braised beef olive
nepolitean and Supreme of Duckling Bigarade.
Starters section
There are usually three starters on the training restaurant menu usually to include a
soup and a salad. There is usually one person working on each starter. Examples of
starters include Smoked fishcakes, consomme Julienne, Egg Croquettes, Minestrone, Smoked
Chicken and Avacado Salad and Chicken Tartlets.
Sous chef
In a commercial kitchen the second chef or sous chef relieves the head chef when the
latter is off duty and is generally the chefs right hand. In larger kitchens there may be
several sous chefs each with specific responsibities for seperate services such as
banquets and grillrooms. In the training or production kitchen the main function of the
sous chef is to supervise the work in the kitchen so it all runs smoothly and according
to the chefs wishes. they may also be required to assisst any section which may be
falling behind schedule.
Supervising 
Certain leadership qualities are needed to enable the headchef or supervisor to carry out
his her role effectively. These qualities include the ability to communicate, coordinate,
motivate, inspire, make decisions and organise. The supervisor must be considerate,
understanding, consistent and respectful to all members of staff and in return he/she can
expect loyalty respect and cooperation.
Elements of Supervision
-  Forecasting
-  Planning
-  Organising
-  Commanding
-  Co ordinating
-  Controlling
A good head chef is able to obtain the best from those he/she has responsibility and can
also completely satisfy the management of the establishment that a good job is being
done. The job of the kitchen supervisor/ headchef is essentially to be an overseer. In
the Industry they will be responsible to the Catering Manager. The exact details of the
job vary accordingly but generally involves three functions as set out below:
Technical
Culinary skills and the ability to use kitchen equipment are essential for the kitchen
supervisor. Most kitchen supervisors work there way through the sections are attend
college to aquire these skills before reaching supervision responsibility. The supervisor
needs to be able 'to do' as well as knowing 'what to do' and 'how to do it'. It is also
necessary to do it well and to be able to impart these skills to others.
Administrative
The headchef or supervisor may sometimes be involved in the menu planning, sometimes with
complete responsibility for the whole menu, however in the training kitchen the lecturer
compiles the menu and places the order for the food stuff. The head chef is responsible
for accounting for and recording all materials used. The administrative function of the
headchef includes the allocation of duties amongst the class and therefore a basic
'workstudy' knowledge is needed to enable the supervisor to operate effectively. The
duties may sometimes be allocated by rota to ensure everyone works in all sections.
Social
The role of the supervisor is perhaps most clearly seen in staff relationships because
the supervisor has to motivate staff under his or her responsibility. Having got the
staff motivated the supervisor needs to exert control. In order to achieve the required
result the staff need to be organised. Three functions regarding staff to organise, to
motivate, to control make up the essence of good supervision. 
During service
Generally during service the head chef stands out in front of the counter where the
restaurant staff collect the orders. This way the head chef can ensure that everything is
running smoothly. The souschef is responsible for calling out the orders. The rest of the
class generally serve whatever dish they prepared, adding any finishing touches or
reheating under the salamander before they present it to the restaurant staff.
Bibliography
college report