How many department in hotel kitchen?
Basically, the main kitchen is divided into the following sections:
The hot sections (the main cooking areas) Still rooms.
The vegetable preparation area.
The cold section.
The pastry/ bakery section.
The butchery section.
The Stewarding department also comes under F&B production.
Following are the major departments or sections in a hotel kitchen
Sauce /Grill/Fry section
Cold kitchen / Garde – Manger/ Larder
Hors d’oeuvre section
Bakery & Confectionery section
Dough holding and proofing
Dough rolling section
Baking and cooling
Plating desserts section
Dry heat cooking (roasting, broiling)
Holding and Pick up section
Room Service kitchen
Hot Range section
Receiving Section - Weighing and checking
Wash Up (Pot/Plate) - Plate house & Pot Wash
Stores - Dry, Refrigerator and Deep freezer.