Personal_kukhni

Read the text about kitchen staff
Kitchen staff teams depend on the type and size of a restaurant. The chef de cuisine, or head chef, manages the kitchen, gives directions on dish preparation, takes decisions about portions and service to the public and does the most difficult processes. They check materials, preparation times and methods, hygiene and correct functioning of equipment. They plan staff tasks and hours. They are responsible for apprentices, planning menus and buying raw materials. They supervise communication of orders and deliveries to the kitchen and restaurant and report to the food and beverage manager.

Read the text about kitchen staff
Sous chefs are usually part of larger kitchens. They support the chef de cuisine and substitute him/her when absent. In particular, they supervise the use of raw materials, dishes and equipment; do some preparation and take charge of preserving and storing foods. They also check maintenance and hygiene of equipment and premises, as well as communication between the different kitchen sectors.

Read the text about kitchen staff
The chef de partie substitutes the sous chef in smaller restaurants. They are technicians, who prepare the dishes, check the quality of raw materials and the maintenance and hygiene of the equipment and premises like the sous chefs. Besides that, they assign the tasks, coordinate their subordinates and manage orders and deliveries from suppliers. The final task they share with the chef de cuisine when there is no sous chef, is trying new dishes or different preparation techniques and new equipment if necessary.
Finally, there are commis chefs, who work at an operational level. They usually take care of meal preparation, organise basic ingredients and carry out simple activities during the preparation of dishes. They must also check quality of products, quantity of food and correct functioning of equipment.

Write down new words and expressions
Kitchen staff – персонал кухни
To manage the kitchen – управлять кухней
To give directions – давать указания
To take decisions – принимать решения
To substitute smb – заменять кого-либо
To take charge of preserving and storing food- обеспечивать сохранность и хранение продуктов
Hygiene of equipment and premises- гигиена оборудования и помещений

Job description
01
Match the photos and activities

Job responsibilities
4
Preparing dishes
2
Giving directions
3
Planning menus
1
Buying raw materials

Reading
02

Read the text again

Writing
03

____ chef
· takes care of _____ preparation
· organises basic _____
· carries out _____ activities
· checks _____ and _____ of food
· checks correct functioning of _____
Complite

_____ chef
· _____ the chef de cuisine and substitutes him/her when _____
· Preserves and stores _____
· Checks _____ between the different kitchen _____
Complite

Write a shot job (choose the one you like best)
description

Pros and cons to be a chef
Write at least 3 advantages and 3 disadvantages.