What are the responsibility of Kitchen department in hotel Explain what positions available this department.?

The kitchen department in a hotel is responsible for preparing and serving food to guests. This includes planning menus, purchasing ingredients, cooking and presenting dishes, and ensuring food safety and quality.

The kitchen department is typically divided into several sections, each with its own responsibilities. Some common sections include:

* Garde Manger: This section is responsible for preparing cold dishes, such as salads, appetizers, and desserts.

* Pastry: This section is responsible for preparing baked goods, such as breads, cakes, and pastries.

* Meat: This section is responsible for preparing meat dishes, such as roasts, steaks, and chops.

* Fish: This section is responsible for preparing fish and seafood dishes.

* Vegetable: This section is responsible for preparing vegetable dishes, such as soups, stews, and salads.

* Dishwashing: This section is responsible for washing dishes, pots, and pans.

In addition to these sections, the kitchen department may also include a pantry, where food and supplies are stored, and a receiving area, where food and supplies are delivered.

The kitchen department is staffed by a variety of positions, including:

* Executive Chef: The executive chef is the head of the kitchen department and is responsible for overseeing all aspects of the kitchen's operations.

* Sous Chef: The sous chef is the second-in-command of the kitchen and is responsible for assisting the executive chef with managing the kitchen's operations.

* Chef de Cuisine: The chef de cuisine is the head chef of a particular section of the kitchen, such as the garde manger or pastry section.

* Line Cooks: Line cooks are responsible for preparing dishes on the line, which is the area where food is cooked and served.

* Prep Cooks: Prep cooks are responsible for preparing ingredients for dishes, such as chopping vegetables and slicing meat.

* Dishwashers: Dishwashers are responsible for washing dishes, pots, and pans.

The kitchen department is a vital part of any hotel, and the staff in this department plays a critical role in ensuring that guests have a positive dining experience.