Tourism and Hospitality

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Kitchen Structures

This information is related to the catering and cookery sectors within the industry. Food and beverage staff can also benefit from an understanding of this sector, as there are many links between the two sections.
Kitchen structures will vary from establishment to establishment. The structure will be influenced by the size of the establishment and also the style of operation.

Activities

If a kitchen is operating on the partie system, the number of parties in the kitchen structure will depend on:

The number of food outlets
Extent and style of menus
Number of persons to be served
Number of days per week that outlets are open

Visit TAFE Tourism and Hospitality

and look at the kitchen structure in the organisational chart for hotel in cookery. Find the job descriptions that relate to the organisational chart.

Describe the parties in the kitchen structure you have looked at in the Work Worlds kitchen.
Use the organizational charts in Work Worlds to find examples of kitchen structures found in different settings.
Describe the relationship between the kitchen and 2 other sections within a hospitality establishment.
Design an organisational chart for a hotel kitchen using advertisements found in the newspaper. Cut out the job advertisements and create the organisational chart. Check the descriptions in the advertisements, with the Work World job descriptions.
Show a possible career path that could be followed by a kitchen employee using the organisational chart you have designed. Coloured pens are a good way to do this.
What qualifications and/or experience does a person need in each position in the career pathway? Look at career pathways in .

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