CO-ORDINATION OF KITCHEN WITH OTHER DEPARTMENTS

INTERDEPARTMENTAL CO-ORDINATION

The various departments of a hotel are so closely interlinked that none can do without the other. Therefore it becomes imperative for us to understand what communication exists between these departments so that we may practice the same in our work experiences.

Department has to co-ordinate with the other departments as depicted in the illustration for the following purposes:

F&B Service: There should be a very close co-ordination with this department as these are the various F& B service outlets for which food has to be sent. This needs to be done by taking care of their type of food, quantity of food and different food pickup times. Service outlets have to be inform the kitchen well in advance regarding the bookings so  that the kitchen personnel can prepare the mise-en-place well in advance for  smooth operations.

House Keeping: This department plays a major role in keeping the various kitchen uniforms neat, hygienic and clean at all times. Staffs on both sides have to co-ordinate to maintain high standards of professional upkeep.

Front Office: The kitchen department receive information regarding group arrivals & departure dates of the guests which is important and also VIP guest, his favorite food items and special instructions for the food preparation. Everyday this department sends the house count to the kitchen.

Sales & Marketing: The personnel in this department strike deals with various people and organizations for corporate meetings, conventions, celebrative parties, etc. normally these parties are routed to the Banquets department. The same is being instructed the kitchen for the preparations of food and the pick-up time with coordination with Banquets department.

HRD: This is an important department as F&B relies here in recruiting and dismissal of skilled manpower for running their operations smoothly with the co-ordination of executive chef. The salaries and other benefits, training etc of the F&B staff are given by the HRD department.

Security: This department takes care of the timings of the kitchen staff. Sometimes they have to take care of the kitchen equipments which are placed in various F&B outlets for food pickup.

Purchase and Stores: The co-ordination with this department is very essential for purchase of food items with their specifications. With the help of the purchase department the access to the food suppliers should be maintained for smooth supply of food commodities i.e. perishable and non-perishables and also special ingredients for the special events.

The stores has to co-ordinate with kitchen for the storing and issuing of food commodities round the clock.