Webinar on Kitchen Management for New Opening of Fine Dining Restaurant

Kitchen Management for New Opening of Fine Dining Restaurant

DY Patil Deemed to be University, School of Hospitality &Tourism Studies organized an exclusive webinar on Kitchen Management for New Opening of Fine Dining Restaurant on 1st May 2020. This webinar was attended by second- and third-year students of B.Sc. Hospitality & Culinary. The webinar was conducted by Chef Vivek Kashiwale, Executive Chef, Basanti & Co – Dubai

Chef Vivek Kashiwale explained how restaurant kitchen is inevitable part of the restaurant which single-handedly decides the success of the establishment. Like battery of the car, if it is regularly analysed and maintained, the car runs smoothly so is the kitchen restaurant. The back-of-house operations of a restaurant are always the busiest and the most hectic. Basically, the restaurant kitchen. It is not your everyday kitchen. In a restaurant kitchen, food is prepared on a large scale. Multiple batches of the same dish are made throughout the entirety of a day. The kitchen staff is always on their toes creating and recreating enjoyable meals for customers. The pressure is naturally more when chefs get repeat orders. Keeping in mind the significance of a kitchen in a restaurant, kitchen management becomes an inescapable task. Therefore, how one must manage a restaurant kitchen effectively? What are the challenges faced by restaurateurs? And since it’s not a straightforward job to manage a fully functional kitchen in a busy restaurant, what are the factors to be kept in mind while managing a restaurant kitchen?  All these important questions were answered by the Chef Kashiwale.

A restaurant kitchen is the powerhouse of any restaurant establishment. Kitchen management is directly linked to a restaurant’s profitability. The guest discussed about the following points how they manage the kitchen run smoothly:

  1. Inventory and stock management
  2. Menu management
  3. Proper equipment and maintaining it
  4. Hiring the staff and managing them better
  5. Various tools and technology
  6. Food safety and hygiene

The webinar was organized by Asst. Prof. Rekha Ramu took up the initiative of bridging the gap between the industry and the academia by bringing stalwarts of the profession into the college. The honorary speaker for the event Chef Vivek Kashiwale, shared his vast industry experience and finesse with the assembled audience who were completely intrigued by her acumen and verbal skills. Each and every participant thoroughly enjoyed the session, asked a lot of questions to the guest and was satisfied by the answers they received in return. The participants benefitted immensely from witnessing such a knowledge gaining interaction and learnt a lot about the kitchen management in fine dining restaurant.