Duties and responsibilities of pastry kitchen:

· To prepare all pastry item according to the standard of the hotel.
· To prepare all the chocolates and cookies for upcoming guest in a hotel.
· To prepare all the kinds of breads and continental food for morning breakfast.
· Making ready all the items mention in a menu for dinner and cocktail party.
· To supply require supplement in café lounge.
· To prepared pastry items for guest anniversary, birthday, long staying, upcoming, regular visit etc.
· Note: Pastry kitchen supply staff birthday cake.
· To prepare all necessary items in a large amount when any big function is going too held at right time.
· Pastry kitchen looks after butchery and commisionery as well.
· To make ready all required items for upcoming days as stock.

Butchery:

As we know butchery related to a place where a meat items supplied all over the hotel. Every kind of meat is available in butchery. Hotel receives a large amount of meat according to the requirement of hotel. All the received items are stored in butchery. After it, all the control goes to the butchery.

Duties and responsibilities of butchery:

· To store all the meat items systematically in a proper condition and temperature.
· To supply required items in different outlet according to the demand.
· To provide all the meat items after cutting and shaping them for both staff meal and for the big parties.
· The entire item which is distributed from butchery should consumable.
· It is responsible to provide meat stuff in an accurate weight and time.

Generally, it opens at 8:00 am and close at 6:00 pm. So, every transaction should deal between these hours. If some item is required in the period of close hour then the key is always in the café kitchen.

Commissary:

Commissary is a place where all the raw vegetable items and fruits are stored in a proper condition. Normally, similar kind of work goes on. Three staff is designated in a commissary section. I had one week experience in a commissary area. It opens at 7:00 am and close at 6:00 pm. All the staff had been working from long duration out there. So, they are experienced and have sense of humor.

Duties and responsibilities of commissary:

· To make all the vegetable items ready for next day meal. The vegetable for same day meal had already prepared on one day ahead.
· Commissary is responsible to receive all vegetable and fruit items.
· To make requisition list of vegetable and fruits according to the demand of outlets in a hotel.
· To supply vegetable and fruits inside the department and outside the department according to the requisition.
· To help inside the department if necessary.
· To prepare the amenities for VIP guests.
· Cleaning the foster on a regular interval of time where vegetable and fruit are kept.
To save the cost of hotel, it should prevent the wastage of food material.

Banquet kitchen:

Every hotel do have banquet kitchen. Especially banquet kitchen is for big function. Banquet kitchen has a large area then any other kitchen. Banquet kitchen plays significant role in a banquet party, daily staff meal, lunch, breakfast etc. I had worked one week in this kitchen. I had found very experience chef, friendly nature people with romantic character. In this kitchen one side is separated for cooking Indian cuisine food and another side is continental with some other cuisine.

Normally, this kitchen opens at 6:00 am and close at 7:00 pm. When any big function is organized inside the hotel then, it opens till the function does not end. Banquet kitchen have maximum number of staff after café kitchen. In this duration I had found co-ordition among the staff is very affectionate.