Introduction to professional cookery: Research Portfolio

Instructions: This assessment is to be done in two (2) parts. Part A (800 words): Choose four (4) different sectors of Commercial Cookery in Australia, this could be for example hotels, restaurants, airlines, catering, etc. Outline how each sector is different and how this can greatly affect career paths as they progress, or alternatively benefit if this is the case. From Head/Executive Chef down to every person within the brigade explain the hierarchy process in each sector including job descriptions and job roles as well as any financial remuneration that each would receive. Within the four (4) sectors you have chosen, research any mid and senior management that they would be directly reporting to. Give examples of key performance indicators that may also be included within the roles and responsibilities. Graph a timeline chart that would be expected for each sector to reach the pinnacle of their career in real time and provide reasonable explanations as to why these timeframes may differ. Part B (400 words): Describe and outline the three (3) main areas of hygiene within a commercial catering organisation. Give examples of all and explain preventative measures used in each area within the FSANZ guidelines. Research who is responsible for the implementation and maintaining of HACCP within a large commercial catering organisation and match the roles and responsibilities to each principle of HACCP.