Community kitchens: catering from school to business

Categories: Blog

The Out of Home catering (RHD) is, for the daily life of many citizens, an essential way to restore easily. In parallel with the commercial catering (traditional restaurants, cafeterias, snacks and other fastfoods), the collective catering represents a major part from food sector. Let’s see his characteristics and the actors of this essential sector.

What are community kitchens?

The sector collective catering is an industrial branch which aims to design and of to serve the community meals outside the private home. However, unlike commercial catering, the customers concerned by this type of restaurant are those who frequent collective establishments, of the’school at thebusiness through the retirement homes. In this context, the person has access to meals in below the actual price, because the majority of global cost is provided by a employer, a institution or any others collective organizations provided with a catering area dedicated.

In France, there are several million meals who are served every day by the collective catering companies. L’on and distinguishes two types of organizations who take care of the menu preparation. First, the private companies in public service delegation (DSP): in other words the collective catering. Then the institutions in direct management or in regrouping in the form of intercommunal union catering: that is to say the self-managed collective restorations.

To satisfy a wide range of audience, collective catering is divided into several sectors :

– L’education which concerns school canteens or university self-service centers.

– The health and the social which bring together hospital services, retirement homes and penitentiaries.

– The job for catering in companies or administrations.


L’organisation of a community restaurant requires power prepare efficiently and quickly from menus in abundant quantities. This to be able to ensure the daily service from specific audiences and regular cited above. Here is a detail on the kitchen hierarchy of this sector.

First of all the manager Where head manager in collective catering is the equivalent of restaurant manager in traditional catering. Its purpose differs, however, since it must manage and produce The menus meals in large number following a Specifications precise determined by the group management of collective catering on which it depends. He must reconcile quantity, quality and profitability, with a limited budget allocated per person and per meal. He must manage orders and stocks of goods. It is him who leads the kitchen team of the restaurant with thework organization, the schedule planning and the hiring management.

Then comes the production manager, or the counterpart of chef in commercial catering. It ensures the management from making meals with the quantity and quality requirements while managing cost constraints to be able to offer dishes to reasonable price. The production manager bases the preparation of menus on the development of standardized dishes using the allocated supplies, all in respecting perfectly standards and the hygiene rules. In his tasks, the production manager is assisted by the teams from cooks and clerk, whose work he manages. He also oversees the the good proceedings from service.

For the coordination from kitchen teams, the leader orchestrates the work of the various catering employees. Most of the time having luggage in the teamwork, he is fully aware of kitchen operating modes of its establishment, of preparation of dishes at theproduct assembly, through the Room service. The team leader develops the implementation of the service, from job of his team and allows intermediate dialogue enter here direction and the team members. The team members training also goes through his know and his experience.

Finally, theversatile employee is the essential link to ensure the meal service to the public of community restaurants. In his many applications, he is able to perform the cooking dishes, the Room service, l’collection of menus or theroom maintenance. He is the contact direct with the customer base and must be able to ensure the preperation and the dressage dishes, thehomepage, the service, l’collection, the clearance tables and trays, and the cleaning of the room for next services.

The clothe

To ensure the daily demands community restaurants, the teams must be provided with kitchen outfits the most appropriate which respect the rules of hygiene and of security. To avoid all microbial contamination, work clothing and equipment must be cover effectively employees of the head to toe. Here is a summary of essential of the kitchen outfit.

The kitchen jacket light in color must be able to unbutton quickly in case of’incidents or from burns. The snaps where the zippers are therefore to be favored. It can be equipped with a practical pocket on the sleeve to facilitate certain tasks. Just like for the kitchen jacket, kitchen pants, must be light in color and must also be suitable for remove easily and quickly.

The chef’s hat, the calot or the cooking cap, in addition to being cook profession emblems, especially have a hygienic purpose. The head, and more particularly the hair, is a real nest to microbes and wearing a headdress is so inevitable for to avoid the inconvenience of transpiration, from grease vapors, or the hair loss.

The kitchen apron is a essential accessory to keep his outfit too own as possible, it can be accompanied by large functional pockets is always a asset of choice in the preparation of dishes.

All these professional clothes must be changed and washed everyday or in each case of dirt Where important tasks.

The kitchen floors are smooth and slippery surfaces, wearing safety shoes non-slip is then essential. They include a protective shell to avoid the risk of falling heavy objects.

In the range of accessories of the kitchen, disposable gloves protect against the transfer ofpathogenic elements towards the foodstuffs. Protective masks, on the other hand, make it possible to avoid respiratory contaminations to reach the employees, the cooked preparations or the customer base, all the more capital in this period of health crisis.

This wide selection of outfit and D’kitchen equipment allows to ensure in all serenity, and in compliance with hygiene rules, the best possible service for the consumers from community restaurants.

The community kitchens are a important part from day-to-day numerous citizens, of the’schoolboy until retirement, through the company employees. This vast area assure everyday, thanks to its many actors, a demanding service for to feed a large part of the population, while respecting the sanitary needs with a suitable outfit.