This book Food Production and Patisserie stands out in the field for its extensive coverage of all aspects of the food production from individual roles to operational issues. This book continues a long tradition of food production training by presenting effective methods and principles for accurately pricing goods and services, controlling costs, and maximizing profits for all types of restaurants. Globally, hospitality industry has one motto for hiring, “Hire for attitude, and train for skill”. A chef is supposed to acquire a good working knowledge of the food production sector with special attention to dealing with customers. The various roles and responsibilities of food production department are: Creative Quality, Excellence, Good Team Player, Adaptable. Openness to Experience: Medium to High, Creativity: High, Quality Orientation: High, Team Work and Co-operation, Ability to Handle Pressure: Medium to High. A chef has many roles to play integrally while keeping his dishes appealing, colourful and tasty. He proceeds scientifically to prepare a nutritious meal along with the knowledge of preserving food and raw stock right. On the other hand, he has to control costs, inventory and finances to ensure profitability of the enterprise.