Duties and Responsibilities of Chefs

Duties and responsibilities of chefs:

Executive chef:

Ø  Drive the goal and the vision of the of the company

Ø  Reflect the company’s philosophy by providing the highest standard of personalized and attentive but discrete service in a professional and friendly manner, which exemplifies the best hospitality.

Ø  Always lead by example, adopting a positive attitude to keep the team spirit at its highest level.

Ø  Greet with a smile, colleagues and guests at any time or place within the hotel, whether front or back of the house.

Ø  Anticipate guest’s needs and wishes and surpass their expectations.

Ø  Look continuously for ways to achieve the hotel’s strategic vision and goals by working as a team and being a team player.

Ø  Be proactive in developing oneself by taking advantage of all learning opportunities, and by striving to achieve the goals of one’s personal career development plan and personal mission statements.

Ø  Be committed to quality and profitability of product to ensure that guests return and to aim to be the best hotel or outlet.

Ø  Identify and develop new products and equipments to enhance the product quality.

Ø  Develop and define the quality standards of food preparation and presentation.

Ø  Define the organisation of work within the department including assignments, time schedules and vacation of staff.

Ø  Ensure the quality of food preparation and presentation as per organisational standards.

Ø  Ensure availability of stock and raw ingredients by proper planning and coordination with purchase and stores.

Ø  Coordinate with engineering department to carry out preventive maintenance programme in the kitchen.

Ø  Establish the recipes and methods of preparation, inform the f&b director/f&b manager of significant change in prices affecting the preparation of menu items.

Ø  Recommend the menu pricing in coordination with the f&b director/f&b manager/f&b controller/banquet manager.

Ø  Be responsible for hygiene and cleanliness of the kitchen area, equipments and staff.

Ø  Ensure compliance with company and hotel policies department employees.

Ø  Constantly monitor the key performance indicators for department and take appropriate actions.

Ø  Analyse and monitor costs to ensure high profitability on a regular basis and initiate corrective actions whenever required.

Ø  Ensure that menus are changed on a regular basis as per corporate guidelines and market needs, in coordination with f&b director/f&b manager.

Ø  Ensure that the best quality of material is procured and used in food preparations.

Ø  Prepare capital and operational budget in order to achieve desired profitability.

Ø  Ensure storage of raw and cooked food/raw material as per international standards.

Ø  Keep oneself updated with market knowledge and trends by conducting regular market surveys in coordination with purchase department.

Ø  Ensure department employees are fully trained through continuous on the job training.

Ø  Attend behavioural and vocational training in own and related work areas to enhance skills and develop multi-functionality.

Ø  Ensure practice of hygiene and safety precautions as well as compliance with hotel and company policies by the kitchen staff through training.

Ø  Provide career development and succession planning for subordinates through training.

Executive sous chef:

Ø  Coordinate in detail all food production and preparations for all the outlets, to ensure a total smooth running of the operation.

Ø  Ensure that all set-ups and prepared food presentations are up to agreed standards with the executive chef.

Ø  Fully monitor portion control in assigned kitchen area and that par stocks are kept at a minimum with daily stock and production turnover, utilising leftovers where and if possible.

Ø  Fully supervise all food tasting and food samplings in all production phases.

Ø  Conduct daily cleanliness checks with the assistant chief steward with feedback to the executive chef with corrective actions to be taken.

Ø  Follow up on any issues that are delegated by the executive chef.

Ø  Recommend changes in menus, method of preparation, kitchen/service equipment or staff to improve production standards and quality.

Ø  Assist the executive chef in developing new cuisine concepts.

Ø  Ensure implementation and maintenance of standards of food quality, preparation, and presentation.

Ø  Assist in menu planning and costing.

Ø  Ensure good physical upkeep, condition of equipments and utensils in all the kitchens and coordinate with engineering department for repairs and maintenance.

Ø  Ensure organisation of work within all kitchen sections including assignments time schedules, and vacations as per organizational standards.

Ø  Make sure all the raw material received in the hotel, for preparation is of high quality, as per organisational standards and product specifications.

Ø  Recommend changes in systems and procedures to increase efficiency and improve service quality.

Ø  Ensure prompt and accurate service by kitchen staff to the entire customer, to achieve a high quality of customer satisfaction.

Ø  Be responsible for maintaining international standards of safety, security , hygiene and cleanliness in all food preparation and storage areas.

Ø  See that all the employees in the department adhere to the organisation’s rules and regulations.

Ø  Ensure availability of raw ingredients at all times, by proper planning, requisitioning and storage.

Sous chef:

Ø  Look after the functions of executive sous chef during his/her absence.

Ø  Train staff on improved work procedures, quality food production, economical usage of food material and the attractive presentation of food items.

Ø  Approve requisitions from stores for stations assigned and in the executive sous chef’s absence for the entire main kitchen.

Ø  Be responsible for all food production in area assigned to him.

Ø  Be responsible for overall food cost control without affecting standards and specifications as laid out by top management.

Ø  Account for the usage, consumption, spoilage and control of food stuff produced or stored under his/her supervision.

Ø  Be responsible for the preparation of mise-en-place at all stations.

Ø  Attend the food and beverage meetings and departmental meetings.

Ø  Maintain all attendance records.

Pastry chef:

Ø  Be responsible for the mise-en-place and food preparation for all bakery and pastry stations.

Ø  Account for the usage, consumption and control of all foods and equipments in the stations supervised by him/her.

Ø  Train staff in his/her stations on improved work procedures, quality food production, the economical usage of food material, and the attractive presentation of food items.

Ø  Supervise and train the CDP’s , commis and apprentices and to review staff working in his/her department.

Ø  Initiate performance reviews of staff working in his/her department.

Ø  Attend the daily and weekly kitchen chef’s meetings and the f&b meetings.

Ø  Approve requisitions from stores for materials required in his/her stations.

Ø  Recommend schedule changes and changes in personnel for adequate manning of all stations.

Chef de partie:

Ø  Ensure prompt and accurate service by all kitchen staff under his/her control, to all the customers to achieve a high level of customer satisfaction.

Ø  Be responsible for implementing hotel standards on food quality, preparation and presentation in his/her section or shift.

Ø  Recommend changes in systems and procedures to increase efficiency and improve service levels.

Ø  Recommend changes at the time of preparation of new menu by introducing new dishes or presentation.

Ø  Ensure that the hygiene and cleanliness of the kitchen area is maintained as per pre determined standards.

Ø  Be responsible for controlling food wastage without compromising on food quality.

Ø  Ensure proper security and safety of raw and cooked food and equipment by proper storage.

Ø  Make sure that all the kitchen equipments are operated, maintained and stored properly and safe to use.

Ø  Ensure that all the kitchen records are maintained properly at all times.

Ø  Ensure that organisational policies and standards are adhered to by all in the department.

Ø  Ensure availability of ingredients in the kitchen, at all times, in order to provide a prompt service.

Ø  Control food wastage without compromising   on food quality.

Ø  Check that inter-kitchen food transfers are accurate and conform to hotel policy.

Ø  Ensure proper mise-en-place in his/her production sections for speedy preparation and service.

Ø  Make sure that hygiene and cleanliness of the kitchen area/equipment is maintained as per predetermined HACCP standards.

Ø  Discuss production planning with his/her commis and concerned higher kitchen authorities.

Ø  Ensure par level of dry stores and perishables are maintained on daily basis and also ensure of correct store requisition.

Ø  Receive daily requirements from store room and get it checked and duly signed by his/her senior kitchen executive.

Ø  Register complaints regarding improper machinery functioning or employee’s ill behaviour towards his her kitchen executive.

Ø  Ensure excellent relations and professionalism amongst all staff in his/her kitchen and with related departments.

Ø  Maintain appropriate and professional communication with all the team members at all given times.

Commies:

Ø  Prepare food and provide prompt, courteous and accurate service to all the customers as per organisational standard of quality, as directed.

Ø  Control food wastage without compromising on food quality.

Ø  Prepare all mise-en-place in production sections for smooth kitchen operation, as directed.

Ø  Ensure hygiene and cleanliness of his/her area at all times.

Ø  Assist chef de partie in implementing and following organisational standards on food quality, preparation and presentation.

Ø  Be responsible for maintaining all kitchen equipment s in his/her in good working conditions

Ø  Take responsibility for adherence to all organisational policies and procedures.

Ø  Maintain complete hygiene in his/her work area and adhere to the HACCP standards.

Ø  Ensure exact collection of perishables, grocery and meat/fish items as per the store room requisition.

Ø  Ensure timely cleaning and sensitisation of all the equipment s and tools in appropriate hygienic manner.

Ø  Recommend daily requirement from store room to the demi chef de partie.

Ø  Coordinate with other food and beverage section, engineering and housekeeping etc. Whenever required.

Ø  Attend behavioural, vocational and skill-related training, to enhance his/her skills and develop multi-functionality.