Head chef job responsibilities

Head Chef Job Responsibilities:

1. Under the leadership of the Catering Department Manager, be fully responsible for the organization and command of Chinese and Western food kitchen production.

2. Coordinate with various departments, organize and direct kitchen work, and prepare dishes for important guests and banquets.

3. Responsible for determining the names of Chinese kitchen dishes, main ingredients, ingredients, seasoning portions, cooking methods, costs and sales prices.

4. Supervise, inspect, and coordinate the work of each class, be responsible for their assessment, evaluation, and reward and punishment based on work performance.

5. Determine the personnel arrangement and transfer of each position based on the chef’s professional capabilities and technical characteristics.

6. Mobilize chefs to explore traditional dishes, research new varieties, and change a la carte and banquet menus appropriately according to seasons and market supply conditions.

7. Prepare work schedules according to the characteristics of each class and check the attendance of employees.

8. Responsible for regularly organizing technical classes for chefs and organizing business training and assessment for chefs.

9. Responsible for formulating purchase plans for food raw materials, tableware and other products and submitting them to the manager for approval.

10. Enforce food hygiene laws to prevent food poisoning accidents. Responsible for handling customer complaints about dishes, controlling product quality, and ensuring that the quantity, color, taste, and shape of dishes meet specifications.

11. Regularly summarize the operation status of the dishes and propose new requirements and measures to ensure the continuous improvement of service quality and meet all the requirements of guests.

12. Inspect and supervise the correct use and scientific management of all equipment, materials, and tools in the kitchen. Extended information

The daily work flow of the head chef:

1. Sign in or punch in your work card 5 minutes before going to work, tidy up your appearance, and put on your chef hat;

2. Participate in the regular pre-shift meeting to understand the day’s reception tasks and the content of the meeting (when the supervisor is absent, the head chef will be responsible for this);

3. Reasonably divide the chef’s work according to the day’s reception; check each Whether all supplies for daily products are fully equipped and supervise the chef to replenish them.

If the customer has a special request for a dish that the club does not currently provide, it is necessary to communicate with the club’s purchaser and supervise the purchase to be in place;

4. Check the quality of raw materials arriving daily and perform regular cost verifications ; Organize market surveys of raw materials twice a month;

5. Check the operation of various facilities and equipment, and report failures to the maintenance department in a timely manner to ensure that daily production can proceed smoothly;

6. Supervise the chef to prepare meals for employees on time according to the menu (the menu can be modified appropriately according to the hot-selling dishes in the kitchen every day to control costs);

7. Assist in formulating each menu according to the reception on the day, Prepare various raw materials, ingredients and utensils according to the menu requirements.

Lead the chefs to select, wash and cut vegetables in accordance with production requirements (fresh raw materials are required, no spoiled or expired food, side dishes are strictly in accordance with the production standards of the dishes, and costs are strictly controlled).

Prepare a corresponding amount of rice according to the number of diners, and prepare soup and cold dishes for the day according to the season;

8. Lead the chef to cook various dishes, use various cooking methods accurately, and reasonably Use raw materials, ingredients, and seasonings, and promptly adjust product portions and flavors to ensure product quality.

9. Supervise the chefs’ daily operating habits, keep the work surface neat and clean at all times, and strictly follow the requirements to ensure hygiene during operation;

Supervise the chefs to ensure that the kitchen floor is clean at all times to avoid slippery floors that may cause Employee falls;

10. Strictly control production costs, eliminate waste and employee stealing;

Supervise chefs to promptly recycle and store the remaining usable food every day (Rice, semi-finished dishes, etc.), and reasonably produce them for the next meal reception or employee meal;

11. Responsible for supervising the energy saving and consumption reduction work in the kitchen, strictly controlling the consumption of water, electricity, gas and other energy, and preventing Waste;

12. Responsible for listing the food purchase plan based on the reception menu for the next day;

13. Supervise the chef to clean the kitchen before leaving get off work, place tableware and kitchen utensils neatly, and check Whether the power, gas and water of facilities and equipment are turned off properly;

14. Make a summary of the day's work and list the work plan for the next day;

15. Sign out or clock out.

Baidu Encyclopedia-Chef