Head chef job responsibilities

Job Responsibilities of Chief Chef

In today’s society, everyone gradually realizes the importance of job responsibilities. Any job responsibility is a complex of responsibilities, powers and obligations. The power should bear the same level of responsibility, and the power and responsibility should bear the same level of obligations. Any approach that is separated will cause problems. How are general job responsibilities determined? The following are the job responsibilities of the head chef that I have compiled for you. I hope it will be helpful to you.

Chief Chef Job Responsibilities 1

Main Responsibilities:

1. Organize and direct kitchen work, supervise food preparation, and produce high-quality products according to the cost specified by superiors.

2. According to the business goals and policies of the catering department and the production indicators issued, be responsible for the planning and replacement of various menus of Chinese and Western food, and be responsible for the review and approval of product specifications. And participate in the formulation of raw material prices.

3. Coordinate the work of the Chinese and Western kitchens as well as the relationship between the kitchen and other departments, and decide on the personnel arrangement and transfer of each position based on the chef's business capabilities and technical expertise.

4. Based on the production characteristics of each position and the restaurant's business conditions, prepare a kitchen work schedule and check the attendance of employees by subordinates.

5. Supervise kitchen management personnel to scientifically manage kitchen equipment, utensils, food ingredients, etc., and review and approve replacement and purchase plans for kitchen equipment and utensils.

6. Master the working procedures of Chinese and Western kitchens and handle problems that arise during operation in a timely manner.

7. Review and approve the work plans, training plans, rules and regulations, job procedures and standards of each kitchen department.

9. Responsible for the inspection and control of the quality of the dishes, and personally cook the dishes and dishes for high-standard and important guests.

9. Regularly summarize and analyze production and operation conditions, improve production processes, accurately control costs, and continuously improve kitchen production quality and economic benefits.

10. Responsible for the inspection and control of the purchase, acceptance, application and use of valuable raw materials.

11. Actively consult and understand guests’ opinions on the quality and supply of dishes and dishes, take effective measures to improve, and be responsible for handling customer complaints about dishes.

12. Participate in relevant meetings held by the hotel and catering department to ensure the implementation of the spirit of the meeting; preside over kitchen work meetings.

13. Inspect and inspect the attendance, shift arrangements and performance of work responsibilities of each position, check the cleanliness, safety and integrity of kitchen utensils, equipment and facilities, and check the cleanliness and hygiene of kitchen food and its environment. Check the quality and quantity of stored raw materials and food, and resolve any problems promptly.

14. According to the catering promotion plan and the seasonal characteristics of raw materials, organize the production and cost accounting of dishes, and constantly update and enrich the variety of dishes.

15. Complete various tasks assigned by superiors.

16. Have the right to monitor and handle food raw materials.

17. Have the power to organize and direct kitchen production.

18. Have the power to decide kitchen shifts and arrange staff in various positions in the kitchen.

19. Have the right to decide on rewards and punishments for kitchen employees at all levels, and have the right to make recommendations on the recruitment and dismissal of kitchen employees.

20. Have the authority to sign documents and receipts related to kitchen work. Chief Chef Job Responsibilities 2

Job title Executive Chef

Departmental Catering Department

Direct superior Catering Department Director

Direct subordinate kitchen staff

(1) Job Responsibilities

According to the hotel's business management policy, be responsible for maintaining the high quality of food in the kitchen to achieve guest satisfaction. And maintain labor and food costs within budget targets.

1. Supervise all kitchen staff and be responsible for staff appointment and removal, rewards and punishments, attendance and promotion development.

2. Reasonably arrange the work schedule of each kitchen position and maintain sufficient staff operations.

3. Supervise the cooking work in each kitchen to ensure that the quality and appearance of the dishes meet the standards.

4. Plan the work and menu promotion of each restaurant.

5. Negotiate with the catering department manager and banquet sales staff about various types of banquets, meals, cocktail parties and special promotions.

6. Responsible for implementing the purchase plan for food and utensils.

7. Ensure food hygiene standards in the hotel.

8. Assist the Food and Beverage Director in developing the annual operating budget.

9. Participate in monthly catering department meetings.

10. Participate in weekly catering manager work meetings.

11. Special menus developed within standard costs in response to market demand: breakfast, lunch and dinner in restaurants, bar food, banquets, room service, children's menus and self-processed food.

12. Plan and implement the hotel’s food festival promotion activities.

13. Responsible for training new personnel in accordance with rules and regulations and explaining job responsibilities to each employee.

14. Carry out performance tracking and assessment of new employees 30 days after taking up the job.

15. Responsible for discussing business management and current business operations with each chef and sous chef to improve the work.

16. Supervise the staff canteen to ensure high-quality food and meet hygiene standards.

17. Responsible for controlling and maintaining the following costs: food cost percentage, per capita cost percentage, and other costs.

18. Ensure food acceptance operations: food hygienic handling, inventory procedures, proportions of meat, poultry and seafood, purchase requisition items and actual acceptance.

19. Ensure standard procurement operations, including: all food purchases must be compared with quotations from three companies.

(2) Quality Standards

1. Basic qualities: Have a strong sense of professionalism, responsibility and good professional ethics, be serious and responsible for work, be brave in pioneering, and be fair and strict Lead employees accordingly.

2. Natural conditions: good health, aged between 32 and 45 years old.

3. Education level: Received professional training as a chef, has a high school education or above, and has good qualities.

4. Foreign language proficiency: Have an English proficiency above the intermediate level of the Tourism Bureau.

5. Work experience: More than ten years of management experience as a head chef, and more than three years of working experience as a head chef in a joint venture hotel.

6. Special requirements: Proficient in all aspects of cooking, with high technical and management levels, special chef or above, national and municipal famous chef. Chief Chef Job Responsibilities 3

1. Responsible for handling kitchen operations and administrative affairs;

2. Execute various tasks and work instructions issued by the catering manager;

3. Responsible for formulating various work plans for the kitchen;

4. Bear important responsibility for the production, quality and food cost of the kitchen;

5. Entering the kitchen must follow regulations Dress appropriately, wear a work cap, keep your appearance and appearance clean, and wash your hands before going to work;

6. Wastewater used in cooking and processing food in the kitchen must be removed in time.

Chief Chef Job Responsibilities 4

Job Responsibilities:

1. Responsible for catering cost standards and various operating procedures and standardized management systems to ensure kitchen safety and hygiene;

2. Responsible for organizing and conducting research on catering services, and under the guidance of professional nutritionists, improving the quality of meals based on the health status and dietary needs of the elderly in the hospital;

3. Responsible for the satisfaction survey on catering services in the hospital, Collect and organize the results, and implement improvement plans based on decisions. Responsible for handling complaints and feedback related to catering for the elderly in the hospital, sorting out and optimizing catering service standards and processes;

4. Take charge personally to improve catering products and quality ;

Job requirements:

1. College degree or above, more than 3 years of working experience in the same position in a large catering industry, preference will be given to those with experience as an executive chef.

2. Have good communication, coordination, organization and overall management skills, and good teamwork skills;

3. Strong ability to adapt to changes in situations, willing to accept challenges, and have good Professional manager mentality and moral quality;

4. Priority will be given to those with experience in nursing homes and star hotels. Chief Chef Job Responsibilities 5

Position Name: Chief Chef

Job Level: (omitted)

Direct Supervisor: Catering Department Manager or direct leader in charge of the kitchen

Management object: Chinese and Western chefs

Summary of responsibilities: Responsible for the organization, command, operation and management of the entire kitchen; provide distinctive dishes and products to attract customers through design and organization of production Guests; conduct food cost control to create the best economic benefits for the enterprise.

Specific responsibilities:

(1) Organize and direct kitchen work, supervise food production, and produce high-quality products according to specified costs.

(2) According to the business goals, policies and assigned production tasks of the catering department, be responsible for the formulation of Chinese and Western food market development and development plans, design various menus, and supervise menu updates.

(3) Coordinate the work of the Chinese and Western kitchens, coordinate the relationship between the kitchen and other related departments, and decide on the arrangement and transfer of job personnel based on the chef’s business capabilities and technical expertise.

(4) Based on each type of work, production characteristics of the position and restaurant business conditions, prepare work schedules, check the attendance assessment of employees by subordinates, and be responsible for evaluating the work performance of subordinates.

(5) According to the overall work arrangement of the catering enterprise, plan and organize the implementation of the assessment and evaluation of kitchen employees, and make plans for the development of subordinates and employees.

(6) Supervise kitchen managers to scientifically manage equipment and utensils, and review and approve the replacement and purchase plan for kitchen equipment and utensils.

(7) Review and approve the work plans, training plans, rules and regulations, work procedures and production operation standards of each kitchen department.

(8) Responsible for inspecting and controlling the quality of dishes, and personally cooking dishes for important customers.

(9) Regularly analyze and summarize the production and operation situation, improve the production process, accurately control costs, and continuously improve the production quality and efficiency of the kitchen.

(10) Responsible for inspecting and controlling the purchase, acceptance, material collection, and use of valuable food raw materials in catering enterprises.

(11) Actively solicit opinions from guests and restaurants on the quality and supply of kitchen products, supervise the implementation of improvement measures; be responsible for handling complaints from guests about the quality of dishes.

(12) Participate in relevant meetings held by the company and the catering department to ensure the implementation of the spirit of the meeting.

(13) Supervise all kitchen positions to keep them neat and clean, ensure kitchen food, production and personal hygiene, and prevent food poisoning accidents.

(14) Check the safety production situation in the kitchen, eliminate various hidden dangers in a timely manner, and ensure the operational safety of equipment, facilities and employees.

(15) Review and sign reports on kitchen work. Chief Chef Job Responsibilities 6

R&D Manager (Chief Chef/Chief Chef) aged under 43, with a high school education or above

Positions with more than 5 years of experience as Chef or above

Have studied Japanese food research and development systematically with Japanese masters

Are under 43 years old and have a high school degree or above

Have a position of chef or above for more than 5 years

Have followed Japanese chefs systematically learn Japanese food research and development chef job responsibilities 7

Job responsibilities:

1. Supervise kitchen work to ensure that the quality of dishes and other aspects of the kitchen maintain stable and consistent high-quality production;

2. Responsible for the coordination and management of daily affairs in the kitchen, and overall responsibility for food quality and safety, production safety, and employee personal safety;

3. Responsible for formulating and organizing the implementation of work plans, and controlling the kitchen Operations and reasonable control of various costs;

3. Actively participate in the hotel’s quality management activities to ensure their effectiveness in kitchen work and encourage all employees to exert their enthusiasm;

4. Organize and implement employee training to improve employee production skills.

Job requirements:

1. Technical secondary school degree or above, experience in Japanese food study is preferred;

2. More than 8 years in five-star hotels or high-end hotels Experience in chain Japanese food kitchens, familiar with laws, regulations and institutional norms related to catering;

3. Proficient in knowledge of food raw materials, kitchen, food hygiene and safety management, etc., with strong financial budget and cost control , Personnel management ability;

4. Have a strong sense of responsibility and high professional ethics, and have the courage to explore and innovate. Chief Chef Job Responsibilities 8

Job Responsibilities:

Develop and supervise the implementation of each kitchen:

kpisopiso dish development, kitchen cost control, etc. (there are specific positions within the company Responsibilities Requirements)

Job Requirements:

Have an entrepreneurial mentality, desire for success, strong communication skills, strong execution capabilities, experience in chain kitchen management is preferred. Under 40 years old. There are specific job requirements within the company. Chief Chef Job Responsibilities 9

Responsibilities Description:

1. Comprehensively manage, organize and direct kitchen work, be fully responsible for and supervise the food production process and procedures, and produce food at the optimal cost Excellent product.

2. Based on the company's business goals and policies and various production task indicators, be responsible for the planning and replacement of various Western food menus, and be responsible for the review and approval of product specifications and raw material procurement specifications.

3. Participate in relevant meetings held by the company and stores to ensure the thorough implementation of the company spirit, and be responsible for convening Western Kitchen work meetings.

4. Responsible for the inspection and control of food raw material purchase, acceptance, material collection, use, etc.

5. Check the use and inventory of kitchen raw materials, prevent the backlog of materials beyond the shelf life, prevent deterioration and shortages, formulate raw material procurement plans, and control the quality of raw material purchases.

8. Strengthen contact with stores and relevant departments, cooperate and handle complaints

9. Strictly implement food safety and kitchen hygiene systems.

10. Develop kitchen work plans, training plans, rules and regulations, job responsibilities and operating procedures.

11. Based on the characteristics of each position and the restaurant’s business conditions, prepare a kitchen work schedule and check the attendance assessment of employees by subordinates.

12. Be personally responsible for the job responsibilities, job requirements and training of the main backbone of the kitchen business, find ways to introduce specialized technical talents, care about the work and life of employees, and provide necessary work guidance and assistance in a timely manner , effectively mobilize their enthusiasm.

13. Complete other tasks assigned by superiors.

Job requirements:

1. Fluent in Chinese and basic spoken English.

2.3 years of hotel work experience, 3 years of experience working with foreign chefs, priority will be given to those with overseas work experience.

3. More than 10 years of working experience in Western food, including more than 3 years of working experience as a Western food executive chef.

4. Be familiar with Western cooking, have high Western cooking skills and have the ability to formulate standard procedures. Must be proficient in 2 of the cuisines (French, Italian, Spanish, Mediterranean, Southeast Asian) , and have the courage to explore and innovate, and have unique insights into artistic pursuits.

5. Proficient in kitchen operation management and cost control methods, familiar with HACCP, able to independently produce SOP standard procedures, and familiar with the performance, use and maintenance methods of various kitchen equipment.

6. Have a strong sense of responsibility and enterprising spirit, love art and love life.

7. Be in good health, energetic, and able to accept transfer arrangements. Executive Chef Job Responsibilities 10

Executive Chef Shenzhen Longcheng Property Management Co., Ltd. Shenzhen Longcheng Property Management Co., Ltd., Longcheng Group Job Responsibilities:

1. Prepare the back chef Various management systems, work standards and operating procedures are standardized, programmed and standardized.

2. Carry out scientific management of product production, formulate product processing standards,

Rationally utilize raw materials, reduce costs, and increase gross profit margins.

3. Be market-oriented, collect peer information, study customer consumption needs,

Increase efforts in dish development, constantly introduce new products, and provide marketable dishes.

4. Responsible for product quality management and strictly control product quality.

5. Responsible for the management of the kitchens of each project, regularly inspect the sanitation and fire safety of the kitchens

, and supervise the use, maintenance and management of equipment and facilities,

Eliminate various hidden dangers and ensure safe production of the department.

6. Regularly solicit opinions from the canteen on the quality of dishes and production and supply, and handle customer complaints about the quality of dishes.

7. Handle other matters assigned by the leader.

Job requirements:

1. Over 40 years old, more than 8 years of management experience as a chef in a large catering or hotel, and more than 3 years of experience as an executive chef in an agency canteen.

2. Have a strong sense of responsibility, teamwork ability, and a certain ability to withstand pressure; have rich management capabilities.

3. Have high cooking skills, understand and be familiar with the origin of food materials,

specifications, quality, general purchase price, etc.

4. Have a good foundation in cost control, food nutrition, and kitchen equipment. Chief Chef Job Responsibilities 11

Responsibilities Description:

1. Responsible for the overall work management of the kitchen department, business work management, safety and health management;

2. Responsible Technical management and supervision of kitchen products;

3. Implement various work tasks and work instructions issued by the company;

4. Responsible for revising, improving, and formulating standard manuals for various dishes;

5. Bear important responsibilities for the production, quality and food cost of the kitchen;

6. Maintain inspections of the kitchen, supervise subordinate employees, and solve problems that occur on-site in a timely manner solve problems and help subordinates improve their work ability;

7. Maintain education and training for the workforce to continuously improve it.

Job requirements:

1. College degree or above;

2. More than 3 years of experience as a senior sous chef in an international star hotel or high-end Chinese restaurant or chain catering , fresh food catering experience;

3. More than 3 years of kitchen management experience;

4. Have a strong sense of responsibility, the courage to explore and innovate, and a capable style;

5. Have high kitchen skills, understand and be familiar with fresh food, food, materials, etc.;

6. Have a solid foundation in cost control management and kitchen equipment knowledge. Chief Chef Job Responsibilities 12

●Develop menus and kitchen recipes for each restaurant based on the characteristics and requirements of each restaurant.

●Develop operating procedures and job responsibilities for each kitchen. Make sure the kitchen is working properly.

● Based on the usage of raw materials in each kitchen and the inventory quantity in the warehouse, formulate raw material ordering plans and control the quality of raw material purchase.

●Responsible for signing and approving raw material delivery orders and filling in kitchen raw material usage reports. Regularly check the inventory of raw materials to prevent deterioration and shortage.

●Ensure the rational use of raw materials, control the style, specifications and quantity of dishes, control quality, reduce losses and costs. ●Inspect the working conditions of each kitchen, rationally arrange manpower and technical forces, and coordinate all work links.

●Check the operation of each kitchen equipment and the use of kitchen utensils and utensils, and formulate annual ordering plans.

●Organize special food festivals according to different seasons and major festivals, launch seasonal dishes, and increase fancy varieties to promote sales.

●Listen to customers’ opinions, understand the sales situation, and continuously improve and improve food quality.

●Check kitchen hygiene every day, ensure food hygiene, and implement food hygiene regulations and kitchen hygiene systems.

●Carry out regular technical training for chefs. Organize chefs to learn new technologies and advanced experiences. Regularly or irregularly assess chef skills, develop duty schedules, evaluate chef work, and provide opinions on chef promotions and transfers. Chief Chef Job Responsibilities 13

Position information:

1. Responsible for handling the operation and administrative affairs of the kitchen;

2. Execute various tasks assigned by the store manager Work tasks and work instructions;

3. Responsible for formulating various work plans for the kitchen;

4. Bear important responsibility for the production, quality and food cost of the kitchen;

5. Maintain inspections of the kitchen, supervise subordinate employees, promptly solve problems that occur on site, and help subordinates improve their work capabilities;

6. Supervise the management of food raw materials in the kitchen, and ensure reasonable Properly control food costs;

7. Properly handle customer complaints about dishes;

8. Check the operating standards of employees in various positions in the kitchen;

9. Provide regular training to kitchen staff.

Job requirements:

1. Aged 30-45 years old, technical secondary school degree or above;

2. Have good communication, coordination skills, team spirit and Professionalism;

3. Have relevant experience in 4-star or above hotels. Chief Chef Job Responsibilities 14

Responsibilities Description:

1. Assist the person in charge of catering to review the annual business goals of the hotel's catering and achieve the execution plan.

2. Have rich experience in hotel catering planning and be familiar with the layout of catering equipment; formulate and improve the organizational structure and management system of each hotel kitchen.

3. Collaborate with the catering director to design and formulate various kitchen operations and operating standards.

4. Actively collect information feedback from the catering market, understand market demand, and develop and promote new dishes in a timely manner.

5. Guide the plate design of hotel kitchen dishes to ensure product quality; effectively implement and ensure the realization of the established gross profit margin

6. Be familiar with the control requirements of the , Regularly check the daily work of the kitchen to ensure food safety.

7. Instruct kitchen staff to control and maintain all kitchen equipment, facilities and utensils to ensure that the meal loss rate is controlled within a reasonable range.

8. Guide each hotel kitchen to rationally allocate human resources in each kitchen to reduce the number of foreign laborers during the banquet reception peak.

9. Participate in on-site management of large-scale catering events to ensure that guests receive satisfactory catering products and good service experience.

10. Actively participate in hotel catering product exchanges and interactions with catering managers to maintain the public adaptability of hotel catering products. Job Responsibilities of Chief Chef 15

1. Assist the Catering Department Manager (Deputy Manager) to be responsible for the overall production and management of Chinese and Western kitchens, and provide various relevant information and own suggestions to the Catering Department Manager or hotel management department in a timely manner.

2． Preside over the formulation of various rules and regulations of the kitchen department and implement them, strengthen the assessment and inspection of the head chefs of each kitchen, and continuously improve kitchen management.

3． Keep abreast of the market unemployment competition situation, formulate and improve the department's strategies in the city or industry, understand and master the hotel's operation and management status, and the supply and demand situation of the department's products, so as to know ourselves and the enemy.

4． Formulate plans for annual catering operations and business training goals, and implement them conscientiously. Continuously train employees to improve their food production skills, optimize the quality of the kitchen team, and optimize catering operations.

5． Establish good collaborative relationships between departments, people, and customers, and be able to coordinate and obtain various assistance in a timely manner. If guests make special requests (dishes not on the menu), we will solve the problem of raw materials in a timely manner and try our best to satisfy them.

6. Use your own knowledge and skills to conduct timely analysis and monitor the procurement, warehousing, cost accounting, price setting, etc. of food raw materials, and serve as a consultant for the purchasing department, warehousing department, and accounting department.

7. Can correctly identify the quality of domestic and foreign food raw materials, seasonings, additives, pigments, etc., and use them rationally.

8. Participate in the renovation and renovation of the kitchen, be responsible for the management of various kitchen properties, continuously introduce and digest and apply advanced kitchen management skills, and master the use and maintenance knowledge of equipment, utensils, and tools.

9. Timely design and organize the implementation of large-scale banquets and participation in special events such as food festivals, and attach charts such as "food positioning", "restaurant decoration", "food quantity", etc. to implement various tasks for important banquets.

10． Prepare or modify menus, banquet orders, food orders and related recipes and recipes according to different situations and standards.

11. Establish quality, quantity standards and operating standards for all products in this department. Various dishes are posted in relevant kitchens in the form of photos, and are continuously maintained and improved.

12. Be familiar with the technical skills and knowledge expertise of your employees, and organize and use them rationally.

13． Master and apply the knowledge and skills of food hygiene, food nutrition, cooking aesthetics, and food cooking technology, and organize activities such as dish research, quality inspection, trial production of new varieties, and peer exchange and learning.

14． Have strong language, writing and other expression skills, such as participating in the formulation of business plans for the catering department, reviewing various business reports, hosting department work meetings, and making timely business reports and other reporting materials for the department.

15. Design reasonable and efficient work procedures and operating standards for each department, type of work, and position in the kitchen, and supervise their correct operation.

16. Lead all employees to implement the rules and regulations of the hospitality department and the hotel, and deliver information in a timely manner.

17． Strictly implement the "Food Hygiene Law of the People's Republic of China" and assist food hygiene inspections in retaining food samples and testing to ensure food safety.

18. Do a good job in political and ideological work and care about the lives of employees.

19. Conduct work evaluations for employees in the department, clearly distinguish rewards and punishments, and establish an effective incentive mechanism.

20． Directly responsible for training programs for new employees. ;