Job responsibilities and quality standards of the executive chef

Job responsibilities and quality standards of the executive chef

In the real society, more and more places need to use job responsibilities, which can improve the vitality of internal competition and better discover and use talents. So what kind of job responsibilities are effective? The following is my collection of job responsibilities and quality standards of the executive chef for reference only. Let's have a look.

Job Title Executive Chef

Bumen catering department

Direct supervisor of food and beverage department

Direct 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 department and achieving guest satisfaction. And control the labor cost and food cost within the budget target.

1, supervise kitchen staff, be responsible for personnel appointment and dismissal, rewards and punishments, attendance and promotion.

2. Arrange the work schedule of each kitchen post reasonably and keep enough staff running.

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

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

5. Negotiate various banquets, dinners, cocktail parties and special promotions with the food and beverage manager and banquet sales staff.

6, responsible for the implementation of food and utensils procurement plan.

7. Ensure the food hygiene standards of the hotel.

8. Assist the Food and Beverage Director to promote the annual operating budget.

9. Attend the monthly meeting of the Food and Beverage Department.

10, attend the weekly meeting of catering managers.

1 1. According to the market demand, develop special menus within the standard cost range: breakfast, lunch and dinner in restaurants, bar food, banquets, food delivery, children's menus and self-processed foods.

12. Plan and implement the food festival promotion activities of the hotel.

13. Be responsible for the training of new employees and explain their job responsibilities to each employee according to the rules and regulations.

14. Conduct performance tracking evaluation for new employees after 30 days.

15, responsible for discussing business management and operation with the head chef and deputy head chef to improve the work.

16, supervise the staff canteen to ensure the food quality and meet the hygiene standards.

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

18. Ensure food acceptance: food hygiene treatment, inventory procedures, the ratio of meat, poultry and seafood, the items to be purchased and the actual acceptance.

19. Ensure the standard purchasing operation, including: all food purchases must be compared through three quotations.

(2) Quality standards

1, basic qualities: strong professionalism, sense of responsibility and good professional ethics, serious and responsible for work, brave in pioneering, and able to lead their employees fairly and strictly.

2. Natural conditions: healthy, aged between 32 and 45.

3, education level: professional training for chefs, high school education or above, good quality.

4. Foreign language level: English level above intermediate level of Tourism Bureau.

5. Work experience:/kloc-more than 0/0 years management experience of chef, more than 3 years working experience of joint venture hotel chef.

6. Special requirements: proficient in cooking, with high technical level and management level. Senior chef or above, national and municipal chefs.

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