What is the job of a western chef?

1. Assist the Executive Chef in setting the menu, kitchen menu and food price of the western restaurant.

2. Arrange work tasks, arrange work details, and give guidance and supervision to employees' work.

3, arrange the kitchen staff's work schedule, ensure the rational use of manpower, and arrange employees to work overtime when necessary.

4. Assist the executive chef to check the food quality, and make the purchase plan of raw materials to ensure that raw materials are not wasted or damaged during use.

5. Be fully responsible for the normal use, cleaning and maintenance of tools, equipment and facilities within the jurisdiction, as well as the cleanliness and hygiene of the work area.

6. Regularly evaluate the performance of subordinates, put forward suggestions on rewards and punishments to superiors, and implement technical training for chefs.

7. Ensure the quality of kitchen food. Always check the taste, color, required temperature and quantity of dishes.

8. Develop new dishes, keep abreast of the market supply in different seasons, determine the price of dishes, and formulate menu standards.

9. Control the quality of food production, ensure that the quantity and product speed meet the standards, and coordinate the kitchen production of each team.

10, responsible for the quality cost control and expenses of kitchen food and raw materials, ensuring the profit ratio of the kitchen and preventing the cost leakage of the kitchen.

Extended data

job requirement

1, cultural requirements

Learning to be a chef requires certain cultural knowledge, tolerance and judgment. To learn cooking, you can apply for the relevant cooking school, or you can go directly to the catering service place with the chef.

2. Moral behavior

The moral quality of a chef refers to his level and accomplishment in political thought and moral quality.

As a chef in socialist China, in addition to having the minimum ideological and moral qualities of patriotism, love for the party and love for the people, according to the particularity of the cooking profession, we should also put forward the following points in particular:

First, the spirit of serving the people wholeheartedly;

Second, the professionalism of loving one's job;

Third, the spirit of loving the collective and the enterprise;

The fourth is a firm concept of the legal system.

3. Physical condition

As the saying goes: "Old Yin and Yang, few cooks." Chef's job is an intensive labor. To be a qualified chef, you must first have a healthy body in terms of physical quality. Chef's work is very hard, not only heavy workload, but also heavy. Whether it is processing, cutting or cooking, it requires a lot of physical strength.

You can't bear it without a healthy constitution. In addition, chefs should have strong endurance. The job of a chef is different from ordinary work. People often go to work before and leave work after. Eat in front of people and behind them. Sometimes even business is too busy to eat a complete meal. In addition, it has to withstand the high temperature in front of the furnace, the fumigation of oil smoke and so on.

The characteristics of this kind of professional labor require chefs to have strong endurance. Some people summarize this tolerant image as "four gains", that is, full, hungry, hot and cold. Third, chefs should be quick-thinking and energetic. Once the kitchen work begins, it presents a state of high tension. Especially when the business volume is large, it is particularly different.

When guests order food or order a banquet, the chef will respond immediately and cook with the dishes. In addition, in the process of making, some dishes need to be cooked in a hurry, such as cooking. These dishes often need to complete a series of operating procedures in a short time, which requires chefs to be quick-thinking, skilled and energetic.

4. Professional quality

The professional quality of a chef includes many contents, the most important of which is to have superb skills. Specifically, as a qualified chef, you should be careful with knives, master the heat properly, and taste the seasoning accurately. We should have good cultural knowledge.

It is necessary to master the basic theoretical knowledge of modern cooking science such as nutrition and hygiene, understand the cooking culture and history of the motherland, and understand some folk etiquette knowledge. Must have a certain aesthetic quality and artistic innovation foundation. In addition, we should also have the spirit of being brave in creation and bold innovation, have certain organizational management ability and flexible use of 5S.

5. Work taboos

1. No spitting, no littering, clean and tidy work area.

Second, dress neatly, wear work clothes and hats correctly, and maintain personal hygiene at all times.

Third, don't waste raw materials, separate raw materials from cooked ones, and avoid frying spoons for seasoning.

Smoking is forbidden in the kitchen.