Duties And Responsibilities Of Kitchen Staff

There are more little jobs that the catering associates must perform. They must know all the diets, do their cleaning jobs within the kitchen, and ensure that all their patients are happy.

Executive chef: The executive chef is expected to manage as well as train the kitchen, he must supervise the kitchen team and also come up with strategies for the kitchen to run smoothly. The executive chef must have a minimum experience of 8-10years and should have a good understanding of how to run a kitchen. Other than that he is expected to come up with innovative and new recipes and menu for every season. He will also be responsible for controlling and estimating food cost, wastage and food consumption. He is responsible to know and follow proper nutrition and hygiene standards. He must also keep a log of the time and the payroll records. He is expected to meet the guest if asked for and help them understand a dish or help them decide on a dish if required.

The Sous Chef is second-in-command to the executive chef and overseeing the kitchen when the executive chef is not there. The Sous Chef should know all the positions in the kitchen and learn the skills needed on the job in case they move up a position. The Sous Chef position requires a minimum of 2-year education degree. Noelle has a 4-year degree at The Culinary Institute of America. The Sous Chef should have knowledge about all the purveyors of Flour City Waffles. Noelle will be making sure every order that comes in will be checked twice and will follow up with purveyors if the orders are incorrect. Noelle has worked prior in front of the house positions as well as line cooks. She has good leadership skills and is prepared to be a good leader,

I chose this topic because the kitchen is the most important and busy department of a hotel as it serves the most important thing to guest and that is food, as the kitchen brigade was established in the past, it grows and without its existence, kitchens would be a mess. The kitchen brigade began on the 14th century, soldiers had to eat so that they have strength to survive, so soldiers had to be selected among the soldiers as cooks to prepare food. During peacetime, rulers set up tournaments to keep their warriors prepared for future battles; the military cooks followed knights to castles and ultimately became the cooks to kings and nobility, orchestrating huge and complicated meals and feasts for vast entourages. Trade guilds soon developed; these were carefully controlled monopolies for cooks that ensured the membership steady employment. Expensive and exclusive, these guilds adopted uniforms, rigid hierarchies, and systems of exhaustive apprenticeship. Until after the French

pastry making. The Service Crew is to make sure each customer gets their order taken and that they receive their food, and that the customer leaves the store satisfied with the service they got. Utility Man was responsible for daily maintenance and repair issues of the store. The flow of the information will be top-to-bottom which signifies that the information will be coming from the Manager down to the Pastry Chef, Cashier, Service Crew and Utility Man.

Tasks and responsibilities: Manage associates, make sure customers are taken care of, manage sales and inventory, and make sure to keep a clean food safety department.

versed and accredited chef who has trained in France for 9 years with grandmaster chefs. His

Kitchen Confidential an interesting book. Bourdain doesn’t talk about the head chef, sous chef, or any of the glory of the restaurant world, instead he focuses on behind-the-scenes in the kitchen. He gives us a brief intro and makes it clear to the reader that Kitchen Confidential was not inspired by resentment or disgust with the restaurant industry. Heck, he is still there because of his love for the kitchen. Rather, his goal was to paint an accurate and brutally honest life of a restaurant chef. Bourdain is brutally honest about the often degenerate lifestyles of professional cooks when it was a far more harsh working-class industry than it is today in the 1980s and 90s.

Job Summary: Sous chef is also known as head chef. A Sous chef is located just below the executive chef or the command chain cooking kitchen chef. Thus, in any commercial kitchen Chef crucial role. As a second-order, he / she has a lot of responsibility in the kitchen.

If you watch enough cooking show, you can pick up important tips and advice on how you can whip up a gourmet food without much effort. The word Chef was derived from the French term "chef de cuisine," meaning chief or head of the kitchen. You can aim to be an Executive Chef, the one in over-all-in charged. But if you think your skills aren't enough, you can settle on being a Sous Chef first.

Performs preliminary food preparation procedures; Prepares and/or cooks menu items listed on the production schedule; Bakes, fries, braises, boils, simmers, steams and sauté's as prescribed by Army recipes. Sets up serving lines, garnishes food items, and applies food protection and sanitation measures in field and garrison environments; Receives and stores subsistence items. Performs general housekeeping duties. Operates, maintains, and cleans field kitchen equipment; Erects, strikes, and stores all types of field kitchens; Performs preventive maintenance on garrison and field kitchen equipment.

The Executive Chef will begin working with each of his or employees individually, by focusing on their strength’s. It is critical for the Executive Chef to pay attention to the

The kitchen brigade is an organizational hierarchy for professional kitchens organized by the legendary French chef, Georges-Auguste Escoffier. (culinaryLore.com, 2017). Born October 28, 1846, Villeneuve-Loubet, France—died February 12, 1935. He is known as “the king of chefs and the chef of kings,” who earned a worldwide reputation as manager of the kitchens at the Savoy Hotel (1890–1899). (Auguste Escoffier, 2017). The kitchen brigade improves or helps to update and simplifies work in the hotel kitchens, removes disorder and repetition of effort and each position has a station and clear tasks. The kitchen brigade signifies efficient work inside a kitchen, no overlap on every job, work clean as you go and every post has division and clear focus job.

Kay is a line manger and sushi chef at Asahi Riverside. He has been in working for that restaurant for almost 7 years. His main responsibilities is to manage the employees, maintain the everything is in stock, and making sure all the employees, sushi chefs, kitchen helpers, and servers, all work together. Kay’s main goal is to organize the company in order to make sure the customers are happy and everything is running smoothly.

Owner: The owner will be responsible for firing, hiring and interviewing employees. Moreover, he will provide essential scheduling and training to the general manager, assistant managers and kitchen managers so that they could further train their sub-ordinates. In addition, the owner will