Kitchen Staff Responsibilities

Duties and responsibilities of kitchen staffs:

1- Executive chef:

 Executive chef is also called head chef, master chef or chef de cuisine.

 Executive chef is in charge of all activities related to the kitchen.

 Responsible of Executive chefs are:

• Responsible to preparing the menus.

• Responsible to ordering the food stuffs.

• Responsible to overseeing the food preparation.

• Responsible to managing and supervising the kitchen staffs.

• Responsible to control the expenses of the kitchen.

• Prepare the budget of the year for kitchen.

• If busy hour cooking the food items in the kitchen.

• Responsible to supervise efficient working of all culinary activities.

• Responsible to estimate required food on daily basis and order for purchase

• Responsible the Substituting the executive chef when the head chef is off-duty.

• Responsible to assist the Chef de Partie when needed.

• This person is accountable for the kitchen's inventory, organization, cleanliness and the ongoing training of its entire staff.

• The duties and responsibilities of sous-chef are conducting line checks and overseeing the timely rotation of all food products, carrying out the head chef’s directives etc.

3- Chef de Partie:

 He is the head of the section of the kitchen department.

 He has a several assistance to work.

 Chef de partie is also known as line cook or station chef and Station chef is third in command in kitchen.

 Some of the responsible of chef de parties are:

• Responsible to Preparing, cooking and presenting dishes within your specialty.

• Responsible to Managing and training any demi-chef de parties or commis working with you.

• Responsible to assist the Executive chef and sous to develop new dishes and menus.

• Responsible to follow the rules of health and safety and ensure you and your team have high standards of food hygiene & sanitation.

• Responsible to monitoring wastage control and portion control to maintain profit

• A chef de partie must also be able to give orders with in their section, as well as carry out orders by the sous chef and head chef.

4- Demi-chef de partie:

• Responsible to support the sous chef or Chef de Partie in the daily operation and work.

• Work according to the menu specifications by the Chef de Partie.

• According to the rules set by hotel, responsible to keep work area at all times in hygienic.

• Responsible to Control food stock and food cost in his section.

• Responsible to Prepare the daily Mis-en-place and food production in different sections of the kitchen.

• Responsible to follow the superior’s instruction and recommendations immediately and complete the daily tasks.

• Responsible to ensure the highest standards and consistent quality in the daily preparation.

• Responsible to keep up to date with the new recipes, products and preparation techniques.

• Responsible to Instruct and lead to subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions

• Responsible to participate and coordinate with other sections of requirements, wastage, cleanliness and cost