A job description of a chef involving cooking etc?

Answer 1

Position Statement:

The Chef De Partie is responsible for the proper and profitable functioning of the area in the kitchen where he/ she has been assigned to. Duties & Responsibilities: 1. To report for duty on time in the manner specified i.e. well groomed, wearing a clean uniform, and with a positive attitude. 2. Works overtime as and when required. 3. Smoking and the consumption of Alcoholic Beverages and food during duty hours is strictly prohibited. 4. He/ she assigns in detail, specific duties to all Demi Chefs, Commis 1 and Commis 2 under his/ her supervision and instructs them in their work. 5. He/ she assists in the kitchen cleanliness and orderliness. 6. Checks on discipline, cleanliness and hygiene of all Demi Chefs, Commis 1 and Commis 2 under his/ her supervision. 7. Keeps a close watch over all materials he uses in his area with a view of eliminating waste and spoilage, especially meat, fish, vegetables etc. 8. He/ she are responsible for the quality of all food he/ she prepares, and constantly taste and check the temperature and visual appearance. 9. He/ she assures that spoiled or damaged serving utensils are not put into use, watching particularly for cracked or chipped china and glassware and train his/ her staff to adhere to this rule. 10. Coordinates with the Chief Engineer in relation to maintenance and the regular servicing of all machinery making every attempt to prevent damages or losses. 11. Ensures that all staff under his/ her supervision is aware of how to operate the particular equipment within the area. 12. He/ she are always aware of his/ her work schedule and are always punctual. 13. He/ she give adequate notice whenever serious circumstances prevent him/ her from adhering to his/ her schedule. 。 14. He/ she constantly strive to give excellent and friendly service. 15. Performs duties common to all supervisors and other duties as may be assigned to him/ her by the Sous Chef. 。 DIVULGING OF COMPANY INFORMATION 1. To maintain the law regarding the Labor Laws of the country. 2. To ensure that the local health regulations are to be met. 3. To ensure that the policies and procedures are followed FLEXIBILITY CLAUSE To perform any other duties that may be required by the Sous Chef. This Job Description is not exhaustive and may be amended as and when required.Tastefully yours,

Chef Matthew J.G.

Pro Chef 360

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http://www.prochef360blog.com

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Answer 2

Problem solving, a sense of urgency, leadership and communication skills, energy, enthusiasm, knowledge of cooking and baking techniques, theory, mathematics, writing skills, patience, a sense of humor, humility, creativity, passion, are a few.

Answer 3

The duties of a chef are that he/she have to keep there kitchens clean or any area that they are at. Keeping a place clean helps bring in customers and makes your place be a success. Employers must be clean as well, hands, finger nails, and hair must be kept clean at all times!(: by Jessica Hernandez in EL Monte City, California<3

Answer 4

chef is a person who cooks professionally. In a professional kitchen setting, the term is used only for the one person in charge of everyone else in the kitchen - the "executive chef."

Answer 5

a chef cooks, looks after his or her staff, collects ingredients, responsible to the managers, directors and the chief excetutive. and is responible for the staff and the customers

Answer 6

he or she is in charge of everything related to the kitchen, including menu creation, staff management and business aspects.also is the cook at times.

Answer 7

what is involved in being a top chef for a fine dining restaurant