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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Practical Networking for Real Time Chefs
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.
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
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."
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
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.
what is involved in being a top chef for a fine dining restaurant
There are a variety of good questions you can ask a chef when cooking a steak. You can ask what temperature the pan should be, what marinade recipes they use or recommend, how long of cooking time to make medium rare, etc.
you use math to make a recipe. ex. 1/2 cup, 1/3 teaspoon, etc.
The use of chefs' knives are in the preparation of food during cooking. Meat, fish, vegetables, etc, all need to be chopped, sliced, diced, and so on. Which is why a chef have more than one knife.
selecting good and fine raw material well, clean cooking , well wishing material and have timetable etc.
there will be a lot of job openings for being a chef in the future.
a demi chef specialises in a particular type of cooking within the entire kitchen staff when comes to the french or classical cuisine or restaurant, he/she may cook different types of dishes like pâtés, terrines and elaborate aspics. in some small restaurants the work of the demi chef is of small like the making of salad, etc...
Cooking equipment can be cooking utensils, but cooking utensils are usually knives, forks, spoons etc. And equipment is like, blender, chopping board etc i think .
Head Chef (the authority in the kitchen) Sous Chef (second-in-command) Chef Steward Working Chef Chef's Assistant Chef de Partie Night Chef Banquet Chef and the list goes on with Cooks preparing different parts of a meal i.e. soups, broilers, vegetables, etc.
chef cuz a chef works on cakes and baking stuff like cookies etc
This is cooking on a larger scale than home cooking, usually as a business in a factory, restaurant, diner etc.
the tools used in cooking, e.g. wooden spoon, knife, whisk etc...
Energy can be used for cooking and heating up water. It can be used for lighting and electrical appliances as well, such as televisions, fans etc. In some ways, anything involving the switching on of a switch can be said to use energy.