Kitchen Staff
Executive Chef / Chef : In large operations, Executive Chef may perform managerial duties only and supervise a number of chefs. In smaller operation, the Executive Chef or chef may both perform managerial and production duties. In charge of the production personnel in the kitchen (planning, conducting, training, hiring/firing).Responsible for Planning Menus (with restaurant mgr). Responsible for Recipe standardisation, overall food quality, food served to the guest. Distributes / Organise the Guest Food order, Hygiene, Aware of new trends and costs, Assist in a Food Purchase specification. Has Knowledge and experience in International and local cuisine, Has a very high salary.
Sous Chef : Principal assistant of the Executive Chef / Chef In small and medium operation, responsible for the meal of the staff
Chef saucier : Responsible for cooking meat & chicken (except grilled)Responsible for cooking meat sauces, Replaces the sous chef when absent
Chef Grillardin : Responsible for grilling food, Responsible for griddling food, Responsible for frying food.
Chef Potager (Soup) : Responsible for cooking soups
Chef Garde-Manger : Responsible for cold food production (salads, hors d'oeuvres, salad sauces), Butcher (cuts meat, chicken, fish)
Chef Entremetier : Responsible for cooking vegetables, Responsible for cooking rice, spaghetti's, potatoes
Chef Poissonnier : Responsible for cooking Fish (except grilled)
Chef Patissier (pastry) : Responsible for cooking pastry, Baker
Commis(cooks) : Assists chefs (saucier, patissier…), Make Mise-en-Place (preparation, cleaning, washing)
Chef Steward & Stewards : Chef Stewards oversees stewards, who perform cleaning tasks in a kitchen, and in charge of purchasing in small operation, Stewards in charge of the dishwashing, pot washing
Receiving and Storeroom Employees : Help supplier to unload food, Verify the quality, size, quantity and price of food delivered, Store food
http://hotel-industry.learnhub.com/lesson/13366-typical-restaurant-kitchen-staff-and-their-roles
A kitchen manager has many responsibilities. Some of these responsibilities are, inventory, keeping the kitchen clean, keeping food costs low, cooking, preparing recipes, and managing employees.
The main responsibilities of kitchen manager jobs are as follows: coordinate and control total function of the kitchen, monitor equipment maintenance, investigate food quality and service complaints, and purchase products on behalf of the company.
He is responsible for all aspects of food production including menu planning, purchasing, costing, and work schedules.
they also hire and trains staff members.
duties and responsibilities of bar personnel
Food and beverage personnel include waiters, waitresses, bartenders, and kitchen personnel. Their duties and responsibilities are related to preparing food, serving food and drinks, and clean up duties.
what are duties and responsibilities of a store In Charge? incase of damages what entry we should pas out what are the duties and responsibilities of personnel in the bar?
To accomadate the needs of the people that are currently staying there
The main duties of bank personnel differs from post to post or grade IE. subordinate staff, clerical staff and for officer's .
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The unit SOPs and OPORDs.
The responsibilities and duties of pawnshop personnel include taking care of customers, storing merchandise, and providing security. Each employee will have to perform some or all of these tasks.
The duties and responsibilities of a kitchen crew include prepping and cooking food. They are also responsible for cleaning up and maintaining proper food temperatures.
Marketing personnel have duties that include coming up with effective advertising campaigns, analyzing sales for their clients, and determining target populations. They can make adjustments to their marketing strategies based on their client's sales numbers.
"What are the duties and responsibilities of a researcher?"
What are the duties and responsibilities of merchandiser?