Duties and responsibilities of various chefs in Catering Establishments

Job description is a broad statement of the purpose, duties and responsibilities of a job or position. A job description is based on a detailed job analysis and usually summarizes the essential information gathered through job analysis. They describe the main tasks and responsibilities of the job clearly and concisely in order to facilitate the systematic comparison of jobs for evaluation purposes. The hotel kitchen employs people at various positions depending upon the functions needs to be performed at various sections of kitchen. Let us discuss the Duties and responsibilities of various chefs in Catering Establishments, which will make us clearer of the kitchen department.

Job Description of Executive Chef

An executive chef has to direct and guide the food production team in providing a consistent quality of food and beverage in all outlets, as per international standards, in order to achieve the maximum level of guest satisfaction and organizational profitability in an atmosphere of high employee morale. The specific responsibilities of an executive chef are to:

Drive the vision and the goal of the company.
Reflect the company's philosophy by providing the highest standard of personalized and attentive, but discrete service in a professional and friendly manner, which exemplifies the best of hospitality.
Always lead by example, adopting a positive attitude to keep the team spirit at its highest levels.
Greet with a smile, colleagues and guests at any time or place within the hotel, whether front or back of house.
Anticipate guests needs and wishes, and surpass their expectations.
Look continuously for ways to achieve the hotel's strategic vision and goals by working as a team and being a team player.
Be proactive in developing oneself by taking advantage of all learning opportunities, and by striving to achieve the goals of one's personal career development plan and personal mission statements.
Be committed to quality and profitability of product to ensure that guests return and to aim to be the best hotel or outlet.
Identify and develop new products and equipment, to enhance the product quality.
Develop and define quality standards of food preparation and presentation.
Define the organization of work within the department including assignments, time schedules, and vacations of staff.
Ensure the quality of food preparation and presentation, as per organizational standards.
Ensure availability of stock and raw ingredients by proper planning and coordination with purchase and stores.
Coordinate with the engineering department to carry out preventive maintenance programme in the kitchen.
Establish recipes and methods of preparation, inform the F&B director of significant change in prices affecting the preparation of menu items.
Recommend menu pricing in coordination with F&B director/F&B manager/F&B controller/banquet manager.
Be responsible for the hygiene and cleanliness of the kitchen areas, equipment, and staff.
Ensure compliance with company and hotel policies department employees.
Constantly monitor key performance indicators for the department and take appropriate action.
Analyse and monitor costs, (material, energy and staff) to ensure high profitability on a regular basis and initiate corrective action whenever necessary.
Ensure that menus are changed on a regular basis, as per corporate guidelines and market needs, in coordination with F&B manager/F&B director.
Ensure that the best quality of raw material is procured and used in food preparation.
Prepare capital and operational budget in order to achieve desired profitability.
Ensure storage of raw and cooked food/raw material as per international standards.
Keep oneself updated with market knowledge and trends by conducting regular market surveys in coordination with the purchase department.
Ensure department employees are fully trained through constant on-the-job training.
Attend behavioural and vocational training in own and related work areas to enhance skills and develop multi-functionality.
Ensure practice of hygiene and safety precautions as well as compliance with hotel and company policies by the kitchen staff through training.
Provide career development and succession planning for subordinate through training.

Job Description of Sous Chef

A sous chef has to organize, develop, and supervise the food production in the main kitchen as per standards and recipes developed by the executive chef and to handle independently one of the satellite kitchens assigned to him/her. The specific responsibilities of a sous chef are to:

Look after the function of the executive sous chef during his/her absence.

Train staff on improved work procedures, quality food production, economical usage of food materials, and the attractive presentation of food items.
Approve requisitions from stores for stations assigned and in the executive sous chef's absence for the entire main kitchen.
Be responsible for all food production in area assigned to him.
Be responsible for overall food cost control without affecting standards and specifications as laid out by top management.
Account for the usage, consumption, spoilage, and control of food stuff produced or stored under his/her supervision.
Be responsible for the preparation of mise en place at all stations.
Attend the food and beverage meetings and departmental meetings.
Maintain all attendance records.

Job Description of Pastry Chef

The pastry chef has to organize, develop, and supervise the pastry shop including stations such as bakery, pastry, and confectionery. The specific responsibilities of a pastry chef are to:

Be responsible for the mise en place and food preparation for all bakery and pastry stations.
Account for the usage, consumption, and control of all foods and equipments in the stations supervised by him/her.
Train staff in his/her stations on improved word procedures, quality food production. The economical usage of food materials, and the attractive presentation of food items.
Supervise and train the chef de parties, commis, and apprentices, and to review staff working in his/her department.
Initiate performance reviews of staff working in his/her department.
Attend the daily and weekly kitchen chef's meetings and the F&B meetings.
Approve requisitions from stores for materials required in his/her stations.
Recommend schedule changes and changes in personnel for adequate manning of all stations

Job Description of Kitchen Executive

A kitchen executive ensures that the food production team provides a consistent quality of F&B in the area/shift under his/her control, as per the corporate preset international standards, in order to maximize guest satisfaction and organizational profitability in an atmosphere of high employee morale. The specific responsibilities of a kitchen executive are to:

Ensure adherence to organizational standards of food quality, hygiene, preparation, and presentation in his/her kitchen.
Make sure all the kitchen equipment and machinery is in good working order at all times, in his/her kitchen.
Recommend changes in systems and procedures to increase efficiency and improve service levels.
Ensure prompt, courteous, and accurate service to all the guests to achieve high level of guest satisfaction.
Be responsible for maintaining of records/documentation in his/her area as per operational/control requirements.
Check the quality and availability of raw ingredients at all times for smooth operation.
Provide timely follow-up on any sick team member and covey the report immediately to HR and executive chef.
Ensure buffets/food displays are set up and maintained professionally, as per organizational standards.
Be responsible for the hygiene standards of his/her kitchen, storage areas, equipment, and machinery.
Control food wastage, without compromising on food quality.
Check that cleaning schedules by kitchen stewarding department are being followed in timely manner.
Ensure par level of dry stores and perishables are maintained on daily basis, and also ensure correct store requisitioning.
Check attendance and punctuality of every team member.
Provide functional assistance to all subordinates and peers of various areas.
Ensure excellent relations and professionalism amongst all staff in his/her kitchen and with related departments and staff.
Work in close coordination with F&B service team.
Maintain appropriate and professional communication with F&B team at all given times, and for any special occasions.
Provide constant on-the-job and classroom training for his/her kitchen employees.
Personally conduct critical training sessions.
Encourage team building through regular informal meetings and keep an open door policy.
Coordinate functions and activities with other F&B section, engineering /housekeeping etc. whenever required.
Assist sous chef with on-the-job training and class room training for his/her kitchen and related F&B employees.
Attend behavioural, vocational, and skill-related training, to enhance his/her skills and develop multi-functionality.
Provide cross training to employees of other department.
Personally conduct critical training sessions.
Provide constant on-the-job training and coaching to all the staff in the department.
Share his/her skill and knowledge with all employees; follow the company standard operating procedures (SOP) in his/her kitchen.
Counsel subordinates in work-related and personal matters.
Attend behavioural training in own related work areas to enhance skills and develop multi-functionality.
Maintain records as required of training in the department.

Job Description of Chef de Partie

A chef de partie assists his/her superior in maintaining the highest standards of quality in food preparation by following standard recipes and high level of hygiene standards maintained as per the hazard analysis and critical control points (HACCP) standards in his/her area, in order to maximize guest satisfaction and profitability in an atmosphere of high employee morale. The specific responsibilities of a chef de partie are to:

Ensure prompt and accurate service by all kitchen staff under his/her control, to all the customers to achieve a high level of customer satisfaction.
Be responsible for implementing hotel standards on food quality, preparation, and presentation in his/her section/shift.
Recommend changes in systems and procedures to increase efficiency and improve service levels.
Recommend changes in menu at the time of new menu by introducing new dishes/presentation.
Ensure that the hygiene and cleanliness of the kitchen area is maintained as per predetermined standards.
Be responsible for controlling food wastage, without compromising on food quality.
Ensure proper security and safety of raw and cooked food, and equipment by proper storage.
Make sure that all the kitchen equipment is operated, maintained and stored properly and is safe to use.
Check that all the kitchen records are maintained properly at all times.
Ensure that organizational policies and standards are adhered to by all in the department.
Ensure availability of ingredients in the kitchen, at all times, in order to provide a prompt service.
Assist the chef de partie/sous chef in implementing standards set by executive chef on food quality, preparation, and presentation in his/her section.
Assist the sous chef and higher authorities to define the organization of work within his/her kitchen department including assignments, time schedules, and vacations.
Control food wastage without compromising on food quality.
Check that inter-kitchen food transfers are accurate and conform to hotel policy.
Ensure proper mise en place in his/her production sections for speedy preparation and service.
Make sure that hygiene and cleanliness of the kitchen area/equipment is maintained as per predetermined HACCP standards.
Discuss production planning with his/her commis, demi chef de partie, and concerned higher kitchen authorities.
Ensure all the company SOPs are followed by all the team member.
Make sure the cleaning schedules by kitchen stewarding department are being followed in timely manner.
Ensure par level of dry stores and perishables are maintained on daily basis, and also ensure of correct store requisitioning.
Receive daily requirement from storeroom and get it checked and duly signed by his/her senior kitchen executive.
Recommend quality status on all the products in his/her kitchen to senior authority and rectify it as soon as possible.
Register complaints regarding improper machinery functioning, or employee's ill behaviours to his/her kitchen executive.
Brief his/her team members on menu changes or introduction of new ingredients/new dishes on the menu.
Provide functional assistance to all subordinates and peers of various kitchens.
Ensure excellent relations and professionalism amongst all staff in his/her kitchen and with related departments.
Maintain appropriate and professional communication with all the team members at all given times.

Job Description of Demi-Chef de Partie

A demi chef de partie assists his/her superior in maintaining the highest standards of quality in food preparation by following standards receipts and high level of hygiene standards maintained as per the HACCP standards in his/her area, in order to maximize guest satisfaction and profitability in an atmosphere of high employee morale. The specific responsibilities of a demi chef de partie are to:

Ensure prompt and accurate service by all kitchen staff under his/her control, to the entire guests to achieve high level of customer satisfaction.
Assist the chef de partie in implementing standards set by executive chef on food quality, preparation, and presentation in his/her section.
Assist the chef de partie to define the organization of work within his/her kitchen department including assignments, time schedules, and vacations.
Control food wastage without compromising on food quality.
Make sure that all the kitchen equipment is operated, maintained, and stored properly and is safe to use.
Ensure all organizational policies and standards are adhered to by all in the department.
Check that inter-kitchen food transfers are accurate and conform to hotel policy.
Ensure proper mise en place in his/her production sections for speedy preparation and service.
Make sure that hygiene and cleanliness of the kitchen area/equipment is maintained as per predetermined standards.
Ensure all the kitchen records are maintained properly at all times as per organizational standards in his/her department.
Discuss production planning with his/her commis and concerned higher kitchen authorities.
Receive daily requirement from storeroom and get it checked and duly signed by his/her senior kitchen executive.
Maintain daily log book and register equipment issues, and any critical information to be passed on to higher authority or next shift.
Recommend quality status on all the products in his/her kitchen to senior authority.
Register complaints regarding improper machinery functioning, or employee ill behaviour to his chef de partie or senior kitchen executive.
Provide assistance to all subordinates and peers of various kitchens.
Promote excellent relations and professionalism amongst all staff in his/her kitchen and with related departments.
Coordinate with other food and beverage section, engineering/housekeeping, etc. whenever required.
Ensure appropriate and professional communication with all the team members at and develop multi-functionality.
Attend behavioural, vocational, and skill-related training, to enhance his/her skills and develop multi-functionality.
Provide constant on-the-job training and coaching to subordinates.
Share his/her skill and knowledge with all employees.

Job Description of Commis

A commis has to prepare and provide the highest quality food in his/her area by following standard recipes, and high level of hygiene standards maintained as per the HACCP standards, in order to maximize guest satisfaction and optimum profitability in an atmosphere of high individual morale. The specific responsibilities of a commis are to:

Prepare food and provide prompt, courteous, and accurate service to all the customers as per organizational standards of quality, as directed.
Control food wastage without compromising on food quality.
Prepare all mise en place in production sections for smooth kitchen operation, as directed.
Ensure hygiene and cleanliness of his/her area at all the times.
Assist chef de partie in implementing and following organizational standards on food quality, preparation, and presentation.
Be responsible for maintaining all kitchen equipment in his/her area in good working condition.
Take responsibility for adherence to all organizational policies and procedures.
Maintain complete hygiene in his/her work area and adhere to the HACCP standards.
Ensure exact collection of perishables, grocery, and meat/fish items as per the storeroom requisition.
Ensure timely cleaning and sanitization of all the equipment and tools in appropriate hygienic manner.
Recommend daily requirement from store room to the demi chef de partie.
Maintain daily log book and registering equipment issues, and any critical information to be passed on to higher authority or next shit.
Recommend quality status on all the products in his/her kitchen to demi chef de partie.
Provide assistance to all subordinates and peers of various kitchens.
Promote excellent relations and professionalism amongst all staff in his/her kitchen and with related departments.
Coordinate with other food and beverage section, engineering/housekeeping, etc. Whenever required.
Ensure appropriate and professional communication with all the team members at all given times.
Attend behavioural, vocational, and skill-related training, to enhance his/her skills and develop multi-functionality.

Job Description of Chef Garde Manger

The responsibilities of the Chef Garde-Manger, therefore, are many and varied. This person is responsible to the Chef for the efficient running of the Larder department and for the co-ordination of the work of its staff; for the training and discipline of larder staff; for the foodstuffs in the department, some of which may be stored in refrigerators or even in deep freeze, or preserved by other means. The Chef Garde-Manger is responsible for keeping a record of such foodstuffs and a day-by-day record of issues to kitchen or other departments. The Chef Garde-Manger must study the menus in advance, so as to be able to order meat,

fish, etc., in time for the foodstuff to be prepared and cleaned and made ready for the kitchen in time for it to be cooked; and also to order all necessary stores for the various larder productions such as salads, hors d'oeuvres, sauces, buffets, etc. The Larder Chef is responsible for the efficient storage of food to avoid deterioration and wastage and for cleanliness and hygiene in the department, to avoid any danger of contamination and possible food poisoning. He should also advise the Head Chef as to what foodstuff items require using to prevent eventual wastage.

LARDER CONTROL

If this department is to be run efficiently and economically, it is essential that the Chef Garde-Manger should exercise the strictest possible control over the foodstuffs received and stored in the department. This involves:

Checking the quantity and quality of all goods delivered to the larder.
Ensuring that all foodstuffs are stored at the right temperature and that they can be easily checked.
Ensuring that the food is protected from contamination by vermin.
Ensuring that portion control is rigidly carried out, e.g. a given weight of fish, poultry, meat, should always produce the required number of portions.
Ensuring that food is not overstocked and stocks of food are regularly turned over.
Making every effort to maintain the highest possible standard of hygiene and to prevent any deterioration in the foodstuffs under his control.
Taking every precaution to discourage pilfering.
Ensuring (and this is imperative) that a simple daily stock sheet be kept by each section within the Larder and handed to the Chef Garde-Manger at the end of each day's business to enable him to write out his order for the following day.

Duties and responsibilities of various chefs in Catering Establishments