Duties And Responsibilities of Food Production Personnel or Kitchen Staffs

Duties And Responsibilities of Food Production Personnel/ Kitchen Staffs

Chef Augustus Escoffier introduced a system known as 'brigade' in a commercial kitchen. It is called brigade because the professional kitchen operates with very distinct rank, file and hierarchy just like an army of soldiers on the battlefield. Every section was named in French.

CHEF DE CUISINES

SOUS CHEF

CHEF DE PARTIE

DEMI CHEF DE PARTIE

COMMIS-1

COMMIS-2

COMMIS-3

APPRENTICE

Duties And Responsibilities of Food Production Personnel or Kitchen Staffs

1. Executive chef/chef de cuisine

The executive chef is the head of the kitchen and they do all planning and execution of the menus. Apart from being a skilled cook, they have to lead a team not by authority but by inspiring them. The responsibilities are :

To plan kitchen elegantly and economically.

To recruit kitchen staff in co-ordination with management

To supervise and train his staff

To establish standard recipes and methods of preparation

To control the quality, quantity and cost of the food

To prepare capital and operational budgets

Ensure a hygienic, clean and safe environment of the kitchen

check spoilage and wastage

To co-ordinate with other departments of the hotel

Hire and fire staffs

To attend food and beverage meetings

keep oneself updated with the market knowledge

to drive the goal and vision of the company

Take responsibilities for criticism and corrections.

Greet with a smile to everyone on the hotel

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2. Executive Sous Chef

An executive sous chef assists the executive chef in directing and guiding the food production team in providing quality of food and beverage in all outlets as per the international standard to achieve a maximum level of guest satisfaction. The responsibilities are -

represent the executive chef in his absence

makes the duty roaster of the kitchen

to act as a liaison between executive chef and kitchen staff

to ensure smooth flow of dishes from the kitchen

fully supervise all food tasting,

presentations and food sampling

assist in menu planning and costing

ensure all raw ingredients are available at all time

to maintain coordination between different sections of the kitchen

responsible for maintaining international standards of safety, security, hygiene and cleanliness in both food preparation and storage area

3. Sous Chef:-

Sous chef is responsible for day to day functioning of the kitchen. He has to organize, develop and supervise food production in the main kitchen as per standard and recipes developed by Executive chef.

Represent Executive sous chef and executive chef in his absence

To Train his staff on improved work procedure, quality of food production and economical usage of food

Maintain all attendance record

Responsible for overall food cost control

Responsible for checking Mis - en - place of all stations

Attend food and beverage meetings and departmental meeting

Make duty Roaster

Assist in Menu planning

Complain Handlings

Briefing and scheduling of staff

To supervise the work of the kitchen

To maintain and inspect cleanliness, grooming, attendance of staffs.

4. Chef de partie:-

They are the station heads and must be skilled to cook every dishes made by their stations. They are:-

Responsible for food production and wastage in his areas.

Responsible for implementing hotel standards on food quality, preparation and presentation in his section.

Recommend changes in system and procedures to increase efficiency

Maintain a high standard of hygiene and cleanliness in his section

Make sure all kitchen equipment is operated, maintained and stored properly

Ensure all ingredients are available at all times

Ensure proper mis-en-place in his production section

5. Demi Chef de partie:-

A Demi chef de partie assists his superior in maintaining the highest standard of quality in food preparation by following standard recipes and high level of hygiene standards maintained as per the HACCP standards in his area.

To represent CDP in his absence.

Ensure prompt and efficient service by all kitchen staff under his control.

Assists CDP to define the organizations of work within his kitchen including assignments, time schedules and vacation.

Eliminate wastage to minimize food cost without compromising quality

Make sure all kitchen equipment is operated, maintained properly.

To supervise and guide staff under him.

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6. Commis:-

They are also a skilled cook and are classified into commis-I, commis-II, commis-III as per their skills, competencies.

They assist chef de partie and Demi chef de partie in food preparation. They also assist in cleaning and rotating the stock properly in large establishments. Only with patience and willingness to learn the ability, they can reach their maximum potential.

7. Apprentice/ Trainee:-

Apprentice are a person who wishes to make his career in the professional kitchen as a chef. An apprentice joins the organization at the lowest level of kitchen and has no skill, experience. Only a few apprentices become a chef as apart from skill, experience, it requires passion.