I am the executive chef now. Let me talk about the difference between an executive chef and a chef. Let me talk about it personally.
There is a boss in the kitchen of a hotel. The boss is a chef and manages the affairs of the kitchen. There will be a cold dish boss under the chef, matching the boss's kitchen, serving the boss, and so on. The steward of each kitchen department is responsible for coordinating the chef's work and facilitating the management of the chef.
Talking about the executive chef, I worked as an executive chef in a hotel in Shanghai, and then this hotel opened a branch with chefs, so I managed the chefs, such as developing new dishes, carrying out activities, purchasing raw materials and so on. Then I contracted two kitchens in Jiaxing and Suzhou, and I arranged for the chefs to manage them themselves. In that case, I have four kitchens under my command and two kitchens contracted by myself. I seldom go there, but I asked about the management of the chefs there. As long as the boss calls me 12W every month, I won't go unless there is something special. I basically go once a month to pay the kitchen staff and invite them to dinner. As for the change of kitchen staff, I don't ask at all.
Simply put, the chef manages one kitchen, and the executive chef manages several kitchen chefs, so it is clear.
If you are interested in grilled fish formula, lobster formula, barbecue curing formula, maocai, mala Tang, spicy incense pot, griddle, chafing dish formula and various brines, please trust me privately.
The relationship between the executive chef and the chef escorts the relationship between the superior and the subordinate, and 70% of the business of the restaurant is very important in the development of catering enterprises.
A chef in a kitchen has multiple positions, and different catering forms will have different organizational structures.
The following are elaborated one by one. I hope that all colleagues will discuss each other and make greater contributions to catering services!
Chinese food: chef-assistant chef-director of hot dishes-director of cold dishes-director of cakes,
Hotel: Executive Chef ~ Western Chef, Chinese Chef.
Chinese kitchen-deputy kitchen-hot kitchen-cold kitchen-baking and other organizational structures.
Chinese chef ~ assistant chef ~ hot dish supervisor ~ cold dish supervisor ~ pastry supervisor.
Buffet: Chef-Head of West Point-Head of Pastry-Head of Japanese Cuisine-Head of Hot Pot-Head of Cold Dishes-Head of Hot Dishes.
The executive chef grasps the overall thinking and general direction of catering production, that is to say, the executive chef is basically off duty and does not participate in actual physical labor. The chef works under the leadership of the executive chef.
Chain catering enterprises have positions such as production director.
Production director-executive chef-chef-deputy chef-supervisor-deputy supervisor-big worker-middle worker-small worker, etc.
For a restaurant, two positions are crucial, one is the executive chef and the other is the head chef. So, do you know the difference between an executive chef and a chef?
1. The executive chef mainly focuses on management, and the level of management skills is the key to this position. Just like the deputy manager of a unit, he is in charge of the kitchen and other administrative business. As the kitchen is the production department of hotels and restaurants, this determines the uniqueness of the executive chef relative to other management positions.
In many hotels, the executive chef and department manager are treated the same. Because we should not only pay attention to production, but also innovate (introduce new dishes), promote management and ensure profitability, which makes the executive chef must be the decision-maker of everything in the kitchen, the leader of innovation, the person who understands the market demand and the person who uploads it. ...
3. Because of the special status of the executive chef, the salary of many executive chefs is even higher than that of their managers; Besides the fixed salary, there will be benefits such as subsidies, allowances and bonuses, as well as certain privileges and so on.
4. Chefs mainly focus on the training of chefs, just like the head of a mechanic, a technician or a workshop director. Compared with the executive chef, the chef's job is a little simpler. The chef is mainly the "leader" of the kitchen, who is mainly responsible for the daily management of the kitchen and the high standard control of all the dishes in the kitchen. Requires working experience as a frying pan or supervisor in large catering industry, as well as the ability and skills of kitchen management.
The head chef is a chef's foreman, while the executive head chef is completely another position, at the management level. In terms of salary, in general cities, the chef is 4000-7500 yuan/month, the chef is 6500-8500 yuan/month, and the executive chef is 8000- 12000 yuan/month. Of course, there are also chefs with a monthly salary of tens of thousands, and hotel executive chefs with an annual salary of one million.
6. Compared with the chef, the executive chef belongs to the person in charge of all fields, while the latter belongs to the person in charge of small fields, with a far different level. The status of the former is much higher than that of the latter.
When I first came into contact with the kitchen Jianghu, I received many chefs' business cards, from which I found an intriguing detail. These seemingly extraordinary culinary masters have different titles after their names. Some are chefs, some are chefs, some are executive chefs, some are catering directors, some are catering consultants, and so on. Of course, it's not just a simple name.
Later, I consulted some professional catering professionals. These different names actually mean that the job attributes of chefs are completely different from the functions of division of labor. In the past, the division of labor among chefs in China was relatively simple, and the concept that a chef is a chef is still prevalent today. But even a single technical post, if carefully split down, even the post of chef can be split into special departments such as snack stalls, water tables, barbecue stalls and so on.
After the reform and opening up, Hong Kong catering talents came to the mainland, and they brought not only so-called modern Cantonese cuisine or Hong Kong Cantonese cuisine with modern flavor, but also advanced management methods. At this time, cooking in the kitchen is no longer a simple manual operation, but a working system with efficient operation, caring service, self-development and emergency response ability. In this system, the head in charge of design supervision is the executive chef. Joining an executive before the title of chef means that this person has been able to do product details such as food research and development and taste development. At the same time, the power to control the design of production line and the allocation of human resources. This position is certainly a well-deserved kitchen "one brother".
So, is there a kitchen manager with a higher level than the executive chef? Further up, it is probably the food and beverage director. The position of food and beverage director is further expanded than that of executive chef. If the "executive chef" is in charge of the people and things in the kitchen, then the food and beverage director is to make everything before and after the kitchen transparent, including procurement, marketing, promotion and so on.
Of course, in the information society and the society where talents flow, everyone's respect for knowledge is obvious. Some particularly accomplished culinary masters or gourmet masters will not come to work in your company, but based on friendly cooperation, they can guide the development of catering, design dishes and even make brand endorsements. And such a person is naturally the so-called "catering consultant".
Now every time I receive a card from the chef, I will read his professional title carefully, from which you can analyze the business scale and system construction of this restaurant. The water inside is deep!
Factories win the market with products, and restaurants conquer diners with dishes and services.
The executive chef of the hotel is equivalent to the vice president in charge of products in the factory. He is only in charge of the factory and has good communication and cooperation with the sales department. Focus on first-line production, deeply understand the product characteristics and future development focus of our factory. The chef is equivalent to the chief engineer, who designs and manufactures products according to the requirements of the vice president of products.
If the product has quality problems or design defects, it is the responsibility of the chief engineer. If the product has no quality problems and design defects, and the unit approves it, there is still no sales market, that is the responsibility of the vice president.
A person who can be an executive chef is, first of all, a person who is hired by the person in charge of this hotel or unanimously agreed by the board of directors, has many contacts in the industry and has a good reputation. The executive chef usually gets an annual salary plus dividends, and some of them will have equity. It has absolute authority in the choice of food research and development. The chef is recruited by the hotel or appointed by the executive chef, and completely obeys the requirements of the executive chef. Others have no right to ask the chef for food directly. At the internal meeting of the hotel, the chef is only responsible for reporting the work and has no right to directly put forward suggestions or opinions on the future development of the hotel. If he has different opinions, he should communicate with the executive chef in advance, and the executive chef will speak on his behalf. The executive chef belongs to the absolute senior management and has the right to put forward his own views on hotel development.
There may not be much difference between the executive chef and the chef in cooking, but there is a big gap in contacts, knowledge and knowledge.
The executive chef is generally only implemented in star-rated hotels! There is a big gap between chefs in four-star and five-star hotels, and it is also far away. As long as friends who have worked in high-end five-star hotels will know, the chefs in five-star hotels are basically foreigners, and there are few chefs in domestic brand five-star hotels, but domestic brands, such as Jinjiang Group, will have domestic people as executive chefs! The position of executive chef in star-rated hotels is very important and high! There is a big gap between the chefs of four-star hotels and five-star hotels, and there is also a big gap in their comprehensive level. Being an executive chef in a five-star hotel requires not only superb skills, but also a deep English level, which is very important. Without English, I can't be an executive chef. This is because all five-star hotels are international hotel management groups, and the top management leaders are foreigners! Secondly, the executive chef has to manage many kitchens, including Chinese kitchens, western kitchens, Japanese kitchens, Italian kitchens, Spanish kitchens, self-service kitchens, cold storage rooms, rough machining rooms, bakeries and so on. Every kitchen has the position of chef, and there are assistant chefs, supervisors and foreman under the chef! So from the above, there is a big gap between the executive chef and the chef. Generally speaking, in high-end five-star hotels, it is difficult for Chinese chefs to sit in the executive chef. There is still a chance in a hotel below four stars! In terms of salary, the executive chef has a high salary. Shanghai high-end five-star hotel, the average annual salary of the executive chef is at least 500 thousand! The salary of chefs in other kitchens is about1.5–25000! Many people say that the contracted hotel kitchens are basically Chinese kitchens and cannot be executive chefs. Even though he insisted that it was true, they did it in a small hotel. In high-end five-star hotels, the management group explicitly prohibits contracting. If they haven't worked in a high-end five-star hotel for more than 15 years, they have no right to publish! To sum up, the executive chef is the leader who manages all the kitchens in the hotel (except the staff canteen, which is managed by the personnel department), while the chef manages a single kitchen in the area, and their responsibilities are also different in English. For example, Chinese chefs (high-end five-star hotels) mainly focus on Cantonese cuisine, including chefs, assistant chefs, chef with dip plates, chef on the stove, chef in Shanghai and chef in the Netherlands. He Wang) BBQ chefs, pastry chefs and other big stalls are all at the primary level. For example, Chef 3, Chef 2, Chef 1, Chef 1 can be promoted to foreman, Chef!
Fuck, don't dirty industries have to be divided so finely?