The job duties of a head chef are to be responsible for the division of work, leadership, direction and supervision of the staff in the department. The requirements for the position of head chef are culinary or supervisory experience in a large restaurant industry, and should also have kitchen management skills and abilities.

The head chef is also responsible for developing the department's work plan, reporting to the next level of the department's work, and determining the department's operating guidelines and quality standards for maximum economic efficiency and cost control. As a head chef should not only have the ability to organize and manage, training capabilities, but also need to have a service mindset awareness (the second line for the first line to provide services to the principle), to fully assist the first line of the department's work. Familiarize yourself with the department's quality standards, operating procedures, but also have practical work experience.

The head chef also needs to master the relevant knowledge requirements, including mastery of the attributes of raw materials and familiar with food hygiene related knowledge, mastery of the standardized operating procedures of the business, to ensure that the store operation operation is smooth, the quality of the product, the quality of hygiene and other work to meet the standard as well as mastery of the basic price of materials in the store, according to the source of information and historical data forecasts, to formulate a reasonable marketing program and energy saving plan. The company's business plan is to reduce the operating costs.

Daily workflow

5 minutes before going to work to sign in or play the work card, tidy up the appearance of the instrument, with a good chef's hat; participate in the pre-shift meeting to understand the day's reception tasks and the content of the morning meeting (when the director is not there, the head chef is responsible for); according to the day's reception of the chef's work is reasonably divided up; check whether the daily product is fully equipped with supplies and supervise the daily production of the various Whether the supplies are fully equipped and urge the chef to replenish in place.

Secondly, check the daily arrival of raw material quality, price and make a record of the organization of raw materials twice a month market survey; check the operation of the facilities and equipment, the failure of timely report to the maintenance department to ensure that the daily output can be carried out smoothly; supervise the chef in accordance with the menu on time to produce staff meals dishes; according to the reception of the day to assist in the development of the menu each time; lead the chef to prepare a variety of dishes, the accurate use of various cooking The chef will be led to cook a variety of dishes, the accurate use of various cooking methods; supervise the chef's daily operating habits, at any time to maintain the operation of the table surface and other neat and clean.