The executive chef is mainly responsible for the daily management of kitchen staff and the high standard control of all food in the kitchen. He requires the working experience of a chef in the big catering industry, the ability and skills of kitchen management, and can also be said to be the staff responsible for the task allocation and work assessment of kitchen staff.
Work content:
1, kitchen administrative affairs.
2. Control the operating cost of the kitchen.
3. Develop new dishes and launch new menus every season.
4. Coordinate and arrange the work of infield partners and communicate with them in time.
5. Make the training plan for infield partners and be responsible for its implementation.
6. Responsible for supervising the maintenance, cleaning and normal use of all equipment and tools in the field.
7. Supervise whether the main ingredients, auxiliary materials and condiments are abnormal during cooking.
8, organize relevant personnel to learn food hygiene law, to ensure food safety.
Responsibilities of the executive chef
1. Under the leadership of the Director of Food and Beverage Department, be fully responsible for food production and control of kitchen products.
2, the kitchen management system, service standards, operating procedures, formulate the responsibilities of each post, understand the technical level and expertise of each post personnel, reasonable arrangement of jobs, to ensure the normal operation of the kitchen work.
3. Make menus and kitchen recipes for each restaurant, determine product prices, control costs, and maintain good gross profit margin.
4. Personally collect customers' opinions on food quality, understand the views of restaurant managers and supervisors on market conditions, constantly develop and create new dishes, introduce seasonal dishes, promote special introductions, and organize special food festivals.
5. Be familiar with the types, origins, characteristics and prices of raw materials, seasonal varieties, and the quality and price of supply. For the procurement of materials for important banquets, you should personally contact the purchasing department and personally check and accept them.