Chefs mainly focus on the training of chefs, just like technicians, technicians or heads of workshop directors. Compared with the executive chef, the chef's job is a little simpler.
Responsibilities of Chef Zheng
1) Under the leadership of the director of the Food and Beverage Department, be fully responsible for the production of food and control the kitchen products.
2) Formulate the kitchen management system, service standards and operating procedures, formulate the responsibilities of each post, understand the technical level and expertise of personnel in each post, and arrange jobs reasonably to ensure the normal operation of kitchen work.
3) Formulating menus and kitchen recipes of various restaurants, determining product prices, controlling costs and expenses, and maintaining a 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, origin, characteristics and prices of raw materials, seasonal varieties, and master 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.
Chef's job responsibilities
1) Responsible for the organization, leadership and business management of the kitchen;
2) Be responsible for the kitchen labor deployment and the coordination between teams.
3) Responsible for guiding the cooking work. Make menus to guide the quality of on-site dishes.
4) Accurately grasp the raw material inventory, understand the market supply and price, make menus to launch new dishes according to different seasons and needs, and review the purchase requisition every day.
5) Be responsible for kitchen hygiene, pay special attention to food hygiene and personal hygiene, supervise and urge strict implementation of the food hygiene law, and check the purchase of raw materials.