DUTIES AND RESPONSIBILITIES OF KITCHEN STAFF

 DUTIES AND RESPONSIBILITIES OF KITCHEN

1) CHEF DE CUISINE (EXECUTIVE CHEF)

The executive chef has the full responsibility of the kitchen and he must be both cook and administrator. He needs to be capable of quick service and may know all the training skills. He must have the straight sense of economy and efficiency and should know the prices of commodities. He estimates the annual budget of the cuisine. He is responsible for recruitment, selection, transfer & dismissal with personal department. If needed, he should train the trainee.

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JOB & RESPONSIBILITIES:

.  Takes charges of the whole kitchen department.

.  Plan the kitchen elegantly and economically.

.  Recruits the kitchen staff in co-ordination with the management.

.  Supervise and train the staff.

.  Plan the menus, standardizes recopied & co-ordinates in fixing their prices.

.  Controls the quality, quantity & the cost of the food.

2) SOUS CHEF

Sous chef is referred as second chef & he is the principle assistant of executive chef mainly responsible for efficient day to day functioning of the kitchen. The sous chef supervises the practical kitchen activities when the chef is busy, he should give order to juniors, changes their work to relief the pressure.

JOB & RESPONSIBILITIES:

.  Represents the executive chef in his absence.

.  Responsible for scheduling staffs under him.

.  Responsible for proper staff rotation & records the absenteeism.

.  Acts as liaison between the executive chef and the staffs.

.  Ensures smooth flow of dishes from the kitchen.

3) CHEF DE PARTIE

For different section of the kitchen, there is a chef de partie such as- chef de saucier (sauce cook), chef de rottiseur (roast cook), etc. each chef de partie is assisted according to the production load by one or more commis and also some trainees & apprentices. He is responsible for smooth day to day functioning of his section. He should have sound knowledge about the menu, their accompaniments and garnish.

Job & Responsibilities:

.  Reports to the executive chef and sous chef.

.  Responsible for food production and waste control in his area.

.  Responsible for the duty rota’s of the staffs under him.

.  Trains and supervises staffs under his section.

.  Maintains a high standard of cleanliness.

4) CHEF DE SAUCIER

The chef de saucier is the senior chef de partie or may be sous chef & will eventually rise to chef de cuisine. He is responsible for the preparation of all the sauce, both hot and cold, meat, poultry & entrée preparation together with the entire necessary garnishing. He prepares his own mise-en –place but sometimes he receives stakes & other joint from larder section.

5) CHEF DE ROTTISEUR (ROAST COOK)

 He is responsible for the production o all the roast & grilled items of meat, poultry and game, grilled and deep fried fish, vegetables, potato, savory. In large establishments, grilled items are responsibilities of grill cook who usually works under the supervision of roast cook.

6) CHEF DE POISSONIER (FISH COOK)

He prepares all the fish entrée & other fish course and usually receives the raw material from the larder section and just does cooking, garnishing and dishing the fish.

7) CHEF DE POTAGE (SOUP COOK)

Soup cook prepares all types of soup, both hot and cold, their accompaniments as well a garnish. Soup cook sometimes begins his work very early & the work of the soup cook is very important as soup gives an impression of the meal to be followed.

8) CHEF DE GARDE MANAGER (LARDER COOK)

The larder cook is the busiest cook in the hotel because the work is never ending as well as feeding the main kitchen with prepared food for processing. It is divided into two sections:

Cold section (salad, ice, etc.)

Butchery section (cutting of meat)

He has to keep the cold buffet supply. It is a cold section and is the store house of the main kitchen where all perishable items are stored. He has a wide range of job as “hors d’ oeuvre” preparation, salad preparation, butchery, the cold buffet stuff, sandwich preparation canapés preparation, etc.

9) CHEF DE PATISSERIE (PASTRY COOK)

The pastry cook has different status. His work is specialized. He prepares hot and cold puddings, cakes, pastries, bread, biscuit, cookies, etc. he is responsible for special display works & supplies to the main kitchen the necessary items of pastry.

10) CHEF DE BANQUET (BANQUET COOK)

In many large hotels with extensive banquet commitment, the brigade (hierarchy) will carry a banquet cook and one or two commis. The banquet cook is responsible to organize the service for banquet co-ordination with different chef de parties regarding the time and service. He also prepares the meal for banquet pastry.

11) CHEF DE TOURANT (RELIEF COOK)

He is relief chef de parties who take over when its actual chef de parties goes on leave or has an off duty. Generally a senior capable commis or might be a chef de partie who has a sound knowledge of various sections.

12) CHEF DE COMMUNER (STAFF COOK)

In small establishment, the food for the staff is prepared by different chef de parties on rotation basis. In larger establishment a separate kitchen or section prepares the meal for the staff and staff cook is responsible to prepare the food for the staffs a part from executive members.

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