Duties and Responsibilities of

Executive Chef
• An executive chef is the commander of the kitchen; he coordinates the
kitchen staff and manages the preparation of meals.
An executive chef's duties include:-
• Menu planning : plans menus, creates daily and weekly specials, creates
special menu for functions,
• Management of Kitchen: determines portions sizes, active cost controlling
and maintain of food cost.
• Before and during meals: preparation for work and ensures that all meals
leaving the kitchen are consistent in presentation and quality.
• The executive chef will train and manage kitchen personnel and
supervise/coordinate all related culinary activities
• Executive Chef will monitor and review performance of individual
subordinates to ensure proper training of the staff is taking a place. Staffing :
hiring of staff
• Co-ordination with other departments for smooth operations
• Requisition for new equipments and machinery required
• Ensures proper upkeep, hygiene, receiving of raw material, Indenting,
forecasting etc.
Duties and Responsibilities of Sous Chef
• Key responsibilities:
• Running the kitchen when the head chef is away
• Ensuring your brigade has high culinary standards
• Managing food purchasing and storage
• Maintaining a safe and hygienic kitchen
environment
• Helping create new recipes and write menus
• Ensuring smooth running of kitchen
• Preparing duty rota for the kitchen staff

Duties and Responsibilities of Chef-de-

Partie(C.D.P.)
• Key responsibilities:
• Preparing, cooking and presenting dishes within your
speciality
• Managing and training any demi-chef de parties or
Commis working with you
• Helping the Sous Chef and Executive Chef to develop
new dishes and menus
• Ensuring you and your team have high standards of
food hygiene and follow the rules of health and safety
• Monitoring portion and waste control to maintain
profit margins
 Duties and Responsibilities of Commis
I/II/III
• The Commis 1 is responsible to assist the Chef de Partie or Sous-Chef in supporting
the culinary operations of a specific kitchen or outlet.
2. Maintain clear communications with the Chef de Partie, including all relative
internal communications.
3. To produce products as instructed by superior/senior staff.
4. He /She is to ensure a positive & professional working environment throughout the
kitchens and upholding all culinary & hotel standards.
5. Supports the training and develop junior kitchen staff to operate to the required
standards as established by the Hotel and Chef’s Office.
6. Abide to all hygiene/ safety procedures as per the hygiene program of the hotel.
7. Constantly strive to reduce energy consumption through awareness.
8. Monitor Kitchen maintenance and report any defects of operating equipment to
Chef De partie or Sous-Chef.
9. Report accidents, injuries and unsafe work conditions to direct supervisors.
10. Work closely with standard recipes and plate presentation in order to maintain
standards of quality in production and presentation.
11. Apply culinary skills to prepare meals, with flavour, ingredients, temperature,
presentations and quality consistent with standards and guest expectations.
12. Correctly date and store food, sanitize equipment and take other measures to
ensure integrity and quality of food product.
13. Control breakage, spoilage and cost items.
14. Use equipment skilfully by following correct safe procedures e.g. knives machines.