Duties and Responsibilities of various Kitchen designations.

RESPONSIBILITIES OF THE EXECUTIVE CHEF

Under limited supervision, oversees food and pastry production for all food outlets and
banquet functions. Develops menus, food purchase specifications, and recipes. Directly
supervises all production and pastry staff. Maintains highest professional food quality and
sanitation standards. Other areas of responsibility include:

1. Hires, trains and supervises the work of food and pastry production staff.
2. Plans menus for all food service locations considering customer base, popularity of various
dishes, holidays, costs, and a wide variety of other factors.
3. Schedules and coordinates the work of chefs, commies, and other kitchen employees to ensure
that food preparation is economical and technically correct.
4. Conducts regular physical inventories of food supplies, and assesses projected needs; orders all
food and supplies for catering operations.
5. Ensures that high standards of sanitation and cleanliness are maintained throughout the
kitchen areas at all times.
6. Establishes controls to minimize food and supply waste and theft.
7. Safeguards all food preparation employees by implementing training to increase their
knowledge about safety, sanitation, and accident prevention principles.
8. Develops and tests recipes and techniques for food preparation and presentation which help to
ensure consistent high quality and to minimize food costs; exercises portion control over all
items served and assists in establishing menu selling prices.
9. Prepares necessary data for the budget in area of responsibility; projects annual food and labor
costs and monitors actual financial results; takes corrective action where necessary to help
ensure that financial goals are met.
10. Consults with catering staff about food production aspects of special events being planned.
11. Cooks or directly supervises the cooking of items that require skillful preparation.
12. Evaluates food products to ensure that quality standards are consistently attained.
13. Performs miscellaneous job-related duties as assigned.
14. Supports and participates in hotel activities, such as environmental committees, cost savings
etc, which may serve to better our operations or the efficiency of the company.

RESPONSIBILITIES OF THE EXECUTIVE SOUS CHEF

The Executive Sous Chef is the senior most Chef in the kitchen, - he is the one who takes over
the responsibility of the Kitchens when the Executive Chef is absent, and is in charge of the day-
to-day operations in the Kitchen, including Mis en place, Production, Standards, Discipline and
Hygiene. Other areas of responsibility include:

1. Direct Supervision of the Sous Chefs, Jr. Sous Chefs and Chef de Parties,
2. Daily operation of the Kitchen, including Mis en Place, Rotation, Production and Standards,
3. All Hygiene aspects of the Kitchen,
4. Staff discipline and also recommendations for Good performance,
5. To help coordinate Training and Train,
6. Kitchen stock levels, Rotation, Storage and Cleanliness,
7. All quality aspects of the Food product quality, and the development of new Menu items,
8. Safety in the Kitchen, correct Machine usage and Maintenance,
9. Checking on Personal hygiene and correct wearing of uniforms,
10. To substitute for the Executive Chef at Departmental meetings in his absence,
11. To help control the costs associated with the Kitchen operation,
12. To be able to perform the tasks and responsibilities of the Executive Chef in his absence for
limited periods of time.
13. To actively involve themselves in guest contact, suggesting, and interacting, solving problems
and in general creating a very friendly, but professional atmosphere,
14. To handle the interaction between Kitchen and Restaurant staff, settling any disputes quickly
and quietly, that may arise from time to time,
15. To ensure timely and quality service of our menu items according to service specifications and
guest expectations,
16. To ensure that all food display areas, such as buffets and cake displays are kept in prime
condition at all times, according to our Standard and Procedures,
17. To support and participate in hotel activities, such as environmental committees, cost savings
etc, which may serve to better our operations or the efficiency of the company,

BASIC REQUIREMENTS

Management Catering College or Apprenticeship in a well respected, five star establishment, having
minimum of five years experience as Sous Chef or Senior Sous Chef. Proven ability to operate training classes,
in having attended “Train the Trainer” course or similar. Total experience should not be less than 10 years in
the kitchen atmosphere, with a variety of positions demonstrating the desire to improve knowledge and
experience, whilst at the same time, showing a loyalty and stable work record. To be high in the areas of
quality control, staff relations, guest service and to show a confidence in his or her ability to make an impact
on our existing operations for the betterment of our guests. Is to be well rounded in knowledge, having
experience in various aspects of kitchen operations such as Pastry, Butchery, Garde Manger and one specialty
cuisine, as in Italian, Chinese, Thai etc. Would be advantageous to have had experience overseas, or to have
participated in a number of food promotions involving Expatriate chefs.

PROFILE OF A SOUS CHEF

The Sous Chef is the next person under the Executive Sous Chef, and is primary in charge of one
grouping in the Kitchen. He may be in charge of a complete Restaurant, a Production kitchen, a
Night shift operation or a Morning shift operation. The Sous Chef is a person who has the ability
to demonstrate, check and correct any preparation that is going out to be served to a guest,
very much involved with the daily operations in the Kitchens. The Sous Chef is to also share the
vision of the property and would be hired on the basis of being able to contribute to the goals
 of the production team. A rapport with the Executive Chef and Executive Sous Chef would be
essential.

MAIN RESPONSIBILITIES

1. Control of all production of foodstuffs in the kitchen, their quality, requisitions, storage, usage,
and rotation,
2. The practical training of all staff under them in the section, including for new menu items,
3. The schedules, annual leaves and other staff entitlements such as staff meals,
4. To help in the daily receiving of the food items into the receiving,
5. Notification to the Executive Chef when supplies are not adequate or are not of the desired
quality.
6. Daily checking of mis-en-place, spoilage and wastage and production controls,
7. To participate in the creation of new menu items, the trials and training of these items and the
successful implementation onto our menus of these items,
8. Checking for the correct recipe card usage and format recipe cards,
9. To delegate the daily duties for the sections and to give the daily briefing,
10. To control the costs of the sections, making sure the correct foods are used for the correct job,
11. To check on machine usage, cleanliness, and the safety aspects in the kitchen,
12. For the hygiene of the kitchen, and the closing down duties,
13. For the direct supervision of the chef de parties and their immediate area,
14. For the personal hygiene and uniform wearing of the staff,
15. To be able to substitute for the Executive Sous chef in his absence,
16. To actively involve themselves in guest contact, suggesting, and interacting, solving problems
and in general creating a very friendly, but professional atmosphere,
17. To handle the interaction between Kitchen and Restaurant staff, settling any disputes quickly
and quietly, that may arise from time to time,
18. To ensure timely and quality service of our menu items according to service specifications and
guest expectations,
19. To ensure that all food display areas, such as buffets and cake displays are kept in prime
condition at all times, according to our Standard and Procedures,
20. To support and participate in hotel activities, such as environmental committees, cost savings
etc, which may serve to better our operations or the efficiency of the company,

BASIC REQUIREMENTS

Management Catering College or Apprenticeship in a well respected, five star establishment, having
minimum of five years experience as Junior Sous Chef. Proven ability to operate training classes, in having
attended “Train the Trainer” course or similar. Total experience should not be less than 6-7 years in the
kitchen atmosphere, with a variety of positions demonstrating the desire to improve knowledge and
experience, whilst at the same time, showing a loyalty and stable work record. To be high in the areas of
quality control, staff relations, guest service and to show a confidence in his or her ability to make an impact
on our existing operations for the betterment of our guests. Is to be well rounded in knowledge, having
experience in various aspects of kitchen operations such as Pastry, Butchery, Garde Manger and one specialty
 cuisine, as in Italian, Chinese, Thai etc. Would be advantageous to have had experience overseas, or to have
participated in a number of food promotions involving Expatriate chefs.

PROFILE OF A JUNIOR SOUS CHEF

The Junior Sous Chef is the next person under the Sous chef and is a junior management
position, who is primary in support of the Sous chefs, and may handle a shift or section of the
kitchen. She or He may be in charge of a smaller kitchen, a section or shift or a night shift
operation. The Junior Sous Chef is a "hands on" person, very much involved with the daily
operations in the kitchens.

MAIN RESPONSIBILITIES

1. Control of all production of food items in the kitchen, their quality, requisitions, storage, usage,
and rotation,
2. The practical training of all staff under them in the section,
3. The schedules, annual leaves and other staff entitlements such as staff meals,
4. To help in the daily receiving of the food items into the receiving,
5. Notification to the Sous chef when supplies are not adequate or of the desired quality,
6. Daily checking of mis en place, spoilage and wastage and production controls,
7. Checking for the correct recipe card usage and seasoning,
8. To delegate the daily duties for the sections and to give the daily briefing,
9. To control the costs of the sections, making sure the correct foods are used for the correct job,
10. To check on machine usage, cleanliness, and the safety aspects in the kitchen,
11. For the hygiene of the kitchen, and the closing down duties,
12. For the direct supervision of the chef de parties and their immediate area,
13. For the personal hygiene and uniform wearing of the staff,
14. To be able to substitute for the Sous Chef in his absence,
15. To participate in the creation of new menu items, the trials and training of these items and the
successful implementation onto our menus of these items,
16. To actively involve themselves in guest contact, suggesting, and interacting, solving problems
and in general creating a very friendly, but professional atmosphere,
17. To handle the interaction between Kitchen and Restaurant staff, settling any disputes quickly
and quietly, that may arise from time to time,
18. To ensure timely and quality service of our menu items according to service specifications and
guest expectations,
19. To ensure that all food display areas, such as buffets and cake displays are kept in prime
condition at all times, according to our Standard and Procedures,
20. To support and participate in hotel activities, such as environmental committees, cost savings
etc, which may serve to better our operations or the efficiency of the company,
 BASIC REQUIREMENTS

Management Catering College and a Management or Operations training program in a well respected, five
star establishment, or having minimum of 8 years experience in deluxe hotel kitchens, with a variety of
positions demonstrating the desire to improve knowledge and experience, whilst at the same time, showing a
loyalty and stable work record. Potential to operate training classes, preferred if attended “Train the Trainer”
course or similar. To be high in the areas of quality control, staff relations, guest service and to show a
confidence in his or her ability to make an impact on our existing operations for the betterment of our guests.
Is to be well rounded in knowledge, having some experience in various aspects of kitchen operations such as
Pastry, Butchery, Garde Manger and one specialty cuisine, as in Italian, Chinese, Thai etc. Would be
advantageous to have participated in a number of food promotions involving Expatriate chefs. This position is
open to well experienced rank and file as well as management and operational trainees.

PROFILE OF A KITCHEN EXECUTIVE

The Kitchen Executive is the next person under the Junior Sous chef and is a junior management
position, who is primary in support of the Junior Sous chefs, and may handle a shift or section of
the kitchen. She or He may be in charge of a smaller kitchen, a section or shift or a night shift
operation. The Kitchen Executive is a "hands on" person, very much involved with the daily
operations in the kitchens.

MAIN RESPONSIBILITIES

1. Control of all production of food items in the kitchen, their quality, requisitions, storage, usage,
and rotation,
2. The practical training of all staff under them in the section,
3. The schedules, annual leaves and other staff entitlements such as staff meals,
4. To help in the daily receiving of the food items into the receiving,
5. Notification to the Sous chef when supplies are not adequate or of the desired quality,
6. Daily checking of mis en place, spoilage and wastage and production controls,
7. Checking for the correct recipe card usage and seasoning,
8. To delegate the daily duties for the sections and to give the daily briefing,
9. To control the costs of the sections, making sure the correct foods are used for the correct job,
10. To check on machine usage, cleanliness, and the safety aspects in the kitchen,
11. For the hygiene of the kitchen, and the closing down duties,
12. For the direct supervision of the chef de parties and their immediate area,
13. For the personal hygiene and uniform wearing of the staff,
14. To be able to substitute for the Junior Sous Chef in his absence,
15. To participate in the creation of new menu items, the trials and training of these items and the
successful implementation onto our menus of these items,
16. To actively involve themselves in guest contact, suggesting, and interacting, solving problems
and in general creating a very friendly, but professional atmosphere in our restaurants,
17. To handle the interaction between Kitchen and Restaurant staff, settling any disputes quickly
and quietly, that may arise from time to time,
18. To ensure timely and quality service of our menu items according to service specifications and
guest expectations,
19. To ensure that all food display areas, such as buffets and cake displays are kept in prime
condition at all times, according to our Standard and Procedures,
20. To support and participate in hotel activities, such as environmental committees, cost savings
etc, which may serve to better our operations or the efficiency of the company,

BASIC REQUIREMENTS

Management Catering College and a Management or Operations training program in a well respected, five
star establishment, or having minimum of 6 years experience in deluxe hotel kitchens, with a variety of
positions demonstrating the desire to improve knowledge and experience, whilst at the same time, showing a
loyalty and stable work record. Potential to operate training classes, preferred if attended “Train the Trainer”
course or similar. To be high in the areas of quality control, staff relations, guest service and to show a
confidence in his or her ability to make an impact on our existing operations for the betterment of our guests.
Is to be well rounded in knowledge, having some experience in various aspects of kitchen operations such as
Pastry, Butchery, Garde Manger and one specialty cuisine, as in Italian, Chinese, Thai etc. Would be
advantageous to have participated in a number of food promotions involving Expatriate chefs. This position is
open to well experienced rank and file as well as management and operational trainees.

PROFILE OF A SENIOR CHEF DE PARTIE / CHEF DE PARTIE / DCDP

The Chef de Partie is the main person in charge of a particular section in the kitchen. They
report directly to the Sous Chef and are responsible for all the workers in their own section.
Their main responsibility is for the production of food items, their quality and the quantity, and
the successful operation of their own part of the kitchen operation whether it is the Butchery,
Bakery, Pastry, Garde Manger, Hot Kitchen and so on. This is the most senior rank and file
position, and the goal of a Chef de Partie would be to work towards an Executive position
within the operation.

MAIN RESPONSIBILITIES

1. Production of all items from their particular area, with the correct recipe card and procedure,
correct quantity and of good quality,
2. To suggest and trial new menu items, participating in the creation of items for our guests,
3. To maintain the hygiene in their area, and for machine cleanliness,
4. For the schedules, discipline and personal hygiene of their staff,
5. For the requisitioning, rotation, storage and correct usage of all foodstuffs,
6. For the implementation of new menu items and to help develop future ideas,
7. To control the wastage and the costs of their section, and to meet budget specifications,
8. To have direct supervision of all cooks in the section,
9. For the practical training of all staff in the section, and to participate in the theory training
given,
10. To show full support to the Senior Kitchen staff, the goals and ideals of the operation, working
continually towards the betterment of our guest expectations,
11. To help handle the interaction between Kitchen and Restaurant staff, settling any disputes
quickly and quietly, that may arise from time to time,
12. In the absence of Senior Chefs, ensuring timely and quality service of our menu items according
to service specifications and guest expectations,
13. To ensure that all food display areas, such as buffets and cake displays are kept in prime
condition at all times, according to our Standard and Procedures,
14. To support and participate in hotel activities, such as environmental committees, cost savings
etc, which may serve to better our operations or the efficiency of the company,

BASIC REQUIREMENTS

A minimum work experience of eight years in well respected, five star establishments is required, preferably
with exposure to two or three different properties, whilst at the same time showing a loyalty and stable work
record. They should have a strong base in their chosen proficiency, but also with experience with a variety of
positions showing a knowledge and experience of general kitchen operations and interaction. They should
show a potential to operate training classes, preferable if they have attended “Train the Trainer” course or
similar. To be high in the areas of quality control, staff relations, guest service and to show a confidence in his
or her ability to make an impact on our existing operations for the betterment of our guests. Would be
advantageous to have participated in a number of food promotions with knowledge of some other cuisines.
Advantageous if can demonstrate extra activities, such as competitions entered, show pieces, or extras skills
acquired. This position is open to well experienced rank and file members, who may or may not have catering
college experience, but can demonstrate leadership skills and a thorough knowledge of their craft.

PROFILE OF A SENIOR COMMIS

 Commis I’s are the main "backbone" of the Kitchen. They are qualified and experienced to a
good degree, but need more seniority before moving into the Chef De Partie position. They can
be general cooks, or specializing in one area such as Bakery, Pastry, Butchery or Garde Manger.
Their responsibilities are already getting more as they produce all the Food items in the Kitchen.
Good Commis I’s can give your Kitchen a very good name in Food, as these cooks handle most
of the practical work.

MAIN RESPONSIBILITIES

1. All the Production of the Food items in their Section, following the Recipe cards and Quality
specifications,
2. To Requisition and make sure the Section has adequate food stocks,
3. To make sure that the correct quantities are made with the correct Items, and that costs are
kept low and within Budget,
4. To take direct Control of the Commis II, Commis III's and Trainees in their section,
5. To keep to the Standards of Hygiene, Safety and Sanitation as specified,
6. To Train all the under Staff in the Section,
7. To work according to the Standards and Procedures of the Kitchen,
8. To carry out their designated duties to the best of their abilities,
9. To be honest and diligent in their work, showing dependability and enthusiasm for the team,

BASIC REQUIREMENTS

A minimum work experience of 5-6 years in well respected, five star establishments is required, preferably
with exposure to two or three different properties, whilst at the same time showing a loyalty and stable work
record. The format for hiring in this position on less time served would be on the profile of the previous
establishment and the particular chef whom they have worked under. They should have a strong base in their
chosen proficiency, but also with experience with a number of positions showing a knowledge and
experience of general kitchen operations and interaction. They should show an interest in training their staff,
and show empathy towards staff development and fair treatment. To be very familiar with the areas of
quality control, staff relations, guest service and to show a confidence in his or her ability to cook well and
become an integral part of our operations. The person should show potential for future advancement and
communicate easily and readily, being preferably well versed in English. Would be advantageous to have
participated in a number of food promotions with some knowledge of some other cuisines. Advantageous if
can demonstrate extra activities, such as competitions entered, show pieces, or extras skills acquired. This
position is open to good experienced junior members of staff, who may or may not have catering college
experience, but who show some leadership skills and a very good working knowledge of their craft.

RESPONSIBILITIES OF COMMIS II AND COMMIS III

The Commis are an important part of the Kitchen brigade, as they backup the Senior Commis
and are very much the workers in the kitchen. Commis are newly qualified (having completed
an apprenticeship or Catering college training), with some working for a few years and other
just starting out in the profession, but all are learning the skills required to become a
 professional chef. They will be asked to improve themselves by attending Hotel and Kitchen
training courses, and their goal is to thoroughly learn the basic of their jobs. They are to work to
pass proficiency and skills tests to work towards promotion towards a more senior position.

MAIN RESPONSIBILITIES

1. The correct production of all foodstuffs, following the recipe cards, production procedures and
proper hygiene practices, according to the instructions of the senior kitchen staff,
2. To help in the control of all food items in storage and rotation,
3. To ensure the section is kept hygienic and clean,
4. To follow the Standards and Procedures for the kitchen,
5. To carry out their designated duties to the best of their abilities,
6. To be honest and diligent in their work, showing dependability and enthusiasm for the team,

BASIC REQUIREMENTS

To have attended a catering college or trade course or have completed an apprenticeship at a respected
establishment, and they could have up to four years total experience. They are to demonstrate a willingness
to improve their skills and knowledge and display an eagerness to work in our establishment. Spoken English
is a distinct advantage due to the profile we wish to convey to our guests of excellent service, so
communication ability is required. To have an idea of their chosen proficiency field within the kitchen
establishment would be an advantage. Due to the high level of training required to ensure proficiency, the
person should display a profile of being open to training and gives the appearance of being able to
understand or to grasp the training that will be given.

PROFILE OF A TRAINEE COMMIS, APPRENTICE OR KITCHEN TRAINEE

The Trainees of the kitchen are assigned to any section and rotated around to get experience.
They will follow a formatted training plan to learn the basics of their craft in the number of
sections available in our establishment. It will be our responsibility to give a good basic training
to these people. They do a lot of the hard manual work that is associated with the Kitchen and
their main responsibility is to do what is asked for by the Senior Staff, and to learn their jobs
quickly and properly. The way the trainees are taught now, will be the way they work for the
rest of their working life. Bad habits are hard to break.

MAIN RESPONSIBILITIES

1. To follow the Standards and procedures of the Kitchen,

2. To learn their jobs well and thoroughly,

3. To keep to the hygiene and sanitation practices,

4. To attend all the Training classes for Kitchen Staff,

5. To be interested and want to learn their new trade and to improve themselves,

6. To show enthusiasm and ambition to become an integral part of the kitchen team, along with
the skills and proficiency required, fulfilling his commitments to the brigade.

BASIC REQUIREMENTS

This person may have little or no experience, but has ideally completed a Trade course or
Catering Certificate. They are to demonstrate a willingness to take the time to learn the skills of
cooking and display an eagerness to become a professional cook. Spoken English is a distinct
advantage due to the profile we wish to convey to our guests of excellent service, so good
communication ability is required. Due to the high level of training required to ensure
proficiency, the person should display a profile of being open to training and gives the
appearance of being able to understand or to grasp the training that will be given.