Roles of executive chef
ROLES OF EXECUTIVE CHEF
1) Planning menu: he has to take into consideration all the factors which influence the planning of menus and the chef has to take a critical note of all the activities which are important in the menu planning. Care should be taken of various things such as eating trends, raw materials availability and variety of the meals.
2) Forecasting: before indenting and buying, the chef must be able to produce the accurate estimates of the volume of production. He must consider the following points:
a) Previous year’s sales during the same time period.
b) Sales forecast from f & b service departments.
c) Volumes of daily enquiries for the parties.
d) Chef’s own experience.
3) Purchase: the food cost will go up if the purchasing is not done in an optimum manner. Excessive raw materials results in pilferages whereas shortage of raw materials results in the loss of business and decreases the no. Of clientele.
4) Planning work schedule: it is the duty of the executive chef to ensure that the schedule of work is planned in such a way that enough work forces are available all the time. So, the work schedule should be properly planned in order to ensure man power availability during the peak season and festival time.
5) Staff hiring: although the final decision rests with the personnel manager but the details of the staff hiring are given by the executive chef because he is the one who is actually taking part in the day-to-day operation.
6) Training: the chef will give the demonstration of the new dishes which he wants to introduce in the menu. So, its duty to plan the training program’s not only for the new comers but also for the existing staff.
7) Supervision of the staff: it is the duty of the chef to delegate the authority amongst the various chefs working under him to ensure that the staff is performing duties as per his expectation.
8) He is responsible for the overall working of the kitchen.
9) He is one who is responsible for maintaining close liaison with the other departments to ensure the balance in the operations.
10) He represents his team to the management. So, it is his duty to convey the feelings of the staff members under him to the top management and hence ensure a good employer-employee relationship.
11) He presides over the departmental meetings from the kitchen side.
12) He is responsible for the aesthetic upkeep of the kitchen department.
13) He is responsible for organizing festivals in the organization.
14) He is responsible for ensuring a proper pest control procedure to be followed during a given time period.
15) He is responsible for maintain the discipline and decorum in the kitchen.
16) Ha has to have a real commitment in terms of efforts and willingness to learn the skills involved.
17) He is familiar with the safe preparatory techniques for handling food and equipment.
18) He is responsible for ensuring the high standards of personal hygiene and hygiene of food and equipment.
19) He is very creative, innovative and dedicated in his work.
20) He is very cooperative, courteous and honest when it comes to work.
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| Roles of executive chef |
HIERARCHY AREA OF DEPARTMENT AND KITCHEN:
Modern staffing in various category hotels.
Duties and responsibilities of various chefs.
Co-operation with other departments General Layout Of the kitchen in organisations.
