What is the chef?
The head of the head supervises how the kitchen works. In most cases, the cuisine employees are reported directly by the chef or assistant. Generally, it also decides what equipment is necessary and what components should be kept in stock. In some situations, the chef creates a menu, decides on specials and selects the size of portions and the appearance of meals. In addition, it can be responsible for maintaining the cost of the kitchen within the specified budget, employee management, predicting trends in restaurant business and maintaining safe kitchen according to the health codes of this area. Head chefs usually work in restuars, hotels, catering companies, pension communities and other commercial dining facilities. It can be responsible for finding and using specific ingredients, depending on the type of restaurant, catering company, resorts, SPA, private party or organization where it works. For example, it may be asked to use only seasonal, local or organic components. In anyCH cases may be asked to prepare a vegetarian menu or offer a wild game as a selection of meat, depending on the overall style of the chef's employer.
costs may be in some situations in some situations. For example, its employer may have a weekly, monthly or annual budget. In addition, it may be asked to determine the price point for items in the menu. Sometimes he may have to conduct research in the field. For example, if a new item should be added to the menu, it may have to find out if other competing restaurants also offer a similar item to how the competition prices of this item and whether it seems to be sold well.
Sometimes the head of the head needs full staff of the kitchen to help the kitchen run smoothhl. In some cases, it may have to hire assistants to cover different aspects of food preparation. For example, one assistENT may be needed for desserts, another for pasta and the third for secondary items. Sometimes he may have to train his employees and set his goals and standards. The quality of food is the final responsibility of the chef; Therefore, if the assistant does not work reasonably, the chef can also take disciplinary measures.
The food must be used quickly to ensure that it maintains high quality and does not spoil. In many cases, the chef is responsible for food monitoring and ensuring that all ingredients are available for items in the menu, and finding the best prices of these components. Sometimes she may have to analyze whether she has purchased too much or quite specific ingredients. In addition, he may have to decide what to do with spoiled, bruised or low quality foods.
When people eat food executed by another person hope that health codes will be followed. The head of the head is usually responsible for maintaining a safe and clean work setEdí. In addition, several other skills that may be useful for it include the ability to perform severe lifting, stand for a longer period of time, read, write, communicate effectively, calculate mathematical calculations and of course cook. Although formal education is not always a requirement, chefs often have titles or culinary school certificates. Many years of experience with kitchen can replace education by some employers.