What Does a Line Cook Do?

The head chef, English for short (CHEF), is the leader of the management department of the hotel kitchen. It mainly conducts daily management of the wok and controls all dishes in the kitchen to a high standard. It requires a large wok or supervisor experience in the restaurant industry. Ability and skills in kitchen management.

head chef

This entry lacks an overview map . Supplementing related content makes the entry more complete and can be upgraded quickly. Come on!

The head chef, English for short (CHEF), is the leader of the management department of the hotel kitchen. It mainly conducts daily management of the wok and controls all dishes in the kitchen to a high standard. It requires a large wok or supervisor experience in the restaurant industry. Ability and skills in kitchen management.

Chinese name

head chef

Foreign name

CHEF

Education and training

Secondary education and above

Be responsible for

Wok for daily management

1. Under the leadership of the catering manager, he is fully responsible for the production and command of Chinese and Western food kitchen production organizations.

2. Coordinate with various departments, organize and direct kitchen work, and prepare dishes for important guests and banquets.

3. Responsible for determining the name of Chinese kitchen dishes, main ingredients, ingredients, seasonings, cooking methods, costs and sales prices.

4. Supervise, inspect and coordinate the work of each class, and be responsible for their assessment, evaluation, and rewards and punishments based on their performance.

5. According to the chef's business ability and technical characteristics, determine the personnel arrangement and transfer of work in each position.

6, mobilize the chef to dig traditional dishes, research new varieties, according to the season, according to the market supply situation, properly change the zero, banquet menu.

7. Prepare work schedules based on the characteristics of each class and check the attendance of employees.

8. Responsible for regularly organizing chefs to take technical courses and organize business training and assessment for chefs.

9. Responsible for drawing up the purchasing plan of food ingredients and tableware and submit it to the manager for approval.

10. Implement the Food Sanitation Law to prevent food poisoning accidents. Responsible for handling customers' complaints about dishes, check the quality and ensure that the quantity and color of dishes meet the specifications.

11. Regularly summarize the operation of the dishes, and put forward new requirements and measures to ensure the continuous improvement of service quality and meet all the requirements of guests.

12. Inspect and supervise the proper use and scientific management of all equipment, materials and tools in the kitchen.

Education and training: Secondary education and above.

Work experience: More than 3 years work experience in wok and supervisor in large-scale restaurant industry; have kitchen management skills and skills; excellent team building and leadership skills.

In five-star hotels, chefs have the highest monthly income, with high figures reaching 20,000 yuan; in four-star hotels, the monthly salary of chefs is about 10,000; in three-star hotels, the maximum monthly salary of chefs is 8,000 yuan. Social restaurants, chefs generally range from 5500-8000 yuan.

As the head of the wok, the head chef must not only have superb cooking skills, but also considerable management skills. It is directly responsible to the executive chef. It can develop into an executive chef, or run a restaurant on its own to achieve its own business.