Job description For Trainee, Apprentice

Job Title:  Trainee, Apprentice

REPORTS TO:  Training Manager / Kitchen Head

DUTIES AND 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.

Job description For Commis II & Commis III

Job Title:  Commis II & Commis III

REPORTS TO:  Senior Commi

DUTIES AND 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.

Job description For Senior Commis

Job Title:  Senior Commies

REPORTS TO:  Chef De Partie

DUTIES AND 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.

Job description For Senior Chef De Partie / Chef De Partie / DCDP

Job Title:  Senior Chef De Partie / Chef De Partie / DCDP

REPORTS TO:  Sous Chef

DUTIES AND 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.

Job description For Sous Chef

Job Title:  Sous Chef

REPORTS TO: Executive Sous Chef

DUTIES AND 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.

Job description For Executive Sous Chef

Job Title: Executive Sous Chef

REPORTS TO: Executive Chef

DUTIES AND RESPONSIBILITIES:

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.

Job description For Executive Chef

Job Title: Executive Chef

REPORTS TO: General Manager

DUTIES AND RESPONSIBILITIES:

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.