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    Job Description - Chef

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    Cheston Astillero
    The head chef oversees all kitchen operations and staff. They determine menus, ingredients, portion sizes, and food presentations. The position requires at minimum a college degree in culinary arts and 5 years of chef experience. Key responsibilities include ordering supplies, monitoring sanitation, instructing staff, supervising food preparation, developing recipes, and ensuring quality control standards are met.

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    Job Description - Chef

    Uploaded by

    Cheston Astillero
    69 views2 pages
    The head chef oversees all kitchen operations and staff. They determine menus, ingredients, portion sizes, and food presentations. The position requires at minimum a college degree in culinary arts and 5 years of chef experience. Key responsibilities include ordering supplies, monitoring sanitation, instructing staff, supervising food preparation, developing recipes, and ensuring quality control standards are met.

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    Job Description

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    Job Description_Chef

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    The head chef oversees all kitchen operations and staff. They determine menus, ingredients, portion sizes, and food presentations. The position requires at minimum a college degree in culinary arts and 5 years of chef experience. Key responsibilities include ordering supplies, monitoring sanitation, instructing staff, supervising food preparation, developing recipes, and ensuring quality control standards are met.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    69 views2 pages

    Job Description - Chef

    Uploaded by

    Cheston Astillero
    The head chef oversees all kitchen operations and staff. They determine menus, ingredients, portion sizes, and food presentations. The position requires at minimum a college degree in culinary arts and 5 years of chef experience. Key responsibilities include ordering supplies, monitoring sanitation, instructing staff, supervising food preparation, developing recipes, and ensuring quality control standards are met.

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    © All Rights Reserved
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    CHEF

    General Position Information

    The official duties of a head chef involve overseeing the operations of a kitchen. All kitchen staff
    report to the head chef. The head chef also determines which equipment and ingredients are
    necessary to keep in the inventory. She decides the menu, the specials, the frequency with
    which the menu changes, the sizes of portions and the garnishes that are used. But the position
    demands a host of other duties, skills and qualities, some of which may come as a surprise.

    Job Specifications/Qualifications: (knowledge, skills, and abilities in the kitchen required)


    Education/Training (or equivalent): College Degree in Culinary Arts
    Experience: Should have actual kitchen cooking experience as a chef preferably for a minimum
    of 5 years

    Essential Functions include but not limited to the following:

    Determine how food should be presented, and create decorative food displays.

    Determine production schedules and staff requirements necessary to ensure timely delivery of
    services.

    Estimate amounts and costs of required supplies, such as food and ingredients.

    Inspect supplies, equipment, and work areas to ensure conformance to established standards.

    Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of
    food.

    Monitor sanitation practices to ensure that employees follow standards and regulations.

    Order or requisition food and other supplies needed to ensure efficient operation.

    Recruit and hire staff, including cooks and other kitchen workers.

    Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.

    Arrange for equipment purchases and repairs.

    Meet with customers to discuss menus for special occasions such as weddings, parties, and
    banquets.

    Meet with sales representatives in order to negotiate prices and order supplies.

    Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

    Supervise and coordinate activities of cooks and workers engaged in food preparation.

    Collaborate with other personnel to plan and develop recipes and menus, taking into account
    such factors as seasonal availability of ingredients and the likely number of customers.

    Check the quality of raw and cooked food products to ensure that standards are met.

    Check the quantity and quality of received products.

    Demonstrate new cooking techniques and equipment to staff.

    Record production and operational data on specified forms.

    Coordinate planning, budgeting, and purchasing for all the food operations within
    establishments such as clubs, hotels, or restaurant chains.

    Plan, direct, and supervise the food preparation and cooking activities.

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