| Job Title |
Executive Chef |
| Job Description |
Coordinates Activities Of And Directs Indoctrination And
Training Of Chefs (hotel & Rest.); Cooks (hotel & Rest.); And
Other Kitchen Workers Engaged In Preparing And Cooking Foods In
Hotels Or Restaurants To Ensure An Efficient And Profitable Food
Service: Plans Or Participates In Planning Menus And Utilization
Of Food Surpluses And Leftovers, Taking Into Account Probable
Number Of Guests, Marketing Conditions, Popularity Of Various
Dishes, And Recency Of Menu. Estimates Food Consumption, And
Purchases Or Requisitions Foodstuffs And Kitchen Supplies.
Reviews Menus, Analyzes Recipes, Determines Food, Labor, And
Overhead Costs, And Assigns Prices To Menu Items. Directs Food
Apportionment Policy To Control Costs. Supervises Cooking And
Other Kitchen Personnel And Coordinates Their Assignments To
Ensure Economical And Timely Food Production. Observes Methods
Of Food Preparation And Cooking, Sizes Of Portions, And
Garnishing Of Foods To Ensure Food Is Prepared In Prescribed
Manner. Tests Cooked Foods By Tasting And Smelling Them. Devises
Special Dishes And Develops Recipes. Hires And Discharges
Employees. Familiarizes Newly Hired Chefs (hotel & Rest.) And
Cooks (hotel & Rest.) With Practices Of Restaurant Kitchen And
Oversees Training Of Cook Apprentices (hotel & Rest.). Maintains
Time And Payroll Records. Establishes And Enforces Nutrition And
Sanitation Standards For Restaurant. May Supervise Or Cooperate
With Steward/stewardess (hotel & Rest.) In Matters Pertaining To
Kitchen, Pantry, And Storeroom.
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