The definitions given in this study (Hotel Cuisine Organization) have been taken into consideration for the standards of five-star hotels with international tourism standards and serving 12 months of the year. The person who has all the responsibility in the kitchen in the hotel business is call...
What are the Duties of the Kitchen Chef?
Hotel kitchens, restaurant kitchens, Fast Food Kitchens, Catering Kitchens, Airline Kitchens, Ship Kitchens and industrial kitchens operate with a certain hierarchical order and sequence.
The only thing that does not change in all kitchen types is that the kitchen organization is entirely under the initiative of the kitchen chef. Today , in the Hotel Kitchen Organization , each kitchen section in the kitchen has a chef and is subordinate to the head chef, that is, the kitchen chef.
Here, the duties and responsibilities of the employees in the kitchen sections of the hotel kitchens, which are among the most detailed kitchens, are mentioned.
Note: The definitions given in this study (Hotel Cuisine Organization) have been taken into consideration for the standards of five-star hotels with international tourism standards and serving 12 months of the year.
(Chief Chef) The person who has all the responsibility in the kitchen in the hotel business is called the Kitchen Chef. The kitchen chef should be someone who can communicate comfortably as he should have knowledge and skills about all parts of the kitchen. The duties and responsibilities of each kitchen chef in the cuisines in the world of gastronomy are different.
The responsibilities of the kitchen chef, who is the most important person in kitchen management, must also have management knowledge such as the management of the kitchen, planning, organizing, directing, influencing and controlling. As he should be in continuous development in the culinary profession, he should also follow the changes in the world of gastronomy in his field.
The main duties of the kitchen chef are:
Choosing the kitchen staff to work with,
Making the work schedules of the kitchen staff,
To arrange the weekly and annual leaves of the kitchen staff,
To provide communication between the kitchen and other parts of the business,
Ordering the materials needed by the kitchen,
Editing the menu types,
Creating new food recipes,
To ensure the complete implementation of kitchen hygiene rules,
Controlling the food related organizations in the business,
To ensure the complete implementation of hygiene rules in the kitchen.
To carry out the dialogues between the other parts of the business and the kitchen,
To constantly follow the innovations and renew itself.
Not:
In the Hotel Kitchen Organization, the duties of the kitchen chef may increase or increase depending on the size of the hotel, service areas, number of rooms and features. These are the ones I recorded in the wikipedia encyclopedia on April 5, 2021.
Ahmet Ozdemir
Coord. Executive Chef
International Restaurant and Cuisine Consultant
Ottoman and Turkish Cuisine World Volunteer Ambassador
You can review the entire work I prepared in the hotel kitchen organization in the "PDF" file attached below;