Hotel Management Colleges & Career

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Typical Restaurant Kitchen Staff and Their Roles

by Rupert Pupkin

Kitchen Staff

Executive Chef / Chef : In large operations, Executive Chef may perform managerial duties only and supervise a number of chefs. In smaller operation, the Executive Chef or chef may both perform managerial and production duties. In charge of the production personnel in the kitchen (planning, conducting, training, hiring/firing).Responsible for Planning Menus (with restaurant mgr). Responsible for Recipe standardisation, overall food quality, food served to the guest. Distributes / Organise the Guest Food order, Hygiene, Aware of new trends and costs, Assist in a Food Purchase specification. Has Knowledge and experience in International and local cuisine, Has a very high salary.

Sous Chef : Principal assistant of the Executive Chef / Chef In small and medium operation, responsible for the meal of the staff

Chef saucier : Responsible for cooking meat & chicken (except grilled)Responsible for cooking meat sauces, Replaces the sous chef when absent

Chef Grillardin : Responsible for grilling food, Responsible for griddling food, Responsible for frying food.

Chef Potager (Soup) : Responsible for cooking soups

Chef Garde-Manger : Responsible for cold food production (salads, hors d'oeuvres, salad sauces), Butcher (cuts meat, chicken, fish)

Chef Entremetier : Responsible for cooking vegetables, Responsible for cooking rice, spaghetti's, potatoes

Chef Poissonnier : Responsible for cooking Fish (except grilled)

Chef Patissier (pastry) : Responsible for cooking pastry, Baker

Commis (cooks) : Assists chefs (saucier, patissier…), Make Mise-en-Place (preparation, cleaning, washing)

Chef Steward & Stewards : Chef Stewards oversees stewards, who perform cleaning tasks in a kitchen, and in charge of purchasing in small operation, Stewards in charge of the dishwashing, pot washing

Receiving and Storeroom Employees : Help supplier to unload food, Verify the quality, size, quantity and price of food delivered, Store food

5 Comments
    ParkerSmith
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    ParkerSmithThu, 20 Mar 2014 07:07:05 -0000

    I consider your choice of topic really interesting- up to date and interestingly structured!

    Restaurant recommendations in Singapore
    http://www.blvd.sg/our-venues

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    ParkerSmith
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    ParkerSmithTue, 18 Mar 2014 09:21:21 -0000

    Looks cool, I never knew you could post about it, good to know thanks! You show very latest and important things. This is very nice post! I will bookmark this blog.Let us know about myself

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    hsdbd
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    hsdbdSat, 27 Jul 2013 22:30:44 -0000

    Hi, this is faisal from Bangladesh. I ve a small 3 star rating hotel in the heart of the capital city of Dhaka.. This hotel was opened in 2005.. Until today we ve lots of senior experienced management staff locally but none of dem was upto the mark, so I now have decided tovrun this hotel by myself, and for that I might need some help from time to time.. I also need a mid level foreigner management staff which will help me in some technical matters..
    Thanking you,
    Faisal Al Islam
    Managing Director
    Hotel Sweet Dream

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    yana dewo
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    yana dewoFri, 04 May 2012 09:28:48 -0000

    I need explanation to Indonesian language

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    StaticEmpire
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    ToriSun, 21 Jun 2009 21:10:06 -0000

    wow - what a lot of staff! I guess it takes a lot of people to keep a good restaurant business running!

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Last Updated At Dec 07, 2012
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