At the top we will meet the Chef de cuisine or the head dapur.Kepala kitchen is one of the most important positions on the organizational structure of the kitchen. The principal tasks of the head of the kitchen is more on administrative tasks, such as checking a list of orders for goods to the warehouse, typing the menu and to regulate and oversee all the tasks kitchen, especially in the procurement process and food processing in accordance with the standards that have been established including making food cost standard. The head chef needs to know how to prepare food in the kitchen, but he must know the name of the food as well as the correct spelling in the writing of the menu. The head chef is responsible for the overall management in the kitchen, such as creating new menus and recipes along with the restaurant manager, then supervise and train its staff, purchase of raw materials, as well as supervise the cleanliness and preparation of all food ready to serve.
For more details and clarity, the following description of duties, authority, responsibilities, roles and personality characteristics The head chef:
A. Description of Duties:
1. Check the list of orders of goods to the warehouse.
2. Typing menu.
3. Organize and oversee all kitchen duties, particularly in the procurement process and food processing in accordance with the standards that have been set.
4. Make an annual budget to prepare the ingredients that will be sold.
5. Make the annual work plan.
6. Always attend a meeting between the heads of the other part, as determined by the General Manager.
7. Supervise the implementation of employment, safety, and meet the completeness or attribute the work in order to create a safe working environment.
8. Supervise fully larder and equipment that will be used for the smooth operation of the work.
9. Keeping food cost standards or standard servings.
10. Supervise fully the activities of food production as a whole.
11. creativity to create new menus, in an attempt to attract consumers.
12. Working closely with the F & B manager, especially in terms of providing food and drink in a gala banquet or meetings organized by the hotel.
13. Supervise the activities of the artist in the kitchen buffet menus, both for direstourant as well as in other banquet events.
14. Maintain a good relationship with the client and other counterparts.
15. Willing running errands or instructors from superiors.
B. Privileges:
1. Authority to plan a trainee program for the kitchen.
2. Authority over decision-making in coordinating all operational activities of the Department.
C. Responsibilities:
1. Responsible for the overall tasks accomplished or jobs in departementnya.
2. Responsible for the procurement of materials to be used in operational kitchen.
D. Role:
1. Order / supervise the ordering of goods and foodstuffs in the warehouse.
2. plan and plan menus.
3. provide advice or data about the kitchen equipment will be purchased.
4. maintain stable food costs (the cost of staple food processing) so that the level of certain advantages can be achieved and maintained.
5. organize the work, define tasks descriptions of each position and draw up a work schedule the kitchen brigade.
6. improve the ability of subordinates by providing training (training) both inside and outside the company.
7. supervise the kitchen work, especially at the time of service, so the quality of food sold accountable.
Personality characteristics that must be owned by the head of the kitchen are:
1. Responsible for all activities in the kitchen.
2. Be honest in all activities.
3. Have a high discipline.
4. Be patient and wise in making decisions.
2. The second chef / Sous chef / deputy head of the kitchen
Sous-chef who is an assistant directly from Chef de cuisin / right hand the head of the kitchen, as an alternate delegate from Chef de cuisine should go directly to the courts (operation) when Chef de cuisine holidays or unable to attend. He also sometimes responsible for the preparation of the work schedule of the staff. For a small restaurant the role of sous-chef is usually absent, otherwise a large scale could have found more than one sous-chef and some called the head chef who was present among the Sous-chef and executive chef.
The following description of duties, authority, responsibility, role and personality characteristics that must be owned by a Sous chef:
A. Description of Duties:
1. Oversee the smooth working in the kitchen department as a whole.
2. Maintain a good relationship with the other department.
3. Make a list of purchase items needed for the smooth operation of kitchen.4. Compile a list of menu accordance with the instructions of the Executive Chef.5. Create reports and ideas with a view to achieving targets diinginkan.6. Helping to keep the Executive Chef Food Cost.7. Joint Executive Chef carry out calculations the cost of each bulannya.8 food. Controlling hygiene and sekitarnya.9 kitchen area. Develop a work schedule or shift the employees together with the Executive Chef.10. Willing to carry out the task and the instructions provided atasanya.11. Working closely with the Executive Chef in overseeing the food processing didapur.12. Executive Chef willing to replace what when on duty luar.B. Privileges: 1. Authority to oversee the smooth working in the kitchen in keseluruhan.C. Responsibilities: 1. Responsible for the whole staff and the whole area dapur.2. Responsible for the procurement process makanan.D. Role: 1. Replace the head of the kitchen duties when the head of the kitchen is not in tempat.2. Supervise the kitchen work to achieve the goal (goal) that have been determined by the head dapur.3. Carry out special tasks imposed as overseeing banquette, Grillroom, dll.E. Personality characteristics that must be owned by the deputy head of the kitchen are: 1. Responsible for all activities in the kitchen when the head of the kitchen is not in place. 2. Be honest in every circumstance. 3. Have the discipline that high. 4. Cekatan.3. Furthermore, there expenditer, this position does not always exist in the hierarchy (optional), his task more or less as a liaison between the guests in the dining room (front of the house) and the cooks in the kitchen (the back of the house), set up coordination and timing of each order, ensuring guests do not wait long for his order. Sometimes also ensure each pesanaan in good condition, giving garnish;, etc .. as a finishing touch lah ... 4. Chef de Partie or so-called CDP in the next sequence. Known also as a station chef or line cook. He is responsible for specific areas such as the kitchen department salad, hot food department, etc. Meat Department. A CDP usually have several assistant cook, for a busy kitchen usually he is assisted by a demi-chef de partie. Chef De Partie (CDP) a. Duties: Responsible for the procurement of food needs, especially for banquet meals or meetings organized by hotel.The. Job Description: 1. Oversee the smooth working daily on each section. 2. Provide daily tasks to subordinate every cook. 3. Oversee kitchen operations to each shift. 4. Resolve any issues arising during the operation. 5. Provide operational briefing on each harinya.c. Responsibilities: 1. On the smooth working in each section. 2. Responsible for the creation of the discipline of employees at bagiannya.Ada bemacam-wide titles in chef de partie who is determined based on the nature of the job, among other things: · Saucier, (sauté chef) is responsible for all kinds of foods in the sauté and gravy his sauces. · Poissonnier, (fish Chef) in charge of preparing the dish-type fish ranging from slaughter to prepare the sauce right. · Rotisseur (roast chef) served for food in the "roast" like meat and its sauce-sauce. · Grillardin (grill chef ) charge for food at the "grill", this position is usually dirangkapkan together Rotisseur. · Frirutier (fry chef) is responsible with all the fried-fried, usually deep-fry · Entremetier (vegetable chef) normally tasked to provide an appetizer of hot ( hot appetizer), also usually made soups and vegetables, pasta, etc. In a larger scale this position is further divided into potager the maker of soup and legumier that prepares vegetables. · Tournant (roundsman), a CDP that help in every-every station need. · Garde manger (Pantry Chef) is responsible for preparing the dish cold, as a salad, an appetizer (cold appetizer), etc. · Boucher (Butcher) is responsible for the affairs of meat or poultry, sometimes concurrently as Poissonnier. · Patissier (pastry Chef) responsible for dessert or dessert as the pastries , tarts, puddings, muffins etc. also sometimes prepare a special cake for wedding, birthday, etc. In the restaurant with a large-scale typically own pastry is a department separate from the kitchen, headed by a Pastry Chef who report directly to the Executive Chef.3. Commi alias assistant cook, usually beginners or trainees, not perhaps the chef cuts the onion itself? So the commi this is the task of preparing and processing the raw material base. Usually students studying culinary will be placed as a commi first to start practice in the world of work. Commi generally consists of three levels, commi 3 is the earliest stage, bihis nervous trainees, then commi 2 or helper who is already quite experienced and know the terrain, and commi 1 level below CDP.4. Then after that there is such kitchenhands kitchen assistant who helps the preparation and steward washing cookware and cleaning dapur.Itulah more or less an idea of the chain of command in a medium scale kitchen large as in the restaurant. For larger scale again as a great restaurant that has several branches or hotel there's usually called corperate chef.5. Kitchen ClerkBertugas nengerjakan all kitchen office administration jobs assigned by the head of the kitchen such as making daily reports and mengetik.6. BarkerBertugas as a barker / barker.Mereka receive food order from a waiter (waiter) then shouted to the section concerned with such foods as appetizer shouted at gardernarnger., Pastries in the pastry and food lainnya.Bila is requested by the waiter then asked for food barker Cook these on duty and then check the provisions servings. Garnish, sauce and so forth so that the quality of the food to the hands of a really - really can dipertanggung jawabkan.Karakteristik personality must be owned by Barker ARE1. Having sound keras2. Current and clear in berbicara3. Having a lot of experience and knowledge that is more in bidangnya.4. Having discipline tinggi.7 time. Steward / Waiter This section will: a. Cleaning all kitchen area, including floors, walls, walls of glass and others. b. Doing work light / without many responsibilities dituigaskan by the head / heads of sections, such as cleaning vegetables, peeling potatoes, onions and others. c. Finding and or send groceries / food gets - another part of the kitchen as it gets kerestoran grill / kitchen which is outside the main kitchen (main kitchen). d. Collect and send dirty laundry gets clean laundry and then receive laundry to the kitchen like a towel, napkin cook, apron, other cleaning cloth. Personality characteristics that must be owned by Steward ARE1. Cekatan2. Full accuracy in bekerja3. Having a lot of experience and knowledge that is more in bidangnya.4. Having discipline tinggi.8 time. De partieArtinya assistant or helper, in this case is the assistant chef de partie who work only on one section, work to complete the task - a task that becomes the burden of the task once, where they are located. The difference this term only relates to differences in classification salaries and very little to do with the difference tugas.Commis or cook the pastry section responsible for: 1. Cultivate bread 2. Baking 3. Make sweet sauce 4. Make ice cream, dll.Karakteristik personality must be owned by De partie adalah1.Mampu create dishes that have a high taste and appearance menarik.2. Cekatan3Memiliki high responsibility when bekerja.4.Memiliki lot more experience and knowledge in the discipline bidangnya.5.Memiliki tinggi9 time. The apprentice / magangKelompok employees are employees who have never worked in the kitchen. They were assigned to work move from one section to another section in time - a certain time. The purpose of this move was to ensure that employees can megenal beginners and appreciate the work dimasing - each section before they choose or be placed on one particular section. During the move - move they have also been given the task - the task of specific, additional knowledge, skills enhancement to support the implementation of the tasks they will do in the later section. In this position, they just do the work - the work that is light, a little risk, such as peeling potatoes, chopping vegetables, chopping meat, boiled vegetables and others. Personality characteristics that must be owned by The apperentice ARE1. Helps De partie when bekerja2. Replace De Patie when not in tempat.3. Having discipline tinggi.4 time. Having a lot of experience and knowledge that is more in bidangnya.10. The superviser Cook / Supervisor masakana. Duties: Served as chief and oversees the procurement process makanan.b. Job Description: 1. In operationalize the existing equipment as directed alat.2 work. Overseeing the procurement of food in accordance with spesialisasinya.3. Check out the food in accordance with the respective masing.c outlatnya. Responsibilities: Responsible for the work masing.11 respective outlets. Junior Cooka. Duties: As mengola cook raw food into a food that can disajikan.b. Job Description: 1. Having knowledge makanan.2. Creative in food processing or masakan.3. Kerja.c maintain environmental hygiene. Responsibilities: Responsible for every cuisine in accordance with the instructions
, Duties: Prepare the ingredients that will diolah.b. Job Description: 1. Helping junior cook in processing makanan.2. Willing to help each section when being dibutuhkan.c. Responsibilities: Responsible for the preparation of material to be digunakan.13. TrainerAdalah students studying in the kitchen to get to know the ins and outs of the kitchen. And go directly into the production process makanan.Tugas: 1. Noting with earnest duties and obligations in bebankan.2. Active cleaning tools cook helper working 3. Assist in the preparation of makanan.14. Duties and Responsibilities of the Supervisor In organizations, as well as middle managers and top managers, supervisors have the same task, namely: • Plan activities (planning) · Organizing activities (organizing) · Setting up of people who will carry out the activities (staffing) · Directing the process of implementation (directing) · Controlling implementing development activities (controlling) as for the difference between the supervisors, middle managers and top managers is the large scope of responsibility in the discharge of duties mentioned above itu.Tugas commonly referred to as the managerial duties. Managerial tasks is basically a tool to perform various activities. Several activities are the responsibility of a supevisor are: · Producing goods or services (production) · Maintain and improve the quality of work and quality of working conditions (quality) · Controlling operational costs in order to price the product remains competitive (cost) · Develop a way of working that is simple , easy, systematic, flexible and adaptabel are able to support the production of high quality, fast and cheap (methods) · Seek and maintain high morale and harmonious working atmosphere (morale) · Develop knowledge and skills of working men (training ) · Pressing the minimum risk of damage and accidents in the workplace (safety) · maintain and preserve the environment (environment) the link between managerial duties and responsibilities of a supervisor can be described as follows:
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