The following description of duties, powers, responsibilities, roles and personality characteristics of the head chef executive chef who served as leader of the top institutional kitchens which have full responsibility for any tantalizing touch with the kitchen whether it be operational standards, ordering goods, standard flavor , presentation standards, the standard menu and standard of the other so that all kitchen operations can be conducted properly and in accordance with what is expected.
Job description :
Checking the list of orders of goods to the warehouse, as the kitchen requesation (ordering goods for kitchen purposes)
Typing menu or create a menu for the sale by the waiter or staff food and beverage products.
Make annual budget to prepare the ingredients that will be sold.
Make the annual work plan as work targets or annual revenue to become the order of achievement of the target in the future.
Always attend a meeting between the heads of the other part, as determined by the General Manager.
Regulate and oversee all kitchen duties, particularly in the procurement process and food processing in accordance with the standards that have been set.
Oversee the implementation of employment, safety, and meet the completeness or attribute the work in order to create a safe working environment.
Fully supervise food storage facilities and equipment that will be used for the smooth operation of the work.
Keeping food cost standards (standard price) is directly proportional to the standard portion, so that the prices listed dimenu already experiencing calculation.
Control and implement fully the activities of food production as a whole.
Working closely with F & B manager, especially in terms of providing food and drink in a gala banquet or meetings organized by the hotel.
Creative to create new menus, in an attempt to attract consumers, but it is as an additional task.
Overseeing the sort order in the setup menu buffet that runs regularly and well.
Maintain a good relationship with the staff and colleagues.
Willing to run errands or instructors from superiors.
And it takes as a advisor and chairman are to be teachers, supervisors and decision makers for the sake of smooth operation of the kitchen with the best
B. Privileges:
Authorized to plan a trainee program for the kitchen.
Authority over decision-making in coordinating all operational activities of the Department.
Authorized to increase or decrease the existing staff to provide further recommendations to the HRD (Human Resources Department)
C. Responsibilities:
Responsible for the accomplished tasks and jobs based on operational standards kitchen itself, so that it can sustain the success of a department kitchen into a solid team work.
Responsible for the procurement of food ingredients that are part of the product sales of kitchen itself.
D. Role:
Booked / supervise the ordering of goods and foodstuffs in warehouses in coordination with the store man in structuring the procurement of goods and collection of goods.
Plan and develop a menu based on the type of menu that is customized with icons of the restaurant, such as (western food, Indonesian food, mediterranian food and others)
Provides advice or data about the kitchen equipment will be purchased.
Maintain stable food costs (the cost of staple food processing) so that the level of certain advantages can be achieved and maintained.
Arrange the work, define tasks descriptions of each position and draw up a work schedule the kitchen brigade.
Improving the ability of subordinates by providing training (training) both inside and outside the company.
Supervising the work of the kitchen, especially at the time of service, quality of food sold can be accounted.
Personality characteristics that must be owned by the head of the kitchen are:
Responsible for all activities in the kitchen.
Honest in all activities.
Have high discipline.
Patient and prudent in making decisions.
It takes firmness in decision making.
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