duty chief cook or head chef

The following duties or head chef chief cook:

1. Control the quality of production materials
The quality of production materials will determine the quality of the resulting menu, for it must be a chief cook is maintaining the quality of production materials to perform the quality control well.


2. Control the implementation of the production process
Chief cook should always supervise or control the execution of the production process to ensure that the production process is done in accordance with the SOP (standard operating procedure) that has been set.

3. Control the strength of the team and the ability of the chef
Map strength team arranged through the kitchen making a schedule or work schedule made by the chief cook in coordination with the supervisor. The ability of each chef becomes one of the things that must be considered in the preparation of work schedules kitchen team.


4. Control the cleanliness of the production area
The cleanliness of the area is one of the main priorities that must be considered. Chief cook fully responsible for the cleanliness of the kitchen area or areas of production.

5. The control of the compliance of the use of the standard recipe
This is closely related to point number two above where in the production process, all the cooks have to follow standard operating procedures that have been defined to produce a menu according to standard.


6. Control of processed menu
In some cases, sometimes there's ignorance of the chef so the menu is generated not in accordance with the standard. In this case, the chief cook should play an active role in exercising control over processed or not according to standard menu lest served to the table guests.

You can also read the article: 3 Important Things About Quality Menu


7. Control of the feasibility portion of the menu and use garnish
There should be no portion of the menu is too much or even too little. As well as garnish used to decorate food or drinks to make it look attractive. There should be no wilted garnish or not fresh.

You can also read the article: Definitions and Functions Garnish Garnish On Menu Presentation


8. Control of the timeliness of the presentation of menu
Each type has a standard menu presentation time, in case of delay in the menu, then the chief cook should conduct an evaluation of the cause of the delay.

9. Providing advice in determining the price of food and beverages
Chief cook instrumental in providing proposals or suggestions to the restaurant management in determining the price of food and drink menu with calculating food cost.


10. Coordination with the central warehouse admin
Chief cook must always maintained good communication and coordination with the admin at the central warehouse orders for the smooth process of production of raw materials and other necessities.


11. Administration chief cook
Some administration should be done by the chief cook at the restaurant include:
An order book of raw materials
Books raw material damage data
Books change recipes
Book production inventory purchases
Minutes of meetings and briefing books
Books stock warehouse
Free books or books entertaint
Books COGS (cost of goods purchases)
In some restaurants the administrative functions performed by Chief cook can be done or shared tasks with Stock keeper or a warehouse clerk. Similarly, an article about the task of Chief cook.