Getting to know the position of Work in Kitchen

1. Apprentice / Trainee Chefs

This is the position for the kids at school or college hospitality intern in a hotel or restaurant.

2. Cook Helper / Commis Chef

Cook helper is responsible for helping the cook or the cook in preparing the materials to be processed as making garnishes and set up the pieces of vegetables. Make sure all the preparation is done by keeping the quality high.

3. Dish Washer / steward

Dishwasher is responsible for cleaning the kitchen area and the existing equipment in the kitchen including cutlery and drinks for guests. Make sure all equipment is in good condition, as well as doing the cleaning process with a level hyginis high quality results.

4. Hot kitchen staff

Hot kitchen staff is tasked to cook using a wok or stove to light a fire with great. When Hot kitchen is located in the hotel, it is generally located in the Main Restaurant or Banquet with a high level of activity. This requires staff of this section to have the speed, precision, accuracy and consistency produce high quality products.

5. Admin Kitchen

Admin Kitchen tasked to input documents that exist in the kitchen as the demand for goods to the warehouse, the purchase request to the Purchaser and perform inventory check on the items in the kitchen

6. Butcher

Butcher is responsible for cleaning, cutting various portions of meat to be ready to be processed.

7. Pastry / baker

A Pastry commissioned to create a menu in the form of cakes and breads. The highest leadership in this position is a Pastry Chef

8. Garde Manger Chef

Served Cold Kitchen, this position serves to oversee all persipan cold foods eg salad.

9. Saucier Chef

Tasked to create Sauce and cook the items on sauteed (sautéed)

10. Demi chef

A chef's sake this is the captain of Hot Kitchen Staff. ensure that all team work as expected, provide training, stock control, and maintaining the quality and consistency of the resulting product.

11. Chef De Partie

Chef De Partie a kitchen supervisor or leader in a particular outlet, which provides supervision to Demi Chef and all the team at the outlet lead.

12. Sous chef

Of said Sous sometimes readers interpret as Sous chef sauces so synonymous with chef sauce maker. It turns out wrong, Sous Chef is the assistant head of the kitchen (Executive Chef). If the head of the kitchen was unable to attend, then duties could be taken over by the Sous Chef to ensure the smooth operation goes well.

13. Head Chef / Executive Chef

Head chef is at the head of the kitchen. The task of the Head chef is to create a new menu, and control the food safety and taste of the dishes, ensure that all production processes are operating effectively and efficiently.

Title Head Chef to small and medium sized operations, especially for the large-scale psosisinya name is the Executive Chef is responsible for leading all outlets in the hotel kitchen.

That's some job positions that exist in the Food & Beverage Product Department that can be different between one hotel to another depending large or kecialnya operational areas of existing work.
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