State the Duties and responsibilities of different types of chefs in a hotel

EXECUTIVE CHEF
Main Duties:
· To ensure that all menus are constantly updated, paying special attention to seasonal availability.
· To ensure that all menus are calculated correctly to obtain maximum gross profit. · To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of all dishes.
· To hold daily meetings with the Restaurant Manager to ensure that VIP's are identified, and any special arrangements properly communicated.
· To hold daily meetings with the Sous-Chefs and Chefs des Parties to ensure smooth running of all kitchen departments.
· To ensure that all areas under your control satisfy the most stringent hygiene requirements and that staff that are ill or injured receive the correct treatment or are not allowed to work.
· To ensure that all staff are correctly dressed to satisfy statutory requirements as well as enhancing the image of the establishment.
· To ensure that all stocks are ordered to the correct quantities, quality and price. · To ensure that all stocks are being kept securely and under the correct conditions applicable to each type of commodity stored.
· To regularly meet with the storekeeper to ensure that the correct stocks are kept. · To regularly hold maintenance checks with the Maintenance Manager to ensure that no equipment breaks down.
· To ensure that all statutory notices are posted at all relevant points and that such notices are conspicuously placed.
· To ensure that attendance registers are kept daily and that any absenteeism is immediately brought to the attention of the Personnel Department.
· To ensure that all staff under your control are fully informed in respect of disciplinary procedures, the handling of grievances, etc.
· To ensure that all documents are sent to the appropriate accounts department immediately for processing.
· To constantly update your knowledge and skills for the good of the establishment and the profession.
· To conduct regular stock checks/stock takes.
· To ensure that expenses are within budgeted limits.
· To ensure that all information which is required to compile meaningful budgets is available at all times.

HEAD CHEF
Main Duties:
· To ensure that all menus are constantly updated, paying special attention to seasonal availability.
· To ensure that all menus are correctly calculated to ensure maximum gross profit. · To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of dishes.
· To ensure that sufficient stocks of all materials are being kept and stored under the correct conditions.
· To liaise with management daily regarding special requirements, VIP's functions, etc. · To ensure that all statutory hygiene requirements are diligently followed. · To ensure that maintenance problems are promptly reported.
· To ensure that attendance registers are kept daily and that any absenteeism is reported to management without delay.
· To ensure that all staff are dressed correctly to satisfy statutory requirements as well as enhancing the image of the establishment.
· To constantly update your knowledge and skills for the good of the establishment. · To assist with regular stock takes as and when required.

SOUS CHEF
Main Duties:
· To deputize in the Head Chef's absence.
· To ensure that all chefs des parties are familiar with the day's requirements. · To ensure that the necessary stocks are on hand at the right quality and quantity. · To ensure that fair discipline is maintained.
· To ensure that all staff are treated fairly and with commonly accepted courtesy. · To ensure that timetables, leave rosters and attendance registers are up-to-date. · To ensure that all statutory, as well as company, hygiene regulations are being strictly adhered to.
· To ensure that all maintenance problems are reported and followed up. · To ensure that all communications between restaurant and kitchen run smoothly. · To ensure that each cook receives the correct orders for the appropriate tables. · To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
· To ensure that the dining room/ restaurant personnel are "standing by" when delicate dishes are served.
· To ensure that regular on-the-job training is carried out so that subordinate staff perform their duties correctly.
· To attend seminars and training courses as and when directed.
· To further your own knowledge of management methods and principles to ensure future advancement and further upgrading in management standards for the profession as a whole.

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Titany answered the question on September 10, 2021 at 06:08