Executive Chef: A description for the executive chef job

Jobs In Medicine And Health » Managers And Officials Nec » Service Industry Managers And Officials » Executive Chef

Executive Chef: Chef de cuisine, chef, head, manager, food production Coordinates activities of and directs indoctrination and training of CHEFS (restaurant industry), COOKS (restaurant industry), and other kitchen workers engaged in preparing and cooking foods in hotels or restaurants to ensure an efficient and profitable food service: Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu. Estimates food consumption, and purchases or requisitions foodstuffs and kitchen supplies. Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items. Directs food apportionment policy to control costs. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. Tests cooked foods by tasting and smelling them. Devises special dishes and develops recipes. Hires and discharges employees. Familiarizes newly hired CHEFS (restaurant industry) and COOKS (restaurant industry) with practices of restaurant kitchen and oversees training of COOK APPRENTICES (restaurant industry). Maintains time and payroll records. Establishes and enforces nutrition and sanitation standards for restaurant. May also supervise or cooperate with STEWARD/STEWARDESS (restaurant industry) in matters pertaining to kitchen, pantry, and storeroom.

Job industry: restaurant industry

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