DUTIES AND RESPONSIBILITIES OF KITCHEN ORGANIZATIONS
a. Chief Cook (Executive Chef)
Also called Chef De Cuisin or simply called "Chef".
A Chef's job is more administrative. At a small Hotel
Chefs are still required to intervene in food processing.
The duties and responsibilities of a Chef include the following:
1. Manage the kitchen that is his responsibility.
2. Arrange the Menu
3. Make a standard recipe with its food cost
4. Make a purchase order (ingredients).
5. Make a forecast (forecast) to be achieved.
6. Lead staff and subordinates.
7. Overseeing the operation of the kitchen, especially at the hotel or restaurant
b. Assistant Chief Cook (Sous Chef)
His duties and responsibilities will replace the position of Chef if he is
unable to attend or on holiday (day off).
c. Chef de Partie
Chef de Partie is in charge of overseeing the smooth running of operations in one
the section that is his responsibility.
Organize and divide the tasks and work with subordinates, and participate
Langsun intervened to process food.
d. For the sake of Chef
For the sake of Chef is Chef de Partie's representative, his duties and responsibilities are the same.
e. Cook / Commis
Each Chef de Partie is assisted by a cook (Cook) in carrying out their duties and
the responsibility and the amount depend on the volume of each work
Commis 1 or 1st Cook (Senior Cook) as of the rank that is normally given
To a Cook who is considered capable of taking over responsibility
answered his boss and for some things he was authorized to act as
"Chef de Partie / For Chef's sake" what if the person concerned is unable to, for example
sick, leave, holiday (day off), while Commis 2, Commis 3 / Cook Helper is
as the executor who works on the orders of his superiors. Their rank
assessed based on skills / abilities and duration of work.