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Duties and responsibilities of
various chefs
Duties And Responsibilities Of Sous Chef
Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures. Assists Executive Chef with all kitchen operations. Performs all duties of kitchen managers and associates as necessary. Recognises superior quality products, presentations and flavour. Maintains purchasing, receiving and food storage standards. Ensures compliance with food handling and sanitation standards. Calculates accurate theoretical and weighted food costs. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Coordinates banquet production with Banquet Chef. Supports procedures for food & beverage portion and waste controls. Assists in maintaining associate cafeteria operation and food quality standards. Follows proper handling and right temperature of all food products. Knows and implements Hotel Hygiene Standards. Helps the Executive Chef Research and test new food products in conjunction with company initiatives. Assists the Executive Chef with maintaining all standard recipes. Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods, and unique tastes. Operates and maintains all department equipment and reports malfunctions. Assists with an effective kitchen equipment repair and maintenance program. Orders associate uniforms according to budget and ensure uniforms are properly inventoried and maintained. Purchases appropriate supplies and manage inventories according to budget Reviews staffing levels to ensure that guest service, operational needs, and financial objectives are met.
Interacts with guests/customers, community, Company representatives, vendors, and local education systems as needed. Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs. Effectively investigates reports and follows-up on associate accidents
Duties And Responsibilities Of Demi Chef De Partie
Cooking and presentation as per the standardised recipes Allocation of work Checking mis-en-place on quality and quantity Control wastage Maintain quality Innovate new dishes Maintain discipline and grooming of staff To Maintain Hygiene and sanitation Portion control Storage of food and provisions Raw material quality check Allot duties to commis Control over production and wastage. Assist in implementing TBEM processes Adhering to HACCP Enabling and adherence of the principles and work practices detailed under HACCP System in the department viz., Food Safety, Hygiene and Cleanliness, Health, Storage etc as applicable to the area of your workplace.
Purchases appropriate supplies and manages food and supply inventories according to budget. Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. Understands and implements Marriott’s 30 Point Safety Standards. Develops railroad-cleaning schedules for associates; ensures associates follow cleaning schedules and keep their work areas clean and sanitary. Ensures all associates have proper supplies, equipment and uniforms. Communicates areas in need of attention to staff and follows up to ensure follow through. Helps train associates in safety procedures and supervises their ability to execute departmental and hotel emergency procedures. Participates as needed in the investigation of associate accidents. Understands and complies with loss prevention policies and procedures.
BOUCHERIE (Butcher Shop):
Boucherie in hotel differs in many important regards from that of retail trade. It includes the dissecting of quarters of beef and careasses of lamb etc. It will also include the dressing of meat either for joints such as contre filet or small cuts like noisette, cotelettes or tournedos etc.
Chacutier (Pork Butcher And Sauage Maker):
Charcutier involves Pork butcher, the preparation of Pork products and sausage, etc. He is also responsible for the rendering and clarifying of dripping. Again, the extent to which the Charcutier work is separated from the staff of the Grade Manger depends on the volume of work.
Volailleur (Poulterer)
Where there is an extremely large establishment, the Poulterer who is responsible for the plucking cleaning and dressing not only of the poultry, but game birds, hares and rabbits may be separated from the fish monger and the larder proper.
Poissoner (Fishmonger):
The hotel fish monger prepares fish not in the style of the tradesman, in retail trade for he must have the raw materials ready for the immediate attention of the appropriate Chef, either for the Chef Piossoner or in some instances for cold dishes for Chef Grade Manger. A wide range of products of sea, river and lake will normally come to him for treatment which includes skinning, illeting and portioning. Fish, such as eel, osysters, lobsters and ernbs will demand his attention as well as the ordinary range of river, sea and shell fish.
Hord D’oeuvrier (Hors D’ Ocuvre Cook) :
Where work justifies it, the preparation of Hors d’ oeuvre of all kinds is organized separately. The dishes for this section can be great and involve the regular preparation of commodities e.g. preparation of dressings, varieties of vegetables salads (Potato, Russian), varieties of meat and fish dishes found on the Hors d’ oeuvries is often entrusted not only to a Chef Horss d’ oeuvrier and assistant of Chef Grade Manger but to semi-skilled hands, often women workers trained only in assembling prepared material and in decorating dishes.
Sladier (Salad Maker):
The person responsible for the preparatory work and assembling of salads usually works in the Grade Manger.
Chef De Nuit
Night duty cook is a chef whose main duties are to take over when the main kitchen staff leave.A separate Chef de Nuit may be retained in the Grade Manger but normally one person suffices. Night duty cook does not necessarily remain on duty throughout te night but only until such time, the late meals have ceased. The duties of Chef de Nuit are sometimes carried out by a Sous Chef. The Sous Chef doing this is present for the service of dinner but not lunch and is responsible for all the work when the normal brigade has gone off duty. This system is used in 75% of places where late service is given. Sous Chef must make sure that he has all the necessary facilities and that the correct mis-en-place is left by Chef de Partie before they go off duty.
Chef Potager (Soup Cook)
The Chef’s importance within kitchen is also supported by the fact that the repertory of soups including consomme, cremes and veloutes, purees, broth’s bisques and many speciality and nation favouring essences and garnished in hundreds of ways, besides all basic stocks are prepared by him. Chef portager can be supplied by other parties with some of the garnishes required. For example, he receives material not only from the Grade Manger but for consommé celestine, receive pancakes from the Chef Entremetier. He receives stocks from the Chef poissonier for fish and other ordinary tools, particularly producing vegetables of wide variety of shapes and sizes. Like all cooks, a cultivated palate is an importance requirement for adjustment.
Chef Saucier (Sauce Cook)
He prepares all fundamental sauces i.e. Bechamel, tomato sauce, veloute. He prepares all light and heavy entrees for example volauvent (light entrée). Heavy entrée (Steaks) i.e. meat, poultry and game dishes which are not roasted or grilled. It is difficult to differentiate between the duties of Chef Saucier and that of Chef Rotisseur. The Saucier prepares the peolage stews braised, boiled and sauted dishes which approximates a roasting process. He is considered to be the senior Chef de Partie and normally takes over the responsibility of the Sous Chef when absent. He requires knowledge because his work covers an extensive variety of dishes and specialty sauces.
Certain types of savouries, scotch wood cock, scrambled eggs, are prepared by entremetier but it is completed and served at the last minute by the Rotisseur.
Trancheur (Craver)
Chef Trancheur or carver may be under the control of the Rotisseur. Trancheur is killed only in carving not in cooking. He may operate only behind the scenes at the hotel service counter or may alternatively stationed in the dining room and patrol the restaurant with a heated voiture (trolley).
Chef Grillardin Grill Cook/chef Savourier (Savoury Cook)
The work of the grill cook is simply undertaken by a subordinate of the Chef Rotisseur. Where a separate grillardin is set he might deal with the savouries & combine the functions of grillardin with that of Savourier (Savoury Cook). The grill cook is a semi-skilled speciality cook, his duties relative to those of other chefs are narrow but deal with grilling, using charcoal or more modern grills using electricity or gas. Experience and judgement is required for this job.
Chef Poissonier (Fish Cook)
The Chef Poissonier is responsible for the cooking, garnishing and sauce making for the fish courses with the exception of deep fried fish, the grilled of fish possible by done by the grill cook. Cleaning including scaling, skinning, fileting portioning and bread crumbing are the responsibility of the Chefs Grade Manger. The subordinate engaged in egg and crumbing is called in French the Panadier. This chef is responsible for the cooking, garnishing, sauce maiking and the dishing of fish. Fish featuring fresh water fish, sea water fish, shell like crab, crayfish, shrimps, lobster and mussels. Oysters are ordinarily served either direct from fishmonger or a convenient cool place. If they are cooked, they are dished out direct from Chef Poissonier. Methods of cooking fish include poaching, a’la menuiere, en poele and elaborate dressings are done by
Chef Poissonier.
Veloute de poisson is a fundamental sauce produced only by Poissonier made froma roux and a fond de poisson. Poissonier is responsible for making stock and then veloute, the fish bones are supplied by the
Grade Manger.
He stores the sauces properly which are made in advance as precautions against food poisonisng. The Reportoire of fish dishes and their accompanying sauces requires great experience training and judgement from this Chef de Partie.
Chef De Banquets (Banquet Chef)
In large establishments completely separate arrangements may be provided if not for the complete cooking of banquet and function meals at least for their assembling and service. The Chef given responsibility for special service of banquet may be known as Chef de Banquets.
Chef Patissier
The Chef Patissier has a different status but certainly not less than the Chef Saucier and the Chef Garde Manger. The work of this department is normally separated from the main kitchen and is self contained in the matter of cold stage, machinery and equipment for making ices and with its own baking and cooking facilities.
Chef Patissier
is responsible for all hot and cold sweets, lunches, dinners and functions and for pastries served at tea time or other occasions. He is also responsible for the making of pastes like short and puff pastry, frying batters, making noodles and Italian pastas for supply to other corners of the Kitchen. Sorbets and water ice-like items are made in pastry section. The service of ices and these sweets which are based upon ice cream are prepared and assembled in Patisserie. They include the sweet ‘omelette au surprise’ and ‘souffle surprise’, ‘peach melba’, ‘Poire Helene’, dipped fruits, etc. The art of pastry includes work like colored sugars to make flower baskets and similar decorative center pleces, work with fondant and icing sugar, gum pastes, fashioning of praline into boxes and decorative objects containing chocolates. The work of the Patissier has always been highlighted by the beauty of the cold sweets, ices and their accompaniments. Chef Patissier requires great skill, imagination and experience. In bag establishments semi, skilled assistants will prepare fresh fruit salads for service not only at lunch and dinner but also at breakfast. The Chef Patissier is therefore like the Grade Manger, something like a Chef de Cuisine of a specialty kitchen and in addition to his own skills must coordinate and organize the work of a number of subordinates. Boulangers (baker):- He is baker working under chef pattisier. He is responsible for all baked items bread rolls, breads, breakfast rolls like croissant, brioches etc. Glacier: He would be responsible for making various kinds of ices such as bombes, biscuits, glaces and many varieties of ice cream. He is one of the assistants of chef patissier.
Commis ( 1/2/3 )
Dependent on the Partie concerned the sectional Chef will be assisted by one or more trained cooks who have not yet reached full chef status. These assistants or commis should have completed their apprenticeship or training but will still be getting experience before taking full Partie responsibility. The first commis as the senior of the assistants is called, should can take charge, when the Chef de Partie is off, and as second in command takes a considerable responsibility under his chef.
