Chef Job Description Sample
The chefs work in different environments to prepare, cook and place food on the plate. The chef can work in restaurants, pubs, hotel restaurants, cruises, armed forces, and contract catering. Responsibilities and job titles may vary depending on their specific function, type of cuisine they produce, and the nature of where they work.
The chef is an expert who handles the work of kitchens which includes restaurants, chains restaurant, private houses owned by celebrities or busy families, cafes, cruises or any facility providing food services. As an expert in food production, the chef produces wonders in the kitchen, even with the most common ingredients. Most chefs point out in a niche, though many people prefer to work in many areas of food preparation.
The catering industry is growing fast, meaning there are many opportunities for experts, dedicated and skilled chefs.
Due to time and pressure requirements for the job, a level personal and professional commitment will be required in order to learn, develop and succeed.
A chef can work at the following levels:
- Commis chef
- Chef de partie
- Sous chef
- Head chef.
- Plan and oversee food preparation and culinary activities
- Modify menus or create new ones that meet quality standards
- Assessment of food needs and food/labor costs
- Monitor the activities of the kitchen staff
- Organize equipment procurement and repairs
- Employ and manage kitchen staff
- Correct new issues or complaints
- Give prepared plates the “final touch.”
- Perform administrative tasks
- Comply with nutrition, health standards and safety rules
- Keep time and pay records
- Maintain a positive and professional approach to colleagues and clients
- Prepare, cook and present different types of foods to meet individual customer needs.
- Keeping track of all activities in the kitchen during cooking.
- Ensure that the quality of raw and cooked food meets the standards.
- Develop new recipes daily, etc., Taking into account factors such as the availability of seasonal ingredients, planning and discussion with chefs, nutritionists and other staff members.
- Assist staff to overcome new kitchen equipment and innovative cooking techniques.
- Ensure that employees respect the hygiene rules and work in a clean and hygienic environment.
- Discussions with customers to create a customized menu for special occasions and get feedback on the hospitality service after the day.
- Providing advice on issues such as budgeting and buying things needed for the whole process in the kitchen.
- Proven working experience as a chef
- Exceptional record of kitchen management
- Ability to detect and solve problems more efficiently
- Capable of delegating multiple tasks
- Communication and leadership skills
- Staying in touch with culinary trends and best practices
- Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
- Bachelor of Culinary science or related certificate
You will need to show:
- Technical skills (techniques of cooking, knowing how to cook, preserving and serving food)
- An understanding of food hygiene and health and safety
- Teamwork and communication skills
- Willingness to learn and accept instructions
- Organizational skills and the ability to delegate
- Paying attention to details to ensure high and consistent standards
- Devotion and loyalty
- A hard-working and calm approach
- Ability to work without supervision.