HIERARCHY OF KITCHEN AND JOB DISCRIPTIONS (2024)

The brigade system was instituted by Escoffier to streamline and simplify work in hotel kitchens. It served to eliminate the chaos and duplication of effort that could result when workers did not have clear-cut responsibilities. Under this system, each position has a station and defined responsibilities, outlined below. In smaller operations, the classic system is generally abbreviated and responsibilities are organized so as to make the best use of workspace and talents. A shortage of skilled personnel has also made modifications in the brigade system necessary. The introduction of new equipment has helped to alleviate some of the problems associated with smaller kitchen staffs.

Thechefis responsible for all kitchen operations, including ordering, supervision of all stations, and development of menu items. He or she also may be known as the chef de cuisine or executive chef. The sous chef is second in command, answers to the chef, may be responsible for scheduling, fills in for the chef, and assists the station chefs (or line cooks) as neces-sary. Small operations may not have a sous chef

One of the definitions of a business organization is an arrangement of people in job to accomplish the goals of the operation. Similarly, the organizational structure of the Kitchen staff will reflect the needs of the operation, the job functions and the various goals. Food Production organization vary according to the needs of the enterprise’s design.

The classical (continental) organization of a Kitchen varies widely, bust commonly in such an organization a Chef de Cuisine (Exec. Chef) is in charge and a Sous Chef (under Chef) supervises the kitchen and the heads of the various departments or section (Chef de Parties). Under these Chefs are Assistant Cooks (Demi Chefs), Commis and other workers.

Of the several categories of organization the Kitchen is an example of a Line Organization. (A Line Organization is one in which authority and responsibility flows down from the top (Exec. Chef) through the various positions to the last position of the operation). There can be no jump of authority or responsibility. If the top man gives an order it runs down the ranks until it is delegated to the proper level. Every job even the lowest, in a line organization has a certain amount of responsibility.

Naturally, as one goes higher in the line organization the responsibility becomes greater. In a line organization, the top position holds full responsibility for everything that happens in the organization.

THE BASIS OF KITCHEN ORGANIZATION

The purpose of kitchen organization is to assign or allocate tasks so they can be done efficiently and properly and so all workers know what their responsibilities are. The way a kitchen is organized depends on several factors.

The menu.

The kinds of dishes to be produced obviously determine the jobs that need to be done. The menu is, in fact, the basis of the entire operation. Because of its importance, we devote a whole chapter to a study of the menu ..

The type of establishment.

The major types of food service establishments are as follows:

Hotels
Institutional kitchens

Schools

Hospitals,nursing homes,and other health-care institutions

Employee lunchrooms

Airline catering

Military food service

Correctional institutions

Catering and banquet services
Fast-food restaurants
Carry-out or take-out food facilities
Full-service restaurants

The size of the operation (the number of customers and the volume offood served).

The physical facilities, including the equipment in use.

Depending on the above factors the classical kitchen brigade can be fabricated as follows:

Chef de Cuisine (Head Chef)

The Chef de Cuisine in the large establishment is much more a departmental manager than a working craftman. He is selected for his organizing and executive abilities than for his culinary skill. Though it is obvious that he should have such skill and a large appreciation of fine cookery. His principle function is to plan, organize and supervise the work of the kitchen.

He prepares the menus for the management in accordance with the costing and catering policies laid down. He has full responsibility for staff, selection and policy or major responsibility for staff, selection and dismissal in conjunction with the personnel department.

He will also be concerned with the planning and equipment of his kitchen. Thus the executive responsibilities for his Kitchen. Thus, the executive responsibilities of the Chef de Cuisine can be considered under the principal head of.

Food and food costs (through menu planning & ordering)
Kitchen Staff
Kitchen plant and equipment

Under his control all three activities must be coordinated to produce goods efficiently and economically. His status is normally second only to the manager and he will expect complete control of his department.

In addition to the crafts skill and technical knowledge acquired as a result of apprenticeship, technical training and experience, the Chefs de Cuisine must additionally acquire managerial qualities and administrative knowledge particularly in regard to the organization of work, control of staff, the efficient use of machinery, costing and food control. He must be aware of modern development in manufacturing and processing food for his kitchen. Present trends indicate that the Chef must increasingly concern himself not only with cookery but with the quality of the food and art of food presentation. In the widest sense. This calls for a degree of the merchandising skill and on occasion showmanship.Hygiene is of top importance in the kitchen and there is hardly a better beginning than with the Chef’s own person.

A Chef de Cuisine must have knowledge of French, Current Affaires, commodities and tools of his trade.

SOUS CHEF

Sous Chef or underchef is the principal assistant of the Chef de Cisine. In large establishments the Sous Chef will have no sectional or partial responsibility but will aid the chef in his general administration and in particular in supervising the work of preparing food and in overseeing its service at the (Pick up counter). Where a considerable kitchen operation is involved there may be more that one Sous Chef.

The Sous Chef acts as a Chef de Cuisine in the absence of the Chef. When the Chef de Cuisine is engaged at work within his office, i.e. occupied in Menu Planning, checking records figures or in similar administrative routines, the Sous Chef directly supervises the parctical kithen activities.

Sous chef directly supervises the food pick-up during meal service times and can make adhoc staff changes during the working day to relieve pressure.

In large establishments it is possible for there to be as many as four to six Sous Chefs, particularly it is so when separate kitchens are set up for say Grill room, Restaurant, Banquet Service, speciality cuisines etc.

JOB DESCRIPTION OF EXECUITIVE SOUS CHEF

Operations/Property Management

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.
Recognizes superior quality products, presentations and flavor.
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 Taj Palace 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 ensures 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.

Guest Satisfaction

Sets a positive example for guest relations.
Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints.
Empowers associates to provide excellent customer service. Ensures associates understand expectations and parameters.
Observes service behaviors of associates and provides feedback to individuals; continuously strives to improve service performance.
Reviews comment cards and guest satisfaction results with associates. Participates in the development and implementation of corrective action plans.
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
Helps associates receive on-going training to understand guest expectations.
Attends pre- and post-convention meetings to understand group needs, set appropriate expectations and gather critical information to communicate to areas of responsibility.

Human Resources

Assists as needed in the interviewing and hiring of associate team members with the appropriate skills.
Supports a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job. Ensures associates are cross-trained to support successful daily operations.
Uses all available on the job training tools for associates; supervises on-going training initiatives and conducts training when appropriate.
Communicates performance expectations in accordance with job descriptions for each position.
Participates in the associate performance appraisal process, providing feedback as needed.
Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.
Actively solicits associate feedback, utilizes and "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns. Brings issues to the attention of the department manager and Human Resources as necessary.
Participates in associate progressive discipline procedures. Ensures hotel policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Standard Operating Procedures (SOPs) and supports the Peer Review Process.
Ensures that regular on-going communication is happening with associates to create awareness of business objectives and communicate expectations, recognizes performance and produces desired results.
Celebrates successes and publicly recognizes the contributions of team members; ensures associate recognition is taking place on all shifts. Participates in an on-going associate recognition program.
Ensures associates maintain required food handling and sanitation certifications.

Sales and Revenue Management

Assists the Executive Chef in developing and generating annual sales for the Restaurant and Catering departments.
Meets regularly with catering customers and restaurant guests to gather feedback.
Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
Assists the Executive Chef with menu development.
Participates as needed in weekly sales strategy forecast meeting to anticipate service and staffing needs.
Attends scheduled projection meetings as needed to anticipate long term planning needs.

Financial Management

Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
Utilizes the TNA System to effectively schedule to business demands and for tracking of associate time and attendance. Manages payroll administration.
Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.
Understands the impact of department's operation on the overall hotel financial goals and objectives and manages to achieve or exceed budgeted goals.

Other

Performs other duties as assigned to meet business needs.

Chef de Partie

Partie is a French word meaning "part (of a whole) or section." A Partie system is one in which an operation's space equipment, and jobs are divided up into sections. The Partie system for chefs evolved in the Escoffier era from an analysis of the tasks needed for production and then a grouping of those tasks so as to maximize production speed and efficiently. The original system lasted up to the 1930s and was designed primarily for large restaurants, especially those in major hotels providing extensive a la carte and table d'hôte menus in the classic French tradition. As the task of the professional kitchen came to involve serving more customers in more and different ways, it organization inevitably became more complex. Highly elaborate dishes required highly specialized experts rather than general chefs who must handle all types of cookery at once.

Chef de partie is a working cook incharge of a clearly defined section of activities within the kitchen. The Chef de Partie particularly of the sauce and Grade Manager may have the status and duties of a Sous Chef in addition to sectional responsibilities.

All the Chef de Parties may be regarded as supervisors or foremen of their sections as well as skilled craftsmen.

JOB DESCRIPTION OF DEMI CHEF DE PARTI

Cooking and presentation as per the standardised recipesDUTIES AND RESPONSIBILITIES :

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 work place.

INTERDEPARTMENTAL CO-ORDINATION :

To coordinate and cooperate mainly with F&B Service, Room Service purchase and stores department. Coordinate with all Department Heads.

NOTE :

In addition to the above functions, any other assignment / job given by the Management occasionally or on a daily basis to be performed respectively.
The job description will be reviewed every two years.

COMPETENCIES

This job requires cooking skill, knowledge of food and equipment, good relationship with the staff eye for detail and strict quality control and check

Chef Grade Manger

The Chef Grade Manger is incharge of the larder. The larder is not only a place where food is steamed but also a place where the raw materials of cookery are prepared and dressed.

In larger establishments larder work may be broken into sections and in one or two instances, it is possible that the sub-sections may have independence of the Chef Garde Manger, i.e. Boucherie might by directly controlled by the Chef De Cuisine or Sous Chef.

This is rarely true in smaller establishments, the sub-sections within the Grade Manger will both indicate the wide range of this Chef de Parties duties and explain why he enjoys a status in the Kitchen brigade comparable to that of the Chef Saucier.

The Chef Grade Manger is normally accommodated adjoining the main kitchen but will have its own cooking facilities. According to the size of the establishment, its sub-section too will be separate to a greater or smaller extent. This also incorporates Hors d’oeuvres section and a salad room, sometimes a fruit room where such items as melons, grapefruit, fruit salad etc. are prepared. There is a great deal of work organization and careful distribution of work to be carried out. Chef Grade Manger caters to such dishes as those commonly found on a cold table, and comprises not only of cold dishes and salads. Sandwiches are his responsibility with the exception of sale of the hot or toasted sandwiches such as club sandwiches (Chef Rotisseur). Mayonnaise, vinaigrette sauce, and other dressings and sauces for cold food are made by Chef Grade Manger. Various sections looked after by Chef Grade Manger are as follows :

COMPETENCIES

This job involves good cooking skills and experience combined with proper discipline and co-ordination with the chef. They should also possess good awareness of hygiene and quality standards

JOBDESCRIPTION OF COMMI II

Duties and Responsibilities:

To do mis-en-place
To maintain cleanliness and hygiene
To pick up stores, arrange food and ingredients in the prescribed manner
To Cook and present as per the standardized recipes
Effective utilization of raw materials
Control wastage
Adherence to T.B.E.M processes.
Adherence 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 work place.

Interdepartmental co-ordination

To coordinate and cooperate mainly with F&B Service, Room Service purchase and stores department.

NOTE :

In addition to the above functions, any other assignment / job given by the Management occasionally or on a daily basis to be performed respectively.
The job description will be reviewed every two years.

COMPETENCIES

This job involves good cooking skills and experience combined with proper discipline and coordination with the chef. They should also possess good awareness of hygiene and quality standards.

APPRENTICES

With each Partie there will also be found apprentices or trainees who will be learning by helping in the practical day to day work of food preparation and cookery.

NON COOKING STAFF

In addition to the various Chef de Parties, cooks, commis and apprentices there are other functionaries who are regarded as an integral part of the kitchen brigade. Some staff of this kind are as under :

Kitchen Clerk (le Secretarie de Cuisine): The number of clerk in a hotel kitchen depends upon its size and column of trade. Clerical work in kitchen is mainly a matter of recording the receipt and issue of goods, for e.g. a clerk is attached to the Garde Manger who is concerned with the receipt and issue if goods, for e.g. a clerk is attached to the Garde Manger who is concerned with the receipts of perishable foods like meat, fish, poultry, game and with recording the subsequent issue of food portions prepared from these items. The work of clerk may even extend into the control of cold stores and control and request of items for the pastry departments.

A kitchen clerk may be attached to the Chef de Cuisine as a personal assistant in office duties. This cook often carries out the duties of Aboyer (Barker) also.

L’econome (Storekeeper) : The important responsibility of storekeeper is receiving, recording and issuing of commodities in the store. He must have a good knowledge of grocery to control. He needs to be familiar with foods from all parts of the world including many which are not in ordinary demand. He needs experience in arrangements are storage of grocery items to avoid items to avoid spoilage and deterioration.

COORDINATION WITH OTHER DEPARTMENTS

The primary function of the food and beverage department is to provide food and drink to a hotel’s guests. In earlier times, when an inn had a single dining room that could hold a limited number of guests, this was a fairly simple task. Today, however, providing food and drink is much more complicated. A large hotel might well have a coffee shop, a gourmet restaurant, a poolside snack bar, room service, two banquet halls, and ten function rooms where food and beverages are served. It might also have a lounge, a nightclub, and a lobby bar. On a busy day (or night), it’s quite likely that functions will be booked in many outlets at the same time. In addition, some outlets may have multiple events scheduled for a single day. As you can see, there is great diversity in the types of activities performed by a food and beverage department, requiring a significant variety of skills on the part of its workers. The primary function of the food and beverage department is to provide food and drink to a hotel’s guests. In earlier times, when an inn had a single dining room that could hold a limited number of guests, this was a fairly simple task. Today, however, providing food and drink is much more complicated. A large hotel might well have a coffee shop, a gourmet restaurant, a poolside snack bar, room service, two banquet halls, and ten function rooms where food and beverages are served. It might also have a lounge, a nightclub, and a lobby bar. On a busy day (or night), it’s quite likely that functions will be booked in many outlets at the same time. In addition, some outlets may have multiple events scheduled for a single day. As you can see, there is great diversity in the types of activities performed by a food and beverage department, requiring a significant variety of skills on the part of its workers.

Because of the diversity of services provided, the food and beverage department is typically split into subunits. The executive chef, a person of considerable importance and authority in any full-service hotel, runs the food production, or kitchen, department. A variety of culinary specialists who are responsible for different aspects of food preparation report to the executive chef.

The actual serving of food in a large hotel’s restaurants is usually the responsibility of a separate department, headed by the assistant food and beverage director. The food service department is composed of the individual restaurant and outlet managers, maitre d’s, waiters, waitresses.

Because of their special duties and concerns, many large hotels have a separate subunit that is responsible only for room service. Because of the high value and profit margins associated with the sale of alcoholic beverages, some hotels have a separate department that assumes responsibility for all outlets where alcoholic beverages are sold. The person responsible for this department is the beverage manager.

Most full-service hotels also do a considerable convention and catering business. The typical convention uses small function rooms for meetings and larger rooms for general sessions, trade shows, exhibits, and banquets. As a hotel or lodging business increases the use of its facilities for conventions and meetings, it may form a separate convention services department. The convention services department and its personnel are introduced to the client, a meeting planner, or an association executive by the marketing and sales department. The convention services department then handles all of the client’s meeting and catering requirements. Individually catered events include parties, wedding receptions, business meetings, and other functions held by groups. To provide for the unique needs of these types of customers, hotels often organize separate catering and convention departments.

Depending on the size of the hotel, the job of cleaning the food and beverage outlets themselves as well as of washing pots and pans, dishes, glasses, and utensils is often delegated to a subunit known as the stewarding department.

It is only through continuous cooperation and coordination that a hotel’s food service function can be carried out effectively. A guest who is dining in a hotel restaurant requires the joint efforts of the kitchen, food service, beverage, and stewarding departments. A convention banquet cannot be held without the efforts of the convention and catering department along with the food production, beverage, and stewarding departments. The sequence of events and cooperation required among the food and beverage staff is even more important than in the rooms department, thus increasing the importance of communication between managers and employees alike. Another challenge faced by management is the diversity of the employees in the food and beverage department; the dishwasher in the stewarding department is at a dramatically different level than the sous chef in the kitchen.

Coordination is not as important an issue in the marketing and sales department, which is generally much smaller than the food and beverage department. The primary responsibility of the sales managers who make up the marketing and sales department is sales, or the selling of the hotel facilities and services to individuals and groups. Sales managers sell rooms, food, and beverages to potential clients through advertising, attendance at association and conference meetings, and direct contacts.

In many hotels, the accounting department combines staff functions and line functions, or those functions directly responsible for servicing guests. Another dimension of the accounting department’s responsibilities deals with various aspects of hotel operations, cost accounting, and

cost control throughout the hotel. The two areas of central concern to the accounting department are rooms and food and beverage. The accounting department’s front office cashier is responsible for tracking all charges to guest accounts.

The food and beverage department may be responsible for food preparation and service, but the accounting department is responsible for collecting revenues. The food and beverage controller and the food and beverage cashiers keep track of both the revenues and expenses of the food and beverage department. The food and beverage controller’s job is to verify the accuracy and reasonableness of all food and beverage revenues.

Duties and Responsibilities of various Kitchen designations in Indian Hospitality

RESPONSIBILITIES OF THE EXECUTIVE CHEF

Under limited supervision, oversees food and pastry production for all food outlets and banquet functions. Develops menus, food purchase specifications, and recipes. Directly supervises all production and pastry staff. Maintains highest professional food quality and sanitation standards. Other areas of responsibility include:

Hires, trains and supervises the work of food and pastry production staff.
Plans menus for all food service locations considering customer base, popularity of various dishes, holidays, costs, and a wide variety of other factors.
Schedules and coordinates the work of chefs, commies, and other kitchen employees to ensure that food preparation is economical and technically correct.
Conducts regular physical inventories of food supplies, and assesses projected needs; orders all food and supplies for catering operations.
Ensures that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times.
Establishes controls to minimize food and supply waste and theft.
Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
Develops and tests recipes and techniques for food preparation and presentation which help to ensure consistent high quality and to minimize food costs; exercises portion control over all items served and assists in establishing menu selling prices.
Prepares necessary data for the budget in area of responsibility; projects annual food and labor costs and monitors actual financial results; takes corrective action where necessary to help ensure that financial goals are met.
Consults with catering staff about food production aspects of special events being planned.
Cooks or directly supervises the cooking of items that require skillful preparation.
Evaluates food products to ensure that quality standards are consistently attained.
Performs miscellaneous job-related duties as assigned.

Supports and participates in hotel activities, such as environmental committees, cost savings etc, which may serve to better our operations or the efficiency of the company.

RESPONSIBILITIES OF THE EXECUTIVE SOUS CHEF

The Executive Sous Chef is the senior most Chef in the kitchen, - he is the one who takes over the responsibility of the Kitchens when the Executive Chef is absent, and is in charge of the day-to-day operations in the Kitchen, including Mis en place, Production, Standards, Discipline and Hygiene. Other areas of responsibility include:

Direct Supervision of the Sous Chefs, Jr. Sous Chefs and Chef de Parties,

Daily operation of the Kitchen, including Mis en Place, Rotation, Production and Standards,
All Hygiene aspects of the Kitchen,
Staff discipline and also recommendations for Good performance,
To help coordinate Training and Train,
Kitchen stock levels, Rotation, Storage and Cleanliness,
All quality aspects of the Food product quality, and the development of new Menu items,
Safety in the Kitchen, correct Machine usage and Maintenance,
Checking on Personal hygiene and correct wearing of uniforms,
To substitute for the Executive Chef at Departmental meetings in his absence,
To help control the costs associated with the Kitchen operation,
To be able to perform the tasks and responsibilities of the Executive Chef in his absence for limited periods of time.
To actively involve themselves in guest contact, suggesting, and interacting, solving problems and in general creating a very friendly, but professional atmosphere,
To handle the interaction between Kitchen and Restaurant staff, settling any disputes quickly and quietly, that may arise from time to time,
To ensure timely and quality service of our menu items according to service specifications and guest expectations,
To ensure that all food display areas, such as buffets and cake displays are kept in prime condition at all times, according to our Standard and Procedures,
To support and participate in hotel activities, such as environmental committees, cost savings etc, which may serve to better our operations or the efficiency of the company,

BASIC REQUIREMENTS

ManagementCateringCollegeor Apprenticeship in a well respected, five star establishment, having minimum of five years experience as Sous Chef or Senior Sous Chef. Proven ability to operate training classes, in having attended “Train the Trainer” course or similar. Total experience should not be less than 10 years in the kitchen atmosphere, with a variety of positions demonstrating the desire to improve knowledge and experience, whilst at the same time, showing a loyalty and stable work record. To be high in the areas of quality control, staff relations, guest service and to show a confidence in his or her ability to make an impact on our existing operations for the betterment of our guests. Is to be well rounded in knowledge, having experience in various aspects of kitchen operations such as Pastry, Butchery, Garde Manger and one specialty cuisine, as in Italian, Chinese, Thai etc. Would be advantageous to have had experience overseas, or to have participated in a number of food promotions involving Expatriate chefs.

PROFILE OF A SOUS CHEF

The Sous Chef is the next person under the Executive Sous Chef, and is primary in charge of one grouping in the Kitchen. He may be in charge of a complete Restaurant, a Production kitchen, a Night shift operation or a Morning shift operation. The Sous Chef is a person who has the ability to demonstrate, check and correct any preparation that is going out to be served to a guest, very much involved with the daily operations in the Kitchens. The Sous Chef is to also share the vision of the property and would be hired on the basis of being able to contribute to the goals of the production team. A rapport with the Executive Chef and Executive Sous Chef would be essential.

MAIN RESPONSIBILITIES

Control of all production of foodstuffs in the kitchen, their quality, requisitions, storage, usage, and rotation,

The practical training of all staff under them in the section, including for new menu items,
The schedules, annual leaves and other staff entitlements such as staff meals,
To help in the daily receiving of the food items into the receiving,
Notification to the Executive Chef when supplies are not adequate or are not of the desired quality.
Daily checking of mis-en-place, spoilage and wastage and production controls,
To participate in the creation of new menu items, the trials and training of these items and the successful implementation onto our menus of these items,
Checking for the correct recipe card usage and format recipe cards,
To delegate the daily duties for the sections and to give the daily briefing,
To control the costs of the sections, making sure the correct foods are used for the correct job,
To check on machine usage, cleanliness, and the safety aspects in the kitchen,
For the hygiene of the kitchen, and the closing down duties,
For the direct supervision of the chef de parties and their immediate area,
For the personal hygiene and uniform wearing of the staff,
To be able to substitute for the Executive Sous chef in his absence,
To actively involve themselves in guest contact, suggesting, and interacting, solving problems and in general creating a very friendly, but professional atmosphere,
To handle the interaction between Kitchen and Restaurant staff, settling any disputes quickly and quietly, that may arise from time to time,
To ensure timely and quality service of our menu items according to service specifications and guest expectations,
To ensure that all food display areas, such as buffets and cake displays are kept in prime condition at all times, according to our Standard and Procedures,
To support and participate in hotel activities, such as environmental committees, cost savings etc, which may serve to better our operations or the efficiency of the company,

BASIC REQUIREMENTS

ManagementCateringCollegeor Apprenticeship in a well respected, five star establishment, having minimum of five years experience as Junior Sous Chef. Proven ability to operate training classes, in having attended “Train the Trainer” course or similar. Total experience should not be less than 6-7 years in the kitchen atmosphere, with a variety of positions demonstrating the desire to improve knowledge and experience, whilst at the same time, showing a loyalty and stable work record. To be high in the areas of quality control, staff relations, guest service and to show a confidence in his or her ability to make an impact on our existing operations for the betterment of our guests. Is to be well rounded in knowledge, having experience in various aspects of kitchen operations such as Pastry, Butchery, Garde Manger and one specialty cuisine, as in Italian, Chinese, Thai etc. Would be advantageous to have had experience overseas, or to have participated in a number of food promotions involving Expatriate chefs.

PROFILE OF A JUNIOR SOUS CHEF

The Junior Sous Chef is the next person under the Sous chef and is a junior management position, who is primary in support of the Sous chefs, and may handle a shift or section of the kitchen. She or He may be in charge of a smaller kitchen, a section or shift or a night shift operation. The Junior Sous Chef is a "hands on" person, very much involved with the daily operations in the kitchens.

MAIN RESPONSIBILITIES

Control of all production of food items in the kitchen, their quality, requisitions, storage, usage, and rotation,

The practical training of all staff under them in the section,
The schedules, annual leaves and other staff entitlements such as staff meals,
To help in the daily receiving of the food items into the receiving,
Notification to the Sous chef when supplies are not adequate or of the desired quality,
Daily checking of mis en place, spoilage and wastage and production controls,
Checking for the correct recipe card usage and seasoning,
To delegate the daily duties for the sections and to give the daily briefing,
To control the costs of the sections, making sure the correct foods are used for the correct job,
To check on machine usage, cleanliness, and the safety aspects in the kitchen,
For the hygiene of the kitchen, and the closing down duties,
For the direct supervision of the chef de parties and their immediate area,
For the personal hygiene and uniform wearing of the staff,
To be able to substitute for the Sous Chef in his absence,
To participate in the creation of new menu items, the trials and training of these items and the successful implementation onto our menus of these items,
To actively involve themselves in guest contact, suggesting, and interacting, solving problems and in general creating a very friendly, but professional atmosphere,
To handle the interaction between Kitchen and Restaurant staff, settling any disputes quickly and quietly, that may arise from time to time,
To ensure timely and quality service of our menu items according to service specifications and guest expectations,
To ensure that all food display areas, such as buffets and cake displays are kept in prime condition at all times, according to our Standard and Procedures,
To support and participate in hotel activities, such as environmental committees, cost savings etc, which may serve to better our operations or the efficiency of the company,

BASIC REQUIREMENTS

Management Catering College and a Management or Operations training program in a well respected, five star establishment, or having minimum of 8 years experience in deluxe hotel kitchens, with a variety of positions demonstrating the desire to improve knowledge and experience, whilst at the same time, showing a loyalty and stable work record. Potential to operate training classes, preferred if attended “Train the Trainer” course or similar. To be high in the areas of quality control, staff relations, guest service and to show a confidence in his or her ability to make an impact on our existing operations for the betterment of our guests. Is to be well rounded in knowledge, having some experience in various aspects of kitchen operations such as Pastry, Butchery, Garde Manger and one specialty cuisine, as in Italian, Chinese, Thai etc. Would be advantageous to have participated in a number of food promotions involving Expatriate chefs. This position is open to well experienced rank and file as well as management and operational trainees.

PROFILE OF A KITCHEN EXECUTIVE

The Kitchen Executive is the next person under the Junior Sous chef and is a junior management position, who is primary in support of the Junior Sous chefs, and may handle a shift or section of the kitchen. She or He may be in charge of a smaller kitchen, a section or shift or a night shift operation. The Kitchen Executive is a "hands on" person,very much involved with the daily operations in the kitchens.

MAIN RESPONSIBILITIES

Control of all production of food items in the kitchen, their quality, requisitions, storage, usage, and rotation,
The practical training of all staff under them in the section,
The schedules, annual leaves and other staff entitlements such as staff meals,
To help in the daily receiving of the food items into the receiving,
Notification to the Sous chef when supplies are not adequate or of the desired quality,
Daily checking of mis en place, spoilage and wastage and production controls,
Checking for the correct recipe card usage and seasoning,
To delegate the daily duties for the sections and to give the daily briefing,
To control the costs of the sections, making sure the correct foods are used for the correct job,
To check on machine usage, cleanliness, and the safety aspects in the kitchen,
For the hygiene of the kitchen, and the closing down duties,
For the direct supervision of the chef de parties and their immediate area,
For the personal hygiene and uniform wearing of the staff,
To be able to substitute for the Junior Sous Chef in his absence,
To participate in the creation of new menu items, the trials and training of these items and the successful implementation onto our menus of these items,
To actively involve themselves in guest contact, suggesting, and interacting, solving problems and in general creating a very friendly, but professional atmosphere in our restaurants,
To handle the interaction between Kitchen and Restaurant staff, settling any disputes quickly and quietly, that may arise from time to time,
To ensure timely and quality service of our menu items according to service specifications and guest expectations,
To ensure that all food display areas, such as buffets and cake displays are kept in prime condition at all times, according to our Standard and Procedures,
To support and participate in hotel activities, such as environmental committees, cost savings etc, which may serve to better our operations or the efficiency of the company,

BASIC REQUIREMENTS

Management Catering College and a Management or Operations training program in a well respected, five star establishment, or having minimum of 6 years experience in deluxe hotel kitchens, with a variety of positions demonstrating the desire to improve knowledge and experience, whilst at the same time, showing a loyalty and stable work record. Potential to operate training classes, preferred if attended “Train the Trainer” course or similar. To be high in the areas of quality control, staff relations, guest service and to show a confidence in his or her ability to make an impact on our existing operations for the betterment of our guests. Is to be well rounded in knowledge, having some experience in various aspects of kitchen operations such as Pastry, Butchery, Garde Manger and one specialty cuisine, as in Italian, Chinese, Thai etc. Would be advantageous to have participated in a number of food promotions involving Expatriate chefs. This position is open to well experienced rank and file as well as management and operational trainees.

PROFILE OF A SENIOR CHEF DE PARTIE / CHEF DE PARTIE / DCDP

The Chef de Partie is the main person in charge of a particular section in the kitchen. They report directly to the Sous Chef and are responsible for all the workers in their own section. Their main responsibility is for the production of food items, their quality and the quantity, and the successful operation of their own part of the kitchen operation whether it is the Butchery, Bakery, Pastry, Garde Manger, Hot Kitchen and so on. This is the most senior rank and file position, and the goal of a Chef de Partie would be to work towards an Executive position within the operation.

MAIN RESPONSIBILITIES

Production of all items from their particular area, with the correct recipe card and procedure, correct quantity and of good quality,
To suggest and trial new menu items, participating in the creation of items for our guests,
To maintain the hygiene in their area, and for machine cleanliness,
For the schedules, discipline and personal hygiene of their staff,
For the requisitioning, rotation, storage and correct usage of all foodstuffs,
For the implementation of new menu items and to help develop future ideas,
To control the wastage and the costs of their section, and to meet budget specifications,
To have direct supervision of all cooks in the section,
For the practical training of all staff in the section, and to participate in the theory training given,
To show full support to the Senior Kitchen staff, the goals and ideals of the operation, working continually towards the betterment of our guest expectations,
To help handle the interaction between Kitchen and Restaurant staff, settling any disputes quickly and quietly, that may arise from time to time,
In the absence of Senior Chefs, ensuring timely and quality service of our menu items according to service specifications and guest expectations,
To ensure that all food display areas, such as buffets and cake displays are kept in prime condition at all times, according to our Standard and Procedures,
To support and participate in hotel activities, such as environmental committees, cost savings etc, which may serve to better our operations or the efficiency of the company,

BASIC REQUIREMENTS

A minimum work experience of eight years in well respected, five star establishments is required, preferably with exposure to two or three different properties, whilst at the same time showing a loyalty and stable work record. They should have a strong base in their chosen proficiency, but also with experience with a variety of positions showing a knowledge and experience of general kitchen operations and interaction. They should show a potential to operate training classes, preferable if they have attended “Train the Trainer” course or similar. To be high in the areas of quality control, staff relations, guest service and to show a confidence in his or her ability to make an impact on our existing operations for the betterment of our guests. Would be advantageous to have participated in a number of food promotions with knowledge of some other cuisines. Advantageous if can demonstrate extra activities, such as competitions entered, show pieces, or extras skills acquired. This position is open to well experienced rank and file members, who may or may not have catering college experience, but can demonstrate leadership skills and a thorough knowledge of their craft.

PROFILE OF A SENIOR COMMIS

Commis I’s are the main "backbone" of the Kitchen. They are qualified and experienced to a good degree, but need more seniority before moving into the Chef De Partie position. They can be general cooks, or specializing in one area such as Bakery, Pastry, Butchery or Garde Manger. Their responsibilities are already getting more as they produce all the Food items in the Kitchen. Good Commis I’s can give your Kitchen a very good name in Food, as these cooks handle most of the practical work.

MAIN RESPONSIBILITIES

All the Production of the Food items in their Section, following the Recipe cards and Quality specifications,
To Requisition and make sure the Section has adequate food stocks,
To make sure that the correct quantities are made with the correct Items, and that costs are kept low and within Budget,
To take direct Control of the Commis II, Commis III's and Trainees in their section,
To keep to the Standards of Hygiene, Safety and Sanitation as specified,
To Train all the under Staff in the Section,
To work according to the Standards and Procedures of the Kitchen,
To carry out their designated duties to the best of their abilities,
To be honest and diligent in their work, showing dependability and enthusiasm for the team,

BASIC REQUIREMENTS

A minimum work experience of 5-6 years in well respected, five star establishments is required, preferably with exposure to two or three different properties, whilst at the same time showing a loyalty and stable work record. The format for hiring in this position on less time served would be on the profile of the previous establishment and the particular chef whom they have worked under. They should have a strong base in their chosen proficiency, but also with experience with a number of positions showing a knowledge and experience of general kitchen operations and interaction. They should show an interest in training their staff, and show empathy towards staff development and fair treatment. To be very familiar with the areas of quality control, staff relations, guest service and to show a confidence in his or her ability to cook well and become an integral part of our operations. The person should show potential for future advancement and communicate easily and readily, being preferably well versed in English. Would be advantageous to have participated in a number of food promotions with some knowledge of some other cuisines. Advantageous if can demonstrate extra activities, such as competitions entered, show pieces, or extras skills acquired. This position is open to good experienced junior members of staff, who may or may not have catering college experience, but who show some leadership skills and a very good working knowledge of their craft.

RESPONSIBILITIESOF COMMIS II AND COMMIS III

The Commis are an important part of the Kitchen brigade, as they backup the Senior Commis and are very much the workers in the kitchen. Commis are newly qualified (having completed an apprenticeship or Catering college training), with some working for a few years and other just starting out in the profession, but all are learning the skills required to become a professional chef. They will be asked to improve themselves by attending Hotel and Kitchen training courses, and their goal is to thoroughly learn the basic of their jobs. They are to work to pass proficiency and skills tests to work towards promotion towards a more senior position.

MAIN RESPONSIBILITIES

The correct production of all foodstuffs, following the recipe cards, production procedures and proper hygiene practices, according to the instructions of the senior kitchen staff,
To help in the control of all food items in storage and rotation,
To ensure the section is kept hygienic and clean,
To follow the Standards and Procedures for the kitchen,
To carry out their designated duties to the best of their abilities,
To be honest and diligent in their work, showing dependability and enthusiasm for the team,

BASIC REQUIREMENTS

To have attended a catering college or trade course or have completed an apprenticeship at a respected establishment, and they could have up to four years total experience. They are to demonstrate a willingness to improve their skills and knowledge and display an eagerness to work in our establishment. Spoken English is a distinct advantage due to the profile we wish to convey to our guests of excellent service, so communication ability is required. To have an idea of their chosen proficiency field within the kitchen establishment would be an advantage. Due to the high level of training required to ensure proficiency, the person should display a profile of being open to training and gives the appearance of being able to understand or to grasp the training that will be given.

PROFILE OF A TRAINEE COMMIS, APPRENTICE OR KITCHEN TRAINEE

The Trainees of the kitchen are assigned to any section and rotated around to get experience. They will follow a formatted training plan to learn the basics of their craft in the number of sections available in our establishment. It will be our responsibility to give a good basic training to these people. They do a lot of the hard manual work that is associated with the Kitchen and their main responsibility is to do what is asked for by the Senior Staff, and to learn their jobs quickly and properly. The way the trainees are taught now, will be the way they work for the rest of their working life. Bad habits are hard to break.

MAIN RESPONSIBILITIES

To follow the Standards and procedures of the Kitchen,

To learn their jobs well and thoroughly,

To keep to the hygiene and sanitation practices,

To attend all the Training classes for Kitchen Staff,

To be interested and want to learn their new trade and to improve themselves,

To show enthusiasm and ambition to become an integral part of the kitchen team, along with the skills and proficiency required, fulfilling his commitments to the brigade.

BASIC REQUIREMENTS

This person may have little or no experience, but has ideally completed a Trade course or Catering Certificate. They are to demonstrate a willingness to take the time to learn the skills of cooking and display an eagerness to become a professional cook. Spoken English is a distinct advantage due to the profile we wish to convey to our guests of excellent service, so good communication ability is required. Due to the high level of training required to ensure proficiency, the person should display a profile of being open to training and gives the appearance of being able to understand or to grasp the training that will be given.

HIERARCHY OF KITCHEN AND JOB DISCRIPTIONS (2024)

FAQs

What is the hierarchy of a kitchen? ›

The hierarchy resembles a pyramid structure with the executive chef at the apex, followed by the head chef, sous chefs, chef de parties, commis chefs, and kitchen assistants at the base. Each role has its specific responsibilities, ensuring a smooth workflow.

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What is the central kitchen hierarchy? ›

According to the kitchen brigade system, the chef de cuisine is second-in-command to the executive chef. However, sometimes restaurants will have either an executive chef OR a chef de cuisine, rather than both positions. Below the chef de cuisine is the sous chef de cuisine (colloquially known as the sous chef).

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What are the roles and responsibilities of the kitchen hierarchy? ›

An executive chef is at the top of the hierarchy, planning out menus and handling suppliers. Deputy or sous chefs are the ones responsible for meals. Station chefs cook various dishes with the help of junior chefs and relief cooks. Some people start their careers as junior chefs while others start as kitchen porters.

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Why is the kitchen hierarchy important? ›

The hierarchical system is meant to identify roles and duties, thus will streamline kitchen operations. Ultimately, the goal of the kitchen brigade is efficiency. When every chef has a defined task, there is less chance of making costly mistakes.

Who is the highest position in the kitchen? ›

Executive Chef (Chef de Cuisine)

Also known as a head chef or a master chef, an executive chef is the overall kitchen boss.

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How is a professional kitchen organized? ›

Today's professional kitchen is organized into multiple workstations. A workstation is an area in the kitchen dedicated to a particular task, such as broiling or salad making. Workstations using the same or similar equipment for related tasks are grouped together into a work section.

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What is the highest position in the kitchen department? ›

5 chef levels

Executive chef. Executive chefs are at the top of the hierarchy as they're in a managerial position. ...
Head chef. Smaller restaurants may not have an executive chef. ...
Sous chef. ...
Station chef. ...
Junior chef.

May 28, 2023

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What is the lowest job in a kitchen? ›

Commis chef (Junior cook)

The Commis Chef reports to a specific Chef de Partie to learn all about that station and its operation.

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How many positions are in the kitchen? ›

There are many roles in a professional kitchen, including junior cooks or “commis” roles. At the Ritz-Carlton, cooks are separated into “cook 1,” “cook 2,” “cook 3” and “cook 4.” Cook 4's are usually fresh out of culinary school or are interns. Their role is similar to prep cooks at other restaurants.

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What position is the most important in the kitchen and why? ›

Station chef

The station chefs are perhaps the most important people in the kitchen. These chefs prepare the cuisine to be served to customers. The designation of station chef encompasses a variety of roles, such as the following: Patissier (pastry chef): This person is in charge of all baked products and sweets.

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What is a level 7 chef? ›

The PDA in Professional Cookery at SCQF level 7 is a practical qualification that supports the continuing professional development of individuals who work in professional kitchens. The PDA in Professional Cookery at SCQF level 7 develops: high level professional culinary skills. sustainable working practices.

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What is a beginner chef called? ›

A commis chef is an entry-level chef who shadows chefs to learn more about kitchen responsibilities. They often help prepare meals in workstations that need assistance, ensure work areas are clean and provide chefs with needed tools or ingredients.

Who runs the pass in a kitchen? ›

The pass is the area in a restaurant kitchen where cooked dishes are assembled, garnished, and checked for quality before being picked up by servers. The expeditor (expo) often oversees the pass, ensuring smooth communication between the kitchen and dining room staff.

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What is the highest rank in the kitchen? ›

Executive Chef (Chef de Cuisine)

Also known as a head chef or a master chef, an executive chef is the overall kitchen boss. This position is the pinnacle of any chef career.

What are the 4 main sections of a kitchen? ›

They are storage area, meal preparation area, washing area and cooking area.

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