The Functions of the Нead Chef
Cooks feed us almost all our life, since kindergarten and school cafeteria. Having become adults, we eat in cafes, restaurants and other institutions of public catering where the wizard of tastes and aromas – the cook reigns. This profession has the ancient history and an extensive geographical variety. Some people think that every person can master this profession, after all cooking is an urgent need of mankind. Though any of us will be able to prepare some food, only the cook will turn the result of the work into art.
At first sight work of the chef seem to be easy. However the chef is the same head who resolves all issues connected with the organization and timely delivery of products for restaurant. The person who has a professional higher education and the experience of a chef of more than 5 years is appointed to the position of the head chef. The chef has to know all the range of dishes and the requirements to the quality of dishes and the products themselves as well.
The chef must know the correct order of drawing up the menu and settle the prices of dishes and products, proceeding from prime cost of semi-finished products. In addition the chef has to watch the conditions in which the products are stored. Without the chef there will be a full disorder in the restaurant business. The chef makes demands for receiving foodstuff, raw materials and semifinished products and watches that products of high quality were in due time received from a warehouse. The chef has to study demands of consumers.
The FUNCTIONS of the Head Chef: - To provide the timely order and receipt of necessary products and semi-finished products and their compliance of freshness, the menu, standard of raw materials, to standards of taste, a consistence, a cutting form, purity of container; - To distribute production targets to the deputies, to make the schedule of their work; - To supervise equipment and stock operation; - To supervise storage conditions of products, their quantity, standards; - To make write-off of the spoiled products with registration of acts of write-off; - On the basis of studying of a consumer demand to improve the menu; - To encourage and punish employees.
RIGHTS: The chef has the right: 1. To get acquainted with drafts of decisions of the management of the organization, concerning production work. 2. To submit for consideration of the management of the organization of a suggestion for improvement of activity of production. 3. To carry out interaction with the staff of the organization. 4. To sign and supervise documents within the competence.
This profession demands big efforts and work, and also professionalism and responsibility as the chief cook is the head of the kitchen , and the kitchen is what all restaurants keep on.
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