WHAT IS THE DUTIES OF KITCHEN EXECUTIVE??

DUTIES OF KITCHEN EXECUTIVE

A kitchen executive ensures that the food production team provides a consistent quality of F&B in the area/shift under his/her control, as per the corporate preset international standards, in order to maximize guest satisfaction and organizational profitability in an atmosphere of high employee morale. The specific responsibilities of a kitchen executive are to:



1. Ensure adherence to organizational standards of food quality, hygiene, preparation, and presentation in his/her kitchen.

 2. Make sure all the kitchen equipment and machinery is in good working order at all times, in his/her area of work.

 3. Recommend changes in systems and procedures to increase efficiency and improve
     service levels

4. Ensure prompt, courteous, and accurate service to all the guests to achieve high level
of guest satisfaction

 5. Be responsible for maintaining of records/documentation in his/her area as per operational/control requirements.

6. Check the quality and availability of raw ingredients at all times for smooth operation.

7 Provide timely follow-up on any sick team member and convey the report immediately to HR and executive chef. 

8. Ensure buffets/food displays are set up and maintained professionally, as per organizational standards

9. Be responssibe for the hygiene standards of his/her kitchen, storage areas, equipment, and machinery 

10. Control food wastage, without compromising on food quality 

11. Check that cleaning schedules by kitchen stewarding department are being followed
    in timely manner 

12. Ensure par level of dry stores and perishables are maintained on daily basis, and also
    ensure correct store requisitioning 

13. Check attendance and punctuality of every team member:

14. Provide functional assistance to all subordinates and peers of various areas.

 15. Ensure excellent relations and professionalism amongst all staff in his/her kitchen
     and with related departments and staff.

16. Work in close coordination with F&B service team

17. Maintain appropriate and professional communication with F&B team at all given times, and for any special occasions

18. provide constant on the job and classroom training for his/her kitchen employees. 19. Personally conduct critical training sessions.

20. Encourage team building through regular informal meetings and keep an oper
door policy, 

21. Coordinate functions and activities with other F&B section, engineering/house keeping etc. whenever required

22. Assist sous chef with on-the-job training and class room training for his/her kitchen and related F&B employees. 

23. Attend behavioural, vocational, and skill-related training, to enhance his/her skills
and develop multifunctionality. 

24. Provide cross training to employees of other department.

25. Personally conduct critical training sessions.

 26. Provide constant on-the-job training and coaching to all the staff in the department.

27. Share his/her skill and knowledge with all employees; follow the company standard operating procedures (SOP) in his/her kitchen.

 28. Counsel subordinates in work-related and personal matters.

29. Attend behavioural and vocational training in own related work areas to enhance skills and develop multifunctionality.

30. Maintain records as required of training in the department

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