struktur organisasi di kitchen

Organitation chart in the Kitchen

Executive Chef:

•    Develops recipes and menus for all retail food operations.

•    Supervises food production.

•    Maintains food cost standards and cost.

•    Promotes safety and proper sanitation.

•    Assists in taking inventory and purchasing supplies.

•    Introduces new products.

•    Acts as a replacement worker when short staffed.

•    Handles customers' concerns and suggestions.

•    Handles employees' concerns and issues.

•    Controls food waste .

•    May have full or final responsibility for job actions (e.g., hiring new staff, promotions,

demotions, transfers, discipline, terminations).

•    Schedules/assigns work.

•    Sets production goals or job expectations.

•    Other duties as required.

Sous Chef:

•    Runs the kitchen when the head chef is away.

•    Acts as a liaison between the executive chef and the kitchen staff.

•    Manages food purchasing and storage.

•    Maintains a safe and hygienic kitchen environment.

•    Helps create new recipes and write menus.

•    Instructs cook in preparing, cooking, garnishing and presenting food.

Chef de Partie:

•    Reports for duty punctually wearing the correct uniform and name tag.

•    Maintains a high standard of personal appearance, hygiene and grooming standards.

•    Provides friendly, courteous and professional service at all times.

•    Maintains a good working relationships with colleagues in all other departments.

•    Responds to changes in the department as dictated by the needs of the hotel.

•    Flexible in job functions and can perform any other reasonable duties and assigned

responsibilities .

•    Attends training sessions and meetings as and when required.

Commis (I, II, III):

•    Familiar with all the food items on the outlet menu.

•    Prepares food products according to the required standard.

•    Follows standard recipes and minimises waste to help ensure that the outlet’s food

cost is in line with budget.

•    Maintains the assigned station / section in a clean and orderly manner at all times.

•    Up to date with the availability of seasonal and new products on the market.

•    Treats all operating equipment and supplies carefully to minimise damage and

reduce waste.

• Flexible wherever possible in meeting special requests from guests for specific food        preparation methods and ingredients

•  Follows presentation guidelines as established by the Chef de Partie, Sous Chef or the Chef de Cuisine.