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DISH PROPOSAL FACTORS
EXECUTIVE/HEAD CHEF
An executive chef manages the kitchen He or she is responsible for monitoring and maintaining the quality of all dishes that leave the kitchen creating menus and and inventing new dishes and and supervising the kitchen staff Except in small establishments an executive chef will generally spend more time on administrative and managerial tasks than on food preparation TYPICAL EMPLOYERS
Restaurants hotels holiday resorts pubs serving food bistros and catering companies Main duties/responsibilities:
• Planning menus in in consultation with the restaurant or catering manager • Delegating tasks to kitchen staff • Ensuring that food supplies are ordered on time • Ensuring that food is prepared in in accordance with the relevant food safety standards • Ensuring that food is prepared on time • Monitoring the quality and portion size of all dishes prepared in the kitchen QUALIFICATIONS AND EXPERIENCE
• Formal culinary training
• Previous restaurant experience
• Extensive food and beverage knowledge • Restaurant industry knowledge • Knowledge of restaurant regulations
Because the the executive chef is the the most senior person in the kitchen he he he he or she is often required to have a a minimum of of 5 – 8 years of of relevant experience
+ The qualifications listed under Section Chef
SOUS CHEF
Works alongside head chef to manage daily kitchen activities including overseeing staff aiding with menu preparation ensuring food quality and freshness and and monitoring ordering and and stocking Provides meal quality and consistency by following designated recipes TYPICAL EMPLOYERS
Restaurants hotels holiday resorts pubs serving food bistros and catering companies Main duties/responsibilities:
• Leads kitchen team in chef’s absence • Provides guidance to junior kitchen staff members including but not limited to line cooking food preparation and dish plating • Oversees and and organises kitchen stock and and ingredients • Ensures a a first-in first-out food rotation system and and verifies all food products are properly dated and and organised for quality assurance • Hires and trains new kitchen employees to restaurant and and kitchen standards • Manages food and product ordering by keeping detailed records and minimises waste • Supervises all food preparation and presentation to ensure quality and and restaurant standards • Assists head chef with menu creation QUALIFICATIONS AND EXPERIENCE
• Formal culinary training
• Previous restaurant experience
• Extensive food and beverage knowledge • Restaurant industry knowledge • Knowledge of restaurant regulations
+ The qualifications listed under Section Chef
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TYPES OF CHEF
There are no fixed educational requirements for becoming an executive chef While it may be be possible to work your way up to this position through on-the-job training
and practical experience
it it is is recommended that you study towards a a a a a a a a a a a a a a relevant qualification such as a a a a a a a a a a a a a a restaurant management certificate hospitality management management certificate culinary arts degree or hospitality management management qualification SKILLS REQUIRED
• Cooking skills
• Menu planning skills
• Communication skills
• Leadership skills
• Time management skills
• Attention to detail • Organisational skills
• Problem solving skills
Work well under pressure Self-motivated
Customer service skills
Positivity
People management skills
Numerical skills
SKILLS REQUIRED
• • • • • • • • • • • • Cooking skills
Communication skills
Numerical skills
Leadership and teamwork skills
Organisational skills
Problem solving skills
• • • • • • Work well under pressure Self-motivated
Customer service skills
Positivity
People management skills
Attention to detail