Head chef: Commences work before all staff and checks the food and equipment. The head chef prepares the menu board and checks the staffing and their sections throughout the operation. They also handle any complaints, mediate with clients and de-brief and release the staff.
Sous chef: Assists the head chef in all of his/her duties.
Chef Entrée: Involved in the preparation, cooking, presentation and service of all hot and cold entrees. They can also assist in any section if needed, only once they have finished with their entrees.
Chef Vegetables: Involved in all vegetables and potato dishes. They must make sure that everything is clean and that any remains are properly stored.
Mains: Involved in the preparation, cooking, presentation and service of all hot and cold main dishes. These chefs are responsible for the staff meals.
Chef Pastry: Take care of all hot and cold desserts, as well as preparing bread/petit fours. They may also act as late guard if required.
Plongeur: General cleaning and wash-up as ordered by head chef. They can also assist in the pastry section if needed.
Explain the Functions of Human Resource Management
- Hospitality Studies
- Making up Our Own Business
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