Job description These are professionals, Deputy Head of Department, Deputy Chef or kitchen (Second Chef, Chef Sus) acting as an Assistant job in various aspects. Head Chef or head cook who Perform the following steps: 1. schedule and supervision of employees in the kitchen level head each Department (Chef de Partie – Chef de parties ti) such as vegetable, head of unit, head of the pastry kitchen kitchen baking – Grill head. The head of the kitchen cold head fish head chef chef Assistant sot revolving chef and maid service training in the kitchen etc (but perhaps not the same locations). 2. administer the documents throughout the ingredients used in cooking and food menu nutrition. 3. supervision of the raw material in cooking efficiency and value for money. 4. occasionally may have to cook your own food or a lack of personnel with? the number of guests and must work at all levels. 5. control production costs. 6. control of the kitchen hygienic conditions subsequent your Global Health Ministry of health and the World Health Organization defines. 7. be able to work under extreme pressure and specific solution. To assemble 500 people catering – 4000 people, using people as the original. 8. can convey knowledge, training, skills training and boost those subordinates everyone on a regular basis. 9. to manage and take care of the vagaries of subordinates, to maintain and to prevent loss of personnel and to other organizations.
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