We thought it might be interesting to write about another of managements often overlooked work spaces…the professional kitchen.
Hot, exhausting, anti social hours all dictate that there is a rigid hierarchy of command with each of the different professions able to do their jobs without micromanagement.
His job :
The function of the chef changes depending on the type of facility in which it is exercised. In all cases, the chef has received technical training in hotel school and has built a solid experience after many years of work.
The significant difference between the two branches of the range of salaries (€ 2500 to € 6500) is explained by the diversity of the food supply and the resulting responsibilities.
Leader of Men, the chef oversees the team, knowing that the numbers vary depending on the size of the institution. He is responsible for the pace and quality of work and compliance with hygiene standards and cook training, he or she establishes the card depending on the style of the property (kitchen into account, for example, regional specificity) and sales prices determined by management.
they develop the technical specifications, place orders and manage inventory. Sometimes they will negotiates with suppliers trying to get the best cookware set they can for the budget they have. The chef works in harmony with the owner of the establishment and must be able to adhere to the spirit of the house.
He or she will have gained several years of experience in facilities with large volume, the chef is in charge of organizing the kitchen (team and planning), he oversees the rate and quality of working in compliance with hygiene standards.
They are responsible for managing the card, orders and inventories, often in conjunction with a common central kitchen for all restaurants in the same group (franchise chain or common network of independent restaurants), all in the compliance with internal procedures to the group and the theme of the restaurant.
They will also have a lot of training with professional knives; like these Mercer knives…but that is just part of the training on equipment and they must also be aware of the health & safety aspects of each kitchen tool.
An excellent cook; the gourmet chef is creative but also a good manager.
Capable of running a kitchen brigade composed of at least a few lessor managers and unit leaders and sometimes a second. They have a solid understanding of the traditional cuisine of high level, often acquired during many years of practice in gourmet Michelin starred.
They must also be innovative to instill in establishing a genuine cuisine and a consistency in the quality of food. It develops technical specifications, place orders and manages inventory. They choose suppliers; establishing a lasting relationship of trust with them.
In a hotel restaurant
In its technical aspect, the chef profession in a hotel-restaurant is approximately the same as any restaurant chef kitchen, except that it must adapt its style cuisine at the hotel and its clientele .
In its organizational aspect, its daily functions and responsibilities will depend on the internal organization of the institution and the importance given to the food court. Thus, in a small independent family unit, the chef can oversee the hotel’s restaurant, which works like a traditional restaurant, without really caring breakfast or room service (when there is one), except as regards the controls, the map and inventory.
In luxury hotels, the chef is actually an executive chef, manager more than a craftsman.
His expertise is still the heart of the hotel. He has often several years of experience in gastronomic establishments or luxury. It often manages several dining poles (gourmet, brasserie, bar, breakfast room and developed service).
The gourmet restaurant is composed of a brigade of other chef’s. In this context, as chief executive, he must follow the financial guidance provided by the hotel management in the spirit of the group that owns the property. It must also juggle the constraints of each restaurant center.
Qualities of a head chef
- Culinary Talent said
- Leader of Men and organizer: the chef can frame up to 20 people
- Good Manager
- Ability to recruit, train and build a team
- Curiosity and strong creativity
- Excellent knowledge of hygiene and cleanliness standards
- Very good physical condition