Kitchen Management

In large establishments the duties of Executive chef, Chef De Cuisine, Head chef or a person in charge are mainly administrative: only in small establishment would it be necessary for the chef to be engaged in handling food. The functions of the chef is to:

• §  Organize the kitchen
• §  Compile menus
• §  Order foodstuffs
• §  Show required profit
• §  Engage staff
• §  Supervise the kitchen (Particular at service time)
• §  Advise on purchase of equipment
• §  Be responsible, in many cases; whether wholly or partially, for the stores, store room and the washing up of silver, crockery, etc
• §  FSMS/HACCP

Kitchen Supervision

Certain leadership qualities are needed to enable the supervisor to carry out his or her role effectively.

These qualities include the ability to:

• §  
• Communicate
• §  Co-ordinate
• §  Motivate
• §  Initiate / inspire
• §  Goal setting
• §  Organize
• §  Motivate
• §  Meditate
• §  Make decision

Those under supervision should expect from the supervisor