Bếp trưởng, bếp phó

1.     Check ingredients, food exists to determine the amount of goods and materials needed Order.

2.     Check the quality of raw and cooked food products to ensure that standards are met.

3.     Check the quantity and quality of received products.

4.     Direct notice of suspension served dishes or specials of the day, ensuring the staff in the department and employee-related parts are well informed.

5.     Prepare and coordinate with other stoves provide timely, accurate cuisine of votes required (order) of the customer.

6.     Consulting directly to customers in the food if the client has requested.

7.     Receiving the Order of clients, assigned staff performance parts. Ask other kitchen support when needed.

8.     Supervise and coordinate activities of cooks and workers engaged in food preparation.

9.     Check, process monitoring staff and food processing.

10.  Check the quantity and quality of food, ensure food is prepared and processed in accordance with the standards of quantity, quality quantification of the Company, in accordance with the requirements of hygiene food.

11.  Regularly check the satisfaction of the Order properly and fully, to ensure quality.

12.  Check last kitchen systems, lights, fans, ventilation and machinery, other equipment before the holiday. Make sure the refrigerator and freezer to perform well and in accordance with standard temperature.

13.  Directly addressing customers' questions, fix the errors of staff

14.  Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.

15.  Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.

16.  Prepare and cook foods of all types, either on a regular basis or for special requests or functions.

17.  Determine how food should be presented, and create decorative food displays.

18.  Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.

19.  Monitor sanitation practices to ensure that employees follow standards and regulations.

20.  Arrange for equipment purchases and repairs.

21.  Inspect supplies, equipment, and work areas to ensure conformance to established standards.

22.  Demonstrate new cooking techniques and equipment to staff.

23.  Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets.