Beruflich Dokumente
Kultur Dokumente
Can also be called: Chef de Cuisine, Food Service Supervisor, Kitchen Manager, Executive Chef, Dietary Manager, Dietary
Supervisor, Food Service Director, Food Service Manager, Restaurant Manager, Supervisor of Food and Nutrition Services,
Cafeteria Manager
Job Description
You are in charge of the kitchen: planning menus, negotiating prices and delivery arrangements with suppliers, ordering and storing
food, organising staff rotas, supervising everyone in your team, recruiting and training new staff. You have a hands-on involvement
in the cooking - the reputation of the restaurant largely depends on your food, and the imagination and skills which you bring to it.
At service time, you will co-ordinate the orders as they come in, issuing instructions to your team. You have to keep your eye on
progress with earlier orders, and see that every dish that goes out to a customer is up to standard: the correct temperature,
presentation and portion size. The job requires careful planning, good timing, and excellent team work to bring together orders for
large parties, or maintain good service when the restaurant is very busy, When you have time, you might make an appearance in
the restaurant to talk to the customers, in particular the regulars and any VIPs. Menus need to take account of the needs of
vegetarians, other religious and ethical diets, those with an allergy to certain foods, such as flour or nuts, and people that avoid fats
or other ingredients. Food hygiene and health and safety are also major concerns, and you will have visits from an environmental
health officer to check standards and discuss your food safety management system. You are also responsible for making sure that
the cost of food is within the budget: wastage must be kept to the minimum, production quantities and portion control accurate.
You will need to liaise closely with the general manager to whom you will be responsible for budgets, including staff costs. You
will also work with the restaurant manager and waiting staff, to ensure that service runs smoothly and that staff can accurately
describe dishes to customers. Depending on the type of operation (e.g. hotel, pub, restaurant), the kitchens may prepare food for
a number of self-service restaurants, snack bars and directors' dining rooms, as well as cocktail parties, business meetings,
conferences and other special events. For example in a high street restaurant your kitchen may be preparing meals for 30 guests
for lunch and 60 guests for dinner, whereas a hospital kitchen might be preparing meals for several hundred patients three times a
day, as well as the doctors, specialists, nursing and ancillary staff.
Qualifications
The order of these qualifications is taken from the ratings of you and other users.
Job Specific
General Craft
Customer Service
● Fish
● Certificate in Customer Service for Hospitality, Leisure, Travel & Tourism NCFE
● Advanced Baking
❍ Prepare, process and finish complex chocolate products
❍ Prepare, cook and finish complex cakes, sponges, biscuits and scones
● Advanced Beverages
❍ Maintain the drink service
● Advanced Commodities
● Advanced Meat and Offal (Meat, Poultry & Game)
❍ Prepare meat for complex dishes
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❍ Cook and finish complex poultry dishes
❍ Cook and finish complex meat dishes
● Gastronomy
❍ Contribute to the development of recipes and menus
❍ Order stock
● Methods of Cookery
● Nutrition and Allergies
❍ Maintain food safety when storing, holding and serving food
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❍Prepare, cook and finish basic pastry products
● Prepare and Cook Fish and Shellfish
❍ Cook and finish basic shellfish dishes
❍ Ensure appropriate food safety practices are followed whilst food is prepared, cooked and served
● Supervisory Skills
❍ Maintain the health, hygiene, safety and security of the working environment
❍ Supervise a function
● Achieving Results
❍ Manage the achievement of customer satisfaction
● Facilitating Change
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❍Encourage innovation in your area of responsibility
❍Implement change
❍ Plan change
● Providing Direction
❍ Promote equality of opportunity and diversity in your area of responsibility
❍ Manage risk
● Using Resources
❍ Ensure health and safety requirements are met in your area of responsibility
❍ Manage a budget
❍ Allocate and monitor the progress and quality of work in your area of responsibility
● Delivery
❍ Build and maintain effective customer relations
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❍Deliver customer service using service partnerships
❍ Recognise diversity when delivering customer service
● Handling Problems
❍ Handle referred customer complaints
● Building trust
● Coaching
● Communication Clearly communicating your ideas and giving instructions to others.
● Empathy
● Holding others accountable
● Integrity
● Providing Direction Clearly guiding team members, setting out goals and targets
● team working
● Analytical Thinking Being thoughtful and perceptive when assessing a situation or problem solivng, analysing data, and recalling and using information
● Assertiveness
● Conceptual Thinking
● Conviction
● Delivering
● Passion
● Self Confidence
● Showing Initiative
● Customer Orientation
● Quality Orientation
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● Express your creativity, imagination and flair
● Need a good eye for detail
● Need to deal with emergencies from time to time and not be easily flustered
● Need to have good business skills
● Need to use your own initiative
● Spend time planning, organising, managing and motivating others
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