Restaurant Chef Jobs description

A restaurant chef assists the head chef in the everyday running of a restaurant kitchen and deputises in his/her absence. A restaurant chef is responsible to the head chef and is responsible for all subordinate kitchen staff.

A restaurant chef ensures that: all chefs des parties are familiar with the day's requirements; the necessary stocks are on hand at the right quality and quantity; fair discipline is maintained; all staff are treated fairly and with commonly accepted courtesy; timetables, leave rosters, and attendance registers are up-to-date; all statutory, as well as company, hygiene regulations are being strictly adhered to; all maintenance problems are timely reported and followed up; all communications between restaurant and kitchen run smoothly; each cook receives the correct orders for the appropriate tables; each dish leaving the kitchen is checked for quality, quantity, presentation, and correct temperature; the dining room/ restaurant personnel are standing by when delicate dishes are served; and regular on-the-job training is carried out so that subordinate staff perform their duties correctly. Further, restaurant chefs attend seminars and training courses as and when directed.

It is essential that restaurant chefs have well-developed senses of taste and smell. The best restaurant chefs are highly creative, bold in experimenting with different flavors, great team players with demonstrative leadership qualities, determined individuals, and ones who possess great organizational

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