Well-cooked and served food is the assurance of a restaurant’s reputation, affluence and triumph. A kitchen is considered as the engine room of a demanding food service business and it is the kitchen staff which ensures that the food is made delicious and presented at its best. The lowest grade in the kitchen staff jobs is the post of a kitchen attendant or kitchen hand that needs to work under the guidance of a responsible kitchen manager. The kitchen hand arranges the ingredient and cleans the food preparation areas.
Kitchen manager is at the chief of a little group of kitchen hands. The task of the kitchen manager involves ensuring the safety and neatness of the kitchen. The first footstep in the career ranking of the kitchen staff jobs at a hotel or a restaurant is the position of a Commis Chef. The designation of the job vary as well as assorted task which in any case include a lot of basic work and easy cooking under the supervision of more established chefs.
Chef De Partie is one of the most reputed and senior positions within the kitchen staff jobs. Chef De Partie has a useful role being accountable for preparing, cooking and presenting an extensive collection of dishes, with the support of commis chefs. He/she may take part in experimenting with new dishes and menus.
Sous Chef is the senior most chef de partie who enjoys control when the head chef is absent. Responsibilities involve food purchasing and storeroom management as well as staff increase and training. Responsibilities for all the aspect of the kitchen work is on the Head or Executive Chef. He/she deals with purchasing companies for food orders, develops striking menus and new dishes, as well as controls daily activities in the kitchen.
Employment In Restaurant 