1. 87
HRM kel 10:
Prita Laura
Mohammad Syaltut Abduh
Agung Drajat Surya Arifiyanto
Faisal.
Andy Wibisono
JOB DESCRIPTION (KITCHEN DEPT)
EXECUTIVE CHEF
KITCHEN
ADMINISTRATION
SOUS CHEF
CDP
(CHEF de PARTIE)
FIRST COOK
SECOND COOK
COOK HELPER

2. 1. EXECUTIVE CHEF
The executive chef, also known as the executive chef or chef manager, is the person in
charge of the kitchen. Everything that goes out of the kitchen is the responsibility of the executive
chef in the eyes of the employer; therefore, it is essential for the person with this job to be able to
maintain complete control of the kitchen at all times and to command the respect of his or her
kitchen staff.
Job Description
- Executive chefs are found in a wide variety of work settings, from tiny restaurant kitchens
staffed by a handful of chefs to large industrial kitchens staffed by a large number of chefs,
culinary assistants, and apprentices. In all work settings, however, an executive chef must be
able to spot problems and resolve them quickly and efficiently, maintain a level head, and
delegate many kitchen tasks simultaneously.
- An executive chef is also charged with maximizing the productivity of the kitchen staff, as well as
managing the sous chef and chef de partie, whom are directly below them in the chef’s chain of
command.
- Maintaining impeccable personal hygiene as well as high work and safety standards in the
workplace is incredibly important for all chefs, and the executive chef is expected to set an
example for the chefs below him or her. An executive chef will have worked their way up the
kitchen hierarchy in many different chef roles before assuming this particular chef title.
Duties and Responsibilities
- An executive chef has a huge range of duties and responsibilities within the kitchen. The most
important of these is to ensure that quality culinary dishes are served on schedule and to see
that any problems that arise are rectified. As such, the executive chef is responsible for
approving all prepared food items that leave his or her kitchen.
- When the restaurant is not occupied with actively serving patrons, as in between meal times,
the executive chef is expected to modify and create new menus as needed so that they remain
effective for the purposes for the restaurant or other establishment. The executive chef may
also be called upon to use this time to create a wide variety of new dishes for his or her kitchen.
In addition, the head chef also performs many administrative duties, including ordering supplies
and reporting to the head of the establishment.
2. SOUS CHEF
A Sous Chef is second in command after the Executive Chef in a professional kitchen. This
means he or she answers to the chef, but also has some authority over the other kitchen staff. Many
of the terms that relate to cooking and cuisine in a professional setting are French. Sous is French for
under, so you can see how the sous chef would work directly under the leader of the kitchen.
Job Description

3. - If the Chef is unavailable or off for the night, the sous chef is in command, and the kitchen staff
is expected to offer the same respect to him or her as they would to the boss. Oftentimes, a
Sous Chef will work in the role for several years with the goal to move on to become an
Executive Chef. In this way, the role is considered practical training for career growth.
- It’s important that a sous chef be intimately familiar with all the activities of the kitchen and be
prepared to do them in a pinch. He or she will prepare and cook food, and know all styles of
cooking done in that kitchen, including such skills as French, Italian, and Fusion cooking. The
Sous Chef is also responsible for overseeing the kitchen staff, which may involve scheduling or
dealing with personnel conflict.
Duties and Responsibilities
- The Sous Chef of a kitchen will also make sure that the food a restaurant or commercial kitchen
is using is of top quality, and that staff are being mindful of the cost standards that come with
the food. For instance, if a steak costs $10 per 8 ounce serving, it is important that staff do not
serve 12 ounces, costing the restaurant in oversight.
- As assistant to the Executive Chef, the Sous Chef will help with menu planning, inventory, and
managing of supplies. He or she may also aid in making sure the kitchen is up to safety
standards, and that staff are obeying sanitation rules.
- Being a Sous Chef is not an easy job. During mealtimes, it’s important for them to be quick on
their feet and be able to make smart decisions instantly. They often work for long hours with
little of the overall credit, but creativity will be the element that helps him or her shine on the
way to becoming chef.
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3. CDP (Chef de Partie)
A chef de partie is responsible for running a specific section of the kitchen. This type of chef
usually manages a small team of workers, which they are responsible for keeping organized so that
meals go out on time and the work area remains clean and orderly. However, in smaller kitchens a
chef de partie may work independently as the only person in their section. Also known as a line cook
or station chef, the chef de partie has a very important role in any kitchen. The person in this station
chef is third in command, with the head chef being first in command the sous chef being second in
command.
Job Description
- A chef de partie job is not an entry-level position, and is obtainable only after a chef has gained
considerable experience working in kitchen at a lower level. This is an important job in any
kitchen that comes with a lot of independence.
- A chef de partie is responsible for all culinary dishes that are prepared in their section. Because
of this, a successful chef de partie must be very knowledgeable about his or her speciality, as
well as culinary functions in general. A person in this role must also be very organized and
comfortable working in a high-pressure environment. A chef de partie must also be able to give

4. orders within their section, as well as reliably carry out orders handed down to them by the sous
chef and head chef.
Duties and Responsibilities
- A chef de partie’s primary role is to oversee the preparation, cooking, and presentation of meals
in a restaurant. Duties associated with this role including directing chefs in their section in
preparing, cooking, and presenting culinary dishes; enforcing strict health and hygiene standards
in the kitchen; and trouble-shooting any problems that may arise.
4. FIRST COOK
Under the general guidance and supervision of the Executive Sous Chef, and within the
limits of established Corporate Policies, Procedures and Food and Beverage Manual, responsible for
assisting Chef de Partie in preparing, cooking and presenting food production of assigned section.
Job Description
- Report directly to the Chef de Partie.
- Interacts and cooperates in coordinating function with all Kitchen section and staff, other food
and beverage outlets and staff, storeroom, and other department as required or requested.
Duties and Responsibilities
- Assists participates and supervises the day-to-day function and activities of cooks, facilities and
food production in assigned section and ensure that the standard performance are
implemented and maintained according to the designated task.
- Provides an overall high quality level of food production consistently.
- Performs all mise-en-place work required appropriately, completely, efficiently and ensures that
all equipment and areas of responsibilities are clean, neat, sanitize and presentable.
- Conducts duties close supervisor of Chef de Partie in preparing, cooking, presenting food items
according to recipe, in assigned section and maintain timing are adhered to designated
procedures, regulations to ensure the hotels and guests requirement are met.
- Complies with and ensures that the hotels :
a.Health, Safety ar
b.House Rules and Regulations.
c.Grooming and Appearance Standards are observed.
d.Hygiene Policy.
- Ensures punctual attendance and adheres to duty schedules as directed, by the Sous Chef or
Chef Partie.
- Informs, notifies Chef de Partie and colleagues of special request and or other related matter.
- Attends and participates formal training held by manpower or Kitchen in regard to the expected
food quality standard production and future career development.

5. - Practices Basic Skills of Guest Courtesy as appropriate.
- Maintain an effective working atmosphere in section assigned by means of good communication
and cooperation system between Supervisors, colleagues, stewarding. banquet, restaurant and
other kitchen section.
- Attends and participates to regular kitchen meeting and/or briefings.
- Routinely checks and identifies assigned section needs for maintenance work order, relays same
to Chef de Partie and ensures the accomplishment are proper.
- Conducts all administrative work required, including but not limited to :
a.Attendance Record.
b.Duty Roster.
- Ensures, maintains and controls a complete arrangement and replenishment of buffet functions.
- Performs related duties and special projects as assigned.
5. SECOND COOK
This is supervisory and skilled cooking work involving the preparation of a variety of complex
foods for the dining halls, snack bars, restaurants, banquets, and/or catering events or (for various
service areas) which is better. Cook II is distinguished from the Cook I in that the Cook II prepares a
wide range of entrees using many different methods and supervises others. Work involves the
supervision of and participation in preparation of foods in accordance with generally prescribed
standards. Assignments are received in the form of menus and through conferences with a food
service supervisor, but an employee has considerable independence in actual food preparation. All
work is checked by observation of the results obtained, and by analysis of the costs incurred.
Job Description
- May cook various foods for the banquet area with emphasis on entrees and side vegetables and
casseroles.
- May cook for catered events
- May supervise and participate in the work of preparing a large volume of meats, vegetables, and
other foods
- May consult with supervisor to determine best methods of preparation for individual food items
- May assist in planning menus and in devising means of using left-over foods
- May relieve cooks as needed
- May prepare special menus
- May inspect refrigerators and the work of other cooks to prevent food waste
- May supervise the cleaning for kitchen, storeroom, and refrigerators
- May perform related work as required.
• EDUCATION AND EXPERIENCE
Completion of the eighth school grade, supplemented by completion of a vocational training
course in food preparation and service; and considerable experience in large-scale institutional or

6. commercial cooking, including some supervisory experience; or any equivalent combination of
training and experience.
• KNOWLEDGE, SKILLS AND ABILITIES
- Thorough knowledge of the materials, methods, and equipment used in preparing food on a
large scale
- Considerable knowledge of health hazards in food preparation and service, and of necessary
precautionary measures
- Considerable knowledge of a large variety of food recipes
- Considerable knowledge of food values, menu planning, and uses for left-over food
- Some knowledge of effective supervisory methods and techniques
- Ability to work from written menus and standard recipes
- Ability to plan, lay out, and assign work to a staff of skilled and unskilled kitchen workers in a
manner conductive to full performance and high morale
- Ability to take inventory and keep records of foodstuffs used
- Ability to give significant assistance in planning menus, devising ways of using left-over foods,
and determining quantities of foodstuffs required in preparing banquets and regular meals
- Ability to work long hours while standing
6. COOK HELPER
Cook's helpers work alongside the cook and kitchen staff in hotels, restaurants, catering
businesses, cafeterias or anywhere food is prepared and served. The helper is expected to have a
general knowledge of kitchen sanitation, as well as food preparation methods. Duties include
preparing food for guests, ordering food, cleaning kitchen equipment, training new employees, and
learning and executing new recipes. If the helper works in a larger cooking facility, the duties may
increase and include assisting servers with food distribution.
Job Description
• Food Preparation
A cook's helper prepares the food for the cooks. He washes, peels, and cuts fruit and
vegetables, as well as marinates and portions meats. The cook's helper is responsible for
expediting the cooking process and preparing the food according to the menu. Additionally, he
must measure sauces and dressings into pre-portioned containers for servers.
• Cleaning
Cleaning is one of the cook's helper's major responsibilities. All equipment and
appliances are sanitized daily, trash is removed and kitchen garbage containers are cleaned. The
cook's helper oversees the maintenance of kitchen work areas and notifies the cook if
appliances are broken. It is also the helper's responsibility to identify any health hazards in the
kitchen and report accordingly to the cook.
• Ordering

7. Inventory management falls under the responsibility of the cook's helper. Working
directly with the cook, he is in charge of ordering food and tracking food orders, as well as
checking the products for freshness when the order truck arrives. The helper then assists with
stocking the food items.
• Training
The cook's helper trains new staff. Training includes proper food preparation
techniques, menu knowledge and kitchen operations. Trainees are educated on company
expectations for all kitchen procedures, including health regulations and sanitation guidelines.
The kitchen helper then notifies the cook when the trainee is prepared for kitchen work.
7. KITCHEN ADMINISTRATION
Job Description
You will work alongside the Executive Chef / Head Chefs and with the front line staff,
performing admin function in a kitchen to admin back end paperwork.
Duties and Responsibilities
• Temperature controls
• Purchasing / inventory / receiving / stocktaking
• Daily shift paperwork
• All other duties as assigned by the Executive Chef / Head Chefs
• Provide Admin support to kitchen team
• Ensure daily, weekly, monthly routines and deadlines met
• Ensure completion off all admin tasks in line with company policies & procedures.