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Chef
Chefs are in charge of directing kitchen staff in restaurants and other food service establishments. They are responsible for creating recipes, preparing meals, hiring staff, managing budgets, planning menus, and catering to customers. Chefs must have qualifications like a diploma from a culinary institute as well as skills in leadership, time management, and communication. Their duties include overseeing kitchen operations, training other chefs, developing new dishes, ensuring food safety standards are followed, and controlling costs. Salaries for chefs vary depending on their role and experience, ranging from $24,000 for an assistant chef to over $85,000 for an executive chef.
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Chef
- 2. INTRODUCTION • The word"chef" is derived (and shortened) from the term chef de cuisine (French word) the director or head of a kitchen. • Chefs, cooks, prepare flavor, and cook many different kinds of foods In restaurants by following recipes. • Chefs are in charge of directing other workers in the kitchen, estimating food necessities, and ordering materials. • Directly Working with F&B department.
- 3. • In English,the title "chef" in the culinary profession originated in the haute cuisine of the 19th century. The culinary arts, among other aspects of the French language introduced French loan-words into the English language. • History of the Chef’s Uniform - Toque or Hat, Jacket , Apron HISTORY OF THE CHEF OCCUPATION
- 4. WHAT ARE THEQUALIFICATION AND SKILLS THAT NEED FOR CHEF • Educational qualification – diploma in SLITHM or equal institute • Experience – 2 year,4 year depend of employer • Skills- language,ledership, An ability to delegate appropriately……. •
- 5. DUTIES AND RESPONSIBILITIES OFCHEF • oversee kitchen staff in restaurants • Creating recipes and preparing meals • Hiring staff • Balancing a restaurant's books • Doing public relations • Planning menus • Filling orders • Catering to customers
- 6. DUTIES AND RESPONSIBILITIES OFCHEF • Preparing, cooking and presenting dishes within your speciality. • Managing and training any demi-chef de parties or commis working with you. • Helping the sous chef and head chef to develop new dishes and menus. • Ensuring that team have high standards of food hygiene and follow the rules of health and safety • Monitoring portion and waste control to maintain profit margins
- 7. JOB DESCRIPTION Various titles,detailed below, Many of the titles are based on the brigade de cuisine (or brigade system) documented by Auguste Escoffier • Chef de cuisine, executive chef, chef manager, head chef, and master chef • Sous-chef • Chef de partie • Commis (Chef) / Range chef
- 8. CAREER VOAGE • Dependon hotel or relevant company policy ANNUALLY GLOBAL SALARY SCALE FOR CHEF • Pastry Chef - $26,000 - $50,000 • Sous Chef - $24,000 - $50,000 • Assistant Chef - around $30,000 • Sushi Chef - $25,000 - $70,000 • Executive Chef - $50,000 - $85,000 PROMOTION METHOD
- 9. GLOBAL SALARY SCALEFOR CHEF
- 10. SALARY SCALE FORCHEF IN SRI LANKA
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