Staffing and internal organization

5. Head Chef

6. Well, we to your
So How would
TellcanNicestart you deal with an angry
me about
Yes, for
I have seen the form u applied it’s my
see work under
the toyou that
abilityinterview isn't happy with their
customer Chef position 2days ago.
pleasure.
the Head
today.
now?
pressure
food?
Mỹ Trinh
Vân Anh
Mỹ An

7. Qualities
Leadership quality
People skills
A sense of humor
Creativity
Practice

8. Duties
•
•
•
•
A chef may be responsible for many
Selectof the following: Creation ofall
or all vendors, order and receive
food or supervise all cooking
dishes and menu
Cook supplies
Hire, trainof all local and state health
Purchase and manage all staff
Comply withcooking equipment and
(kitchenitems, e.g. of house); set
service and laws
and business front and regulations
work schedules pans, dishes, silver, g
uniforms, pots,
lassware, linens, etc.

9. Cooking
Experience
Education and training do not mean
much if a chef lacks cooking
experience in a restaurant setting.
So With hands-on experience, chefs
gain knowledge of tastes, flavor and
plate presentation.

10. Product
Knowledge and
Food Costs
Chef must have experience in how
to maximize use of food products.
Chef must have experience working
with food so they can assist with
menu pricing.

11. •
•
•
•
•
•
•
•
Prepare and cook food according to customers' orders
Arrange food on plates
Design, plan and price menus
Train and supervise staff
Keep work areas clean and tidy
Buy food supplies and cooking equipment
Supervise cleaning and dishwashing
Keep records of supplies

12. Thank you !