Duties And Responsibilities of Food Production Personnel or Kitchen Staffs

Duties And Responsibilities of Food Production Personnel/ Kitchen Staffs 

Duties And Responsibilities of Food Production Personnel or Kitchen Staffs

Chef Augustus Escoffier introduced a system known as 'brigade' in a commercial kitchen. It is called brigade because the professional kitchen operates with very distinct rank, file and hierarchy just like an army of soldiers on the battlefield. Every section was named in French.

                  CHEF DE CUISINES

                                  |

                         SOUS CHEF

                                  |

                      CHEF DE PARTIE

                                  |

                   DEMI CHEF DE PARTIE

                                  |

                           COMMIS-1

                                  |

                           COMMIS-2

                                  |

                            COMMIS-3

                                  |

                          APPRENTICE

Duties And Responsibilities of Food Production Personnel or Kitchen Staffs

1. Executive chef/chef de cuisine

The executive chef is the head of the kitchen and they do all planning and execution of the menus. Apart from being a skilled cook, they have to lead a team not by authority but by inspiring them. The responsibilities are :

  • To plan kitchen elegantly and economically.
  • To recruit kitchen staff in co-ordination with management

  • To supervise and train his staff
  • To establish standard recipes and methods of preparation
  • To control the quality, quantity and cost of the food
  • To prepare capital and operational budgets
  • Ensure a hygienic, clean and safe environment of the kitchen
  • check spoilage and wastage 
  • To co-ordinate with other departments of the hotel
  • Hire and fire staffs
  • To attend food and beverage meetings
  • keep oneself updated with the market knowledge
  • to drive the goal and vision of the company
  • Take responsibilities for criticism and corrections.
  • Greet with a smile to everyone on the hotel

2. Executive Sous Chef

Duties And Responsibilities of Food Production Personnel or Kitchen Staffs

An executive sous chef assists the executive chef in directing and guiding the food production team in providing quality of food and beverage in all outlets as per the international standard to achieve a maximum level of guest satisfaction. The responsibilities are - 

  • represent the executive chef in his absence
  • makes the duty roaster of the kitchen
  • to act as a liaison between executive chef and kitchen staff
  • to ensure smooth flow of dishes from the kitchen
  • fully supervise all food tasting,
  •  presentations and food sampling
  • assist in menu planning and costing
  • ensure all raw ingredients are available at all time
  • to maintain coordination between different sections of the kitchen
  • responsible for maintaining international standards of safety, security, hygiene and cleanliness in both food preparation and storage area
3. Sous Chef:-

Sous chef is responsible for day to day functioning of the kitchen. He has to organize, develop and supervise food production in the main kitchen as per standard and recipes developed by Executive chef.

  • Represent Executive sous chef and executive chef in his absence
  • To Train his staff on improved work procedure, quality of food production and economical usage of food
  • Maintain all attendance record
  • Responsible for overall food cost control
  • Responsible for checking Mis - en - place of all stations
  • Attend food and beverage meetings and departmental meeting
  • Make duty Roaster
  • Assist in Menu planning
  • Complain Handlings
  • Briefing and scheduling of staff
  • To supervise the work of the kitchen
  • To maintain and inspect cleanliness, grooming, attendance of staffs.
4. Chef de partie:-

Duties And Responsibilities of Food Production Personnel or Kitchen Staffs

Duties And Responsibilities of Food Production Personnel or Kitchen Staffs


They are the station heads and must be skilled to cook every dishes made by their stations. They are:-
  • Responsible for food production and wastage in his areas.
  • Responsible for implementing hotel standards on food quality, preparation and presentation in his section.
  • Recommend changes in system and procedures to increase efficiency
  • Maintain a high standard of hygiene and cleanliness in his section
  • Make sure all kitchen equipment is operated, maintained and stored properly
  • Ensure all ingredients are available at all times 
  • Ensure proper mis-en-place in his production section
  • Register complaints regarding improper machinery functions or employee ill's behaviour.

5. Demi Chef de partie:-

A Demi chef de partie assists his superior in maintaining the highest standard of quality in food preparation by following standard recipes and high level of hygiene standards maintained as per the HACCP standards in his area.

  • To represent CDP in his absence.
  • Ensure prompt and efficient service by all kitchen staff under his control.
  • Assists CDP to define the organizations of work within his kitchen including assignments, time schedules and vacation.
  • Eliminate wastage to minimize food cost without compromising quality
  • Make sure all kitchen equipment is operated, maintained properly.
  • To supervise and guide staff under him.

6. Commis:-

They are also a skilled cook and are classified into commis-I, commis-II, commis-III as per their skills, competencies.

They assist chef de partie and Demi chef de partie in food preparation. They also assist in cleaning and rotating the stock properly in large establishments. Only with patience and willingness to learn the ability, they can reach their maximum potential. 
Duties And Responsibilities of Food Production Personnel or Kitchen Staffs

Duties And Responsibilities of Food Production Personnel or Kitchen Staffs


7. Apprentice/ Trainee:-

Apprentice are a person who wishes to make his career in the professional kitchen as a chef. An apprentice joins the organization at the lowest level of kitchen and has no skill, experience. Only a few apprentices become a chef as apart from skill, experience, it requires passion.














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