Responsibilities and Duties of
Executive Chef
1. Maintain the hygiene food
2. Staffing recruitment – roistering
3. Menu planning
4. Costing
5. Ordering
6. Controlling
Responsibilities of Sous Chef
1. Assistance to the executive chef
Responsibilities of pastry chef
1. Maintain a high standard in the
pastry section
2. Staffing, roistering, controlling
3. Ordering
4. Costing
5. Controlling the pastry section
Responsibilities of Chef De Party
1. Report to the executive chef
2. Maintain the standard or their
perfidious section.
3. Controlling
4. Ordering
5. Lesion with the other section the
kitchen
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