CHEF

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.

• 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

WHAT ARE THE QUALIFICATION 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…….•

DUTIES AND RESPONSIBILITIES OF CHEF

• 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

DUTIES AND RESPONSIBILITIES OF CHEF

• 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

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

CAREER VOAGE

• Depend on 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

GLOBAL SALARY SCALE FOR CHEF

SALARY SCALE FOR CHEF IN SRI LANKA

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