Life in Australia

Cafe and restaurant managers are responsible for running the day-to-day activities. From recruiting the staff and training them to supervising them, it comes under the job description of a manager. Formulating weekly schedules for the staff and managing the overall budget of the place is vital. Managers govern the ordering of supplies and verify whether the order is complete or not.

Moreover, they assure that the customers are having a good time and resolve any issues that may arise. An important part of the manager’s job is to come up with strategies to attract new customers.

A chef de partie runs a specific counter in the kitchen. They directly report to the head chef about the ongoing activities in the kitchen. Following the directions of the head or the sous chef is the primary job of Chef De Partie. For ensuring that the food remains of the highest quality, they assist the culinary team with other procedures.

Ordering supplies for the kitchen and ensuring that stock never runs out is vital. A chef de partie also manages the hygiene and security regulations of the kitchen and reports to the head chef in case of any problems.

Executive chefs check the freshness of the food and also do a quality check of the dishes. Planning the menus, what to prepare on special occasions and finalizing the plate representations is the job of an executive chef. Reviewing the staffing levels from time to time is essential to maintain the standards of a restaurant or a cafe. The executive chef is responsible for hiring kitchen staff. From cooks to dishwashers, everyone works under an executive chef.

Setting standards for the kitchen and taking feedback from the clients is yet another essential job of an executive chef.

The foremost job of a commercial chef is to set up the equipment in the kitchen. They gather all the necessary utensils and place them on the desired stations. Commercial chefs need to study every recipe in detail and gather all the ingredients beforehand. Moreover, they prepare the basic ingredients till the chef starts with the main procedure.

Such chefs inform the waiting staff about the daily specials and also tell them about the dishes in detail. Mainly, a commis chef assists the head and executive chef in the kitchen.

Sous chefs plan the menus for the restaurant or cafe. They add or remove dishes, depending on the seasons or any other factors. In the absence of an executive chef, the sous chef gives orders to the kitchen staff and ensures that things are going as planned. Also, they are responsible for training the new staff and noting how they are performing in the kitchen. A sous chef creates schedules for the staff and fills in other workers in case someone is absent.

They support the junior staff in preparing the food and plating it perfectly for a spectacular presentation.