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Chef de cuisine (kitchen chef; "chief of the kitchen") is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food. [3]
Phillip Taylor, chef de cuisine at the Aria, New World Beijing Hotel. The chef de cuisine is in charge of all activities related to the kitchen, which usually includes creating menus, managing kitchen staff, ordering and purchasing stock and equipment, plating design, enforcing nutrition, safety, and sanitation, and ensuring the quality of the meals that are served in the restaurant.
Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in the United States. [1] One hierarchical system for organizing a restaurant's kitchen staff is the brigade de cuisine system developed by Auguste Escoffier (1846–1935).
Examples include the sous-chef, who acts as the second-in-command in a kitchen, and the chef de partie, who handles a specific area of production. The kitchen brigade system is a hierarchy found in restaurants and hotels employing extensive staff, many of which use the word "chef" in their titles.
The term garde manger (French for larder [1]: 4 ) originated in pre-Revolutionary France, where large, wealthy households designated a kitchen manager to supervise the use and storage of large amounts of foodstuffs. The term garde manger literally means 'keeping to eat'. [1]: 3 The main focus of the work was food preservation.
Management consists of the planning, prioritizing, and organizing work efforts to accomplish objectives within a business organization. [1] A management style is the particular way managers go about accomplishing these objectives. It encompasses the way they make decisions, how they plan and organize work, and how they exercise authority.
Albanese (1989): Competence is made of individual characteristics which are used to effect an organization's management. Woodruff (1991): Competence is a combination of two topics: personal competence and personal merit at work. Personal merit refers to the skill a person has in a particular work environment.
This consists of a list of skills, and a grading system, with a definition of what it means to be at particular level for a given skill. [1] In some cases, organizations can also use mutual feedback and assessments to crowdsource the calculation of skills. [2] To perform management functions and assume multiple roles, managers must be skilled ...