(a) Duties of the head Chef in a hotel: (i) Monitor and check operations/organization of the kitchen (ii) Train new and existing staff in health and safety rules.(iii) Develop new menus (iv) Testing new dishes (v) Schedule/plan roasters for all kitchen staff. (vi) Maintain accurate kitchen records (staff register, food inventory, equipment). (vii)Establish an effective and efficient team. (viii) Oversee to the sanitation of the kitchen. (ix) Supervision of the kitchen/food preparation. (x) Performance appraisal of the kitchen staff. (xi) Ensure that the required/profit target is attained. (xii) Orders/Purchase food commodities. (xiii) Liaise with other departments for smooth running of the kitchen.(xiv) Ensure effective food costing. (xv) Ensure proper portion control. (xvi) Ensure that the dishes prepared are attractive, palatable and appetizing
(b) Responsibilities of members in a catering team (i) Ensure customer satisfaction. (ii) Activities of the team should be profit based.(iii)Ensure Hygienic practices (iv)plan, prepare, cook and serve menu to customers.(v) Maintain good relationship with customers. (vi) Work as a team. (vii) Dress professionally/ appropriately. (vii) Communicate effectively.