What does a chef/kitchen manager do?

Typically, lead line cooks work under the supervision of a chef or head cook in a kitchen. Leadline cooks oversee the food preparation process from start to end. Their duties include the supervision of kitchen staff, recruitment and training of new kitchen employees, and monitoring of food quality. They comply with the sanitation and nutrition regulations of food as well as their safety standards. They should be knowledgeable and have skills in food preparation, customer service, attention to detail, and communication.

There are some key differences in the responsibilities of each position. For example, chef/kitchen manager responsibilities require skills like "wine," "guest satisfaction," "servsafe," and "labor costs." Meanwhile a typical lead line cook has skills in areas such as "cleanliness," "food handling," "customer service," and "cuisine." This difference in skills reveals the differences in what each career does.

A lead cook, or lead line cook, is an individual restaurant employee who is in charge of supervising the chain of food preparation done by line cooks. Lead cooks work directly under head cooks or chefs who provide instructions in preparing meals. They are well-versed in the restaurant's food health and safety, such as regular hand washing, utensil sanitizing, and proper garbage disposal. To be a successful lead cook, they must obtain knowledge of various cooking techniques and be passionate about food.

Each career also uses different skills, according to real chef/kitchen manager resumes. While chef/kitchen manager responsibilities can utilize skills like "wine," "guest satisfaction," "servsafe," and "labor costs," lead cooks use skills like "customer service," "food handling," "basic math," and "math."

The food service specialists monitor food preparation, ensuring that the guests get their correct orders, providing them the best dining experience and satisfaction. A food service specialist takes the guests' orders, processes their payments, and serves their orders timely and efficiently. They also monitor the stock inventories, coordinate with suppliers and third-party vendors for stock requests, and assist with kitchen duties as needed, especially on high volume days. A food service specialist must have a broad knowledge of the food services industry, analyzing the current food trends to make suggestions for menus, and responding to the guests' concerns.

There are many key differences between these two careers, including some of the skills required to perform responsibilities within each role. For example, a chef/kitchen manager is likely to be skilled in "kitchen operations," "culinary," "wine," and "quality standards," while a typical food service specialist is skilled in "preventive maintenance," "mos," "customer service," and "cleanliness."

Banquet captains are responsible for directing each banquet staff in the entire meal service and assign tasks to them as required. Their duties include teaching new staff members how to execute their designated tasks in the banquet. Also, they organize meetings to give updates on service or policy changes as well as administering any staff issues and resolving them in a timely manner. Additionally, they guide the setup of the banquet, preserve stock room supply, and ensure all sanitary regulations and company policies on appropriate and safe food handling are followed by every staff member.

Even though a few skill sets overlap between chef/kitchen managers and banquet captains, there are some differences that are important to note. For one, a chef/kitchen manager might have more use for skills like "kitchen operations," "quality standards," "servsafe," and "labor costs." Meanwhile, some responsibilities of banquet captains require skills like "customer service," "cleanliness," "beverage service," and "banquet functions. "