Chef/owner vs prep chef

Differences between chef/owner and prep chef duties and responsibilities

Chef/owner example responsibilities.

• Participate and train staff and colleagues to accomplish different level of ACF certification CEC, CEPC.
• Control food and payroll costs to achieve maximum profitability.
• Establish and operate an historic inn including a 40 seat restaurant offering French/California inspire cuisine focuse on seasonal local ingredient menus.
• Insure that students understand the depth and scope of all class materials as outlined in the syllabus.
• Edit, revise and correct lesson plans to reflect requirements on the syllabus and ensure lesson plans match the competencies require.
• Own and operate successful gourmet restaurant/bakery/catering service
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Prep chef example responsibilities.

• Manage a kitchen of military personal and Japanese civilian chefs.
• Work using fryers, boilers, grill, ovens, steamers, mixers.
• Instruct new employees in the preparation, cooking, garnishing, and presentation of food.
• Maintain highest level of cleanliness and sanitation.
• Maintain cleanliness of station, ensuring sanitary conditions.
• Create and prepare international cuisine for executive clientele by using ingenuity, organization, efficiency in production and attention to detail
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