Culinary specialist vs chef/kitchen manager

Differences between culinary specialist and chef/kitchen manager duties and responsibilities

Culinary specialist example responsibilities.

• Manage and lead a HACCP plan for the restaurant.
• Manage user securities, roles, database backups, restore, fail-over management for SQL cluster.
• Help maintain haccp records, and all sanitation rules.
• Set up the batter cart, fryers, and chicken holding cabinet and collect all necessary small wares.
• Design and fabricate menu items for guests with gluten sensitivitys, sulfates allergies, and low fat constraints.
• Provide meals for patients with food allergies, food sensitivities, diseases and those revolving from surgical procedures, and pediatrics.
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Chef/kitchen manager example responsibilities.

• Manage operations, orderings, and inventorying using POS & software programs.
• Train and manage all kitchen personnel and supervise as well as coordinated all relate culinary activities.
• Practice excellent food safety and sanitation practices and comply with HACCP standards.
• Work both saut and roasting stations.
• Clean and maintain kitchen, cooking line and appliances according to ServSafe standards.
• Coordinate and plan seasonal menu s, recipes, and functions within the hotel using POS and software programs
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