Head chef vs lead line cook

Differences between head chef and lead line cook duties and responsibilities

Head chef example responsibilities.

• Hire, train, and manage a staff of cooks, also train servers and cross train dishwashers.
• Manage a kitchen of military personal and Japanese civilian chefs.
• Supervise, coordinate and direct all culinary activities within the food service department.
• Work manned omelet and brunch stations in dining room.
• Develop HACCP plans for every fresh item carry on premises.
• Assist with setup and break down of equipment for parties, meetings and brunch.
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Lead line cook example responsibilities.

• Manage food expo; facilitate food temp logs; creation of menu specials; management and supervision of production staff
• Skil in the preparation of a variety of culinary styles ranging from contemporary American cuisine to many international culinary styles.
• Train and supervise many of the Spanish- speaking dishwashers to work effectively on the line.
• Observe workers engage in preparing, portioning, and garnishing foods to ensure that standards are met.
• Follow HACCP system, and practice safety and sanitation as well adhere to the company policies and regulations.
• Produce HACCP forms and guidelines to have better awareness of quality of food being produce in the kitchen.
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