List of Kitchen Staff Duties and Responsibilities

If you are running a restaurant, catering service, or any other food-related business, you know how important it is to have a reliable and efficient kitchen staff. Kitchen staff are the backbone of any food establishment, as they are responsible for preparing, cooking, and serving the food to the customers.

But what exactly are the duties and responsibilities of kitchen staff? And what are the different roles and positions that make up a kitchen staff team?

In this blog post, we will answer these questions and provide you with a complete checklist of kitchen staff jobs, duties, and responsibilities.

A Complete Checklist of Kitchen Staff Jobs

Kitchen staff can be divided into two main categories: 

1. Back-of-house
2. Front-of-house

Back-of-house staff are the ones who work behind the scenes, in the kitchen, preparing and cooking the food. Front-of-house staff are the ones who interact with the customers, in the dining area, serving and delivering the food.

Here are some of the common kitchen staff jobs in each category:

Back-of-House Staff Jobs

• Executive Chef
• Sous Chef
• Line Cook
• Prep Cook
• Pastry Chef
• Dishwasher

Front-of-House Staff Jobs

• Server
• Hostess
• Bartender
• Busser

Bonus Content: 3 Hatted Restaurants in Sydney

Kitchen Staff Duties and Responsibilities

Now that we have listed the different kitchen crew jobs, let's take a look at some of the specific duties and responsibilities that apply to each role or position.

Executive Chef Duties

Create the menu: 

The executive chef is responsible for creating the menu of the food establishment, based on the concept, theme, budget, and target market. They have to research, test, and develop new recipes, dishes, and specials, and update the menu regularly to keep up with the trends, seasons, and customer preferences.

Oversee the food quality: 

hey are also responsible for overseeing the food quality of the food establishment, from the sourcing of the ingredients to the presentation of the dishes. They have to ensure that the food meets the standards and specifications of the food establishment and that it is fresh, tasty, and appealing.

Manage the food inventory: 

Furthermore, they are responsible for managing the food inventory of the food establishment, including the ordering, receiving, storing, and rotating of the food supplies. They have to keep track of the food costs, waste, and usage, and optimise the inventory levels to avoid shortages or excesses.

Hire and train the kitchen staff:

Additionally, their duty consists of hiring and training the kitchen staff of the food establishment, including the sous chef, the line cooks, the prep cooks, the pastry chef, and the dishwasher. They have to evaluate the skills, performance, and attitude of the kitchen staff, and provide them with feedback, guidance, and coaching.

Ensure compliance with health and safety standards: 

The executive chef is also responsible for ensuring compliance with the health and safety standards of the food industry and the local authorities. They have to implement and enforce the policies and procedures of the food establishment, such as the hygiene, sanitation, and food handling practices, and inspect and monitor the kitchen equipment, facilities, and operations.

Sous Chef Duties

Supervise the kitchen staff: 

The sous chef is responsible for supervising the kitchen staff of the food establishment, including the line cooks, the prep cooks, the pastry chef, and the dishwasher. They have to assign and oversee the tasks, duties, and responsibilities of the kitchen staff, and ensure that they follow the recipes and instructions of the executive chef.

Delegate tasks: 

They are also responsible for delegating tasks to the kitchen staff of the food establishment, based on their skills, experience, and availability. They have to distribute the workload evenly and efficiently and ensure that the kitchen staff have the necessary tools, equipment, and ingredients to perform their tasks.

Ensure consistency and efficiency: 

Furthermore, they are responsible for ensuring consistency and efficiency in the kitchen of the food establishment. They have to monitor and control the quality, quantity, and timing of the food production and delivery, and ensure that the food meets the expectations and requirements of the customers and the food establishment.

Fill-in for the executive chef: 

Additionally, they are responsible for filling in for the executive chef when they are absent or unavailable. They have to assume the duties and responsibilities of the executive chef, such as creating the menu, overseeing the food quality, managing the food inventory, hiring and training the kitchen staff, and ensuring compliance with health and safety standards.

Support the executive chef: 

Sous chefs are also responsible for supporting the executive chef in the kitchen of the food establishment. They have to assist the executive chef with the planning, preparation, and execution of the menu, the food quality, the food inventory, the kitchen staff, and the health and safety standards.

Line Cook Duties

The line cook is responsible for preparing and cooking the food according to the recipes and instructions of the executive chef or the sous chef. They have to follow the exact measurements, methods, and techniques, and use the appropriate tools, equipment, and ingredients

Prep Cook Duties

Prep the ingredients: 

The prep cook is responsible for washing, peeling, chopping, slicing, marinating, and seasoning the ingredients that are used to prepare and cook the food, such as vegetables, fruits, meats, cheeses, herbs, and spices. They have to follow the recipes and instructions of the executive chef or the sous chef and use the appropriate tools, equipment, and methods to wash, peel, chop, slice, marinate, and season the ingredients.

Assist the line cook: 

They are also responsible for assisting the line cook in preparing and cooking the food, according to the recipes and instructions of the executive chef or the sous chef. They have to provide the line cook with the ingredients, tools, equipment, and assistance that they need to prepare and cook the food and ensure that the food is ready and available for the customers.

Communicate with the other kitchen staff: 

Furthermore, their duty consists of being responsible for communicating with the other kitchen staff, such as the line cook, the pastry chef, the sous chef, the executive chef, and the server. They have to coordinate, cooperate, and support each other, and share information and feedback about the food preparation, cooking, and delivery.

Pastry Chef Duties

Create the dessert menu: 

The pastry chef is responsible for creating the dessert menu of the food establishment, based on the concept, theme, budget, and target market. They have to research, test, and develop new recipes, desserts, and specials, and update the dessert menu regularly to keep up with the trends, seasons, and customer preferences.

Prepare and bake the desserts: 

They are also responsible for preparing and baking the desserts according to the recipes and instructions of the executive chef or the sous chef. They have to follow the exact measurements, methods, and techniques, and use the appropriate tools, equipment, and ingredients to prepare and bake the desserts.

Dishwasher Duties

Clean and sanitise the dishes and kitchen equipment: 

The dishwasher is responsible for cleaning and sanitising the dishes, utensils, pots, pans, and other kitchen equipment that are used to prepare, cook, and serve the food. They have to use the appropriate tools, equipment, and methods to clean and sanitise the dishes, utensils, pots, pans, and other kitchen equipment, and ensure that they are free of dirt, grease, and bacteria.

Dispose of the trash: 

They are also responsible for disposing of the trash that is generated in the kitchen and the dining area, such as food scraps, wrappers, napkins, and containers. They have to use the proper bins, bags, and containers to dispose of the trash, and follow the recycling and composting guidelines of the food establishment and the local authorities.

How Does Hospitality POS Help Kitchen Staff?

A hospitality POS system is a point-of-sale system that is designed specifically for the hospitality industry, such as restaurants, hotels, bars, cafes, and catering services.

A POS system helps the kitchen staff in various ways, such as:

Order processing: 

Order processing is one of the major duties and responsibilities of kitchen staff like the executive chef. A hospitality POS system allows the kitchen staff to receive and process orders from customers, whether they are placed online, by phone, or in person. The orders are sent directly to the kitchen display system, which shows the order details, the preparation time, and the status of the order. The kitchen staff can also communicate with the front-of-house staff and the customers through the POS system, and update them on the progress of the order. 

Receipt printing: 

Secondly, this type of POS system enables the kitchen staff to print the receipts for the orders, which include the order number, the items, the prices, the taxes, and the tips. The receipts can be printed on paper or sent electronically to the customers. The receipts also help the kitchen staff keep track of the sales, the inventory, and the revenue.

Real-time inventory control: 

Additionally, this POS system helps the kitchen staff to manage the inventory of the food and beverage supplies, and monitor the stock levels and the expiration dates. It can also alert the kitchen staff when the inventory is low or out of stock, and suggest the optimal reorder quantities and times. 

Payment verification: 

Furthermore, a hospitality POS system assists the kitchen staff to verify the payments for the orders, and ensure that they are accurate and secure.

The POS can accept various payment methods, such as cash, credit cards, debit cards, mobile wallets, and gift cards. Moreover, a POS system can also encrypt the payment data, and protect it from fraud and theft.

Bonus Content: How to Prevent POS Theft?

Conclusion

Kitchen staff duties and responsibilities may vary a little based on the size, type and location of the business. However, they are more or less the same in almost every food business. 

They also have some common duties/responsibilities such as following the recipes and instructions, maintaining hygiene, working as a team, and being flexible and adaptable.