Temporary Chef Job Profile and Description
A temporary chef fills in for the line chef who may be away on leave. Accordingly, the temporary chef performs similar duties as the line/station chef. The temporary chef job duties include running a particular kitchen section. It could be the meat, vegetable or pastry section. Depending on how large a restaurant or hotel is, the temporary chef can either work alone or in a team. However, he/she works directly under the executive/head chef and the sous chef.
Duties and Responsibilities
The temporary chef is assigned specific duties. The following are temporary chef job duties and responsibilities:
- Assists the executive chef and sous chef in the preparation of different types of food
- Is involved in the preparation and service of such foods as starters, vegetables, meats and/or deserts
- Assists the executive chef with the menu planning tasks
- Works with other kitchen staff to ensure that the kitchen is clean at all times
- Assists with food storage
- Ensures that food is prepared and served on time
- Assists the sous and executive chef in ensuring that health and safety standards are upheld in the kitchen at all times
- Assists the executive chef in making requisitions for food
Skills and Specifications
For the temporary chef to be able to perform his/her duties well, particular skills are required. The following are important temporary chef job skills and specifications:
- Ability to work well under pressure
- Should love working with food
- Excellent communication skills
- Ability to work individually and in a team
Education and Qualifications
A degree or diploma in hotel and catering management is sufficient for this position. Food presentation and culinary management skills are also important.
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