Which is the right of the manager or the head chef of the restaurant

The identity of the store manager and the head chef is like the "big and small king", when the boss has repeatedly complained about the "little king" - the head chef, the "big king" - the manager's order is naturally difficult to implement, once the "little king" overshadows the "big king", the above problems may occur.

To avoid this kind of problem, the restaurant owner needs to "employ people without suspicion", hand over the personnel and financial power of the store to the store manager, and establish the "king" status of the store manager, and the "little king" will naturally have to obey.

Clarify the "top-level setting" of the organizational structure - the store manager must be above the head chef, clarify their respective management responsibilities, and clearly distinguish between public and private is a compulsory course for the boss.

The head of the restaurant, the manager manages the entire restaurant, and the head chef manages the kitchen.

Depending on the place, the monthly salary of the kitchen boss in a Cantonese restaurant is 30,000 or 40,000, and the average store manager is only a few thousand, and besides, the salary of the store manager can be said to be generally lower than that of the head chef.

Of course, the manager of the store is the greatest!

It's all nonsense, if you want to say who is the manager of the small restaurant and the head chef, it must be the head chef, and the head chef is gone, basically the small restaurant can also be closed. But if you say a five-star hotel, the food and beverage director must be higher than the chef, then how can you be called the director, the catering part of the Chinese restaurant, Western restaurant, banquet hall, and the kitchen of each restaurant, each kitchen has a head chef, they are all under the management of the executive chef, the executive chef is equivalent to the second-in-command of the catering department, which is equal to the kitchen is all the executive chef management, but no matter how powerful your executive chef is, no matter how awesome he is, he also belongs to the catering department, the boss of the catering department is the catering director, and the executive chef can only be regarded as the second. Not to mention the other chefs in the back, five-star hotels are not afraid of not finding the head chef, others are lining up, if you want to come, you will come, if you don't come, you will get out, there is no shortage of people, not to mention any specialties, recipes or something, this kind of thing only small restaurants care about these, high-star hotels don't care at all, so don't think too much about the executive chef, he is still not as big as the director of catering in management. (There is no manager in the catering department, only a director, only in the restaurant).

The food and beverage manager is in charge of the restaurant, and the head chef is in charge of the rear kitchen.

Let's put it this way, the restaurant is the whole, but it is divided into two parts: 1. The front hall, from the door to the toilet, and the outside of the kitchen, are all under the manager's control, but as long as you step into the kitchen, the chef is the biggest, and he has the final say, and the people in the kitchen are all the chef's recipes, and they are not allowed to use their own recipes privately.

The catering manager is large, and the catering manager evaluates the head chef.

To be right, there is no one who is bigger than the other.

The head chef belongs to the management personnel who manage the kitchen work (equivalent to the squad leader), and for large hotels, the kitchen can also be divided into Chinese food, Western food, etc.!

A chef who has skills in food preparation, he is responsible for managing the kitchen and the cooking staff of large enterprises (such as hotels or restaurants), planning menus, ordering food ingredients, directing and assisting in cooking work, preparing specific meals, etc. – also known as a "cooking chief". Chef is already an indispensable position in many large companies.

Chefs are usually only responsible for stir-frying a few difficult main dishes or more important dishes.

It is also necessary to launch new dishes from time to time; We can launch suitable dishes according to different banquet types and different major festivals.

The head chef doesn't usually work in the kitchen.

The kitchen manager should strictly inspect and supervise the operation process of each sous chef and assistant chef to ensure the quality of food; Regular inspections of kitchens, dining rooms, and food hygiene; Manage canteen equipment and facilities, and propose maintenance and update plans; Do a good job in summarizing the relevant reports of the department and do a good job in the relevant budget management.

Of course, there is a difference between the head chef and the head chef, the head chef is the highest level and generally does not take it lightly, she has the best dishes, and the head chef is generally responsible for managing the entire back kitchen.

The head chef is the chef of the whole kitchen and can do anything, while the head chef is engaged in management and manages the kitchen, so the head chef's temper is much higher.

The chef is more technical, and the chef is more management.

There are also some high-end restaurants and hotels that appoint chefs with good skills, strong business skills and management skills as executive chefs.

The head chef is in charge of the entire back of the kitchen. The chef is all the dishes for the guests, and the dishes in the back kitchen are all headed by the chef. Order. What dishes are out today, what dishes are you going to buy, what ingredients are you going to prepare, these are all chefs.

The chef is mainly there. Cook the dishes. It's the equivalent of what we call running away.

Head cannon. In fact, it is often de-impurities. Sous Chef.

Frequent out of the room. The situation of cooking in the fort is basically the main out. Look.

Director, basically. Look at the whole kitchen room. 10,000 cases.

When I was there, there was a director who came to see that he was gone, so he just boiled it out and looked at it.

The head chef is in charge of a kitchen, and the chef is in charge of all things.

The chef is in charge of all the chefs, including what to cook, and the dishes that other chefs can't cook are all cooked by the chef, and the general chef has a unique job.

The head chef manages all kitchen matters, including procuring ingredients, costing, etc.

The head chef is responsible for all aspects of the kitchen and coordinates the division of labor among all parties. A chef is a chef who is responsible for a specific aspect.

The chef is the master chef, and the head chef is the manager.

The difference between a chef and a head chef. What kind of dishes can the chef cook? But the head chef doesn't always have to do it.

The store manager is responsible for all the affairs of the whole store, whether it is external or internal, in this store he (she) is the highest officer, if it is a single store, the manager can only be the main person in charge of a department in this store, if it is a chain store, and all stores belong to the unified management of the headquarters, then the purchasing manager in the headquarters, or the manager of the customer service department, they are equal to the store manager in the position, it doesn't matter who is bigger than whom, there is only mutual cooperation in the work, it is a complementary relationship, if a single store manager is in charge of the store managerIt can only be said that the post is set up repeatedly, a waste of resources, either the enterprise is not sound in terms of staffing, or the boss or the boss's relatives have no place to press, so it is like this.

Summary. In fact, the head chef and the supervisor are the same level, but each person's position division is different, the head chef is mainly in charge of the back kitchen, including product quality, hygiene and product quality, and the front office supervisor is mainly to manage some details of the waiter's work, including some communication with customers and guests, including premise, some large and small affairs and all aspects of hygiene, so both of them belong to the same level of disease, not to say who is big and who is small.

In fact, the head chef and the supervisor are the same level, but everyone's position division is different, the head chef is mainly in charge of the back kitchen, talking about the quality of the product, the quality of the hygienic product, and the front office supervisor is mainly to manage some details of the waiter's work, including some exchanges with customers and guests, including the premise, some large and small affairs and all aspects of health, so the two of them belong to the same level of disease, not to say who is big and who is small.

I wish you a happy life.

Who is bigger, the store supervisor and the head chef.

In fact, the head chef and the supervisor are the same level, but everyone's position division is different, the head chef is mainly in charge of the back kitchen, talking about the quality of the product, the quality of the hygienic product, and the front office supervisor is mainly to manage some details of the waiter's work, including some exchanges with customers and guests, including the premise, some large and small affairs and all aspects of health, so the two of them belong to the same level of disease, not to say who is big and who is small.

Kiss them the same rank.

The manager and the head chef are not the same level of stupidity. While both are important positions in the restaurant, it has different job hierarchies and responsibilities.

A store manager is a member of a restaurant's management and usually reports directly to the board of directors or the hotel manager. The store manager is responsible for overseeing restaurant operations, dealing with customers, coordinating with staff, budgeting expenses, recruiting and training staff, and coordinating relationships with merchants. Store managers need to have excellent management skills, customer service skills, financial analysis skills, and team leadership.

The head chef is a member of the restaurant's kitchen management and usually reports directly to the manager or general manager of the hotel. The head chef is responsible for setting the menu, leading the purchase of ingredients, training the chefs, supervising kitchen operations, maintaining kitchen equipment, ensuring hygiene standards, providing personalized menus to high-end customers, and ensuring the smooth operation of the kitchen. Chefs need to have excellent culinary skills, tasting and dish innovation, kitchen management skills and knowledge of hygiene standards.

Although the two are responsible for different tasks in the restaurant, the relationship between the two is close. The store manager needs to coordinate and collaborate with the head chef to ensure the smooth operation of the restaurant, and the head chef needs to communicate with the store manager about ingredient procurement and staffing.

In short, the store manager and the head chef are not the same level. While both are highly critical positions in the restaurant, their responsibilities and job hierarchies are different. The restaurant's operations require close collaboration between the manager and the head chef to ensure the smooth running of all aspects and the satisfaction of customers.

There is no strict distinction between the manager and the head chef in the position of envy, as they represent different functions and responsibilities. Although both have a certain status and authority in the restaurant industry, their roles and influences are different in different functions.

According to the regulations and practices of the catering industry, a store manager is a position that is responsible for the overall management of the restaurant. The store manager is mainly responsible for formulating the restaurant's business plan and strategy, managing the in-store staff, supervising the performance of the staff, handling customer complaints, rotating and queries, and coordinating the restaurant's internal affairs to a certain extent. The manager is the signature of the restaurant, so he needs to have a high level of enthusiasm and ability, and be able to put forward constructive opinions and suggestions for the operation of the entire restaurant.

The head chef is mainly responsible for coordinating and directing the work in the kitchen. She needs to have solid culinary skills and rich food knowledge, and have her own unique way of designing and preparing meals. The head chef also manages the team of chefs, ensuring that each dish is prepared to meet hygiene standards and quality requirements, while also working closely with the manager to ensure that the restaurant's business plan matches the kitchen's production capacity.

As can be seen from the above responsibilities, the functions and status of the store manager and the head chef are different, and it is difficult to simply judge who is bigger. Store managers need to have a certain degree of professionalism and professionalism in business management and staff management, while chefs need to have excellent qualities in production skills and team management skills to succeed in the catering industry.

Overall, both the manager and the head chef are indispensable figures in a restaurant. They play a vital role in their respective regions and have made outstanding contributions to the development of the restaurant industry. <>