(a) State three duties of the head chef in a hotel. (b) State five responsibilities of members in a catering team.

(a) Three duties of the head chef in a hotel

1. Takes overall charge of the kitchen, organises it into sections and supervises all kitchen staff.
2. Plans the menus, compiles food requisitions and controls food cost and portion sizes.
3. Maintains standards of hygiene, quality and discipline, and trains the kitchen team.

(b) Five responsibilities of members in a catering team

1. Co-operation and teamwork: each member works harmoniously with others so that duties are completed smoothly.
2. Carrying out assigned duties: every member performs his or her allotted tasks correctly and on time.
3. Maintaining personal and food hygiene: keeping themselves, their uniform and the work area clean and safe.
4. Observing punctuality and discipline: reporting for duty on time and following instructions and house rules.
5. Providing good customer service: being courteous, honest and helpful so that customers are satisfied and the good name of the establishment is upheld.