A chef de cuisine is the hands-on leader in a restaurant kitchen. From hiring and training staff to supervising food preparation and final plating, the chef de cuisine is directly responsible for every dish that comes out of the kitchen. These highly skilled chefs create and revise recipes, seek out new ingredients, delegate kitchen tasks, stay up-to-date on current food trends and techniques, and ensure their kitchens adhere to all relevant local health department codes. A professional kitchen is an intense environment, so chefs de cuisine must be able to endure long hours of standing and walking around, along with working nights and weekends.
Responsibilities
- Cultivating relationships with vendors, farmers, and other wholesale food suppliers to ensure the highest quality ingredients.
- Monitoring physical inventory, including kitchen equipment, food items, and other supplies, and generating purchase orders as needed.
- Demonstrated understanding of proper food storage and product rotation procedures to ensure freshness and quality.
- Scheduling staff and assigning daily responsibilities to maximize kitchen efficiency
- Inspecting every dish to confirm correct portion size, visual appeal, and quality compliance.
Minimum Qualifications
· Proven work experience As Chef de Cuisine.
· Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers).
· Advanced knowledge of culinary, baking and pastry techniques.
· Leadership skills.
· Ability to remain calm and undertake various tasks.
· Excellent time management abilities.
· Up-to-date knowledge of cooking techniques and recipes.
· Familiarity with sanitation regulations.
