AddressJob Details
A Chef de Cuisine, also known as a head chef, manages the kitchen and is in charge of all kitchen activities. This includes:
- Menu development: Creating menus that are appealing to customers, meet profit margins, and match the restaurant's vision
- Kitchen staff management: Making sure other cooks execute all prep and service in accordance with instructions and expectations set by Executive Chef and Executive Sous Chef
- Quality of food: Ensuring the quality of the meals that are served in the restaurant
- Nutrition, safety, and sanitation: Enforcing nutrition, safety, and sanitation
- Ordering and purchasing stock and equipment
- Motivating, training, developing and directing team members to deliver delicious, nutritious food, and exceptional service
