Skills & Duties of a Chef De Cuisine

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A chef de cuisine, sometimes called an executive chef, runs a restaurant. He may be the owner if it's a small restaurant or a celebrity chef backed by investors. Day-to-day duties are more administrative, with little time spent in the kitchen cooking. However, the chef de cuisine is the heart and soul of the restaurant, giving the establishment its personality.

Menu Planning

  • The chef de cuisine decides on the menu, either daily or seasonally. She creates new recipes based on the type of restaurant and available ingredients and stays on top of food-industry trends.

Kitchen Duties

  • While he may not cook every day, the chef de cuisine will show the sous chef (who actually runs the kitchen) and other kitchen personnel how to prepare and garnish new dishes. The chef de cuisine may fill in when the sous chef or another chef is out, for special occasions or at the request of a VIP diner.

Quality Assurance

  • The chef de cuisine occasionally tastes and inspects the food to make sure the staff is preparing it correctly and interacts with diners to see whether they are satisfied. She also ensures the restaurant complies with all sanitary and safety laws.

Budgeting

  • Also on the list of duties is ordering supplies based on current and future menus and seasonal availability. He also teaches the staff how to prepare dishes so materials are not wasted, estimates annual food and labor costs and handles payroll if there is no accountant on staff.

References

  • Photo Credit menu knife and fork image by Warren Millar from Fotolia.com
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