Chef De Cuisune

-Ensuring that all food meets the highest quality standards and is served on time.

-Planning the menu and designing the plating presentation for each dish.

-Stocktaking ingredients and equipment, and placing orders as needed.

-Enforcing best practices for safety and sanitation in the kitchen

-Creating new recipes to regularly update the menu.

-Keeping track of new trends in the industry.

-managing daily activity in the kitchen, ensuring maintenance of food quality and standards of hygiene

-overseeing food preparation at the various kitchen stations to ensure standards are met

-building strong and positive relationships with suppliers and placing orders for food and other items

-troubleshooting supplier problems promptly

-ensuring the kitchen is safe at all times

-preparing food and assisting and supervising kitchen stations