The Room dining chef plays an integral role in the kitchen management team by controlling and supervising the day to day running of the restaurant.
He responsible for IDR kitchen organization, leading the brigade of chefs on daily basis and maintaining costs and quality control within the kitchen department.
Ensuring that Kitchen run smoothly when their leader is organized and prepared. Organized, plan ahead and keep calm in a high-pressure environment.
The main role of a chef de cuisine is to lead the kitchen staff. A large commercial kitchen operate 24 hours has more than 8 different cooks and chefs, and the chef de cuisine needs to be confident in his managerial and leadership skills.
He directs the cooking process, monitor the line and create a strong team relationship.
The chef de cuisine is responsible for creating menus, designing correspondence recipes and overseeing the preparation of those recipes