Chef de Cuisine Duties & Responsibilities

The role and function of a Chef de Cuisine includes the following duties and responsibilities:

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.
Coordinating kitchen staff, and assisting them as required.
Creating new recipes to regularly update the menu.
Keeping track of new trends in the industry.
Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.
Hiring and training staff to prepare and cook all the menu items.
Stocktaking ingredients and equipment, and placing orders as needed.
Enforcing best practices for safety and sanitation in the kitchen.

Note that this is not an exhaustive list of Chef de Cuisine duties and responsibilities. Job functions for specific Chef de Cuisine roles may vary, depending on the industry and type of employer.

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