The chief cook is responsible for creating and implementing the restaurant’s menu. They must consider customers’ preferences and dietary restrictions, as well as the availability of ingredients.
The chief cook is responsible for managing the daily operations of the kitchen, including scheduling staff, ordering supplies, and managing the kitchen budget.
The chief cook is responsible for training and supervising the kitchen staff, including sous chefs, line cooks, and dishwashers. They must ensure that all staff members are properly trained and adhere to food safety and sanitation guidelines.
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Working closely with the Executive Chef/Chef De Cuisine and assigned personnel, including supporting the Sous and Junior Sous Chef while managing daily kitchen operations and outside catering events.
Preparation and delegating mise en place as instructed , both verbally and in writing, by superior .
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Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
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