What does the chef de kitchen do?
The chef is a professional who prepares meals for a living. The chef de kitchen is a chef or chef in a restaurant, a resort or other food facility. He is generally responsible for the management of other chefs and kitchen staff. It is also responsible for creating and preparing an offer; determining night specials; And if possible, set the menu for special events or meals. It is not unusual for the chef of the kitchen to be the owner of the restaurant.
As with many professions, they are in the career path of the level chef. Input levels include chefs, chef and expediters. The kitchen of chef de is the highlight of the kitchen staff. Sometimes the executive chef supports this higher professional, especially if it owns or manages more than one restaurant.
The chef's kitchen usually sets the atmosphere and decoration in the restaurant. It can also create a marketing and advertising plan or hire a business manager. Altohough can be responsible forHiring servers, bartenders and other employees outside the kitchen, the leading house manager is often employed to manage everyday operations outside the kitchen.
In terms of kitchen surgery, the kitchen of chef de is closely involved in decisions and processes. He chooses and purchases all kitchen equipment and hires and trains all the kitchen staff. It sets up a common offer and determines all preparation and recipes processes. If the restaurant organizes special events, for example for holidays, it will also design special offers for these events.
Chef de Cuisine either places food or delegates this obligation to someone he trusts. It is usually present in the kitchen and supervises all cooking. Depending on the size and nature of the restaurant and its own preferences, it may or may not act in order.
In some cases, chefs can have a number of other duties and opportunities. For example, a majorityIna TV chefs are cooks of kitchens - or were at some point. Many also write and publish cookbooks, which they must then promote by different means. Others create lines of kitchen equipment or dishes or lend their names to such lines. Some also serve as consultants, developing offers and training kitchen staff for those who want to open restaurants but do not have an experience of the kitchen.