Chef exécutif
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The Executive Chef trains and manages kitchen staff and supervises/coordinates all culinary activities. He/She estimates food consumption and food requisition; selects and develops recipes; standardizes production recipes to ensure consistent quality; establishes presentation techniques and quality standards; plans and prices menus; ensures proper equipment operation/maintenance; and ensures proper kitchen sanitation and safety. The Executive Chef cooks selected items or for select occasions and oversees special catering
events
. He/She provides culinary instruction and techniques. In addition to these core responsibilities, the Executive Chef is responsible to promote ethical business practices and ensure compliance with all federal, state, and local laws. The Executive Chef is a confident decision-maker, highly practiced in customer contact, staff management, people motivation, and communications. The Executive Chef is responsible to:
Select, train, and supervise kitchen staff in the proper preparation of menu items
Ensure proper receiving, storage, and rotation of food products to comply with Health Department regulations
Observe staff engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking, garnishing and sizes of portions are as prescribed
Give instructions to cooking personnel in fine points of cooking
Cook and carve meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions
Ensure food safety procedures are executed according to policy and health/sanitation regulations
Support apprenticeship development
Monitor inventory levels through ordering to ensure product availability
Manage and maintain safe working condition
Perform administrative tasks as needed
Anticipate and identify problems and initiate appropriate corrective actions
Maintain fast, accurate service, positive guest relations, and ensure service is consistent with quality standardsEstimated Salary: $20 to $28 per hour based on qualifications.
The Executive Chef trains and manages kitchen staff and supervises/coordinates all culinary activities. He/She estimates food consumption and food requisition; selects and develops recipes; standardizes production recipes to ensure consistent quality; establishes presentation techniques and quality standards; plans and prices menus; ensures proper equipment operation/maintenance; and ensures proper kitchen sanitation and safety. The Executive Chef cooks selected items or for select occasions and oversees special catering
events
. He/She provides culinary instruction and techniques. In addition to these core responsibilities, the Executive Chef is responsible to promote ethical business practices and ensure compliance with all federal, state, and local laws. The Executive Chef is a confident decision-maker, highly practiced in customer contact, staff management, people motivation, and communications. The Executive Chef is responsible to:
Select, train, and supervise kitchen staff in the proper preparation of menu items
Ensure proper receiving, storage, and rotation of food products to comply with Health Department regulations
Observe staff engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking, garnishing and sizes of portions are as prescribed
Give instructions to cooking personnel in fine points of cooking
Cook and carve meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions
Ensure food safety procedures are executed according to policy and health/sanitation regulations
Support apprenticeship development
Monitor inventory levels through ordering to ensure product availability
Manage and maintain safe working condition
Perform administrative tasks as needed
Anticipate and identify problems and initiate appropriate corrective actions
Maintain fast, accurate service, positive guest relations, and ensure service is consistent with quality standardsEstimated Salary: $20 to $28 per hour based on qualifications.
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