07 October 2021
Chef De Cuisine

ttg Talent Solutions has been engaged to help our valued client, a local restaurant group find their next Chef de Cuisine. 
 
 
Chef de Cuisine
The Chef de Cuisine is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff. The Chef de Cuisine and Sous Chef will help with menu planning, inventory, and managing of supplies. Also aid in making sure the kitchen is up to safety standards and that staff are obeying sanitation rules. During mealtimes, it is important that the Chef de Cuisine be quick on his/her feet and be able to make smart decisions instantly. The Chef de Cuisine is assisting for overall staff workplace and discipline, when necessary.
 
Examples of Chef de Cuisine responsibilities
  • Manage kitchen staff and delegate tasks related to meal prep, cooking and delivering food to diners in a timely fashion
  • Monitor food and labor costs
  • Help in the preparation and design of all food and drinks menus
  • Ensure that the kitchen operates in a timely way that meets our quality standards
  • Fill in for the Executive Chef in planning and directing food preparation when necessary
  • Resourcefully solve any issues that arise and seize control of any problematic situation
  • Manage and train kitchen staff, establish working schedule and assess staff’s performance
  • Order supplies to stock inventory appropriately
  • Comply with and enforce sanitation regulations and safety standards
  • Maintain a positive and professional approach with coworkers and customers
  • Prepares food to speciation's before and during operations.
  • Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules, policies and procedures.
  • Cooks all food to Proper specifications in a timely manner.
  • Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc.
  • Ensures proper food temperatures are maintained and food is stored correctly.
  • Ensures freshness and quality of all menu items.
  • Performs opening, closing and side work duties as instructed and according proper guidelines.
  • Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked.
  • Follows and upholds all health codes and sanitation regulations.
  • Sets up and operates kitchen equipment.
  • Uses waste control guidelines and records all waste on spoilage sheet.
  • Ability to work varied hours/days, including nights, weekends, and holidays, as needed.
  • Performs other duties assigned.
  • Ensure safety and sanitation practices in the kitchen
Supervisory Responsibilities
Plans the activities of and schedules all food production and foodservice sanitation employees to maximize productivity while minimizing labor costs to achieve and improve upon budgetary guidelines. Hires, disciplines, and when necessary, recommends termination of food production and foodservice sanitation employees according to venue guidelines and policies.
 
 
 
 
Examples of Chef skills
  • 4 years’ experience as a Cook in a full-service restaurant
  • 1 years’ experience in a supervisory role
  • Excellent communication and organization skills
  • Able to work in a fast-paced environment
  • Dedicated to food quality and control
  • Strong knowledge of proper food handling and sanitation standards

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