Chef/catering vs chef de cuisine

Differences between chef/catering and chef de cuisine duties and responsibilities

Chef/catering example responsibilities.

• Control food and payroll costs to achieve maximum profitability.
• Train kitchen staff on HACCP guidelines, customer service, portion control and daily standards.
• Work with a talent team of catering chefs prepping and cooking cater menu items for weddings, parties and corporate events.
• Supervise setup, breakdown and maintenance of buffets for off-site catering company.
• Pack meals and oversee delivery and set up of buffets and utensils when necessary.
• Train new employee's in proper safety/sanitation guidelines with a HACCP style format that the group implements.
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Chef de cuisine example responsibilities.

• Manage the staff to insure the consistency and quality of this Chicago style bistro.
• Manage BOH operations for this Michelin recommend restaurant in silicon valley
• Manage cold kitchen production for a luxury hotel with a Michelin star restaurant
• Train and manage kitchen personnel for both locations, supervised/coordinate all relate culinary activities; purchasing, inventory, butchering.
• Work all stations; responsible for mise en place, quality of product, and maintaining sanitation standards.
• Train and mentore local staff, hiring, scheduling maintain HACCP and production charts.
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