Chef/owner vs chef de cuisine

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

Chef/owner example responsibilities.

• Participate and train staff and colleagues to accomplish different level of ACF certification CEC, CEPC.
• Control food and payroll costs to achieve maximum profitability.
• Establish and operate an historic inn including a 40 seat restaurant offering French/California inspire cuisine focuse on seasonal local ingredient menus.
• Insure that students understand the depth and scope of all class materials as outlined in the syllabus.
• Edit, revise and correct lesson plans to reflect requirements on the syllabus and ensure lesson plans match the competencies require.
• Own and operate successful gourmet restaurant/bakery/catering service
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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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