CHEF DE CUISINE (EXECUTIVE CHEF)
The Chef de Cuisine in the large establishment is much more a departmental manager than a working
craftsman. He is selected for his organizing and executive abilities than for his culinary skill. Though it is
obvious that he should have such skill and a large appreciation of fine cookery. His prime function is to
plan, organize and supervise the work of the kitchen.
He prepares the menus for the management in accordance with the costing and catering policies laid
down. He has full responsibility for staff, selection and policy or major responsibility for staff, selection
and dismissal in conjunction with the personnel department.
He will also be concerned with the planning and equipment of his kitchen. Thus, the executive
responsibilities for his Kitchen. Thus, the executive responsibilities of the Chef de Cuisine can be
considered under the principal head of.
Food and food costs (through menu planning & ordering)
Kitchen Staff
Kitchen plant and equipment
Under his control, all three activities must be coordinated to produce goods efficiently and
economically. His status is normally second only to the manager and he will expect complete control of
his department.
In addition to the crafts skill and technical knowledge acquired as a result of an apprenticeship, technical
training, and experience, the Chefs de Cuisine must additionally acquire managerial qualities and
administrative knowledge particularly in regard to the organization of work, control of staff, the efficient
use of machinery, costing and food control. He must be aware of modern development in manufacturing
and processing food for his kitchen. Present trends indicate that the Chef must increasingly concern
himself not only with cookery but with the quality of the food and art of food presentation. In the widest
sense. This calls for a degree of the merchandising skill and on occasion showmanship. Hygiene is of top
importance in the kitchen and there is hardly a better beginning than with the Chef’s own person.
A Chef de Cuisine must have knowledge of French, Current Affairs, commodities and tools of his trade.
Responsible for the overall smooth functioning of food production areas.
• Compiling of new menus.
• To advice on the purchase of equipment and raw materials.
• Responsible for planning events.
• Good interpersonal skills to interact with customers, clients, and guest.
• Planning, Coordinating, Budgeting, Controlling
