Chef De Cuisine

Standardizing recipes.

3. Preparing purchase specifications for all foundation ingredients.

4. Forecasting volume of sales and scheduling the production process accordingly.

5.Purchasing kitchen equipment and tools.

6. Identifying staff requirements and employing enough staff.

7. Assigning the right job for the right person to achieve the desired results.

8. Controlling food, labor, and overhead costs.

9.Maintaining the required gross profit percentage(kitchen profit) level.

10. Verifying stocks and preventing wastage.

11. Ensuring properstorage of ingredients, especially highly perishable ones such as fish, meat, poultry, cream, ice cream, and so on.

12. Preparing budget and operating within the budget.

13. Authorizing the indent prepared by subordinates.