Chef de cuisine

The cook is responsible for managing the kitchen team and organizing work. S/he is responsible for the pace and quality of work, and for managing food stocks.

Main responsibilities are:

· Control, organize and participate in the development of culinary preparations by ensuring their completion and

presentation

· Establish, apply, and enforce regulations on hygiene and food safety (HACCP approach, traceability, food

hygiene, ...)

· Control the quantity, quality, and allotment of production

· Supervise the work of kitchen staff to ensure that all protocols and procedures are followed

· Develop or participate in the development of menus by providing advice on diet, nutritional needs, and food

hygiene

· Ensure that hygiene and sanitary protocols are strictly observed and intervene in any violation of the rules

· Coordinate the repair and maintenance of kitchen equipment

· Ensure cleaning and disinfection of equipment and premises

· Ensure the maintenance and cleaning of the workstation, utensils, equipment, materials

· Apply HACCP standards.

· Ensure and control the management of supply and stocks