Chef De Cuisune

-Ensuring that all food meets the highest quality standards and is served on time. -Planning the menu and designing the plating presentation for each dish. -Stocktaking ingredients and equipment, and placing orders as needed. -Enforcing best practices for safety and sanitation in the kitchen -Creating new recipes to regularly update the menu. -Keeping track of new trends in the industry. -managing daily activity in the kitchen, ensuring maintenance of food quality and standards of hygiene -overseeing food preparation at the various kitchen stations to ensure standards are met -building strong and positive relationships with suppliers and placing orders for food and other items -troubleshooting supplier problems promptly -ensuring the kitchen is safe at all times -preparing food and assisting and supervising kitchen stations