The head chef organizes and manages the entire process of producing the dishes, dishes or meals for which he is responsible, from the supply to the service.
In concrete terms, its mission is to: Integrate, train, supervise and coordinate the kitchen team in a good working atmosphere
Ensure the quality of the culinary services served, their compliance with data sheets and customer satisfaction
Optimize raw material costs
Manage all expenses related to the smooth running of the kitchen
Supervise and control the inventories at the end of the month
