La Tour Restaurant and Bar
Listing Expires on 10/31/2017
The department head that is directly responsible for all kitchen functions, and ensures that the kitchen produces creative, safe, eye-appealing, properly flavored food. The chef de cuisine is responsible for the training and teaching of kitchen staff in proper techniques for all food preparation, storage, and rotation, as-well-as, methods of cooking, plate presentation, portion control, cost control, sanitation, and cleanliness. Other duties include maintaining, administering and delegating all recipe books, food costing, labor costing, scheduling, food purchasing, invoicing, and hiring. Maintaining a positive attitude with all staff members and motivating staff members to maintain a positive work environment, is a must.
For a full list of duties visit our website.
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