Who is in charge of the kitchen brigade? The chef de cuisine! His tasks range from purchasing and quality control to personnel management.
What’s it all about?
- The Chef de Cuisine as the highest kitchen position
- The main responsibility lies with the head chef
- From Commis de Cuisine to Chef de Cuisine
- METRO as partner of the Chef de Cuisine
The chef de cuisine, also known as the head chef in German-speaking countries, holds the highest position in the kitchen brigade. He leads the kitchen team, coordinates kitchen processes and organises the kitchen planning in a restaurant or hotel. The head chef is also responsible for the selection and quality of the food.
What are the head chef's tasks?
- Menu planning and development: One of the main tasks of the chef de cuisine is menu planning and development. He creates dishes and produces innovative menus of the highest quality.
- Purchasing: The chef de cuisine purchases goods and oversees the correct storage of goods to ensure freshness and quality.
- Personnel management: Behind the highest culinary standards is a well-coordinated kitchen brigade. This is why personnel management is also the responsibility of the Chef de Cuisine. He hires new employees and trains and supervises his team.
- Quality control: The Chef de Cuisine ensures that all dishes meet the standards of fine cuisine, that the food is of high quality and that hygiene and safety regulations are adhered to.
- Cost control: The chef de cuisine keeps an eye on expenditure on goods and ingredients and optimises these in order to stay within budget while ensuring the high quality of the dishes.
The path to becoming a Chef de Cuisine
The career path to becoming a chef de cuisine usually begins with training as a chef. After completing training, professional experience is crucial. Graduates usually start as a young chef, the commis de cuisine. This is followed by the position of chef de partie, which is followed by the position of sous chef. Finally, the position of chef de cuisine is the highest position in the kitchen brigade.
METRO as partner of the Chef de Cuisine
METRO is a strong partner for restaurateurs - be it in the procurement of goods, in the coordination of processes or in digitalisation. For a chef de cuisine, METRO is therefore an important point of contact for optimally equipping the kitchen and ensuring smooth kitchen processes.
