Overview
A Chef de Cuisine is responsible for a wide variety of tasks in the professional
kitchen with the primary responsibility being to assure that the food
prepared and served to guests is of the highest quality. In addition to
performing to the highest level of competence all of the tasks that a
certified cook performs, the Chef de Cuisine is responsible for many management
functions in the professional kitchen.
A Chef de Cuisine is defined as a person who
- prepares and cooks meals, banquets, or specialty meals at or exceeding
interprovincial standards
- instructs cooks in preparation, cooking, garnishing, and presentation
of food
- demonstrates cooking techniques to staff
- ensures food meets quality standards
- plans menus
- estimates food requirements and food and labour costs
- requisitions food and kitchen supplies
- supervises cooks and other kitchen staff
- and recruits and hires kitchen staff
The Chef de Cuisine program is two years in length and requires 3,750
hours of on-the-job training and 180 in-classroom hours. The new designation
requires that those applying already possess Journeyperson Cook Certification
and a Food Safe Certificate.
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