*Entrees – the entremetier prepares the entrees or starters in the kitchen.

*Mains – main courses can be divided further into fish, roast, grill, fry, and vegetable chefs, depending on the size of the kitchen and complexity of the menu.

*Coordinates daily tasks with the Sous Chef.

*Responsible to supervise junior chefs or commis.

*Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

*Manage inventory, including ordering and rotation.

*Control costs and minimize waste.

*Adherence to Standards

*Ensure compliance with recipes, portion sizes, and quality standards.

*Communicate effectively with kitchen and other staff.


CDP