To deputise in the sous chef’s or chefde cuisines absence. To ensure that all stocks are kept under optimum conditions. Formal Training in culinary arts.
POSITION STANDARDS FOR CHEFDEPARTIE. Kitchen consistently produces food according to Bottega Louie recipe specifications. All product storage areas (e.g.
Ensuring all dishes are uniform and that established portion sizes are adhered to as per the specifications set out by the Sous Chef and Executive Chef.
Responsible for supervising the staff and activities of a specific section of kitchen operations. Essential functions as defined are ILLUSTRATIVE ONLY and not a…
SOUS CHEFS, HEAD CHEFS, EXECUTIVE CHEFS. Trains and guides commis and demi chefs on the same station. Responsible for all training of commis and demi chefs on…
