{"id":11913,"date":"2020-07-23T07:13:46","date_gmt":"2020-07-23T07:13:46","guid":{"rendered":"https:\/\/www.electroluxprofessional.com\/fr\/?p=11913"},"modified":"2026-04-10T13:19:12","modified_gmt":"2026-04-10T13:19:12","slug":"quotidien-chef-cuisinier","status":"publish","type":"post","link":"https:\/\/www.electroluxprofessional.com\/fr\/quotidien-chef-cuisinier\/","title":{"rendered":"A quoi ressemble le quotidien d\u2019un Chef cuisinier ?"},"content":{"rendered":"<p>[vc_row][vc_column][vc_column_text]<span style=\"font-weight: 400;\">Depuis quelques ann\u00e9es, le m\u00e9tier de Chef cuisinier a connu une v\u00e9ritable r\u00e9volution. Il n\u2019y a pas si longtemps, le Chef n\u2019avait \u00e0 se soucier principalement que de l\u2019aspect culinaire. Mais aujourd\u2019hui ses journ\u00e9es sont bien remplies et ses comp\u00e9tences multiples. Qu\u2019il travaille dans la restauration collective ou commerciale, le Chef cumule plusieurs casquettes en plus de sa toque\u00a0! Voyons ensemble quelle est la journ\u00e9e type d&#8217;un Chef cuisinier\u00a0et quels sont ses principaux objectifs pour \u00eatre efficace.\u00a0<\/span><\/p>\n<h2><span style=\"font-weight: 400;\">Principales lignes d\u2019action du Chef cuisinier\u00a0<\/span><\/h2>\n<h3><span style=\"font-weight: 400;\">1\/Hygi\u00e8ne<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">C\u2019est un crit\u00e8re de v\u00e9rification des plus importants dans la journ\u00e9e d&#8217;un Chef. Si toutes les mesures d\u2019hygi\u00e8ne ne sont pas respect\u00e9es, le restaurateur peut tr\u00e8s vite \u00eatre oblig\u00e9 de mettre la cl\u00e9 sous la porte.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Pour l\u2019aider dans cette t\u00e2che, le cuisinier dispose d\u2019un cahier des charges tr\u00e8s pr\u00e9cis dans le protocole d\u2019application <\/span><a href=\"https:\/\/www.electroluxprofessional.com\/fr\/regles-hygiene-cuisine-haccp\/\"><span style=\"font-weight: 400;\">des normes HACCP<\/span><\/a><span style=\"font-weight: 400;\"> (Hazard Analysis and Critical Control Point).\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Ce syst\u00e8me d\u2019analyse permet de mettre en \u00e9vidence les dangers et points critiques pour mieux les ma\u00eetriser. La m\u00e9thode entra\u00eene la mise en \u0153uvre de mesures pratiques permettant d\u2019\u00e9viter par exemple les risques de contamination bact\u00e9rienne dans les restaurants ou les cuisines collectives.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Le Chef sera notamment vigilant quant \u00e0 la qualit\u00e9 de d\u00e9sinfection des tables de la salle de service et celle de la cuisine.<\/span>[\/vc_column_text][vc_empty_space height=&#8221;20px&#8221;][vc_single_image image=&#8221;11914&#8243; img_size=&#8221;full&#8221; alignment=&#8221;center&#8221;][vc_empty_space height=&#8221;20px&#8221;][vc_column_text]<\/p>\n<h3><span style=\"font-weight: 400;\">2\/Personnel<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">Plusieurs points li\u00e9s \u00e0 la gestion du personnel doivent demander l\u2019attention du Chef\u00a0:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Recrutement (parfois compliqu\u00e9 dans ce secteur)<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Gestion des absences\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Motivation des \u00e9quipes<\/span><\/li>\n<li style=\"font-weight: 400;\"><a href=\"https:\/\/www.electroluxprofessional.com\/fr\/comment-gerer-le-stress-en-cuisine\/\"><span style=\"font-weight: 400;\">Gestion du stress<\/span><\/a><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Formation professionnelle des diff\u00e9rentes patrouilles<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">\u2026<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3><span style=\"font-weight: 400;\">3\/Qualit\u00e9<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">Qu\u2019il \u0153uvre en restauration collective ou commerciale, un Chef est en g\u00e9n\u00e9ral responsable pour tout ce qui concerne la qualit\u00e9.\u00a0<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Qualit\u00e9 des aliments<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Qualit\u00e9 du mat\u00e9riel<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Technologies utilis\u00e9es<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">\u2026<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3><span style=\"font-weight: 400;\">4\/Production<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">Dans ce domaine, la journ\u00e9e type d\u2019un Chef cuisinier doit absolument comprendre du temps d\u00e9di\u00e9\u00a0:\u00a0<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Aux livraisons<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Aux imp\u00e9ratifs de co\u00fbt\/ repas<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">A la diversification des plats affich\u00e9s au menu<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">\u2026<\/span><\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_empty_space height=&#8221;20px&#8221;][vc_single_image image=&#8221;11916&#8243; img_size=&#8221;full&#8221; alignment=&#8221;center&#8221;][vc_empty_space height=&#8221;20px&#8221;][vc_column_text]<\/p>\n<h2><span style=\"font-weight: 400;\">Zoom sur le quotidien d&#8217;un Chef cuisinier\u00a0<\/span><\/h2>\n<h3><span style=\"font-weight: 400;\">Avant le 1<\/span><span style=\"font-weight: 400;\">er<\/span><span style=\"font-weight: 400;\"> service\u00a0: il administre et \u00ab\u00a0manage\u00a0\u00bb<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">C\u2019est le d\u00e9but de la journ\u00e9e type d&#8217;un Chef cuisinier. En arrivant sur son lieu de travail, le cuisiner en Chef aura plusieurs t\u00e2ches de v\u00e9rification \u00e0 accomplir.\u00a0<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Savoir si toute son \u00e9quipe est l\u00e0\u00a0: en fonction de la r\u00e9ponse, il lui faudra \u00eatre capable de r\u00e9organiser le planning. Cette bonne gestion aura un impact consid\u00e9rable sur la production du chaud.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">S\u2019assurer que la livraison a bien \u00e9t\u00e9 effectu\u00e9e et que tous les produits command\u00e9s sont l\u00e0 pour honorer la carte propos\u00e9e.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">V\u00e9rifier la qualit\u00e9 des aliments<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Motiver et \u00ab\u00a0briefer\u00a0\u00bb ses \u00e9quipes\u00a0: cela rel\u00e8ve des ressources humaines et du social. Si le plaisir de travailler ensemble et de cuisiner est intact, le r\u00e9sultat c\u00f4t\u00e9 client n\u2019en sera que meilleur. Une mauvaise ambiance dans les coulisses peut parfois laisser un go\u00fbt amer dans le palais du client\u00a0!<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">V\u00e9rifier la propret\u00e9 de la salle de restauration et de la cuisine. En fonction de la taille de l\u2019\u00e9tablissement et du nombre d\u2019employ\u00e9s, il peut m\u00eame avoir la charge d\u2019inspecter l\u2019\u00e9tat des sanitaires.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">S\u2019assurer du bon fonctionnement des \u00e9quipements. Une <\/span><a href=\"https:\/\/www.electroluxprofessional.com\/fr\/equipement-cuisine\/friteuses-hp-23l\/\"><span style=\"font-weight: 400;\">friteuse \u00e0 gaz<\/span><\/a><span style=\"font-weight: 400;\"> qui tombe en panne alors que le plat jour comprend des frites fait-maison risque de bouleverser le quotidien d&#8217;un Chef cuisinier. Et ne parlons pas d\u2019une <\/span><a href=\"https:\/\/www.electroluxprofessional.com\/fr\/equipement-cuisine\/refrigeration\/cellules-refroidissement-congelation\/\"><span style=\"font-weight: 400;\">cellule de refroidissement<\/span><\/a><span style=\"font-weight: 400;\"> qui serait d\u00e9fectueuse\u00a0!<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3><span style=\"font-weight: 400;\">Pendant le service du midi\u2026\u00a0<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">Alors que les premiers clients font leur entr\u00e9e parfois vers 11h30, il est important que tout soit pr\u00eat. A ce moment de la journ\u00e9e, il faudra\u00a0:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">\u00catre aux fourneaux ou superviser les marmitons.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Donner \u00e9ventuellement un coup de main en salle.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">S\u2019int\u00e9resser personnellement \u00e0 la client\u00e8le\u00a0afin de la fid\u00e9liser.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Observer si les r\u00e8gles d\u2019hygi\u00e8ne et de s\u00e9curit\u00e9 sont bien respect\u00e9es.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">\u2026<\/span><\/li>\n<\/ul>\n<p>[\/vc_column_text][vc_empty_space height=&#8221;20px&#8221;][vc_single_image image=&#8221;11918&#8243; img_size=&#8221;full&#8221; alignment=&#8221;center&#8221;][vc_empty_space height=&#8221;20px&#8221;][vc_column_text]<\/p>\n<h3><span style=\"font-weight: 400;\">Quand le service du midi est fini : il devient gestionnaire et manager<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">Les clients sont partis, il est parfois entre 15 h et 16h. Le Chef doit\u00a0alors :<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Superviser le d\u00e9barrassage des tables et la pr\u00e9paration de celles du soir<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Planifier les menus du soir et v\u00e9rifier les stocks<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">V\u00e9rifier que l\u2019entretien de la cuisine a \u00e9t\u00e9 r\u00e9alis\u00e9 avec soin et dans le respect des normes sanitaires.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">\u2026<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3><span style=\"font-weight: 400;\">Le service du soir\u2026<\/span><\/h3>\n<p><span style=\"font-weight: 400;\">Cette \u00e9tape du quotidien d&#8217;un Chef cuisinier ressemble \u00e0 celle du service de midi. Mais \u00e0 la fin de la soir\u00e9e, il devra\u00a0\u00e9galement :<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Faire ses comptes et mettre en \u00e9vidence son chiffre d\u2019affaires journalier<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Envisager de former le personnel qui ne ma\u00eetrise pas certains gestes ou mat\u00e9riel\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">S\u2019assurer que lui-m\u00eame ma\u00eetrise l\u2019exploitation des nouvelles technologies de son \u00e9quipement<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">V\u00e9rifier que salle et cuisine sont rentr\u00e9es dans l\u2019ordre avant de fermer l\u2019\u00e9tablissement.\u00a0<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">Parce que le quotidien d&#8217;un Chef cuisinier est de plus en plus complexe, et que le mat\u00e9riel utilis\u00e9 ne doit plus \u00eatre une source de stress, Electrolux Professional propose des solutions sur mesure pour vous accompagner. N\u2019h\u00e9sitez pas \u00e0 <\/span><a href=\"https:\/\/www.electroluxprofessional.com\/fr\/revendeurs-stc\/\"><span style=\"font-weight: 400;\">vous renseigner<\/span><\/a><span style=\"font-weight: 400;\">\u00a0!<\/span>[\/vc_column_text][vc_empty_space][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Depuis quelques ann\u00e9es, le m\u00e9tier de Chef cuisinier a connu une v\u00e9ritable r\u00e9volution. Il n\u2019y a pas si longtemps, le Chef n\u2019avait \u00e0 se soucier principalement que de l\u2019aspect culinaire. Mais aujourd\u2019hui ses journ\u00e9es sont bien remplies et ses comp\u00e9tences multiples. D\u00e9couvrez le quotidien des Chefs cuisiniers !<\/p>\n","protected":false},"author":4,"featured_media":11921,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[97],"tags":[],"class_list":["post-11913","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-parole-dexperts"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Quotidien Chef Cuisinier | Electrolux Professional<\/title>\n<meta name=\"description\" content=\"D\u00e9couvrez le quotidien d&#039;un chef cuisinier moderne : hygi\u00e8ne, gestion du personnel, qualit\u00e9 et production. 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