Is prepping and line cooking the expected normal duties of a chef de cuisine?

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it depends on the restaurant. The smaller, the restaurant the more work you’re expected to take on no matter what your position is. Larger upscale restaurants I wouldn’t think that’s part of your job, but it might just vary.

In my experience these are always separate duties, but I've only ever worked in mid- to large-size restaurants. I've never been somewhere where the chef was doing the same jobs as I was.

The Chef de Cuisine responsibilities are to oversee and be involved in the day-to-day ‘hands-on’ operations of a kitchen ensuring the Executive Chef’s vision comes to life. Being ‘hands-on’ does require helping and teaching wherever necessary when the time calls for it. Prepping and cooking is part of it but oversight of the kitchen operations is the main duty.

Depends on the restaurant but if it’s bugging you, ask the executive chef what he is thinking.

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