Job Summary
A head chef is a culinary expert who oversees the operations and staff of a restaurant or other dining facility’s kitchen.
Their duties include creating and maintaining a kitchen’s budget, assigning tasks to other Chefs and ensuring customer satisfaction by expediently dealing with any issues that may arise.
Key Duties and Responsibilities
Order supplies and report to the head of outlet
Ensure the serving of quality culinary dishes and on schedule
Ensure that no problem arises during serving; if any, it should be rectified quickly
Approve all foods before they leave the kitchen
Develop menu offerings
Forecast supply needs and estimate costs
Ensure efficiency of the kitchen and staff.
Ensure production of quality and consistent food
Perform accounting functions and scheduling of meals to be served
Weigh in on patron complaints
Ensure that the food servicing facility meets all necessary standards and regulations such as sanitary and safety guidelines
Create recipes and prepare advanced items
Ensure proper equipment maintenance and operations
Oversee special catering events and, where necessary, offer culinary instruction and demonstrate techniques
Supervise kitchen personnel and their performance
Take charge of kitchen operations
Order food from designated suppliers
Manage stock and inventory
Organize duty roster for kitchen staff
Skills and Qualities
Passion for food
Previous experience of working in a professional kitchen as a head chef
Effective communication skills
Ability to manage a budget and work with figures
Ability to work under stressful conditions
Strong leadership skills
Ability to make quick decisions
Ability to ensure high standard of hygiene and cleanliness in the restaurant area.