Head Chef

Responsibilities

Menu creation :

Designing and developing the menu, which may include creating new dishes and identifying new culinary techniques.

Staff management :

Hiring, training, supervising, and scheduling the kitchen staff, including directing them during food preparation and service.

Kitchen operations :

Overseeing all aspects of kitchen operations, including food production, quality control, and efficiency during service.

Inventory and purchasing :

Monitoring food and supply inventory, ordering necessary ingredients, and managing relationships with vendors.

Quality and safety :

Ensuring all food preparation meets strict quality standards and adheres to all health, safety, and sanitation regulations.

Financial management :

Working to control costs and ensure the kitchen operates within budget.

Qualifications and skills