HEAD CHEF

There are major duties, tasks, and responsibilities head chefs are expected to perform at work; they are given in the job description example below:  Order supplies and report to the head of the establishment  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  Recruit kitchen staff  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  Assign tasks that are less complicated to lower kitchen staff  Maximize the productivity of the kitchen staff  Manage the rest of the chefs in the chef’s chain of command  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 staff payroll and initiate possible increase  Report to the food service director  Order food from designated suppliers  Manage stock of food  Organize duty roster for kitchen staff There are certain skills and qualities that a head cook must possess in order to be considered for the position by most employers, these include:  Passion for food  Previous experience of working in a professional kitchen  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.