- Control and direct the food preparation process and any other relative activities
- Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
- Approve and “polish” dishes before they reach the customer
- Plan orders of equipment or ingredients according to identified shortages
- Arrange for repairs when necessary
- Remedy any problems or defects
- Be fully in charge of hiring, managing and training kitchen staff
- Oversee the work of subordinates
- Estimate staff’s workload and compensations
- Maintain records of payroll and attendance
- Comply with nutrition and sanitation regulations and safety standards
- Foster a climate of cooperation and respect between co-oworkers
Proven experience as Head ChefExceptional proven ability of kitchen managementAbility in dividing responsibilities and monitoring progressOutstanding communication and leadership skillsUp-to-date with culinary trends and optimized kitchen processesGood understanding of useful computer programs (MS Office, restaurant management software, POS)Credentials in health and safety trainingDegree in Culinary science or related certificate