Head Chef manages and oversees an outlet's kitchen operations and kitchen staff. The Chef plans the menu, liaises with suppliers, controls the budget and ensures that the kitchen produces quality food. Other responsibilities include resolving problems that may arise in a positive and professional manner.
- Administer purchasing and receiving procedures
- Apply principles of culinary science
- Apply principles of food chemistry
- Apply principles of food psychosociology
- Apply principles of gastronomy
- Implement loss/risk prevention
- Innovate with new culinary ingredients
- Interpret culinary nutrition
- Manage compliance with food and beverage hygiene policies and procedures
- Manage cost and quality controls
- Manage culinary operations
- Manage food and beverage operations
- Manage inventory control system
- Manage site/outlet and equipment maintenance
- Master cook and chill methods
- Master recipes from various cuisines
- Perform culinary application and techniques
- Plan and develop menus for food service establishments
- Prepare herb and spice blends of various cuisines
- Use herbs and spices in various cuisine preparation and presentation
