Head chef
manages the day-to-day operations of a kitchen, such as in a restaurant or hotel. They are responsible for menu creation, food quality, and kitchen logistics.
Responsibilities
Menu planning: Create menus and develop recipes
Food quality: Maintain food quality and presentation
Kitchen management: Oversee kitchen staff, purchase ingredients, and manage kitchen logistics
Health and safety: Ensure food hygiene procedures are followed
Financial management: Manage financial KPIs to ensure business success
Team management: Lead, motivate, and develop the kitchen team
Skills
Leadership
Creativity
Communication skills
Knowledge of professional kitchens
Food preparation skills
Understanding of ingredients and flavor
Business skills
Time management
Attention to detail
Knowledge of culinary trends and techniques
Reporting to Director of Food
