In restaurant kitchens, it is typically an executive chef who conceptualizes a menu, designs dishes, chooses ingredients, and takes overall responsibility for the process. Head chefs are often employed to assist these executive chefs in their operations, and a senior head chef often has the highest responsibility of all chefs. This person basically serves as the executive chef's right-hand and takes hands-on responsibility for implementing the chef's vision by supervising line cooks and performing quality control. head chefs also help executive chefs with inventory management and creating and modifying dishes. Some executive chefs prefer to work daily shifts on the line in their kitchens; in these situations, head chefs simply assist the executive chef as a second set of his/her eyes. They generally direct other sous chefs and help ensure that all food is prepared in a timely manner; they may also take over main-line responsibilities when the executive cannot be in the building.
- Must be able to supervise and evaluate kitchen staff, managing daily operations and kitchen line.
- Complete prep work, following and/or developing recipes and daily specials.
- Purchase and receive shipments of food and ingredients, maintaining invoices and budget.
- Ensure kitchen compliance with food handling and sanitation regulations.
- Prior experience with global two to three Michelin-starred restaurant is a must.
- As modern Asian, must have experience in Asian/European/US Michelin Star Restaurant
