HEAD CHEF

1.Order supplies and report to the head of the establishment

2.Ensure the serving of quality culinary dishes and on schedule
3.Ensure that no problem arises during serving; if any, it should be rectified quickly
4.Approve all foods before they leave the kitchen
5.Develop menu offerings
6.Forecast supply needs and estimate costs
7.Recruit kitchen staff
8.Ensure efficiency of the kitchen and staff.
9.Ensure production of quality and consistent food
10.Perform accounting functions and scheduling of meals to be served
11.Weigh in on patron complaints
12.Ensure that the food servicing facility meets all necessary standards and regulations such as sanitary and safety guidelines
13.Create recipes and prepare advanced items
14.Assign tasks that are less complicated to lower kitchen staff
15.Maximize the productivity of the kitchen staff
16.Manage the rest of the chefs in the chef’s chain of command
17.Ensure proper equipment maintenance and operations
18.Oversee special catering events and where necessary offer culinary instruction and demonstrate techniques
19.Supervise kitchen personnel and their performance
20.Take charge of kitchen staff payroll and initiate possible increase
21.Order food from designated suppliers
22.Manage stock of food
23.Organize duty roster for kitchen staff
24.Passion for food
25.Previous experience of working in a professional kitchen
26.Effective communication skills
27.Ability to manage a budget and work with figures
28.Ability to work under stressful conditions
29.Strong leadership skills
30.Ability to make quick decisions
31.Ability to ensure high standard of hygiene and cleanliness in the restaurant area