head chef

Assisting the executive chef in the preparation and design of food menus
Ensuring the kitchen operates in a timely manner that meets quality standards
Overseeing and organizing kitchen stock and ingredients
Supervising other kitchen staff and assisting them when necessary
Ensuring a first-in, first-out food rotation system and verifying all food products are properly dated and organized for quality assurance
Training new kitchen personnel to restaurant and kitchen standards
Managing food costing, controls and compliance
Implementing and maintaining health and safety regulations in the kitchen
Preparing meals and filling in when needed

See also