HEAD CHEF
Posted 2
views
- Order supplies and report to the head of the establishment
- Ensure the serving of quality culinary dishes and on schedule
- Ensure that no problem arises during serving; if any, it should be rectified quickly
- Approve all foods before they leave the kitchen
- Develop menu offerings
- Forecast supply needs and estimate costs
- Recruit kitchen staff
- Ensure efficiency of the kitchen and staff.
- Ensure production of quality and consistent food
- Perform accounting functions and scheduling of meals to be served
- Weigh in on patron complaints
- Ensure that the food servicing facility meets all necessary standards and regulations such as sanitary and safety guidelines
- Create recipes and prepare advanced items
- Assign tasks that are less complicated to lower kitchen staff
- Maximize the productivity of the kitchen staff
- Manage the rest of the chefs in the chef’s chain of command
- Ensure proper equipment maintenance and operations
- Oversee special catering events and where necessary offer culinary instruction and demonstrate techniques
- Supervise kitchen personnel and their performance
- Take charge of kitchen staff payroll and initiate possible increase
- Report to the food service director
- Order food from designated suppliers
- Manage stock of food
- Organize duty roster for kitchen staff