HEAD CHEF

Roles & Responsibilities

Roles & Responsibilities

• Manage the kitchen efficiently
• Collaborate with chefs and kitchen staff to prepare and cook a wide range of dishes, adhering to established recipes and presentation guidelines.
• Assist in ingredient preparation, including chopping, marinating, and portioning ingredients for cooking.
• Contribute creative ideas to enhance menu offerings and introduce new dishes.
• Ensure the kitchen operates efficiently by maintaining a clean and organized workspace.
• Assist in maintaining inventory levels of ingredients and kitchen supplies.
• Adhere to food safety and hygiene standards, including proper storage, handling, and cooking techniques.
• Follow the guidance of senior chefs to achieve consistent taste, texture, and presentation of dishes.
• Assist in supervising and training kitchen assistants and other junior staff.
• Collaborate with the front-of-house staff to ensure smooth service and timely delivery of dishes.
• Adapt to fast-paced service periods and demonstrate flexibility in handling different responsibilities.

Tell employers what skills you have

Recipes

Leadership

Ingredients

Food Safety

Cooking

Food Quality

Inventory

Purchasing

Sanitation

Payroll

Inventory Control

Restaurant Management

Climate

Nutrition

Directing

Food Service