HEAD CHEF

The Head Chef manages and oversees operations in the kitchen

as well as the kitchen staff of an outlet. He / She plans the menu

and liaises with suppliers. He / She controls the budget and ensures

the quality of kitchen operations. He / She ensures that problems

that arise are rectified in a positive and professional

manner.

~ Administer purchasing and receiving

procedures.

~ Apply principles of culinary

science.

~ Apply principles of food

chemistry.

~ Apply principles of food

psychosociology.

~ Apply principles of

gastronomy.

~ Implement loss / risk

prevention.

~ Innovate with new culinary

ingredients.

~ Interpret culinary

nutrition.

~ Manage compliance with food and

beverage hygiene policies and procedures.

Manage cost and quality controls.

~ Manage

culinary operations.

~ Manage food &

beverage operations.

~ Manage inventory control

system.

~ Manage site / outlet and equipment

maintenance.

~ Master cook and chill

methods.

~ Master recipes from various

cuisines.

~ Perform culinary application and

techniques.

~ Plan and develop menus for food

service establishments.