Job Description

Key Responsibilities

Kitchen Management

: The head chef oversees all kitchen activities, ensuring that food preparation and cooking processes run smoothly. They are responsible for maintaining a high standard of food quality and presentation.

Menu Planning

: They create and plan menus that reflect the restaurant's style and customer preferences. This includes selecting ingredients, determining portion sizes, and pricing dishes.

Staff Supervision

: The head chef manages kitchen staff, including sous chefs, line cooks, and other kitchen personnel. They assign tasks, provide training, and ensure that all team members adhere to safety and hygiene standards.

Inventory Management

: They are responsible for ordering supplies, managing inventory, and controlling food costs. This includes keeping track of stock levels and ensuring that the kitchen is well-equipped.

Quality Control

: The head chef inspects dishes before they are served to ensure they meet quality standards. They also handle customer feedback and resolve any issues related to food quality or service.

Health and Safety Compliance

: Ensuring that the kitchen complies with health and safety regulations is a critical responsibility. The head chef must enforce proper food handling and sanitation practices. *

Creativity and Innovation

: They are expected to bring creativity to the kitchen, experimenting with new recipes and techniques to keep the menu fresh and exciting for customers.