HEAD CHEF

Kitchen Supervision

• Lead and supervise the day-to-day operations of the kitchen.
• Ensure all kitchen staff perform their duties efficiently and according to standards.
• Coordinate food preparation activities to maintain smooth kitchen flow.

Food Preparation & Cooking

• Prepare and cook high-quality dishes.
• Ensure consistency in taste, portioning, and presentation.
• Oversee the preparation of ingredients and execution of recipes.

Menu Execution

• Work closely with the Executive Chef to implement menus and daily specials.
• Ensure all dishes meet the establishment’s standards and customer expectations.

Inventory & Stock Control

• Monitor stock levels of ingredients and kitchen supplies.
• Conduct regular stock checks and place orders when necessary.
• Minimize waste and ensure efficient use of ingredients.

Kitchen Hygiene & Food Safety

• Enforce strict hygiene and cleanliness standards in the kitchen.
• Ensure compliance with food safety regulations (e.g., HACCP, WSQ).
• Train staff on proper sanitation and food handling procedures.

Team Training & Development

• Train junior chefs and kitchen staff in cooking techniques and safety.
• Mentor staff to improve kitchen performance and productivity.
• Foster a positive and cooperative kitchen environment.

Quality Control

• Monitor the quality of raw and cooked food.
• Conduct regular tasting and kitchen inspections.
• Address any issues related to food quality or kitchen operations.

Coordination with Front-of-House

• Communicate effectively with service staff to ensure timely food delivery.
• Manage special dietary requests or guest complaints related to food.

Cost Management

• Help control food costs by managing portion sizes and reducing waste.
• Track kitchen expenses and support budget planning.