head chef

Education:

Secondary (high) school graduation certificate.

Work setting:

Restaurant.

Ranks of chefs:

Head chef.

Tasks:

• Estimate amount and costs of supplies and food items.
• Maintain records of food costs, consumption, sales and inventory.
• Analyze operating costs and other data.
• Demonstrate new cooking techniques and new equipment to cooking staff.
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers.
• Create new recipes.
• Instruct cooks in preparation, cooking, garnishing and presentation of food.
• Prepare and cook complete meals and specialty foods for events such as banquets.
• Supervise cooks and other kitchen staff.
• Prepare and cook food on a regular basis, or for special guests or functions.
• Prepare and cook meals or specialty foods.
• Requisition food and kitchen supplies.
• Consult with clients regarding weddings, banquets and specialty functions.
• Plan menus and ensure food meets quality standards.
• Prepare dishes for customers with food allergies or intolerances.
• Train staff in preparation, cooking and handling of food.
• Leading/instructing individuals.

Supervision:

5-10 people.

Cuisine specialties:

• South Indian.
• Vegetarian.
• International.

Personal suitability:

• Leadership.
• Dependability.
• Efficient interpersonal skills.
• Excellent oral communication.
• Flexibility.
• Reliability.

Employment terms options:

• Evening.
• Flexible hours.

Experience:

3 years to less than 5 years.

Employment terms options:

• Morning.
• Night.
• Day.
• Weekend.