Head Chef

Head Chef manages and oversees an outlet's kitchen operations and kitchen staff. The Chef plans the menu, liaises with suppliers, controls the budget and ensures that the kitchen produces quality food. Other responsibilities include resolving problems that may arise 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 and 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

Prepare herb and spice blends of various cuisines

Use herbs and spices in various cuisine preparation and presentation