Head chef duties and responsibilities
Planning and designing menus for eating establishments
Calculating costs and liaising with suppliers
Directing kitchen operations and managing kitchen staff
Overseeing the food preparation, cooking and cleaning processes
Delegating tasks and resolving issues as they arise
Ensuring compliance with hygiene and health and safety regulations
Liaising with the general manager to ensure operations run smoothly.
Ensuring all ingredients are fresh and meet quality standards.
Certificate or Degree in Cooking/Hospitality
Experience and ability to cook and produce high-end, high-quality food.
Ability and experience with managing, supervising and rostering staff.
Experience with purchasing and managing costs.
Experience with setting up menus.