Plan and direct food preparation and culinary activities
Modify menus or create new ones that meet quality standards
Estimate food requirements and food/labor costs
Supervise kitchen staff’s activities
Arrange for equipment purchases and repairs
Recruit and manage kitchen staff
Rectify arising problems or complaints
Give prepared plates the “final touch”Perform administrative duties
Comply with nutrition and sanitation regulations and safety standards
Keep time and payroll records
Maintain a positive and professional approach with coworkers and customers
Skills
Proven working experience as a Head Chef Excellent record of kitchen management Ability to spot and resolve problems efficiently Capable of delegating multiple tasks Communication and leadership skills
Keep up with cooking trends and best practices
Working knowledge of various computer software programs (MS Office, restaurant management software, POS)BS degree in Culinary science or related certificate
Exemplary command on interpersonal skills with an ability to communicate positively.
Proficient in handling delicate workforce issues and conflicts with a preferred experience in the same.
Ability to communicate freely with team members and understand the concerns from a neutral outlook.
