Head Chef

• Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals

• Controls and directs the food preparation process efficiently and professionally

• Creates meals using new or current culinary inventions or as the business prescribes

• Approves and polishes dishes before they are delivered and served to customers

• Produces quality menu that could change seasonally as the business requires

• Places equipment, tools or ingredient orders in response to possible detected shortfalls

• When required, makes arrangements for repairs of cooking equipment

• Hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards

• Manages k...

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