Head Chef

The Head Chef manages and oversees operations in the kitchen as well as the kitchen staff of an outlet. He/She plans the menu and liaises with suppliers. He/She controls the budget and ensures the quality of kitchen operations. He/She ensures that problems that arise are rectified in a positive and professional manner. ~ Administer purchasing and receiving procedures. ~ Apply principles of culinary science. ~ Apply principles of food psychosociology. ~ Implement loss/risk prevention. ~ Interpret culinary nutrition. ~ Manage compliance with food and beverage hygiene policies and procedures. ~ Manage cost and quality controls. ~ Manage culinary operations. ~ Manage food & beverage operations. ~ Manage inventory control system. ~ Manage site/outlet and equipment maintenance. ~ Master cook and chill methods. ~ Master recipes from various cuisines.