HEAD CHEF
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Job summary
Certificate or Diploma in food production
Min Qualification:
Diploma
Experience Level:
Mid level
Experience Length:
5 years
Job descriptions & requirements
Main duties
1. Determine how food should be presented, and create decorative food displays.
2. Determine production schedules and staff requirements necessary to ensure timely delivery of services
3. Estimate amounts and costs of required supplies, such as food and ingredients.
4. Inspect raw and cooked food products or supplies, equipment, and work areas to ensure conformance to established standards, and, arrange for equipment purchases and repairs.
5. Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food as well as demonstrate new cooking techniques and equipments to staff.
6. Monitor sanitation practices to ensure that employees follow standards and regulation- Health certificates for kitchen staff.
7. Aid in the recruitment of staff, i.e., cooks and other kitchen workers.
8. Plan, direct and analyze recipes to assign prices to menu items including coming up with new menus, based on food, labor, and overhead costs.
9. Meet with customers to discuss menus for special occasions such as weddings, parties and banquets.
10. Meet with sales representatives in order to negotiate prices and order supplies.
11. Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
12. Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
13. Record production and operational data on specified forms and books.
Requirements
1. Certificate or Diploma in food production
2. At least 5 and above
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