HEAD CHEF

Roles & Responsibilities

· Overall responsibility for the kitchen’s dailyoperations.

· Liaising with the relevant companies for foodorders.

· Creating new dishes and menus.

· Interviewing and hiring new kitchen staff.

· Maintaining/raising the food’s profit margins

· Monitoring and controlling inventory levels

· Ensuring correct stock rotation procedures arefollowed.

· Implementation of health and safety procedureswithin the kitchen.

· Estimating costs and ensuring all purchases comewithin budget.

· Taking care of the kitchen’s accounts andcreating a work roster for the staff.