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 chemistry.

~ Apply principles of food psychosociology.

~ Apply principles of gastronomy.

~ Implement loss/risk prevention.

~ Innovate with new culinary ingredients.

~ 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.

~ Perform culinary application and techniques.

~ Plan and develop menus for food service establishments.