Key Responsibilities

• Culinary Leadership:Develop and innovate menus and recipes.Oversee all food preparation and presentation.Approve dishes before serving.
• Kitchen Management:Manage daily kitchen operations and workflow.Supervise, train, motivate, and delegate tasks to kitchen staff.Handle hiring and scheduling.
• Financial & Inventory Control:Control food costs, manage budgets, and minimize waste.Monitor inventory and order supplies.
• Health & Safety:Ensure strict adherence to food safety and hygiene regulations (HACCP).Maintain kitchen equipment and facilities.
• Collaboration:Liaise with restaurant management on menu pricing and goals.Provide culinary guidance and support.

Essential Skills & Qualifications

• Strong leadership, communication, and time management.
• Culinary expertise and creativity.
• Ability to work under pressure in a fast-paced environment.
• Relevant culinary certifications (e.g., NVQ, City & Guilds) and Food Safety awards.

Work Environment

Head Chefs work in various settings, including restaurants, hotels, and catering facilities, often in high-pressure, dynamic environments, guiding the entire culinary team.