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 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.