Head Chef

A Head Chef oversees the daily operations of restaurant and hotel kitchens. This may include hiring, training and overseeing kitchen staff, and ensuring a high-quality, cost-effective product. Top candidates are creative, service-oriented and level-headed. Job Duties

• Ensuring promptness, freshness and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus and selecting plate presentation.
• Reviewing staffing levels to meet service, operational and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.