Head Chef

Description:

• 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 presentations
• 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