Restaurant head chef

Reporting for work on time and ensuring correct uniform standard throughout kitchen

Ensure the serving of consistent quality culinary dishes excellent presentation in a timely manner

Ensure that no problems arise during service; any should be rectified quickly with minimal fuss or delay.

Approve all foods before they leave the kitchen

Forecast supply needs and estimate costs

Involvement in Recruitment of kitchen staff

Ensure efficiency and productivity of the kitchen and staff.

Perform accounting functions and scheduling of meals to be served

Weigh in on patron complaints

Ensure that the food servicing facility meets all necessary standards and regulations such as sanitary and safety guidelines and complete relevant documentation re same

Create recipes and prepare advanced items for team familiarisation

Assign tasks that are less complicated to lower kitchen staff

Ensure proper equipment maintenance and operations

Oversee special catering events and where necessary offer culinary instruction and demonstrate techniques

Supervise kitchen personnel manage their performance delegate duties and maintain excellent communications with the team

Requirements

Benefits