Core Duties of a Head Chef

• Kitchen Operations – Oversee daily food preparation, cooking, plating, and service.
• Menu Development – Design menus, create new recipes, and adapt dishes to client needs.
• Staff Management – Train, supervise, and schedule kitchen staff; enforce discipline and grooming standards.
• Quality Control – Ensure food meets taste, presentation, and safety standards.
• Inventory & Cost Control – Manage stock rotation, purchasing, portion control, and minimize waste.
• Food Safety Compliance – Enforce hygiene protocols, allergy awareness, and regulatory standards.

Daily Responsibilities

• Plan daily menus and specials based on available ingredients.
• Coordinate with suppliers for fresh deliveries.
• Supervise kitchen workflow during service.
• Review performance and feedback after each shift.
• Conduct closing procedures and staff briefings.