Head Chef

Head Chef: (Company Name - Subscribers only)

Head chefs manage the kitchen to oversee the preparation, cooking and service of food.
Alternative label
Essential Knowledge
Food storage, food waste monitoring systems, Fine dinning. Experience 5 years minimum
Essential Skills and Competences
Assist customers, compile cooking recipes, comply with food safety and hygiene, control of expenses, develop food waste reduction strategies, ensure maintenance of kitchen equipment, estimate costs of required supplies, food storage, food waste monitoring systems, handle customer complaints, handover the food preparation area, keep up with eating out trends, maintain a safe, hygienic and secure working environment, manage budgets, manage hospitality revenue, manage staff, manage stock rotation, monitor the use of kitchen equipment, perform procurement processes, plan menus, plan shifts of employees, recruit employees, set prices of menu items, supervise food quality, train employees, train staff to reduce food waste, types of whisks, use cooking techniques, use culinary finishing techniques, use food preparation techniques, use reheating techniques, use resource-efficient technologies in hospitality
Advise guests on menus for special events, attend to detail regarding food and beverages, check deliveries on receipt, conduct research on food waste prevention, cook pastry products, create decorative food displays, design indicators for food waste reduction, execute chilling processes to food products, forecast future levels of business, handle chemical cleaning agents, identify suppliers, manage contract disputes, manage inspections of equipment, manage medium term objectives, molecular gastronomy, negotiate supplier arrangements, plan medium to long term objectives, prepare flambeed dishes, think creatively about food and beverages,
Applicants must have a good command of the English language.

For non-EEA Nationals, eligibility and requirements for an employment permit apply.