Profession head chef

Head chefs manage the kitchen to oversee the preparation, cooking and service of food.

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Personality Type

  • Enterprising / Realistic
  • Enterprising / Conventional

Knowledge

  • Food storage

    The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.

Skills

  • Train employees

    Lead and guide employees through a process in which they are taught the necessary skills for the perspective job. Organise activities aimed at introducing the work and systems or improving the performance of individuals and groups in organisational settings.

  • Use culinary finishing techniques

    Apply culinary finishing techniques including garnishing, decorating, plating, glazing, presenting and portioning.

  • Set prices of menu items

    Fix the prices of main course dishes and other items on the menu. Ensure that they remain affordable within the organisation's budget.

  • Comply with food safety and hygiene

    Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.

  • Assist customers

    Provide support and advice to customers in making purchasing decisions by finding out their needs, selecting suitable service and products for them and politely answering questions about products and services.

  • Handle customer complaints

    Administer complaints and negative feedback from customers in order to address concerns and where applicable provide a quick service recovery.

  • Monitor the use of kitchen equipment

    Oversee correct use of kitchen equipment, such as knives, colour coded chopping boards, buckets and cloths.

  • Handover the food preparation area

    Leave the kitchen area in conditions which follow safe and secure procedures, so that it is ready for the next shift.

  • Ensure regular maintenance of kitchen equipment

    Guarantee coordination and supervision of cleaning and maintenance of kitchen equipment.

  • Apply procurement

    Undertake ordering of services, equipment, goods or ingredients, compare costs and check the quality to ensure optimal payoff for the organisation.

  • Use reheating techniques

    Apply reheating techniques including steaming, boiling or bain marie.

  • Handle chemical cleaning agents

    Ensure proper handling, storage and disposal of cleaning chemicals in accordance with regulations.

  • Manage stock rotation

    Oversee stock levels, paying attention to expiry dates to diminish stock loss.

  • Supervise food quality

    Oversee the quality and safety of food served to visitors and customers according to food standards.

  • Manage staff

    Manage employees and subordinates, working in a team or individually, to maximise their performance and contribution. Schedule their work and activities, give instructions, motivate and direct the workers to meet the company objectives. Monitor and measure how an employee undertakes their responsibilities and how well these activities are executed. Identify areas for improvement and make suggestions to achieve this. Lead a group of people to help them achieve goals and maintain an effective working relationship among staff.

  • Keep up with trends in eating out

    Follow trends in cooking and eating out by monitoring a range of sources.

  • Maintain a safe, hygienic and secure working environment

    Preserve health, hygiene, safety and security in the workplace in accordance with relevant regulations.

  • Manage budgets

    Conduct cost estimates and budget planning. Monitor the budget, as well as costs and expenses. Forecast the budget development continuously. Report on the budget.

  • Control of expenses

    Monitoring and maintaining effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.

  • Estimate costs of required supplies

    Try to value the amounts and costs of required supplies such as of food items and ingredients.

  • Compile cooking recipes

    Organise recipes with regards to taste balance, healthy eating and nutrition.

  • Recruit employees

    Hire new employees by scoping the job role, advertising, performing interviews and selecting staff in line with company policy and legislation.

  • Manage hospitality revenue

    Oversee a hospitality revenue by understanding, monitoring, predicting and reacting to consumer behaviour, in order to maximise revenue or profits, maintain budgeted gross profit and minimise expenditures.

  • Plan menus

    Organise menus taking into account the nature and style of the establishment, client feedback, cost and the seasonality of ingredients.

  • Schedule shifts

    Plan staff time and shifts to reflect the demands of the business.

  • Use cooking techniques

    Apply cooking techniques including grilling, frying, boiling, braising, poaching, baking or roasting.

  • Use food preparation techniques

    Apply food preparation techniques including the selecting, washing, cooling, peeling, marinating, preparing of dressings and cutting of ingredients.

Optional knowledge and skills

prepare flambeed dishes check deliveries on receipt identify suppliers execute chilling processes to food products advise guests on menus for special events create decorative food displays manage medium term objectives think creatively about food and beverages attend to detail regarding food and beverages upsell products manage inspections of equipment forecast future levels of business manage contract disputes plan medium to long term objectives cook pastry products negotiate supplier arrangements