The purpose of a Head Chef is to basically have total control over the kitchen, including of managing a team of other chefs, waiters, and waitresses. Other than cooking, a head chef must also handle things in the kitchen such as the management of money while not reducing the quality of the food that is served in the restaurant or facility.
To ensure constant development in culinary skills and knowledge, it is important for the head chef to attend training classes in order to increase skill levels.
Additionally, other tasks that they are responsible for includes of creating and updating menus based on the popularity of particular dishes, ensuring that every meal falls within the guidelines of the planned budget, creating special promotions for the restaurant, maintaining all health and safety regulations within the work environment and taking responsibility for all members of the kitchen staff and supervise their work.
Being a chef requires a desire for food and dedication. Chefs hours of work vary depending on the shift they are put on and they can be required to work long hours.
Chefs can choose to specialize in an industry they are truly passionate about such as a larder cook, pastry cook or a sauce cook. There are also so many different industries to work in including hotels, restaurants, cafes, resorts cruise lines and many more.
Every restaurant or facility that has a kitchen usually has their own set of standards as to what the Head Chef will do, but here is a general list of some of the responsibilities and skills that people applying for the position of Head Chef may be asked to follow all guidelines set forth by the restaurant or facility, keep detailed records of every ingredient used and every meal served and ensure there is proper waste management procedure being implemented
- Cooking skills
- Committed and decisive