They also need to manage staff, maintain food safety standards, and manage inventory.
Head Chefs have the following duties and responsibilities:
Plan and create menus, taking into account the seasonality and availability of ingredients
Prepare high-quality dishes that meet the restaurant’s standards
Lead, supervise, and coordinate the work of kitchen staff
Ensure that all dishes are prepared in a timely manner
Manage food and kitchen inventory, order supplies, and maintain relationships with suppliers
Ensure kitchen equipment is maintained and in good working order
Train new kitchen employees to restaurant and kitchen’s standards
Maintain food safety and sanitation standards in compliance with health regulations
Manage the kitchen budget and ensure efficient operations
Develop recipes and determine presentation of food
Handle and resolve any issues or complaints from customers