PURPOSE
The purpose of the HEAD CHEF is to direct and participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods, order supplies, and keep records and accounts. PRIMARY DUTIES AND RESPONSIBILITIES:
The purpose of the HEAD CHEF is to direct and participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods, order supplies, and keep records and accounts. PRIMARY DUTIES AND RESPONSIBILITIES:
• Check the quality of raw or cooked food products to ensure that standards are met.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Check the quantity and quality of received products.
• Order or requisition food or other supplies needed to ensure efficient operation.
• Supervise or coordinate activities of cooks or workers engaged in food preparation and kitchen maintenance.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Determine how food should be presented and create decorative food displays.
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Estimate amounts and costs of required supplies, such as food and ingredients.
•Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients
or the likely number of customers.
• Maintains regular attendance and is consistently on time.
• Maintains high standards of personal appearance and grooming, which include compliance with the dress code.
• Performs any other duties as requested by Manager
