Head Chef

Job purpose

As the person responsible for all kitchen produce, to co-ordinate the distribution of tasks amongst his or her teams ensuring that the work progresses as it should within the time available.

To prepare all the menus in cooperation with the Restaurant Manager and check customer satisfaction levels by exercising a presence in the restaurant at meal times.

Key responsibilities

  • Ensure that production is correctly executed and that products comply with the technical sheets
  • Ensure the quality levels of products and services
  • Manage his or her staff: training, motivating and structuring the team. He or she also ensures a good working atmosphere
  • Provide rigorous management: controlling raw material stocks, especially in terms of their cost

Entry requirements

Skills

  • Cooking skills: the ability to adapt your cooking style to your local environment
  • The ability to manage a profit centre: stock, cost prices, orders etc
  • The ability to manage a team: supervision, training, motivation, delegation
  • Self-control
  • Team leadership
  • Good relationship skills
  • Organisation and thoroughness
  • Creativity
  • Teaching skills
  • Physical and mental resilience

Qualifications

  • From CAP (City & Guilds)/BEP (Technical School Certificate) in cooking 3 / 4 years’ further education,
    further qualification in cooking desirables
  • Must be dual-skilled as manager and chef
  • Significant previous experience of managing a team in a similar environment