Sous chef

A Kitchen Head, often referred to as the Head Chef or Chef de Cuisine, is responsible for overall management and smooth operation of the kitchen. This includes leading the kitchen team, creating and updating menus, supervising food preparation, ensuring consistent quality and presentation, managing inventory and suppliers, and maintaining high standards of hygiene and safety.

Core Responsibilities

• Oversee daily kitchen operations, including food preparation, cooking, and plating to ensure quality, taste, and presentation meet set standards.
• Develop and design menus based on the restaurant’s theme, target market, and seasonality, incorporating creativity and quality control.
• Supervise, train, and lead kitchen staff, delegating duties, and ensuring compliance with culinary standards and kitchen protocols.
• Manage procurement by selecting suppliers, ordering inventory, and ensuring fresh, high-quality ingredients are available while controlling costs.
• Maintain a safe and hygienic kitchen environment through regular cleaning schedules and adherence to health and safety regulations.
• Monitor inventory levels, control waste, track usage, and manage costs to achieve profitability.
• Handle scheduling, hiring, and staffing of the kitchen, including performance evaluation and team building.
• Collaborate with management to ensure kitchen efficiency aligns with overall business goals.

Additional Duties

• Innovate new recipes and improve existing dishes to remain competitive and meet customer preferences.
• Manage kitchen budgets, cash flow, and cost control measures.
• Resolve operational problems and support a positive, collaborative team atmosphere.

An effective Kitchen Head combines operational expertise, leadership, creativity, and strong communication to guarantee the smooth running and success of the culinary operations.