Head Chef/ Cook (2)

Also known as: Chef de Cuisine, Executive Chef, Food Service Director, Food Service Manager

As a head chef you are responsible for the performance of the kitchen team and for managing the preparation, cooking and plating of the food.

Your day-to-day duties may involve:
• food preparation
• plating food
• maintaining health and hygiene procedures
• allocating tasks to junior team members
• stock taking

The head chef will lead and motivate the kitchen team, ensuring that all dishes are prepared, cooked and presented to a high standard. You will ensure that the food is of the highest quality and that regular temperature checks are carried out. You will also help the team as they prepare, cook and plate the food, ensuring that they follow your instructions.

You’ll work with many types of ingredients, as a fine dining restaurant will rotate its menu and use fresh, seasonal produce. Fresh ingredients have a low shelf life, so the stock will be regularly monitored so it doesn’t get contaminated. With the guidance of the restaurant manager you will develop new menus and liaise with the sommelier, who will create an accompanying drinks menu.

As a head chef you are responsible for training your staff and making sure they are aware of the current menu. You will encourage them to use efficient food preparation techniques that will enable a quick production of dishes at the restaurant. It is your responsibility to maintain health and hygiene standards in the kitchen.