← Back to directory

head chef

View on ESCO Portal

Description

Head chefs manage the kitchen to oversee the preparation, cooking and service of food.

EssentialOptional

Theoretical Knowledge

food waste monitoring systems types of whisks food storage molecular gastronomy

Practical Skills

estimate costs of required supplies monitor the use of kitchen equipment use resource-efficient technologies in hospitality train employees use food preparation techniques train staff to reduce food waste comply with food safety and hygiene compile cooking recipes use culinary finishing techniques handover the food preparation area handle customer complaints control of expenses keep up with eating out trends perform procurement processes manage staff use cooking techniques plan menus use reheating techniques assist customers set prices of menu items ensure maintenance of kitchen equipment manage budgets manage stock rotation supervise food quality plan shifts of employees develop food waste reduction strategies recruit employees manage hospitality revenue maintain a safe, hygienic and secure working environment conduct research on food waste prevention advise guests on menus for special events identify suppliers handle chemical cleaning agents create decorative food displays check deliveries on receipt forecast future levels of business cook pastry products manage inspections of equipment execute chilling processes to food products prepare flambeed dishes manage medium term objectives upsell products design indicators for food waste reduction plan medium to long term objectives attend to detail regarding food and beverages think creatively about food and beverages negotiate supplier arrangements manage contract disputes