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HEAD CHEF
Job Description
The Head Chef is responsible for ensuring that the standard and quality of the food production and
the hygiene within the department is maintained at the highest level at all times. This role is very
much hands-on, requiring attention to detail and a positive work attitude.
Responsible to: Catering Manager
Main Tasks:
1. Supervise the preparation of all food
Ensure all food is prepared as per food preparation requirements
Ensure meals are produced on time, and sufficient quantities are available for the various areas
Maintain stock levels of all kitchen supplies
Prepare daily pastry and bakery requirements as per the menu
Be available for functions as they arise to ensure that the food is prepared and served as
required
2. Oversee and supervise all kitchen staff
Ensure all staff are aware of their duties and what is expected of them
Teach new staff skills they require to perform their roles to the required standard
Delegate duties to kitchen staff as per the menu requirements
Oversee and monitor the work of kitchen staff to ensure all tasks are done as required
Give staff feedback on their performance to enable staff development
Ensure any staffing issues are resolved fairly and quickly
3. Manage kitchen stocks
Ensure wastage is minimised by careful supervision of food preparation methods
Ensure proper hygienic storage methods are utilised to prevent food loss
Ensure the security of all alcoholic and non alcoholic drink stocks
Oversee the ordering and control of stock levels
4. Ensure catering staff are working safely at all times
Ensure staff are aware of and follow safe work practices at all times
Assist other staff in the cleaning of the kitchen at the end of the shift
Ensure his/her own work station is kept clean and hygienic at all times
5. Assist the Catering Manager as required
Manage the Catering Department in the Catering Manager’s absence
Assist the day-to-day running of the department
Carry out other tasks as required by the Catering Manager
Pay careful attention to the operating budgets of the department to ensure that costs are
controlled to maintain the correct levels of spending