The exact duties of a Head Chef depend on the size of the establishment they work for. Head Chefs who work in a smaller environment often have a more hands-on role and may need to take on duties that a Sous Chef would normally handle. In generally their main duties and responsibilities include:

• Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards
• Staying up-to-date with culinary trends and kitchen processes
• Dealing with suppliers and ensuring that they supply quality goods at affordable prices
• Managing the inventory and ordering stock as needed
• Overseeing the maintenance of kitchen equipment and organising repairs when needed
• Handling staff issues, such as sick leave and attendance, and taking disciplinary action when necessary
• Developing new dishes and overhauling menus to attract more clientele
• Ensuring that guests receive excellent service and enjoy their culinary experience

• Educational Qualifications: Diploma in Culinary Arts or related field
• Experience Level: 10+ years in kitchen management or culinary roles
• Skills and Competencies: Proficient in cooking techniques, kitchen hygiene, heavy lifting, and team management
• Working Conditions: Fast-paced kitchen environment; requires physical endurance
• Qualities and Traits: Attention to detail, strong communication skills, customer-oriented approach, and leadership abilities