WHAT DOES A HEAD CHEF DO?

Published: May 6, 2025 – The Head Chef maintains daily kitchen operations, including opening, closing, food preparation, and quality control based on standardized recipes and safety procedures. This position ensures proper equipment maintenance, cleanliness, temperature control, and compliance with hygiene and safety standards at all times. The head chef also oversees staff schedules, enforces uniform and grooming standards, and coordinates with the kitchen manager regarding incidents or maintenance issues.

A Review of Professional Skills and Functions for Head Chef

1. Head Chef Essential Functions

  • Supervision: Supervise the operational performance and the food cost in all the kitchens
  • Standards Review: Review and approve each opening following the kitchen standard (architectural and operational)
  • Menu Development: Develop the location menu and dishes aligned with the concept
  • Brand Compliance: Ensure that the culinary brand guidelines are delivered
  • Team Management: Guide, train, evaluate, and supervise all the chefs
  • Protocol Compliance: Ensure that Chefs perform the work according to the product protocols/manuals and guidelines
  • Recruitment Support: Support for the recruitment of chefs
  • Supplier Supervision: Supervise the supplier’s selection of the kitchen
  • Standard Enforcement: Ensure that all protocols are performed according to brand standards in each location
  • Implementation Monitoring: Follow the implementation process of the new menu, product
  • Food Safety Training: Train and monitor food safety protocols

2. Head Chef Role Purpose

  • Quality Control: Ensure that the quality of all food served throughout the day consistently meets A+ standards whilst controlling costs.
  • Regulatory Compliance: Ensure that all regulations and company standards are met.
  • Operations Management: Plan and manage the day-to-day operation
  • Performance Management: Staff productivity, facilities, equipment, food standards, and sales are achieved through effective communication and delegation.
  • Inventory Control: Ensure effective controls are in place in terms of stock rotation, stock holding, food wastage, portion control, HSE standards, staff level, etc.
  • Cost Management: Ensure food gross profit is achieved monthly.
  • Team Leadership: Lead kitchen staff in discipline, uniforms, conditions of employment, and training
  • Collaboration: Liaise with the General Manager
  • Strategic Planning: Successfully plan and implement the opening strategy of the Restaurant and ensure that this standard is maintained.
  • Kitchen Oversight: Monitor closely the requirements of the kitchen.

3. Head Chef General Responsibilities

  • Food Preparation: Prep and cook all items across menus and daily specials
  • Nutritional Knowledge: Maintain an overall knowledge and passion for nutrition and healthy eating
  • Allergy Awareness: Observation of and implementation of allergy awareness controls.
  • Cost Monitoring: Monitor costs with special regard to portion control, waste minimisation, and stock control.
  • Food Safety: Ensure the safe production of a quality product without compromise to the food safety guidelines provided.
  • Kitchen Management: Plan and direct food prep, controlling food cost, and quality control
  • Training Support: Assist with the training of the apprentice chefs
  • Performance Oversight: Ensure that all staff are performing in line with expectations and their position descriptions, are engaging with the venue, and are improving continuously.
  • Kitchen Cleanliness: Be proud of the kitchen, keeping it safe and clean, and providing a visible focal point
  • Waste Control: Monitor the portion and waste control to maintain profit margins
  • Menu Creation: Create new dishes and menus that encompass the season

4. Head Chef Key Accountabilities

  • Kitchen Procedures: Maintaining the full procedure of opening and closing the kitchen
  • Policy Compliance: Observing compliance with the company’s policies and procedures
  • Food Supervision: Supervising and taking part in the preparation and production of all food products
  • Supply Receiving: Receiving food products and other supplies from the Main Warehouse for daily operations
  • Food Standards Inspection: Inspecting that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards
  • Quality Control: Inspecting product quality during and after preparation, and making adjustments
  • Temperature Monitoring: Checking and maintaining proper food holding and refrigeration temperature control points
  • Equipment Maintenance: Ensuring that all equipment is kept clean and in excellent working condition through personal inspection and by following the store's preventive maintenance programs
  • Cleaning Supervision: Supervising the cleaning schedules for all the kitchen areas and keeping a very high standard
  • Safety Compliance: Maintaining safe working conditions for kitchen employees and reporting to the Kitchen Manager any out-of-order incidents
  • Staff Scheduling: Managing the Kitchen staff's working schedules
  • Appearance Standards: Ensuring the proper appearance (condition of uniforms) and grooming of Kitchen members

5. Head Chef Responsibilities and Key Tasks

  • Kitchen Operations: Control kitchen operations, including food preparation, cooking, food presentation, and cleanup.
  • Recipe Development: Join the Creation Team for developing new recipes, planning menus, and selecting plate presentations.
  • Food Safety Compliance: Maintain the safety guidelines, food safety, and hygiene regulations.
  • Quality Assurance: Ensure promptness, freshness, and quality of dishes and raw materials.
  • Team Collaboration: Collaborate with the restaurant supervisor and owner to align kitchen operations.
  • Staff Training: Train and supervise kitchen staff to ensure their efficiency.
  • Inventory Monitoring: Monitor inventory levels of commonly used items.
  • Dietary Accommodation: Ensure that the delivery of meals meets the resident's plan of care so that any special dietary or meal presentation wishes are accommodated.
  • Stock Management: Maintain adequate stocks to enable all kitchen staff to have the necessary supplies needed to meet their menu requirements.
  • Procedure Enforcement: Ensure that effective procedures are in place and followed by all kitchen staff.
  • Skill Development: Ensure all kitchen staff have the necessary skills for completing their duties by facilitating regular meetings and supervisions with members of the kitchen team, carrying out annual appraisals of all kitchen staff, and ensuring statutory and mandatory training updates are carried out annually.
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