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HEAD CHEF Job Description

The Head Chef is responsible for overseeing all food preparation and kitchen operations to ensure high quality and hygienic standards. Their main duties include supervising kitchen staff, delegating tasks, managing food production and inventory, and assisting the Catering Manager. They must have qualifications and experience as a chef, strong organizational and communication skills, and the ability to motivate and manage staff.

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gopi nath
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376 views1 page

HEAD CHEF Job Description

The Head Chef is responsible for overseeing all food preparation and kitchen operations to ensure high quality and hygienic standards. Their main duties include supervising kitchen staff, delegating tasks, managing food production and inventory, and assisting the Catering Manager. They must have qualifications and experience as a chef, strong organizational and communication skills, and the ability to motivate and manage staff.

Uploaded by

gopi nath
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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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 Skills and Abilities Required  Qualified Chef

 Experience and success in equivalent job roles  Punctual, organised and trustworthy 
Professional appearance  Ability to manage other people

 Ability to motivate staff  Excellent communication skills

 Attention to detail  Ability to resolve conflict in a constructive manner

 Ability to solve problems and think-on-your-feet  Willingness to take initiative and make decisions

 Ability to delegate tasks effectively General Conditions The conditions of this position are as per
the Educational Services (Schools) General Staff Award 2010. Four (4) Weeks Annual Leave Stand-
down during school vacations

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