A Head Chef role is made up of many varying responsibilities including:

1. Ability to do costings, ordering, price, sourcing, to be in feel of market prices and new trends.


2.  Pastry and dessert experience is a must.


3. Meat cuts knowledge is a must, Saucier experience  


4. Controlling and directing the food preparation process


5. Approving and polishing dishes before they reach the customer


6. Managing and working closely with other Chefs of all levels


7. Creating menu items, recipes and developing dishes ensuring variety and quality


8. Determining food inventory needs, stocking and ordering


9. Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines


10. Being responsible for health and safety


11. Being responsible for food hygiene practices


12. To land a job as a Head Chef you will need:

• HACCP knowledge / certificate


• Catering Certificate


• Minimum 2 years relevant experience


• Awareness of manual handling techniques


• Awareness of Control of Substances Hazardous to Health Regulations (COSHH) and chemical safety


• Experience of kitchen equipment


• Experience of equipment such as knives and meat bandsaws, smoking meats


• Competent level of English spoken and written


• Alongside some of these more general skills, all good Head Chefs should possess:


• Excellent knowledge of all sections


• Ability to produce excellent high-quality food


• Good oral communication


• Team management skills


• High level of attention to detail


• Good level of numeracy


• Enthusiasm to develop your own skills and knowledge plus those around you


• Adaptability to change and willingness to embrace new ideas and processes


• Ability to work unsupervised and deliver quality work


• Positive and approachable manner


• Team player qualities.