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Job Description: As a head chef you are responsible for the performance of the kitchen team and for managing the preparation, cooking, and plating of the food.

Your day-to-day duties may involve:

  • food preparation
  • plating food
  • maintaining health and hygiene procedures
  • allocating tasks to junior team members
  • stock taking

The head chef will lead and motivate the kitchen team, ensuring that all dishes are prepared, cooked and presented to a high standard. You will ensure that the food is of the highest quality and that regular temperature checks are carried out. You will also help the team as they prepare, cook, and plate the food, ensuring that they follow your instructions.

You’ll work with many types of ingredients, as a fine dining restaurant will rotate its menu and use fresh, seasonal produce. Fresh ingredients have a low shelf life, so the stock will be regularly monitored so it doesn't get contaminated. With the guidance of the restaurant manager, you will develop new menus and liaise with the sommelier, who will create an accompanying drinks menu.

As a head chef, you are responsible for training your staff and making sure they are aware of the current menu. You will encourage them to use efficient food preparation techniques that will enable the quick production of dishes at the restaurant. It is your responsibility to maintain health and hygiene standards in the kitchen.

Skills:

  • Complete kitchen documentation
  • Contribute to the control of resources
  • Contribute to the development of a wine list
  • Contribute to the development of recipes and menus
  • Contribute to the selection of staff for activities
  • Cook and finish complex fish dishes
  • Cook and finish complex game dishes
  • Cook and finish complex meat dishes
  • Cook and finish complex poultry dishes
  • Cook and finish complex shellfish dishes
  • Cook and finish complex vegetable dishes
  • Develop productive working relationships with colleagues
  • Ensure food safety practices are followed in the preparation and serving of food and drink
  • Lead a team to improve customer service
  • Maintain food safety when storing, preparing, and cooking food
  • Maintain the health, hygiene, safety, and security of the working environment
  • Manage the environmental impact of your work
  • Manage the receipt, storage, or dispatch of goods
  • Prepare fish for complex dishes
  • Prepare game for complex dishes
  • Prepare meat for complex dishes
  • Prepare poultry for complex dishes
  • Prepare shellfish for complex dishes
  • Prepare, cook, and finish complex bread and dough products
  • Prepare, cook, and finish complex cakes, sponges, biscuits, and scones
  • Prepare, cook, and finish complex cold desserts
  • Prepare, cook, and finish complex hot desserts
  • Prepare, cook, and finish complex pastry products
  • Prepare, cook, and finish dressings and cold sauces
  • Prepare, cook, and finish fresh pasta dishes
  • Prepare, cook, and present complex cold products
  • Prepare, finish and present canapés and cocktail products
  • Prepare, process, and finish complex chocolate products
  • Prepare, process and finish marzipan, pastillage and sugar products
  • Produce healthier dishes
  • Produce sauces, fillings, and coatings for complex desserts
  • Provide leadership for your team
  • Provide learning opportunities for colleagues
  • Supervise food production operations
  • Supervise the use of technological equipment in hospitality services

Available Training and Certifications