A Head Chef has overall responsibility for everything related to the kitchen. Depending on the size of property an executive chef’s duties and responsibilities cover menu planning, stock control, stock rotation, recruitment and training of staff, working to budgets and a sound awareness of the market.
Failure to provide adequate services may result in lost or misused revenues, financial mismanagement for employees, contractors and suppliers if the accounts payables are not processed in an accurate and timely manner.
Responsibilities, Knowledge, Skills and Abilities
Manage Stock and Weekly Inventory
Ensure Quality and Consistency of Foods
Understand costs and market value of dishes
Make sure recipes are documented in Cookbook
Share skills and ensure other staff are able to prepare all recipes
Ensure BBQ is available for use
Ensure kitchen are organized and effective