ISCO Specialization 3434.1.1 Head Chef
From Open Risk Manual
Definition
Head Chef: Head chefs manage the kitchen to oversee the preparation, cooking and service of food.
Essential Skills
- Manage Budgets
- Use Culinary Finishing Techniques
- Handle Chemical Cleaning Agents
- Ensure Regular Maintenance Of Kitchen Equipment
- Estimate Costs Of Required Supplies
- Set Prices Of Menu Items
- Apply Procurement
- Handover The Food Preparation Area
- Control Of Expenses
- Handle Customer Complaints
- Train Employees
- Compile Cooking Recipes
- Use Reheating Techniques
- Maintain A Safe, Hygienic And Secure Working Environment
- Comply With Food Safety And Hygiene
- Use Food Preparation Techniques
- Supervise Food Quality
- Food Storage
- Plan Menus
- Use Cooking Techniques
- Recruit Employees
- Assist Customers
- Monitor The Use Of Kitchen Equipment
- Schedule Shifts
- Manage Hospitality Revenue
- Keep Up With Trends In Eating Out
- Manage Stock Rotation
- Manage Staff
Optional Skills
- Negotiate Supplier Arrangements
- Execute Chilling Processes To Food Products
- Identify Suppliers
- Cook Pastry Products
- Plan Medium To Long Term Objectives
- Create Decorative Food Displays
- Manage Inspections Of Equipment
- Manage Medium Term Objectives
- Upsell Products
- Manage Contract Disputes
- Attend To Detail Regarding Food And Beverages
- Forecast Future Levels Of Business
- Advise Guests On Menus For Special Events
- Think Creatively About Food And Beverages
- Check Deliveries On Receipt
- Prepare Flambeed Dishes
Alternative Names
- Master Kitchen Manager
- Sous Chef
- Managing Partner Head Chef
- Executive Chef
- Head Of Kitchen
- Kitchen Manager
- Industrial Head Chef
- Chef De Cuisine
- Master Chef
- Master Chef
- Patron Cuisinier
