HEAD CHEF

Interviewing, hiring, and training cooks and other kitchen staff. Planning and supervising tasks carried out by the food preparation staff. Taking responsibility for the health and safety of the food team. Planning food menus and ensuring that the menu is fresh and well presented. Keeping abreast of culinary trends and incorporating these into the menu. Developing recipes and determining how best to present dishes. Ordering food and supplies, such as kitchen equipment, and keeping an updated inventory. Dealing with suppliers and checking that the correct equipment has been delivered at the quoted prices. Checking regularly that the equipment and work areas are kept spotless. Keeping abreast of and complying with the latest health and safety laws and regulations.