HEAD CHEF

 Overall responsibility for the kitchen daily operations.
 Liaising with the relevant companies for food orders.
 Creating new dishes and menus.
 Interviewing and hiring new staff.
 Maintaining / raising the food's profit margins for your employer.
 Monitoring and controlling stock levels.
 Ensuring correct stock rotation procedures are followed.
 Implementation of health and safety procedures in the kitchen.
 Estimating costs and ensuring all purchases come within budget.
 Taking care of the kitchen accounts and creating a work roster.