Head Chefs have the following duties and responsibilities:

• Plan and create menus, taking into account the seasonality and availability of ingredients
• Prepare high-quality dishes that meet the restaurant’s standards
• Lead, supervise, and coordinate the work of kitchen staff
• Ensure that all dishes are prepared in a timely manner
• Manage food and kitchen inventory, order supplies, and maintain relationships with suppliers
• Ensure kitchen equipment is maintained and in good working order
• Train new kitchen employees to restaurant and kitchen’s standards
• Maintain food safety and sanitation standards in compliance with health regulations
• Manage the kitchen budget and ensure efficient operations
• Develop recipes and determine presentation of food
• Handle and resolve any issues or complaints from customers