Head Chef

Key Responsibilities:

Supervise kitchen employees not actively engaged in cooking, ensuring clean, efficient, and economical food service.
Assign tasks to kitchen helpers and other non-cooking staff, such as dishwashing, cleaning, and maintenance of kitchen equipment.
Inspect kitchens, workrooms, and equipment regularly for cleanliness, order, and proper functioning.
Manage hiring and discharge of kitchen staff, and maintain accurate time and production records.
Observe and evaluate employee performance to improve efficiency, minimize wastage, and prevent theft.