Job Description
Overview
A Head Chef is responsible for overseeing the operations of a commissary kitchen, which is a centralized kitchen that produces and distributes food to multiple branches and/or stores of the company. As a Head Chef, your primary duties include planning menus, developing recipes, supervising and training staff, managing inventory, ensuring food quality and safety, and maintaining kitchen equipment.
Responsibilities
- Plan menus and develop recipes for the commissary kitchen.
- Supervise, train, and evaluate kitchen staff; delegate tasks and ensure adherence to standards.
- Manage inventory, ordering, and cost controls; monitor waste and optimize portioning.
- Ensure food quality, safety, and adherence to relevant regulations and procedures.
- Maintain and operate kitchen equipment and facilities; coordinate maintenance as needed.
- Collaborate with branches and stores to meet demand and timelines.