Head Chef

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.
• Supervise and train staff.
• Manage inventory and maintain equipment.
• Ensure food quality and safety standards are met.
• Maintain kitchen equipment.

Qualifications

• Finished college or any commissary/culinary related vocational graduate.
• At least two (5) years work experience in the same role, in the same capacity
• Familiar with all professional kitchen equipment, including mixers, blenders, sheeters and other u...