A Head Chef is responsible for overseeing kitchen operations, ensuring high-quality food preparation, and managing kitchen staff. Here are the key duties and responsibilities:

Menu Planning & Development – Designing and updating menus with creative and high-quality dishes.

Kitchen Management – Supervising kitchen staff, delegating tasks, and ensuring smooth operations.

Food Preparation & Quality Control – Overseeing food preparation, ensuring consistency, and approving dishes before serving.

Cost & Inventory Management – Ordering supplies, managing food costs, and liaising with suppliers.

Health & Safety Compliance – Ensuring hygiene and safety regulations are met.

Staff Training & Leadership – Hiring, training, and mentoring kitchen staff.

Collaboration with Management – Working with restaurant managers to optimize kitchen efficiency.