Head Chef
Circus Circus Galleri
Total years of experience :9 years, 2 Months
Order supplies and report to the head of the
establishment
Ensure the serving of quality culinary
dishes and on schedule
Ensure that no problem arises during
serving; if any, it should be rectified quickly
Approve all foods before they leave the
kitchen
Develop menu offerings
Forecast supply needs and estimate costs
Recruit kitchen staff
Ensure efficiency of the kitchen and staff.
Ensure production of quality and consistent
food
Perform accounting functions and
scheduling of meals to be served
Weigh in on patron complaints
Ensure that the food servicing facility
meets all necessary standards and
regulations such as sanitary and safety
guidelines
Create recipes and prepare advanced items
Assign tasks that are less complicated to
lower kitchen staff
Maximize the productivity of the kitchen
staff
Manage the rest of the chefs in the chef’s
chain of command
Ensure proper equipment maintenance and
operations
Oversee special catering events and where
necessary offer culinary instruction and
demonstrate techniques
Supervise kitchen personnel and their
performance
Take charge of kitchen staff payroll and
initiate possible increase
Report to the food service director
Order food from designated suppliers
Manage stock of food
Organize duty roster for kitchen staff
Hollandamerica Line
Developing unique and cuisine-
appropriate menus
Collaborating with the Restaurant
Manager to set item prices
Staying current on developing trends in
the restaurant industry
Maintaining the kitchen and surrounding
areas in conditions that meet the
company standards and health code
regulations
Monitoring inventory and purchasing
supplies and food from approved vendors
Hiring, training and supervising kitchen
staff
Assisting and directing kitchen staff in
meal preparation, creation, plating and
delivery
Identifying and introducing new culinary
techniques
Preparing meals and completing prep
support as needed
Overall responsibility for the
kitchen’s daily operations.
Liaising with the relevant
companies for food orders.
Creating new dishes and menus.
Interviewing and hiring new staff.
Maintaining/raising the food’s profit
margins for your employer.
Monitoring and controlling stock
levels.
Ensuring correct stock rotation
procedures are followed.
Implementation of health and
safety procedures in the kitchen.
Estimating costs and ensuring all
purchases come within budget.
Taking care of the kitchen’s
accounts and creating a work
roster.
Plan and execute
menus in collaboration
with other colleagues
Ensure adequacy of
supplies at all times
Strategically plan and manage logistics,
warehouse, transportation and cistomer service.
Direct, optimise and coordinate full prder cycle.
Liaise and negotiate with suppliers,
manufacturers and retailers.
Keep track of stock levels, delivery times and
transport costs.
Resolve any arising problems pr complaints.
Supervise,