Head chefs work in restaurants, cafeterias, catering companies, bakeries, and many other other places which serve food. These chefs are generally expected to specialize in the particular cuisines served by their employers in order to prepare and cook food, often with the help of other chefs, and present it in an attractive manner. In some positions, head chefs may also be responsible for creating and modifying the menu or setting prices for selections.
Some employers prefer that their head chefs have completed culinary education, though this is not a strict requirement, as other employers prioritize the actual ability to cook food. Head chefs may also have inventory and purchasing duties and work within budgets, so it is important to be able to maintain the best-quality food while staying within them. Managing employees and ensuring that they are working efficiently is also a common part of the job.
Prior to being hired, head chefs should have a health safety certification, and many years of prior experience may be necessary to reach this position. Working hours vary greatly, as these chefs may have to work longer hours when the business is busy, and many jobs require working nights or weekends as such.
Head Chef Tasks
Train employees in cooking methods, plate presentations, portions, and cost control.
Manage kitchen operation including food purchases and preparation, record keeping, quality standards, and sanitation.