Head Chef Legal, Social & Cultural Technicians

The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.

Undertake ordering of services, equipment, goods or ingredients, compare costs and check the quality to ensure optimal payoff for the organisation.

Provide support and advice to customers in making purchasing decisions by finding out their needs, selecting suitable service and products for them and politely answering questions about products and services.

Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.

Monitoring and maintaining effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.

Ensure proper handling, storage and disposal of cleaning chemicals in accordance with regulations.

Administer complaints and negative feedback from customers in order to address concerns and where applicable provide a quick service recovery.

Leave the kitchen area in conditions which follow safe and secure procedures, so that it is ready for the next shift.

Preserve health, hygiene, safety and security in the workplace in accordance with relevant regulations.

Plan, monitor and report on the budget.

Manage employees and subordinates, working in a team or individually, to maximise their performance and contribution. Schedule their work and activities, give instructions, motivate and direct the workers to meet …

Organise menus taking into account the nature and style of the establishment, client feedback, cost and the seasonality of ingredients.

Hire new employees by scoping the job role, advertising, performing interviews and selecting staff in line with company policy and legislation.

Plan staff time and shifts to reflect the demands of the business.

Lead and guide employees through a process in which they are taught the necessary skills for the perspective job. Organise activities aimed at introducing the work and systems or improving …

Apply cooking techniques including grilling, frying, boiling, braising, poaching, baking or roasting.

Apply food preparation techniques including the selecting, washing, cooling, peeling, marinating, preparing of dressings and cutting of ingredients.

Apply reheating techniques including steaming, boiling or bain marie.

Organise recipes with regards to taste balance, healthy eating and nutrition.

Guarantee coordination and supervision of cleaning and maintenance of kitchen equipment.

Try to value the amounts and costs of required supplies such as of food items and ingredients.

Follow trends in cooking and eating out by monitoring a range of sources.

Oversee a hospitality revenue by understanding, monitoring, predicting and reacting to consumer behaviour, in order to maximise revenue or profits, maintain budgeted gross profit and minimise expenditures.

Oversee stock levels, paying attention to expiry dates to diminish stock loss.

Oversee the correct use of kitchen equipment, such as knives, colour coded chopping boards, buckets and cloths.

Fix the prices of main course dishes and other items on the menu. Ensure that they remain affordable within the organisation's budget.

Apply culinary finishing techniques including garnishing, decorating, plating, glazing, presenting and portioning.

Control that all order details are recorded, that faulty items are reported and returned and that all paperwork is received and processed, according to the purchasing procedures.

Design decorative food displays by determining how food is presented in the most attractive way and realising food displays in order to maximise revenue.

Carry out chilling, freezing and cooling operation processes to food products such as fruit and vegetables, fish, meat, catering food. Prepare food products for extended periods of storage or half …

Determine potential suppliers for further negotiation. Take into consideration aspects such as product quality, sustainability, local sourcing, seasonality and coverage of the area. Evaluate the likelihood of obtaining beneficial contracts …

Monitor issues that arise between the parties involved in a contract and provide solutions in order to avoid lawsuits.

Monitor medium term schedules with budget estimations and reconciliation on a quarterly basis.

Reach an agreement with the supplier upon technical, quantity, quality, price, conditions, storage, packaging, send-back and other requirements related to the purchasing and delivering process.

Schedule long term objectives and immediate to short term objectives through effective medium-term planning and reconciliation processes.

Persuade customers to buy additional or more expensive products.

Offer recommendations to guests on meal and drink items available for special events or parties in a professional and friendly manner.

Perform great attention to all steps in the creation and the presentation of a qualitative product.

Prepare savoury and sweet pastry products, combining with other products if necessary.

Predict how the business will perform in future, potential expenditures and revenues to project situations for future periods

Monitor formal or official viewings and examinations in order to regularly test and inspect property and equipment.

Make flambeed dishes in the kitchen or in front of customers while paying attention to safety.

Generate innovative and creative ideas to come up with new recipes, preparations of food and beverages and new ways to present the products.