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 for the commissary kitchen.
• Supervise, train, and evaluate kitchen staff; delegate tasks and ensure adherence to standards.
• Manage inventory, ordering, and cost controls; monitor waste and optimize portioning.
• Ensure food quality, safety, and adherence to relevant regulations and procedures.
• Maintain and operate kitchen equipment and facilities; coordinate maintenance as needed.
• Collaborate with branches and stores to meet demand and timelines.