head chef
Head chefs manage the kitchen to oversee the preparation, cooking and service of food.
Also called: master kitchen manager, sous chef, managing partner head chef, executive chef, head of kitchen, kitchen manager, industrial head chef, chef de cuisine
- 32
- essential skills
- 20
- optional skills
- 8
- related roles
- 3434
- ISCO-08 group
Where you can go from here
8 rolesOccupations sharing the most essential skills with this one. The number is a count, not an opinion.
- head pastry chefWhat changes?22 skills in common
- restaurant managerWhat changes?14 skills in common
- chefWhat changes?13 skills in common
- pastry chef12 skills in common
- cook8 skills in common
- head waiter/head waitress8 skills in common
- private chef8 skills in common
- venue director8 skills in common
Essential skills
32- assist customers
- compile cooking recipes
- comply with food safety and hygiene
- control of expenses
- develop food waste reduction strategies
- ensure maintenance of kitchen equipment
- estimate costs of required supplies
- food storage
- food waste monitoring systems
- handle customer complaints
- handover the food preparation area
- keep up with eating out trends
- maintain a safe, hygienic and secure working environment
- manage budgets
- manage hospitality revenue
- manage staff
- manage stock rotation
- monitor the use of kitchen equipment
- perform procurement processes
- plan menus
- plan shifts of employees
- recruit employees
- set prices of menu items
- supervise food quality
- train employees
- train staff to reduce food waste
- types of whisks
- use cooking techniques
- use culinary finishing techniques
- use food preparation techniques
- use reheating techniques
- use resource-efficient technologies in hospitality
Optional skills
20- advise guests on menus for special events
- attend to detail regarding food and beverages
- check deliveries on receipt
- conduct research on food waste prevention
- cook pastry products
- create decorative food displays
- design indicators for food waste reduction
- execute chilling processes to food products
- forecast future levels of business
- handle chemical cleaning agents
- identify suppliers
- manage contract disputes
- manage inspections of equipment
- manage medium term objectives
- molecular gastronomy
- negotiate supplier arrangements
- plan medium to long term objectives
- prepare flambeed dishes
- think creatively about food and beverages
- upsell products
Definition and skills from ESCO, published by the European Commission. Source concept
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