Professional Head Chef Roles

What Are a Head Chef's Duties?

The main role of a head chef depends on the size of the establishment he or she is managing. The term "head chef" is often used interchangeably with the term "executive chef," but it doesn't matter in many cases. In other kitchens, they are different.

In a larger establishment, think of the executive chef as a managerial position and the head chef as more operational. The head chef's responsibility is to ensure the executive chef's concept and vision are carried out as designed. Next in line is the sous chef, who helps the head chef with their responsibilities and supervises the rest of the staff.

In smaller kitchens, the head chef, with the help of a sous chef,  is responsible for overseeing the entire operation of the dining establishment, including hiring, menu development, supplies, training, and execution. The head chef may or may not be on the line cooking or expediting. Again, it depends on the size of the kitchen.

No matter what size kitchen you work in, as head cook, you need an incredible number of skills in addition to being a good cook. This is a highly skilled person no matter the size of the operation they are working at.

Here's my list of duties a head chef may be expected to deal with daily. I'm sure there are many more, so please offer your ideas in the comments section below.

Did you know the term "chef" comes from the term "chef de cuisine" or head of the kitchen?

Head Chef Responsibilities

Menu Development - to ensure the menus are accurate, updated, and profitable. If there is a wine sommelier, they will work together to develop a food and wine strategy.

Staffing the Kitchen—Not only does the head chef have to hire a staff, but it is also important to be able to teach them the skills needed to create the dishes on the menu. Presentation, portion control, and timing need to be perfect for a successful operation.

Estimating Food Costs - food prices change constantly especially when it comes to seasonal products like produce. The head chef must have a strong knowledge of these costs when planning out a menu to make sure the numbers fit their budget.

Ordering Ingredients - some foods like fish, meats, specialty items may be ordered every day. Other ingredients may be ordered less frequently.

It's critical the head chef has a strong understanding of what needs to be ordered every day and how much they need to order. A lot of this depends on experience.

How many chicken dishes do they expect to sell that night? How many beef entrees? What about seafood? Order too much and you will have waste. Order too little and you may upset your customers.

Food Preparations

Food Quality & Consistency

Sanitary and Safety Guidelines.

Deal With Customers

Deal With Management

Staff Motivation

Deal With Wait Staff

Accounting

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