The Chef leads the kitchen to produce consistent, safe and high-quality food. They plan menus and recipes, supervise kitchen staff, control food cost and wastage, and enforce hygiene and food safety standards.
Also known as: Head Chef, Sous Chef, Kitchen Manager, Cook
The responsibilities a Chef owns and the duties they perform.
The job information and the skills this role needs.
How to measure whether a Chef is succeeding.
In Piplhr, KPIs become recurring daily and weekly reports that each person submits - see Reporting & KPI tracking.
The Chef leads the kitchen to produce consistent, safe and high-quality food. They plan menus and recipes, supervise kitchen staff, control food cost and wastage, and enforce hygiene and food safety standards.
Key responsibilities include: deliver consistent food quality to standard recipes; lead, train and schedule kitchen staff; maintain food safety, hygiene and storage standards; control food cost, portioning and wastage; plan menus and develop new dishes.
Technical skills: Cooking techniques and cuisine expertise, Food safety and hygiene, Recipe costing, Inventory and ordering, Kitchen equipment handling. Soft skills: Leadership in a fast-paced kitchen, Consistency, Creativity, Time management, Stamina.
A Chef typically reports to the Restaurant Manager or Owner.
Culinary or hotel management diploma preferred, with 3-10 years in professional kitchens, depending on level.
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