head chef
ISCO: 3434. Skills: 52. Essential: 32.
Essential skills
- 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
Supporting skills
- 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