Head Chef

Control and direct the food preparation process
and any other relative activities.
Construct menus with new or existing culinary
creations ensuring the variety and quality of the servings.
Approve and "polish" dishes before they reach the customer.
Plan orders of equipment or ingredients according to
identified shortages.
Arrange for repairs when necessary.
Remedy any problems or defects.
Be fully in charge of hiring, managing, and training kitchen staff.
Oversee the work of subordinates.
Estimate staff's workload and compensations.
Maintain records of payroll and attendance.
Comply with nutrition and sanitation regulations and safety standards.