Head Chef – Job Description Key Focus Areas Effective Kitchen Administration to minimize shortages and wastage and effective stock control, assuming full responsibility of any shortages, wastage, and variances. Meet mandated cost through creativity and robust stock and accounting systems. Perform effective asset management to ensure that all company assets are maintained in the best possible condition. Review and analyze monthly accounts, highlight, and account for problem areas and ensure appropriate action is taken to rectify these problems. Take complete responsibility for the profitability of the department. Ensure the Kitchen cleanliness and hygiene is of the highest standard. Maintain fridges and stores to ensure they are clean and stocked at the correct levels. Implement, monitor, and maintain constant communication between the Kitchen, Management, and Front of House staff. Check that meals and functions are set up to standards. Control staff food cost, quality, and quantity....