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As a head chef your duties would include:
- planning menus
- making sure food is of the right quality and price and is produced on time
- managing stock
- ordering food from suppliers
- controlling a budget and keeping accurate records
- organising the staff duty rota.
You would organise and oversee the work produced, decide which tasks need to be done and share these among the team. Your role would also usually include preparation and cooking of food and the recruitment, training and development of staff.
You would typically work shifts, involving early mornings and late nights (including weekends and public holidays). Working in the kitchen would be hot and humid and, at key meal times, you would be working under pressure. You would wear a uniform and hat to protect your clothing and for hygiene reasons. For part of the day, you may work at a desk away from the kitchen generating menu ideas with the restaurant manager and placing orders with food suppliers.
Kitchen managers can start on between £19,000 and £28,000 a year. With experience, this can rise to around £29,000. A head chef working in a top hotel may earn up to £59,000.
Figures are intended as a guideline only.
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