The Head Chef oversees food preparation, recruits/trains staff, plans menus, manages inventory, supervises staff, ensures food quality/presentation, and stays updated on culinary trends. They need culinary skills, leadership abilities, attention to detail, and communication skills. The Chef creates/executes the restaurant’s vision, manages staff, monitors food costs, and complies with regulations.

They must balance creativity/practicality for visually appealing and commercially viable dishes. The Chef inspires their team, adapts to change, and delivers consistent excellence for a memorable dining experience.