Obrii Consulting
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head chef

Code 3434.1.1

Head chefs manage the kitchen to oversee the preparation, cooking and service of food.

Essential skills

Knowledge

  • food storage
  • food waste monitoring systems

Skills and competences

  • ensure maintenance of kitchen equipment
  • estimate costs of required supplies
  • recruit employees
  • develop food waste reduction strategies
  • use resource-efficient technologies in hospitality
  • keep up with eating out trends
  • set prices of menu items
  • train staff to reduce food waste
  • manage hospitality revenue
  • manage stock rotation
  • perform procurement processes
  • handle chemical cleaning agents
  • maintain a safe, hygienic and secure working environment
  • comply with food safety and hygiene
  • plan menus
  • handover the food preparation area
  • compile cooking recipes
  • monitor the use of kitchen equipment
  • use cooking techniques
  • use food preparation techniques
  • use reheating techniques

Transversal competences

  • assist customers
  • train employees
  • control of expenses
  • manage budgets
  • handle customer complaints
  • manage staff
  • programar turnos
  • supervise food quality
  • use culinary finishing techniques

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What to assess for this role

Technical knowledge can be verified with tests and references. What never shows up on a CV are the transversal competences, and they explain most failed hires. Before closing, it pays to measure them with a standardised battery.

See psychometric assessment

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Sources

This service uses the ESCO classification of the European Commission and the Mapha Taxonomy developed by OTIC SOFOFA (CC BY 4.0), in an adapted version. Group codes come from the ILO's ISCO-08. See sources and licences