| Detail | For this role |
|---|---|
| Department | Restaurants and Food Service |
| Level | Manager |
| Reports to | Executive Chef |
| Direct reports | Sous Chef, Chef de Partie, Commis Chef |
| Experience | 8 to 12 years in kitchens with 3 years leading a section or brigade |
Head Chef job description template
Copy this job description, replace the text in square brackets and post it on your careers page or a job portal.
Job title: Head Chef
Department: Restaurants and Food Service
Reports to: Executive Chef
Location: [City], [office, branch or site]
About the role
A Head Chef runs one kitchen day to day. They execute the menu on the line, lead the brigade through service, control food quality and portion, and manage kitchen cost, hygiene and stock. The role reports to the executive chef or F&B leadership. A good Head Chef delivers consistent food every service, keeps the line disciplined and clean, controls cost and wastage, and grows section chefs into reliable leaders.
Key responsibilities
- Run the kitchen through every service and hold food quality on the line.
- Execute and refine the menu and standard recipes for the outlet.
- Lead and roster the brigade across the sections of the kitchen.
- Control food cost, portion size and wastage against target.
- Manage kitchen hygiene, temperature logs and food safety to standard.
- Plan raw material purchase, stock and the daily indents.
- Check mise en place and readiness before each service.
- Train and rate section chefs and commis on skills and standards.
- Coordinate with service on timing, specials and guest requests.
Requirements
- Diploma or degree in culinary arts or hotel management
- Food safety certification such as FSSAI or HACCP
- Strong hands on cooking experience
- 8 to 12 years in kitchens with 3 years leading a section or brigade
KRAs and KPIs for a Head Chef
Key result areas for the appraisal form, each with a KPI you can measure every month or quarter.
| Key result area | How to measure it |
|---|---|
| Food quality | Dishes meet the recipe and plating standard every service |
| Food cost | Kitchen food cost held within the target percentage |
| Hygiene | Kitchen passes food safety audits with high scores |
| Wastage | Food wastage held within the target level |
| Service timing | Ticket times kept within the kitchen standard at peak |
| Brigade skill | Each section run by a trained, capable chef |
Skills and tools
Tools used day to day: POS and KOT system, Recipe and costing sheets, Kitchen equipment, Inventory register, Temperature logs.
Reporting line and career path
Next roles: Executive Chef, Kitchen Manager, Culinary Manager
Interview questions for a Head Chef
- How do you keep food consistent across a long, busy service?
- How do you control food cost and portion on the line?
- How do you run mise en place so service starts on time?
- How do you handle a section chef who keeps sending wrong dishes?
- How do you keep the kitchen passing food safety audits?
- How do you plan indents to avoid running out mid service?
Managing a Head Chef in ZeniaHR
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What does a Head Chef do?
A Head Chef runs one kitchen day to day. They execute the menu on the line, lead the brigade through service, control food quality, portion and cost, manage hygiene and stock, and train section chefs. Their job is consistent food every service, a disciplined clean line, and cost held to target.
What is the difference between a Head Chef and an Executive Chef?
A Head Chef runs the daily cooking of one kitchen. An Executive Chef sets menus, standards, cost and strategy across outlets and often manages several head chefs. The head chef leads the line; the executive chef leads the culinary business. In a single outlet, one person may hold both roles.
What qualifications does a Head Chef need?
A diploma or degree in culinary arts or hotel management, a food safety certificate such as HACCP or FSSAI, and strong hands on cooking experience across sections. Employers value consistency, food cost control, kitchen leadership and the ability to train and hold a brigade to standard.